La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Sunday, April 14, 2013

Noodle Casserole - Scott Fletcher (Infielder)

2 tbsp. butter
2 lbs. ground steak
1 clove garlic or garlic powder
40 oz. tomato sauce
1 tbsp. brown sugar
1 large pkg. cream cheese
3/4 pint sour cream
4 green onions, use some of the tops
2 10-oz. pkg. noodles
grated cheddar cheese
Brown meat in butter, skim off liquid.  Add salt, pepper and garlic.  Then add tomato sauce, sugar and simmer 15 minutes.
Mix cream cheese, sour cream and onions.  Cook noodles and put into 12 x 7 1/2" casserole.  Cover noodles with cheese mixture and then meat sauce.
Sprinkle top with grated cheddar cheese and bake at 350 degrees for 20 minutes.  This recipe makes enough for two casseroles. 

Scott Fletcher's time with the White Sox was short (two separate three-year stints), but just long enough to be part of the 1983 division winning team.

Fletcher arrived in a trade from the Chicago Cubs and looked to be the shortstop of the future for the Sox.  Then a kid from Venezuela named Ozzie Guillen burst onto the scene, won the AL Rookie of the Year Award, and Fletcher became expendable.  He was traded to the Rangers after the 1985 season.

Fletcher was traded back to the Sox in the 1989 trade that sent Harold Baines and Fred Manrique to the Rangers in return for himself, Wilson Alvarez and Sammy Sosa.  Fletcher shifted to 2B, but left as a free agent after the 1991 season.
Hang on to your waistlines - here come the casseroles!  This one is just the start.  There are a lot more of them in this cookbook.

This one might be my favourite.  There is nothing radical about the recipe, but the result is a pleasing combination of noodles, melted cheeses and beefy tomato sauce.

The assembly was pretty idiot-proof, and the outcome was delish.  The resulting huge amount of yummy goodness can serve a big group, or go into the freezer for later.  This is one recipe that I have noted for making again in the future. 

FINAL SCORE - sure, there are other flashier and more exotic casseroles out there, maybe even some from Venezuela, but this one is solid and reliable if not spectacular.  Worth holding on to!

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