Hungarian Goulash casserole

Hungarian Goulash casserole

1 lb. ground pork ( i am using ground beef)
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1 tablespoon veg. oil
1 cup sour cream (divided)
1 tablespoon cornstarch
1 can (10 1/2 oz) cream of celery soup (undiluted)
1 cup milk
1 teaspoon paprika
1 package (12 ounces) egg noodles cooked & drained

1. Preheat oven to 325 degrees. Spray 3 qt casserole dish with nonstick cooking spray.

2. combine meat, salt, nutmeg + pepper. Shape into 1 inch balls. Heat oil in larege skillet over med-high heat. Add meatballs; cook 10 minutes or until browned on all sides , and no longer pink in the center. Remove meatballs from skillet; discard drippings.

3. Stir together 1/4 cup sour cream + cornstarch in small bowl. Spoon into same skillet. Add remaining 3/4 cps sour cream, soup, milk & paprika. Stir until smooth!

4. spread noodles in prepared casserole dish. arrange meatballs over noodles, and cover with sauce. bake 20 minutes or until hot.