Creamy Noodle Bake

Creamy Noodle Bake

Yield: 4



Ease of Preparation: EasyPrep





Time: 20 minutes



Ingredients:



2 pounds (900 gms) Extra Lean Ground Beef
2 cans Tomato Soup (10 oz / 284 ml Each)
2 tsp Mrs.Dash Italian Seasoning
2/3 cup Water
3/4 lb. Broad Egg Noodles (340 gms) like No Yolk brand
2 cans Cream of Mushroom Soup (10 oz / 284 ml each)
1 x Soup Can Filled with 1% Milk
1/2 Mushroom Soup Mixture
1/3 Cooked Noodles
1/2 the Meat Sauce
1 cup Shredded Light Cheddar Cheese
1/3 Cooked Noodles
Remaining Mushroom Soup Sauce
Remaining Noodles
Remaining Meat Sauce
1 cup Shredded Mozzarella Cheese, Part-Skim





*it says it yields 4 but it made more than that. Landon and I ate it for dinner and then I had enough for Brian's lunch as well as 3 daycare kids lunch the next day and there is still 1/2 a casserole (9x13) left over.








I found this recipe at foodtv.ca. I found this site through an application on my blackberry for the food network and it happens to be out of Canada so some of the terms and measurements are a little different. I have found some other recipes I am going to be trying within the next week so check back for new recipes.

Tex Mex Taco Dinner

Again I decided to try a recipe from the Spring Kraft Food Magazine that I received last week. This one is also delicious! I ate it with sour cream and that was YUMMY! I bet it would be good rolled up in tortilla like a burrito! Hope you enjoy as much as I did!

PS: I took some leftovers today and wrapped it in a tortilla with black beans and lettuces and it was delicious!



Prep Time: 5 min Total Time: 23 min Makes: 4 servings, 2 cups each






What You Need!



1 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup fat-free reduced-sodium chicken broth
1 cup water
2 cups instant white rice, uncooked
1/2 cup CHEEZ WHIZ Cheese Dip
2 cups shredded lettuce
1 large tomato, chopped



Make It!



BROWN meat in large skillet.



ADD chili powder, broth and water; stir. Bring to boil.



STIR in rice and Cheez Whiz; cover. Simmer on low heat 5 min., stirring occasionally.





Serve topped with lettuce and tomatoes.



Kraft Kitchens Tips:



Special Extra
BREAKSTONE'S or KNUDSEN Sour Cream makes a great topping for this dish.



Family Fun
No need to use serving utensils. Serve with tortilla chips instead of forks!





*this recipe is from Kraft Foods*

Pasta Pronto Italiano

I received my new Kraftfoods magazine in the maile the other day and I saw lots of recipes that look yummy! I decided to try this one the other night and I thought it was very good! I hope you think the same.

Spring 09

Prep Time: 5 min Total Time: 20 min Makes: 4 servings, 1-1/2 cups each

What You Need!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese

Make It!

PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.

ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

*this recipe is comlements of Kraft Food and Family*

Taco Casserole

This is from the back of the Ortega box of 12 taco shells and their website. I didn't have the taco sauce when I decided to make this so I found a recipe on how to make it and it ended up being perfect! I will give you the link to the taco sauce recipe in the recipe itself.


1 pound ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup water
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium, or homemade taco sauce
4 ozs. ORTEGA Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package ORTEGA Taco Seasoning Mix - Regular
1 package (4.5 oz) ORTEGA Taco Shells (12 ct), broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional)

Directions
PREHEAT oven to 375° F.

COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.

LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted.

Top with remaining olives, tomatoes and green onions.

I omitted the olives, tomatoes and green onion but I added shredded lettuce and sour cream on top of my bowl and it made it very YUMMY! Thanks Ortega!

Chicken and Wild Rice Soup

4 chicken breasts, cooked and cubed

2 boxes UNCLE BEN'S® long grain and wild rice with herbs and seasonings (Original) (fast cook is great for decreased cooking time!)

2 cans cream of celery soup (I like cream of mushroom better, Cream of chicken can be used)

Milk

Cook rice according to package directions. In large pan, combine soup and 2 soup cans milk. Add rice and chicken, stirring well. Add additional milk to thin as desired.

*I got this recipe from a former patient when I worked in Physical Therapy*

Cheesy Chicken and Rice Casserole

Campbell's® Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen

Prep: 5 minutes

Bake: 50 minutes

Stand: 10 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breasts halves

1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender.

Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

This recipe is courtesy of Campbell's Kitchen

Breakfast Pizza

1 lb hot or mild sausage

1 pkg (8) refrigerated crescent rolls)

1 cup frozen loose-pack hash browns, thawed (can use southern style)

1 cup shredded cheddar cheese

5 eggs

1/4 cup milk

1/8 tsp pepper

1/2 tsp salt

2 tbsp grated Parmesan cheese

Preheat oven to 375. Cook and drain sausage, breaking up lumps.

Separate rolls and fan out to cover bottom of ungreased 12 in pizza pan. Press over bottom of pan, sealing any cracks. Sprinkle with sausage, potatoes, and cheese.

Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan.

Bake 25-30 min.

Husband"s Delight

1 lb ground beef

1 garlic clove or 1/4 tsp garlic powder

1 tsp salt

1 tsp sugar

pepper to taste

2 sm cans tomato sauce

spring onions finely chopped

1-3oz pkg cream cheese

1 small carton sour cream

8 oz small noodles cooked and drained. ( I use egg noodles)

3/4 cup grated cheddar cheese

Brown beef, drain. Add next 5 ingredients. Cover and simmer about 15 min. Mix onions with cream cheese, sour cream, and noodles. Pour into greased baking dish, top with cheese. Bake for 20 minutes to heat through in 350 degree oven. Best if mixed and refrigerated overnight. May be frozen before cooking.

*I have made this many times, cooked and ate it right away and it is yummy. It is much better though the next day as left overs*

*This is almost like a homemade version of Hamburger Helper*

Crock Pot Pizza

1 pkg (12oz) wide egg noodles

1 1/2 lb ground beef

1/4 cup chopped onions (can substitute with minced onion if preferred)

1 jar (28 oz) spaghetti sauce

1 jar (4 1/2 oz) sliced mushrooms drained

1 1/2 tsp Italian seasoning

1 pkg (3 1/2 oz) sliced pepperoni

3 cups (12 oz) shredded mozzarella

3 cups (12 oz) shredded cheddar cheese

Cook noodles according to package directions. In a large skillet, cook beef and onions over medium heat, drain. Stir in spaghetti sauce, mushrooms, and Italian seasoning. Drain noodles put in 5 qt crock pot coated with nonstick spray. Spread 1/3 of the meat into bottom of crock pot, cover with 1/3 of noodles, and pepperoni, sprinkle with 1/3 of the cheese. Repeat layers 2 more times. Cover and cook 3-4 hours.

Rigatoni Chicken Round up

1/2 (16oz) box rigatoni
4 cups hot water
4 chicken bouillon cubes
6 tbsp margarine
6 tbsp all purpose flour
1 tsp paprika
1/8 tsp pepper
4 cups diced, cooked chicken
1 tbsp parsley flakes
5 slices American cheese (I use enough to cover the top of my dish)


preheat oven to 350. Prepare rigatoni according to package directions. Drain. Dissolve bouillon in water and reserve. In saucepan, melt margarine and stir in flour and seasonings. Slowly add water. Cook and stir over low heat until thickened. Add Chicken and noodles, tossing gently to mix. Put in greased 9x13 casserole and put the cheese on top. Bake until bubbly and cheese is melted.


*This recipe is not has hard as it may look in writing. It is a very delicious dish!*

Colorful Kielbasa

1 can condensed cream of celery soup

1 1/2 cups water

1 tbsp butter or margarine

1 lb smoked kielbasa cut in 1/2 inch pieces

3/4 cup uncooked long grain rice

1 pkg frozen peas (i use canned and it works just fine)

1 jar (4 1/2 oz) sliced mushrooms drained

1 cup shredded cheddar cheese

In skillet, combine soup, water, and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 15 minutes or until rice is almost tender. Stir in peas and mushrooms; cover and simmer 15 or until rice is tender and peas are heated through. Sprinkle with cheese, cover and let stand until melted.

Lasagna

8 lasagna noodles, uncooked (i didn't have any so I used bowtie pasta)

1 lb. ground beef

1 tsp italian seasoning

28 oz jar spaghetti sauce

1/3 cup water

4 oz. can sliced mushrooms (drained)

15 oz carton ricotta cheese

2 cups shredded mozzerella cheese

1. Break noodles. Place half in bottom of grease slow cooker.

2. brown ground beef in sauce pan. Drain. Stir in italian seasoning. Spread half ove noodles in slow cooker.

3. Layer half of the sauce and water, half mushrooms, half, of ricotta, and mozzerella over beef. Repeat layers.

4. Cover and cook on low 5 hours.

* I cooked my beef in the microwave while I was getting the other ingredients together to help save on time.*

**This recipe is complements of Fix it and forget it cook book, thanks**

Chicken And Rice Casserole

2 Chicken bouillon cubes

2 cups hot water

1/2 cup margarine, melted

6 oz box Uncle Ben's Wild Rice (original recipe), Uncooked

4 1/2 oz jar/can sliced mushrooms

10 oz can cooked chicken (I use 1 pkg Purdue ready chicken strips cut into bite size pieces)

1. Dissolve bouillon in water.

2. Combine all ingredients, including rice seasoning packet, in slow cooker.

3. Cover. Cook on High 2 hours or until rice is tender. (I let mine go for 4-6 hours on high without any problems)

NOTE:

To reduce salt in the recipe, use 2 cups low- or no-sodium chicken broth instead of 2 chicken bouillon cubes and water.

*This recipe is complements of Fix it and Forget it Cook Book*

Cold Chicken and Pasta

4-6 chicken breasts


2 to 2 1/2 cups water


6 oz vermicelli (or another thin pasta)

1 pint cherry tomatoes (optional)


2 chicken bouillon cubes


1/4 cup chopped onion


1 can small green peas, early peas (drained)








Dissolve bouillon in water. Simmer chicken and onion in bouillon until done, ~45 minutes. Strain to reserve broth. Remove chicken and allow to cool and chop coarsely. Break vermicelli in to 2 pieces. Add enough water to broth to cook pasta according to package directions.








DRESSING:


1 1/2 tbsp grated onion


1/3 cup oil


1 1/2 tbsp sugar


1 1/2 tsp dried basil


3 tbsp red wine vinegar


3 tbsp lemon juice


1 1/2 tbsp season salt








While pasta is cooking combine ingredients for the dressing mixing well. When pasta is done, drain thoroughly and mix with chicken and dressing. Add peas and toss. Refrigerate at least 2 hrs. Toss in tomatoes when ready to serve if using them.


*The picture shows ham instead of chicken, I haven't tried it with ham before*


** This recipe is complements of my Mom, Thanks**

Easy Chicken Pot Pie

1 can (10 4/3 oz) cream of chicken soup

1 pkg (~9 oz) frozen mixed vegetables (I use 2 cans mixed vegetables drained)

1 cup cubed chicken or turkey

1/2 cup milk

1 egg

1 cup all purpose baking mix

Preheat oven to 400. Mix soup vegetables and chicken and put in a 9" pie plate or I use a rectangle baking dish. Mix milk, egg, and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown.

Chickenetti

1 cup chicken broth
16 oz pkg spaghetti, cooked
4-6 cups cubed chicken or turkey (it doesn't have to be cooked)
10 3/4 can cream of mushroom soup (cream of celery works too)
1 cup water
1/4 cup green peppers, chopped (I usually omit this ingredient)
1/2 cup diced celery
1/2 tsp. pepper
1 medium onion, grated (I use minced onion)
1/2 lb white, or yellow, American Cheese, cubed (I use Velveeta)

1. Put broth, noodles and chicken into crock pot.
2. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients, then pour into crock pot.
3. Cover. Cook on low 2-3 hours if chicken is cooked, 4-6 if it is not.


VARIATIONS:
1. for a creamier dish, add an additional can of cream of chicken soup to step 2.
2. add 4 1/2 oz can chopped green chilies to step 2 for more zest.



*This recipe complements of Fix it and Forget it cook book*

Creamy Chicken Italiano

4-6 boneless, skinless chicken breast

12 oz jar mushroom gravy (I use walmart brand can chicken or beef gravy)

1 cup milk

8 oz pkg cream cheese, cubed

4 1/2 oz can chopped green chilies

1 pkg dry Italian salad dressing

1. Place chicken in crock pot.

2. Combine all other ingredients and pour over chicken in crock pot.

2. Cover. Cook on low 4-6 hours. Serve over cooked noodles or rice.

*This recipe complements of Fix it and Forget it Cook Book*

So You Forgot To Defrost

6 boneless, Skinless frozen chicken breasts

2 10 3/4 cans cream of chicken soup (cream of mushroom works too)

4 oz can sliced mushrooms, drained

3/4 tsp salt

1/4 tsp pepper

1. Place frozen chicken in the crock pot.

2. mix together soup, mushrooms, salt, and pepper and pour over chicken.

3 Cover. Cook on low 10-12 hours or on High 4-6. Serve over cooked rice.

*broccoli may be added to add a little color to the pot*

**This recipe complements of Fix it and Forget it Cook Book**

Chinese Hamburger

1 lb. ground beef, browned and drained
1 onion, diced (I usually omit this ingredient)
2 ribs, celery, diced ( I usually omit this ingredient)
10 3/4 oz can chicken noodle soup
10 3/4 oz can cream of mushroom soup ( I also use cream of celery, wal mart 98% fat free)
12 oz can Chinese vegetables ( I use the big can in the chinese section called Chopped Suey Vegetables)
salt to taste
pepper to taste
1 green pepper, diced
1 tsp soy sauce

1. Combine all ingredients in crock pot
2. Cover. Cook on high 3-4 hours.
3 Serve over cooked rice.


* I use the can of Chopped Suey Vegetables and it has the celery and other veggies in there. I add a can of cut baby corn, sliced water chestnuts, bamboo shoots and bean sprouts.*

**This recipe complements of Fix and Foget it Cook Book**

Noodle Hamburger Dish

1 1/2 lbs. ground beef, browned and drained (i sometimes let the crock pot do the cooking of the meat)


1 green pepper diced (i usually omit this ingredient)


1 qt. whole tomatoes ( I use 3 cans, 15ozish, dice tomatoes)


10 3/4 oz can cream of mushroom soup (i use wal mart 98% fat free)


1 large onion diced (i use minced onion, just sprinkle a little in there)


1 1/2 tbsp Worcestershire sauce


8 oz. pkg noodles, UNCOOKED


1 tsp salt


1/4 tsp pepper


1 cup shredded cheddar cheese





1. Combine all ingredients except cheese in slow cooker.


2. Cover. Cook on high 3-4 hours.


3. Sprinkle with cheese before serving

* this dish reminds me of what some people may call goulash*

**This recipe complements of Fix it and Forget it Cook Book**