Noodles,

Growing up in the northwest part of Chicago, my Polish roots were very satisfied when it came to food.  There were a handful of Polish restaraunts that were always on our weekly or biweekly dinner excursions. There are a good number of favorites, but one in particular always made it to my plate: Kluski Casserole (Chicken livers with noodles)

I've varied it a bit, but last night I think I nailed a very good variation of it.

Mock Kluski Casserole (Ground Beef with Noodles):

• Ground Beef Patties (3 in total)
• 1/2 white onion, sliced fine
• 1/2 can green beans
• olive oil
• 1-2 Tb butter
• garlic powder
• onion powder
• salt and pepper
• 1/2 box of Rotini Pasta (whole wheat is wonderful in this dish)
• optional: chicken seasoned boullion (I have the non MSG, powder form)

In a frying pan with some olive oil toss in onions and cook until semi-translucent. At this point throw in the beef patties and and break apart while cooking (I would have used ground beef but we had patties in the freezer instead).

In a separate pot, bring water to boil and add a pinch of salt. Add the rotini pasta and cook according to instructions on the box. Optional: add a smidge of chicken boullion (or powder) to the cooking noodles to enfuse extra flavoring into the pasta. I used very little and it seemed to do the trick.

Back to the meat/onions: Season the cooking meat and onions with salt, pepper, onion powder and garlic powder. Add the green beans. Cook until meat is browned nicely in the frying pan. Drain the fat from the pan and disgard (I use a paper towel to soak up all the grease). 

Once the pasta is cooked, drain and add to the meat and onion mixture.  Add a bit more onion power and garlic powder. Finish the dish with 1-2 TB of butter and serve.

(Tastes just like it comes from the White Eagle Restaurant on Milwakee Ave. I will forever love this dish, and not living in Chicago anymore it's good to have a taste of my hometown close at hand if I ever long for it ). YUM.