Creamy Egg Noodle Casserole


These were on sale at the grocery store for $1. They also had this recipe as a taste tester. The kids loved it. I loved it. So this is what's for dinner. It is funny because I went to the store for some buns to make something else and grabbed these noodles instead. These are great because they have 0 cholesterol, fat free. Probably not as good as whole wheat pasta, but way more cheaper.
1 lb. hamburger
6 oz. No Yolk dry noodles
1 onion, chopped
1 can tomato soup
1 can cream mushroom soup
1 can mushrooms
1 1/2 c. cheese, shredded
8 oz. sour cream
1/4 tsp. garlic powder
Salt & Pepper to taste


Directions:

Cook noodles as directed on package
Preheat oven to 350
Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain fat. Stir in noodles, soups, mushrooms, sour cream and 1 cup cheese. Season with garlic powder, salt, and pepper. Pour into a 9X13 in. baking dish. Sprinkle with remaining cheese. Bake for 30 min.
This was good, but you could also change a little with cream of chicken soup instead of tomato soup and add a can of corn.

Comments

Post a Comment

Popular posts from this blog

Pumpkin Muffins

Got this one from candus who got it from Paleo plan website.  http://www.paleoplan.com/2009/12-03/paleo-pumpkin-muffins/ The only thing different is Candus added applesauce, so I added 1 cup. Ingredients 1½ cups almond flour 3/4 cup canned pumpkin 3 large eggs 1 cup applesauce 1 tsp baking powder 1 tsp baking soda ½ tsp ground cinnamon 1½ tsp pumpkin pie spice 1/8 tsp sea salt 1/4 cup raw honey (optional) 2 tsp almond butter 1 Tbs sliced almonds Directions Preheat oven to 350℉. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter). Mix all ingredients and pour evenly into tins. Bake for 25 minutes on the middle rack. Sprinkle almonds on top immediately after taking them out of the oven.
Read more

Pomegranate Syrup

  4 cups pomegranate juice 1/2 cup sugar (I'm trying this with stevia to be more paleo friendly) 1 tablespoon freshly squeeze lemon juice   Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Read more

Biscuits with Sausage Gravy

Ingredients: 1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste biscuits, warmed, for serving Directions: With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over the warm biscuits and serve immediately!
Read more