Creamy Cheesy Beef Noodle Bake

I've seen a lot of recipes on Pinterest lately for a sour Cream Noodle Bake and I just couldn't decide on one. So...I compiled all of them and put together this recipe based on amounts of ingredients that I liked. I used 1-1/4lb of ground chuck but next time I think I will do half ground chuck and half ground sausage for a little extra "kick" in flavor. Regardless, this was really tasty and the leftovers today were even better! Hope you enjoy! To print this recipe, click Creamy Cheesy Beef Noodle Bake

Ingredients:

1-1/4 lb Ground Chuck

15 oz Tomato Sauce (I used Hunt's Garlic & Herb)

1/2 tsp Salt

Ground Black Pepper

2 cloves Garlic, minced

8 ounces of uncooked Egg Noodles (I used No Yolks Extra Broad Noodles)

1/2 cup Sour Cream

16 oz Small Curd Cottage Cheese

1/4-1/2 cup Green Onions, Sliced

2 cups Grated Medium Cheddar Cheese

Directions:

1) Preheat oven to 350°F.

2) In a large skillet, brown the ground chuck, drain fat then add the tomato sauce, salt, minced garlic and ground black pepper. Stir together and simmer.

3) In a large pot, boil water with a generous amount of salt. Add the egg noodles, cook for about 10 minutes or until al dente. Drain and set aside.

4) In a medium bowl, mix together the sour cream and the cottage cheese. Season with ground black pepper.

5) Add the noodles and stir well, then add the green onions.

6) Spray a 9x13 inch glass baking dish with non-stick cooking

spray. Layer half of the noodle mixture on the bottom. (Sorry! Forgot to take a photo of this step, but I'm sure you get the idea!)

7) Then layer half of the meat mixture on top of the noodle mixture.

8) Spread 1 cup of the grated cheddar cheese over the meat mixture.

9) Repeat layer process and bake in oven at 350°F for 20 minutes or until cheese is melted and the casserole is bubbly.

10) Let sit for 7-10 minutes before slicing and serving. Enjoy!!!

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 686
% Daily Value *
Total Fat 40 g	62 %
Saturated Fat 22 g	112 %
Monounsaturated Fat 9 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 182 g	61 %
Sodium 2032 mg	85 %
Potassium 729 mg	21 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 2 g	7 %
Sugars 4 g
Protein 63 g	126 %
Vitamin A	0 %
Vitamin C	20 %
Calcium	11 %
Iron	143 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Spinach & Tomato Buttery Pasta

I swear The Pioneer Woman  and I must think alike! For lunch today, I wanted something warm and not the typical deli sandwich, so I decided to make an easy pasta dish for one. Literally 5 hours later, I was watching The Food Network and on The Pioneer Woman, she made a very similar dish, Chicken Florentine Pasta! I will definitely have to make her recipe for dinner one of these days because it looked just as tasty if not more! You can adjust the ingredient amounts depending on how many you are cooking for, again, I just made this for myself, so I'll go with what I used today. To print the recipe, click Spinach & Tomato Buttery Pasta

Ingredients:

2 oz. dried pasta (angel hair, thin spaghetti or penne will do fine)

1 cup baby spinach

4-5 roma tomatoes

1/4 cup shredded parmesan cheese

1 tsp. garlic powder

1 tbs. butter, melted

1 tbs. sea salt

Directions:

1) In a medium pot, boil water with 1 tbs. sea salt.

2) Add pasta and cook according to package, stirring frequently.

3) At about 1 minute before cooking time ends, add the spinach and tomatoes to the pot of cooking pasta (Yes, just throw it in the pot with the pasta and boiling water).

4) After cooking time is complete, drain pasta mixture and return to pot. Add the melted butter, garlic powder and shredded parmesan cheese. Toss.

5) Serve in a bowl and enjoy! Watch out for those tomatoes though! They'll burst with flavor!

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 601
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 12 g	58 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 53 g	18 %
Sodium 7257 mg	302 %
Potassium 233 mg	7 %
Total Carbohydrate 80 g	27 %
Dietary Fiber 8 g	32 %
Sugars 33 g
Protein 23 g	46 %
Vitamin A	3 %
Vitamin C	358 %
Calcium	4 %
Iron	146 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Sausage, Spinach and Mushroom Quiche

I have been craving a quiche lately but trying to convince the man of the house that quiche is something he'd enjoy, let alone try, is a difficult task. So I decided to create a quiche with ingredients that he WILL eat and just not explain the whole "quiche" thing to him. I created a Sausage, Spinach and Mushroom Quiche that was absolutely fantastic! What's even better is that you can enjoy this dish for breakfast, lunch or dinner! To print recipe, click Sausage, Spinach & Mushroom Quiche

Ingredients:

2 tablespoons butter

2 cups of fresh baby spinach, stems removed and torn in half

6 green onions, chopped

1 (8oz) package of baby bella mushrooms (you can use white if you like) sliced then chopped in half

1 pound of ground pork breakfast sausage (You  don't have to use the entire package, use about 1/2-3/4 and save the rest for another dish)

3 eggs

1 cup half and half cream

1 cup shredded cheese (I used a monterey jack/mozzarella cheese blend)

1/4 teaspoon salt

1 (9inch) unbaked DEEP DISH pie crust (you can find this in the freezer section of your grocery store)

Directions:

1) Preheat oven to 400°F. 

2) Crumble the sausage in a large skillet or pot and cook until brown. Drain and set aside.

3) Chop green onions, mushrooms and remove the stems from spinach leaves.

4) Melt butter in a large sauce pan and add the green onions, mushrooms and spinach leaves. Stir continuously, about 5 minutes. Remove from heat and set aside.

5) Place pie crust in the pre-heated oven and bake for about 10 minutes. You want to do this before adding the ingredients first so that the bottom of the crust does not get soggy.

6) While pie crust is pre-baking, in a large bowl, mix together the eggs, add the half and half cream, cheese and salt.

7) In another bowl, take the drained sausage and add it to the green onions, mushrooms and spinach mixture. Stir well.

8) Take the egg, cream and cheese mixture and pour it in with the sausage mixture. Stir well.

9) 10 minutes should be up now, remove the pie crust from the oven and set aside.

10) Pour the mixture into the pre-baked pie shell. Be careful, if you pour too quickly, it might spill over the edges, which isn't a huge issue, but it's always good to avoid it. Also, MAKE SURE YOU ARE USING A DEEP DISH PIE CRUST!

11) Bake in the oven for 30 minutes, until crust is brown and egg mixture has set. You can check the middle of the quiche with a toothpick to see if it has set. If the toothpick comes out clean, it's done. If it comes out runny, put it back in the oven. Once cooked properly, let stand for 10-15 minutes before serving. 

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 584
% Daily Value *
Total Fat 45 g	69 %
Saturated Fat 20 g	98 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 211 g	70 %
Sodium 980 mg	41 %
Potassium 414 mg	12 %
Total Carbohydrate 17 g	6 %
Dietary Fiber 1 g	4 %
Sugars 2 g
Protein 27 g	55 %
Vitamin A	1 %
Vitamin C	27 %
Calcium	2 %
Iron	85 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes