Marvelous Recipes

Cold weather comfort food at it’s very finest! And just in time for the chilly fall and winter seasons!

1 (12 oz) package wide egg noodles
2 pounds lean ground beef
1 medium onion, chopped
1 pound (16 oz) process cheese (Velveeta)
1 (11 oz) can whole kernel corn, drained
1 (10.5 oz) can condensed chicken with rice soup, undiluted
1 (10.5 oz) can condensed cream of mushroom soup, undiluted
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Cook the noodles according to the package directions. Meanwhile, cook the ground beef and onion in a Dutch oven over medium-high heat until the meat is no longer pink; drain. Remove from the heat; add all the remaining ingredients and stir to blend well.

2. Transfer mixture to a greased 13×9-inch casserole. Cover and bake at 350 degrees F for 45 minutes or until hot and bubbly. Makes 8 to 10 servings.

Note: You can divide this recipe between 2 (8×8-inch) baking dishes and freeze one for later use, if desired. Each casserole would contain 4 to 5 servings.

Emily

This hearty hungry-man casserole is one of my hubby’s favorites!

1 pound bulk Italian sausage (I use hot)
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
2 (15 oz each) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
2 (2.25 oz each) cans sliced ripe olives, drained
2 (6.5 oz each) cans mushroom stems and pieces, drained
1 (12 oz) package wide egg noodles, cooked and drained
2 cups shredded cheddar cheese

1. In a dutch oven over medium heat, cook the sausage, beef, onion and green pepper until the meat is no longer pink; drain.

2. Stir in the tomato sauce, tomato paste, Italian seasoning and garlic powder; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the olives and mushrooms; cover and simmer for 5 minutes. Add the noodles. Pour into a 13×9-inch baking dish sprayed with cooking spray. Sprinkle cheese on top.

4. Bake at 350 degrees F for 25 to 30 minutes or until hot. Makes 8 to 10 servings.

Emily

A delicious, economical, all-in-one dinner that is sure to please your family.

1 (8 oz) package wide egg noodles
1 pound lean ground beef
1/4 cup chopped green bell pepper
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8 oz) cans tomato sauce
1 (8 oz) package cream cheese, softened
1 cup small curd cottage cheese
1/2 cup sour cream

Cook noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the ground beef, green pepper and onion until the meat is no longer pink. Stir in the salt and pepper. Add the tomato sauce and simmer for 5 minutes.

In a medium bowl, combine the cream cheese, cottage cheese and sour cream. In a greased 2-quart casserole, layer 1/2 the cooked noodles, 1/2 the meat mixture and 1/2 the cheese mixture. Repeat layer with the remaining 1/2 of the ingredients. Bake at 350 degrees F for 30 minutes.

Emily

This is an easy to make dish that can easily be doubled for company, just remember to use a larger casserole dish. It can be prepared ahead and stored covered in the refrigerator. When ready to use, just cover with foil and heat at 350 degrees F until hot, about 30 minutes.

1 pound ground beef chuck
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup green pepper, chopped
1 small onion, chopped
1- 15 ounce can tomato sauce
1- 8 ounce package medium size noodles
1- 8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream

In a 10 inch skillet, brown the ground chuck. Add the salt, pepper, green pepper and onion. Cook over medium heat until the green peppers and onion are tender, about 3 minutes. Add tomato sauce, stir together and simmer over low heat.

Meanwhile, cook the noodles according to package directions; drain and set aside.

In a medium mixing bowl, blend softened cream cheese, cottage cheese and sour cream until smooth.

Butter a 2 quart casserole dish. Spread 1/2 the noodles in bottom of casserole dish. Spoon 1/2 the meat-tomato sauce evenly over the noodles. Spoon 1/2 the cheese mixture over the meat-tomato sauce.

Repeat the layers with the remaining ingredients. Bake at 350 degrees F for 30 minutes. Makes 6 servings.

This delightful spicy casserole is sure to become one of your family’s favorites! Simple, easy-to-make and delicious!

1-1/2 cups elbow macaroni
2 pounds ground chuck
1 package taco seasoning mix
1-15 ounce can tomato sauce
1-8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

1. Cook elbow macaroni according to package directions; drain and set aside.

2. Brown ground beef in a 10 inch skillet until well done. Drain and return to skillet. Add taco seasoning and tomato sauce. Simmer on low heat 2-3 minutes. Remove from heat and let stand in skillet.

3. In large mixing bowl, with mixer set on medium speed, blend softened cream cheese, cottage cheese and sour cream.

4. Butter a 2 quart casserole dish. Pour 1/2 the pasta into the bottom of casserole dish. Layer 1/2 the meat mixture over pasta, then 1/2 the cheese mixture over the meat. Repeat for a second layer.

5. Bake at 350 degrees 15-20 minutes. Top with cheddar cheese and bake 5 more minutes or until cheese melts and is lightly browned. Serves 4-6.

Everything you need for a marvelous Italian dinner, all in one dish. If your family likes Italian food, they will love this delicious and easy to make dinner.

1 pound ground beef chuck
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1-15 ounce can tomato sauce
1-8 ounce can sliced mushrooms
8 ounces shredded cheddar cheese
1 can crescent shaped dinner rolls
1/2 cup sour cream
1/2 teaspoon oregano
1/4 teaspoon basil leaves

1. In a 10 inch skillet over medium-high heat, cook ground chuck until well done. Add salt, pepper, tomato sauce and mushrooms. Mix well. Pour meat mixture into a 9×13″ baking dish and top with the cheddar cheese.

2. Open the can of crescent rolls, unroll and separate into 8 pieces.

3. In a small bowl, combine sour cream, oregano and basil leaves. Spread evenly on each triangle. Curve each triangle into a crescent shape and arrange on top of casserole.

4. Bake at 375 degrees F for 25-30 minutes or until crescent rolls are golden brown. Makes 6 servings.