Marvelous Recipes

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

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”.

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 servings.

Emily

The perfect side dish for your favorite meat entrée!

1 cup quick-cooking brown rice
3/4 envelope onion soup mix
2 tablespoons butter or margarine
1 (4 oz) can sliced mushrooms, drained
1/2 cup coarsely chopped walnuts
2 tablespoons chopped fresh parsley
1/2 cup shredded sharp cheddar cheese

Cook the brown rice according to package directions, adding the soup mix and omitting the salt. Melt the butter in a small saucepan; add the mushrooms, walnuts and parsley. Saute until bubbly.

Stir the mushroom mixture into the rice; add the cheese and mix well. Let stand, covered, 5 minutes before serving. Makes 6 servings.

Emily

Serve this savory and delicious chicken with your favorite salad vegetables for a real dinner treat!

4 slices bacon, chopped
2-1/2 to 3 pound chicken, cut into serving pieces*
1 (10 oz) package fresh mushrooms, quartered
1 garlic clove, finely chopped
1 envelope onion soup mix
1-3/4 cups water
1/2 teaspoon dried thyme leaves, crushed

1. Cook bacon in a 6-quart Dutch oven over medium-high heat until crisp; about 3 minutes. Remove and set aside, reserving drippings.

2. Add the chicken to the reserved drippings and brown over medium-high heat; remove and set aside.

3. In the same Dutch oven, add the mushrooms and garlic; cook over medium heat, stirring often, about 4 minutes.

4. Return the chicken and bacon to the Dutch oven. Add onion soup mix blended with water and thyme. Bring to a boil over high heat; reduce heat to low and simmer covered 40 minutes or until chicken is done. Makes 4 servings, each with 3 net carbohydrates.

* Since my family prefers all-white meat, I used 4 boneless, skinless chicken breasts halves.

Emily

You will love how easy this recipe is to make and your family will love how good it tastes!

1 (8 count) can refrigerated crescent rolls
8 ounces cooked chopped ham or crumbled sausage
1 cup frozen hash brown potatoes
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (4 oz) can sliced mushrooms, drained
5 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

1. Unroll the crescent dough; separate into 8 triangles. Pat the dough over the bottom and up the sides of an ungreased 12-inch pizza pan, with pointed ends toward the middle of the pan, forming a circle: press the edges and perforations to seal.

2. Sprinkle the dough with ham or sausage, hash brown potatoes, cheddar cheese, onion, green pepper and mushrooms.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. Pour over the prepared layers. Sprinkle Parmesan cheese over the top.

4. Bake at 375 degrees F for 25 to 30 minutes or until a knife inserted in the center comes out clean. Makes 8 servings.

Emily

This simple to prepare recipe is sure to become a family favorite. Tender beef in a rich creamy sauce served over hot cooked noodles will bring them home for dinner!

2 pounds beef stew meat, cut into bite size cubes
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1 (6 ounce) jar sliced mushrooms, drained
1 envelope onion soup mix
1/4 teaspoon coarse ground black pepper
1 cup sour cream
Hot cooked noodles

In a 3 quart slow cooker, combine stew meat, both soups, onion, mushrooms, onion soup mix and pepper; stir to blend well.

Cover and cook on Low for 8 hours or until beef is tender. Stir in sour cream. Spoon over hot cooked noodles and serve. Makes 6 servings.