Mondays are All About Cassual Dining

Today is National Piña Colada Day. That would be great, if I liked Piña Coladas. I like rum and I like pineapple juice. It’s the Cream of Coconut that I’m not wild about. Can’t be a Colada without the coconut. So that would be a pass.

I wonder, can you make a Piña Colada with Malabo Rum? I mean, it’s a coconut rum. Hum, I like Malabo Run mixed with pineapple juice. So maybe I like Piña Coladas after all. That and getting caught in the rain. And lazy Mondays.

Which brings me to today’s recipe share. I’ve always liked Stroganoff – it’s the mushrooms, egg noodles kissed with sour cream that I adore. And yet I stand before you with a recipe that contains no (as in none) sour cream. That’s okay, the cream cheese and splash of heavy cream still imparts the silky rich flavor that many believe is the earmark of a good stroganoff.

Beef Stroganoff (as in the real deal, which this is not) originated in Russia in the mid-19th-century. Since then, stroganoff has spread throughout the world. Even Hamburger Helper has their version of Stroganoff. As far as we know, the first printed recipe appeared in a classic Russian Cookbook, A Gift to Young Housewives, for Beef a la Stroganov, with mustard. This recipe appeared in their 1871 edition. It called for beef cubes (not strips), prepared in a dry marinade of salt and allspice, then sautéed in butter. The sauce was a simple roux mixed with mustard and broth, finished with only a small amount of sour cream. So the first Stroganoff had no mushrooms or noodles. After the fall of Tsarist Russia, stroganoff became popular in hotels and restaurants in China. In the 1950s Stroganoff made its way to Hong Kong, but was made with rice and omitting the sour cream. About this same time, thanks to Russian and Chinese immigrants as well as returning US Servicemen stationed in a pre-Communist China, Stroganoff made its way State-side. Somewhere along the line, the meat because sirloin strips, the rice was replaced with egg noodles and the signature ingredients of mushrooms and sour cream became an American must.

This meatball version is easy to make, keeping with our household tradition of Mellow Mondays. It’s packed with flavor. It’s a dish the whole family (even picky-eaters) will enjoy. Hope you all have an amazing Monday, and a beautiful rest of your week.

Oh, and this simply yet delicious casserole should feed the entire neighborhood. Enjoy!

Meatball Stroganoff Pasta Casserole
24 oz package Italian Meatballs
2 cups White Mushrooms
1/4 Yellow Onion
4 oz Cream Cheese, softened
1 (12 oz) bag Extra-wide Egg Noodles
4 tablespoons Butter
4 tablespoons Flour
2 cups Beef Stock
1 tablespoon Worcestershire Sauce
Salt to taste
Black Pepper to taste
1/4 cup Heavy Cream.

Thaw meatballs in the refrigerator overnight.

Heat oven to 375-degrees. Spray a 13-incy by 9-inch (3 quart) baking dish with cooking spray; set aside.

Bring a large pot of salted water to a full boil. Cook egg noodles as directed on the package, using the minimum recommended cooking time. The noodles will continue to cook in the oven. Drain pasta; set aside.

Meanwhile, clean, stem and slice mushrooms, set aside. Slit onion in two places from tip to root to remove a quarter of the onion, reserving the rest for another use. Peel and dice the quarter wedge, set aside. Cut softened cream cheese into small cubes, set aside.

In a skillet over medium-high heat, melt butter. Add mushrooms and onion, cook for about 4 minutes, stirring occasionally, until onions are tender. Sprinkle flour over the mushroom-onion mixture, stir well to incorporate. Gradually stir in the beef stock; add Worcestershire Sauce, season to taste with salt and pepper.

Heat to a simmer, stirring occasionally to prevent scorching. Cook for about 5 minutes or until mixture is slightly thickened. Stir in cream cheese, whisking constantly until the cream cheese has melted and is almost completely incorporated into the sauce. The small bits of cheese will melt into the sauce while baking, so don’t sweat the little stuff. Remove from heat; stir in heavy cream.

In the prepared baking dish, mix noodles, sauce and meatballs. Stir gently to coat meatballs and pasta in the sauce. Cover; place in the heated oven and bake for 30 minutes or until sauce is bubbling and the casserole is heated through. Remove from oven, stir, then let rest for 5 minutes.

This is perfect when served with a simple salad for a satisfying supper that the whole family is bond to enjoy. Plus the leftovers will make for a convenient microwaveable lunch.

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In You, my God, I place my trust.