Marvelous Recipes

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

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

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

A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!

2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese

1. Cook the egg noodles according to the package directions; drain and set aside.

2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.

3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.

4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

Emily

Garlic and ginger root add a delightful touch to this quick, easy to fix, all-in-one dinner!

1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 (1/2-inch) pieces ginger root, peeled and pressed
2 cups water
2 (3 oz.) packages beef-flavor Ramen noodles with seasoning packets
3 cups broccoli florets
2 carrots, sliced

1. Heat a 12-inch wok or skillet over medium heat until hot; spray with cooking spray. Stir-fry the beef  in 2 batches for 3 to 4 minutes. Remove to a medium bowl; cover to keep warm.

2. Add the garlic and ginger root to the skillet and stir-fry for 30 seconds. Stir in the water; bring to a boil. Break up the noodles; add to the boiling water. Stir in the contents of seasoning packets, broccoli and carrots.

3. Bring to a boil; reduce heat and simmer until the noodles are tender and most of the liquid has been absorbed, stirring occasionally; about 3 minutes.

4. Return the beef to the skillet and cook just until heated through, stirring frequently. Serve with a slotted spoon. Makes 6 servings.

Serve these savory and flavorful meatballs over hot cooked noodles for an awesome dinner your family will rave about!

2 slices bread, torn
2 tablespoons milk
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 (10-1/2 oz) can beef consommé
2 (4 oz) cans mushroom stems and pieces, drained
1 tablespoon dried parsley flakes
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon granules
1/2 cup sour cream
Minced fresh parsley
Hot cooked noodles

1. Combine the bread and milk in a large bowl. Add the egg, onion, salt and pepper. Crumble the ground beef over the mixture and mix together well.

2. Shape into 1-inch balls. In a large skillet over medium heat, brown meatballs in small batches until meat is no longer pink; drain on paper towels.

3. In a large saucepan, melt the butter or margarine; stir in flour until smooth. Gradually add the consommé and bring to a boil. Cook and stir until thickened; about 2 minutes.

4. Reduce heat; add mushrooms, parsley flakes, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.

5. Remove from the heat and stir in sour cream; sprinkle with fresh minced parsley. Serve over hot cooked noodles. Makes 6 to 8 servings.

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.