1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can Rotel tomatoes
1 (6-ounce) can tomato paste
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium egg noodles
5 green onions, chopped
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.
Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.
Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.
In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.
Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.
Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.
Bake for 35 minutes. Uncover and bake 5 more minutes.
– Spicy Southern Kitchen
Makes 8 servings
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375F for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
By Southern Living
Makes 6 to 8 Servings
2 pounds ground round
1 onion, chopped
1 large clove garlic, minced
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar marinara sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese
Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.
Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.
Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.
Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.
By Southern Living
1 cup spaghetti, broken in half
1 cup sour cream
1/4 cup Parmesan cheese, grated
3 cloves garlic, minced
2 cups Monterey Jack cheese, shredded
1 10-ounce package frozen chopped spinach, thawed and drained of moisture
2 cups chicken, cooked and roughly chopped
1 3-ounce can French fried onions
Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.
Cook spaghetti according to package directions. Drain and set aside.
Beat egg in a large bowl. Add sour cream, Parmesan cheese, and minced garlic.
Add drained pasta to egg mixture along with Monterey Jack cheese, spinach, and cooked chicken. Stir well to combine.
Pour mixture into the prepared casserole dish. Cover with aluminum foil and bake for approximately 30 minutes or until heated through.
Remove casserole from the oven and sprinkle French fried onions on top.
Return the dish to the oven and bake for another 5 minutes, until the onions are crisp.
1 lb ground beef
1 medium to large onion
1/2 lb cheddar cheese
3-4 jalapeno peppers
1-2 Serrano peppers
1 can creamed corn
1 c milk
1 c cornmeal
1 tsp salt
1/2 tsp baking soda
1/4 c bacon drippings
Brown the ground beef, while that is cooking chop the onion and peppers (the peppers take some trial and error depending on how hot or not you like it. I use 3 jalapenos and 2 Serranos) Grate the cheese.
Mix the creamed corn, milk, eggs, cornmeal, salt, baking soda and bacon drippings together well.
Heat your skillet with just enough shortening or oil to coat the bottom and sides. Sprinkle a little cornmeal over the bottom and let it brown (you can see it browning in the thinner areas, but you don’t want it to brown all the way thru.)
Ladle half the batter mixture in the skillet, the spread the ground beef, then onion, peppers and cheese. Top it off with the remaining batter and cook in the oven at 350 for about an hour. When it is a nice golden brown, it’s done.
Let it sit a few minutes before serving.
1 tablespoon olive oil
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 32-ounce package frozen tater tots
6 slices bacon, cooked and crumbled
2 cups cheddar cheese, shredded
2 cups sour cream
Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish.
Preheat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring regularly, for about 10 minutes. Drain and place in a large bowl.
While the beef is cooking, melt butter in a medium saucepan over medium heat. Whisk in flour until there are no lumps.
Allow the flour to cook out for about 2 or 3 minutes. Whisk in onion powder and garlic powder.
Slowly whisk in the milk, breaking up lumps. Season milk mixture with 1 teaspoon of salt and 1/2 ground black pepper. Whisk and continue cooking over medium heat for about 10 minutes, until it thickens slightly.
Add the tater tots, crumbled bacon, cheddar cheese, sour cream and béchamel mixture to the bowl with the ground beef. Stir to mix all ingredients.
Pour the mixture into the baking dish and spread evenly. Bake for 45 to 50 minutes, until the entire mixture is bubbly and the cheese has fully melted.
1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese
In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and cook until softened, about 5 minutes.
Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.
Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.
Remove the skillet from the heat and stir in the sour cream.
Top the skillet with cheddar cheese and place it under the broiler.
Broil until the cheese is melted and slightly browned, about 5 minutes.