The American Century Cookbook: The Most Popular Recipes ...

A member of the James Beard Who's Who of Food and Wine in America, Jean Anderson is the author of more than twenty cookbooks, among them the award-winning Food of Portugal and the best-selling Doubleday Cookbook (with Elaine Hanna), which was named Cookbook of the Year in the R.T. French Taste-maker Awards. She writes regularly for Gourmet, Food & Wine, Family Circle, Bon Appètit, and other national magazines. Jean Anderson divides her time between Chapel Hill, North Carolina, and New York City.bA Recipe from The American Century Cookbook/bbrbrStroganoff CasserolebrMakes 6 to 8 ServingsbrbrA 70s/'80s party pleaser that I dug out of my personal recipe file.br1 1/2 pounds lean ground beef chuckbr1 large yellow onion, peeled and coarsely choppedbr1 garlic clove, peeled and mincedbr1/4 teaspoon dried leaf thyme, crumbledbr1/2teaspoon dried leaf marjorama, crumbledbr1 (8 ounce) can tomato saucebr1 cup cream-style cottage cheesebr1/2 (8-ounce) package cream cheese, dicedbr1/2 pound medium egg noodles, cooked and drained by package directionsbr1/2 teaspoon salt (or to taste)br1/4 teaspoon black pepper (or to taste)br1/2 cup coarsely shredded sharp Cheddar cheesebrbrPreheat oven to 350 degreesF. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside.brStir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes. Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes.brMix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed.brTurn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes.For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of cul