Sour Cream Noodle Bake

Thank you Pioneer Women for this new recipe! It was a great new Ground Beef recipe to add to my rotation! It was super yummy and will make great warmups! This made a TON! So, for a smaller family, you could probably 1/2 this and do it in a 9x9.

Also, next time I may add a LITTLE milk or cream to the sour cream and cottage cheese before I mix in the noodles. It's not that I thought it was dry, but I think it would be nice to have a little more sauce to it.

Ingredients:

• 1-¼ pound Ground Chuck or Ground Beef
  
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Get water ready on the stove for boiling noodles.

Brown ground chuck or beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.

Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Glorified Tacos

I got this recipe from my friend Nicole. She mentioned she was making it for dinner several times and it always sounded a little funny to me. Then we were invited over and got to try it and it is seriously yummy! It is a super easy and quick dinner, plus super easy to make a lot of! So, this is a great option to make when you need to feed a lot of people!

Hamburger Mixture:
1 lb hamburger
1/2 a yellow onion (amount to your preference)
peppers (whatever kind you like)
1/4 c brown sugar
8 oz can of tomato sauce
8 oz can of water
1 T Vinegar
Garlic Salt

Brown hamburger and then add onions and peppers. Saute together for a few minutes and then add the rest of the ingredients. Let simmer for 15 minutes.


Layer bottom to top in this order: Chili Cheese Fritos, Hamburger mixture, shredded cheese, lettuce, tomato, Avacado.

ENJOY!

YUMMY!

Taco Soup

1 1/2 lb hamburger
1 onion
1 can kidney beans
1 can garbanzo beans
1 can corn
1 quart tomato juice
1 pkg taco seasoning

Brown the hamburger meat with the onion in a frying pan. Set aside.

In a sauce pan combine the beans, corn, tomato juice, and taco seasoning and bring to a boil and let simmer for 5 minutes. Add the hamburger mixture and let simmer for an additional 5 minutes or until everything is heated.

Top soup with corn chips, grated cheese, and sour cream.

Meatballs with Cream Sauce

MEATBALLS:

1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:

2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink.

Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish.

Top with sauce and parsley. Serve over rice or egg noodles. I prefer egg noodles.

Pineapple Meatballs

Meatballs-
2 lbs ground beef (lean)
2 large eggs
½ cup dry breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Sauce-
1 cup brown sugar
3 tablespoons cornstarch
1 ¾ cups pineapple juice (reserved from pineapple tidbits)
¼ cup white vinegar
1 ½ tablespoon soy sauce
1 ½ teaspoon Worcestershire sauce
1 (14 oz) can pineapple tidbits

Cooking Instructions:

Step 1: Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.

Step 2: Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).

Step 3: Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).

Step 4: In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven at 375 for 30-40 minutes or until fully cooked.

Teryaki Meatballs

I got this from My Kitchen Cafe!

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

*Makes about 16 meatballs

Tater Tot Casserole

1 1/2 lbs ground beef

1/4 cup chopped onion (or onion powder)

1 pkg taco seasoning

2 cans of cream of chicken

1 can evaporated milk

1 bag frozen Oreida tater tots

Cheese

Brown meat and add onion and taco seasoning.  Combine cream of chicken and evaporated milk and stir until smooth.  Layer tots in a 9 x 13 pan and pour sauce over tots.  Bake for 30 minutes at 350 degrees.  Remove and cover casserole with cheese and bake 15 more minutes.  Let cool and serve!