Sour Cream Noodle Bake (YUM! YUM! YUM!)

Ok I found this recipe on a blog called "The Giant Blog of Cooking" it is from here Pioneer Woman.
This recipe is soooo good!  My husband actually made it for us last night.  It is like a creamy easy lasagna.  Go try it!

Ingredients


■1-¼ pound Ground Chuck
■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.
Brown ground chuck 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.

Mexican Lasagna

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Easy Meatloaves

from the kitchen of Niki

2 lb lean ground beef
1 c water
2 beaten eggs
1 box Stove Top Stuffing (Savory Herb is the flavor I use)
1/2 c barbeque sauce (divided)
 1/2 c chopped onion
1/2 c chopped green onion
1 also squeeze in a little ketchup and Worchestershire sauce

Preheat oven to 400 degrees.  Mix ground beef, water, eggs, 1 pkg (6oz) stuffing mix, 1/4 c barbeque sauce and the seasonings.  Shape meat into 4 oval loaves on foil covered baking sheet;  top with remaining sauce.  Bake for 30 minutes or until no longer pink in the middle.

Meat Loaf

from the kitchen of Michelle

3 slices bread
1 egg
1 c. milk
1 lb hamburger
1 T minced onion
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp garlic salt
1 T Worcestershire sauce

Squish bread in the milk/egg mixture. Add minced onion, raw hamburger, seasonings, and Worcestershire sauce. Put in a greased bread pan. Bake at 350 for 1 hour. After 1 hour drain off grease and add sauce to the top of the meat loaf. Bake an additional 15-30 minutes.

Sauce:
3 T brown sugar
1/4 c ketchup
1 tsp dry mustard

Combine all together and pour on top of meat loaf (after cooking it for 1 hour). Then bake it 15-30 minutes more.

The Best Sloppy Joes

from the kitchen of Stephanie

1 lb ground beef
1/2 c chopped green onion
1 green pepper, chopped
1 can chicken gumbo
1 1/2 tsp brown sugar
3 tsp mustard
1 c ketchup
1-2 twp chili powder
cheese, sliced to put on top (opt)

Brown beef with onion and pepper.  Add rest of ingredients.  Serve on buns with a slice of cheese.

North African Hamburger over Rice

From the kitchen of Cheryl
Inspired by Melissa d’Arabian of Food Network’s North African Meatballs
Serves 6

Sauce:

2 Tablespoons olive oil
½ small onion, diced
2 cloves garlic, chopped
1 lemon, zested (don’t use the juice for this recipe)
½ cup pitted briny olives, chopped( kalamata, or stuffed manzanilla work well)
¾ cup chicken broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
A pinch of dried red pepper flakes (or ½ teaspoon if you like it spicy)
Pinch ground cinnamon
Salt and freshly ground black pepper

To Make Sauce:

In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the chicken broth, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors and reduce sauce, about 7 minutes. Season with salt and pepper to taste.

Hamburger part:

1 pound hamburger
1 Tablespoon dried cilantro
1 teaspoon powdered ginger or 1 Tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
½ teaspoon salt
1/8 teaspoon black pepper
3 to 4 Tablespoons canola oil, for cooking
2 teaspoons dried parsley or 4 Tablespoons chopped fresh parsley leaves

Cook and drain hamburger. Add hamburger to the sauce and add remaining ingredients and cook for 10 minutes to blend flavors. Add salt and pepper to taste.

Serve over 6 cups of cooked rice or Couscous. You can cook it with 1 Tablespoon of chicken broth. I like to add to the rice ¼ teaspoon turmeric, ¼ cup chopped dried dates, handful of chopped dried apricots, dash of cinnamon and a pat of butter.

Cooked carrots is a nice accompaniment to this main dish.

Slow Cooker Enchiladas

from the kitchen of Stephanie

1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.  Add the next 8 ingredients; bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Combine cheeses.  Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese.  Repeat layers.  Cover and cook on low for 5-7 hours or until hot.  Serve with lettuce and sour cream.

Morrison's Polynesian Meatballs

from the kitchen of Denise

Meatball Mix:
3 lbs ground beef
1 1/3 c cracker crumbs (Ritz are good)
2/3 c minced onions
2 eggs
2 tsp salt
1/2 tsp ginger (opt)
1/2 c milk

Sauce Mix:
4 c pineapple juice
1 can pineapple tidbits (opt)
1 c vinegar
4 T soy sauce
2/3 c chopped green peppers (opt)
2 c packed brown sugar
8 T cornstarch

Mix ground beef, crumbs, onion, egg, salt, ginger, and milk thoroughly.  Shape mixture into bite-sized balls.  Brown meatballs in skillet.  Remove and allow excess fat to drip on wax paper.  Mix cornstarch and brown sugar in seperate bowl.  In crock pot, stir in pineapple juice, vinegar, and soy sauce; stir in cornstarch/brownsugar mixture until smooth.  Add meatballs, pineapple tidbits and green peppers.  Cook in corck pot on high for 3-4 hours.  Makes about 50 meatballs.

Meatloaf in a Crockpot

from the kitchen of Stephanie

2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage

Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat.  Mix well.  Shape into round loaf to fit crock pot.  Cook covered for 5-6 hours on low.

Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Combine all ingredients for sauce and mix.  Pour sauce over meat.  Cook on high for 15 minutes and serve hot.

Mock Lasagna- in the crockpot

from the kitchen of Chris

1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano

Cook noodles as directed on package and drain.  Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot.  Pour in all other ingredients and stir together.  Cover and cook on low for 7-9 hours or high for 3-5 hours.

Hearty Soup

from the kitchen of Carol O.

6 C water
1 1/2 T salt
1 1/3 Soup Mix

Put together in large pan, bring to boil.  Cover and simmer 1/2 hour.

Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2  C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat

Simmer 20 more minutes or until vegetables are tender.

Hearty Soup Mix

1  (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion

Mix and store in airtight container store in cool dry place.  Use within 6-8 months.

Mom's Minestrone

from the kitchen of Marlayne

1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish

Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.

Chili

from the kitchen of Stephanie

1 lb ground beef
1 onion, diced
1 pepper, diced
2 (28 oz) cans stewed tomatoes
2 (28 oz) cans chili beans
1-2 cans tomato sauce
1 (14 oz) can tomato paste for thicker chili (opt)

Brown ground beef, onion and pepper; drain.  Mix in pot tomatoes, beans and sauce.  Add beef mixture.  Simmer about 30-45 minutes on low.

Dinner in a Pumpkin2

from the kitchen of Amberly

1 small to medium sized pumpkin
1 onion chopped
2 Tbs soy sauce
2 Tbs Brown Sugar
1 1/2-2 lbs ground beef
1 can of mushrooms drained, or 1 cup fresh mushrooms sliced
1 can of cream of cream of chicken
1 1/2 cups cooked white rice
1 8oz can of sliced water chestnuts drained

Clean out pumpkin well and draw a face on it with a marker.
preheat oven to 350 degrees.
brown meat and onions, drain.
add soy sauce and brown sugar and mushrooms and soup.
simmer for 10 min stirring occasionally.
add cooked rice and water chestnuts.
Put mixture into cleaned pumpkin.
Place pumpkin on a baking sheet and bake for 1 hour or until inside of pumkin is tender.
remember...use a CLEANED OUT pumpkin and discard insides :)
Makes a great Halloween meal!

Dinner in a Pumpkin

from the kitchen of Shawnalyn

1 Medium pumpkin (or 6 little ones)
1 onion, chopped
2 lbs. ground beef
3 Tbl. soy sauce
1/4 Cup brown sugar
1-4oz can mushrooms, drained
1 can cream of chicken soup
2 Cups cooked rice
1- 8oz can sliced water chestnuts

Preheat oven to 350*. Cut pumpkin top off and clean out pumpkin. Brown meat an drain off excess grease. Add all ingredients and mix well. Spoon mixture into pumpkin. Replace top. Place on baking sheet and bake for about 1 hour, or until pumpkin is soft. scrape pumpkin out with each serving.

For added fun draw a face on the pumpkin with permanent marker before baking.