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

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

Chicken Garlic Hummus Enchiladas

I have a certain "someone" in my house that will eat hummus from the tub with a spoon...yes, straight out of the tub with a spoon. He LOVES his hummus. So when I came across this recipe, I was like, holy cow, I HAVE to make this! I wish I would have come up with this recipe, but I didn't, yet I know I must share with y'all! Thank God for KevinandAmanda.com! Putting hummus in a Chicken Enchilada? Crazy talk, right? But OH so good! The only addition I made to this recipe was to add some corn to the enchiladas, use my own Easy Chicken Breasts recipe (shredded) and of course.....more cheese! You know me! I LOVE cheese! Make this tonight and I promise you won't be disappointed! For complete recipe without photos, click here: Chicken Garlic Hummus Enchiladas Recipe

Ingredients:

1 cup rice
2 tablespoons lime juice (I used the juice from 2 limes)
1 teaspoon salt
1/4 cup chopped fresh cilantro

1-2 tablespoons of butter/margarine
5 medium (soft taco sized) flour tortillas
1 cup Roasted Garlic Hummus 
3 cups (12 oz) shredded chicken Easy Chicken Breasts
2 cups shredded cheese or MORE!

1 can sweet corn, drained
10 oz enchilada sauce

Directions:

1) Preheat oven to 375°F.

2) Spray a 9x13 baking dish with non-stick cooking spray.

3) In a bowl, mix rice, salt, lime juice and 2 cups water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 14 minutes. 

Remove from heat, stir in cilantro, butter/margarine and set aside. You can also use a rice cooker, which is what I did. Makes life a lot easier!!!

Stir in Butter/Margarine until smooth.

4) Spread each tortilla with about 1-2 tablespoons of the garlic hummus.

5) Top with about 2 tablespoons of rice.

6) Top with about 1 tablespoon of corn.

7) Top with about 1/4 cup of chicken.

8) Top with about 1/4 cup of shredded cheese.

9) Roll the enchilada up, making sure the ends are tucked inside.

10) You should be able to fit about 5-6 enchiladas in one baking dish.

11) Top the enchiladas with a can of the enchilada red sauce.

12) Cover the enchiladas with MORE cheese!

13) Bake for about 12-15 minutes at 375°F, until they start to brown and ENJOY!

Nutrition Facts
Servings 5.0
Amount Per Serving
Calories 675
% Daily Value *
Total Fat 31 g	48 %
Saturated Fat 16 g	79 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 133 g	44 %
Sodium 1536 mg	64 %
Potassium 388 mg	11 %
Total Carbohydrate 51 g	17 %
Dietary Fiber 17 g	67 %
Sugars 5 g
Protein 48 g	97 %
Vitamin A	1 %
Vitamin C	46 %
Calcium	5 %
Iron	113 %
* 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