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 After a hard day on the job, my hubby really enjoys this hearty satisfying dinner!
1 pound lean ground beef
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (26 ounce) jar spaghetti sauce (tomato, garlic & onion)
1 (14 ounce) jar pizza sauce
1 (3.5 ounce) package sliced pepperoni
1-1/2 cups shredded cheddar cheese
2 cups cooked wide egg noodles
1. In a large skillet, cook ground beef, sausage, onion and bell pepper until the meat is no longer pink and the vegetables are tender; drain.
2. Stir in the spaghetti sauce and pizza sauce. Stir in the pepperoni, cheese and noodles. Cover and simmer 10 minutes or until cheese is melted. Makes 6 servings.
Emily
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 Your family will love this hearty and satisfying all-in-one beef noodle dinner! Mine sure did!
3 cups uncooked wide egg noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1-1/2 pounds lean ground beef
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder
1 cup cottage cheese
1/2 cup sour cream
2 (10.5 ounces each) cans cream of mushroom soup
1 (4 ounce) can diced green chilies, undrained
1 (6.5 ounce) can mushroom stems and pieces, drained
1-1/2 cups shredded cheddar cheese
2 tablespoons butter, melted
1/2 cup plain dry bread crumbs
1. Cook the noodles according to the package directions; drain. Transfer to a 13 x 9-inch baking dish sprayed with cooking spray. In a medium size skillet, sauté the onion and celery in butter until crisp tender, about 4 minutes; stir into the cooked noodles.
2. Cook the ground beef, salt, pepper and garlic powder in the same skillet until the meat is no longer pink; drain and add to the noodle mixture.
3. In a large bowl, combine the cottage cheese, sour cream, soup, chilies, mushrooms and cheddar cheese; stir into the ground beef mixture. In a small bowl, combine the melted butter and bread crumbs; sprinkle over the top.
4. Bake, uncovered, at 350 degrees F. for 20 minutes or until hot and bubbly. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 The delicious robust flavor of pepperoni pizza in a convenient taste appealing casserole! I made this for dinner last night and my family loved it!!
8 ounces rotini or other spiral pasta, uncooked
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
2 (14 ounce each) jars pizza sauce
1 egg
1/2 cup milk
1/2 cup grated Parmesan cheese
1 (3.5 ounce) package sliced pepperoni
2 cups ( 16 ounces) shredded mozzarella cheese
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain and return to the skillet. Stir in the salt, pepper, garlic powder, Italian seasoning and pizza sauce; set aside.
2. In a medium bowl, combine the egg, milk and Parmesan cheese. Drain the pasta; toss with the egg mixture. Transfer pasta mixture to a greased 2-quart casserole. Top with the beef mixture, pepperoni and mozzarella cheese.
3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and cheese is melted. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 Who would have thought you could make such a delicious tasting meat loaf in a slow cooker! This Southwest-style meat loaf topped with a sweet and tangy sauce is sure to be a winner at your dinner table!
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Louisiana-style hot sauce
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf.
2. Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in during cooking time.)
3. Cover and cook on Low for 3 to 4 hours or until no pink remains and a meat thermometer reads 160 degrees F. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 As most of you already know, my son Jason is a very good cook. He recently shared this recipe with me and now I am sharing it with you! It is simple, easy-to-make and tastes wonderful! Thank you Jason!!
1 pound lean ground beef
1/2 cup chopped red onion (I used yellow onions since that’s what I had on hand)
1 can (10-3/4 ounces) cream of mushroom soup
1/2 teaspoon garlic powder (or to taste)
1/4 teaspoon paprika (or to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup sour cream
4 cups hot cooked noodles
1. In a large skillet cook the ground beef and onion until meat is no longer pink and onions are tender; drain.
2. Stir in the soup, garlic powder, paprika, salt and pepper; cook over medium heat until heated through. Remove from heat and stir in the sour cream. Serve over hot cooked noodles. Makes 4 servings.
Emily
 Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!
2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips
1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.
2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.
3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.
Emily
 A simple, easy-to-make, great tasting casserole you and your family will want to enjoy again and again!
3 cups uncooked rotini pasta
2 pounds lean ground beef
1 medium onion, chopped
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 cups beef broth*
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon dried crushed oregano
2 cups shredded Colby Monterey Jack cheese
1. Cook the pasta according to the package directions; drain. Meanwhile, cook the beef and onion in a large skillet over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, beef broth, salt, pepper and oregano.
2. Add the drained pasta to the meat mixture; transfer to a greased 13×9-inch baking dish;** sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly and the cheese is melted. Makes 8 servings.
* 2 beef bouillon cubes dissolved in 2 cups of boiling water may be used in place of the beef broth.
** This recipe may be divided between two greased 8×8-inch baking dishes; bake one for immediate use and freeze one for later use.
Emily
 When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!
1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.
In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.
Emily
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