Sour Cream Noodle Bake

Mom Comment: My family loves saucy things, so I was worried that this didn't look like it had much sauce. Don't add too much b/c the flavors are amazing at the dose she suggests.

The Pioneer Woman

Serves 8

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce - (you might want to use a tad-bit more)
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Source: The Pioneer Woman 

Submitted by: Amanda T.

Pizza Mac

Mom Comment: My daycare provider growing up made this for the kids and I literally still love it.  The Presti's seasoning can be a bit spicy, so you may want to stick with a mild type.

Ingredients 

• 12 oz package of macaroni
• 1 lb velvetta (1/2 of regular package)
• 2 cans of mushrooms drained
• 1 lb sausage (or ½ sausage, ½ hamburger)
• 1 cup milk
• 2 Tablespoons of Presti’s seasoning (if you don’t see presti’s, just get a pizza/Italian seasoning, but make sure it is pizza seasoning)
• 2 cups longhorn cheese (grated)
• 2 cups mozzarella cheese (grated)

Directions

Cook & drain macaroni.  Brown sausage.  In large bowl mix, sausage, macaroni, velvetta, milk, presti’s seasoning and mushrooms.  Put in a casserole dish (either two, 2 qt dishes or one 9x13 pan) and top with the longhorn and mozzarella cheese.  Put in the oven until cheese is melted (usually 20 minutes) at 350 degrees (I usually cover mine with a lid or with tin foil).

Source: Mystery
Submitted by: Amanda T.

Baked Ziti

Mom Comment: My recipe for this month is from a friend of mine who was a Home Economics teacher for years.  This is delicious and I usually eat half and freeze half.  Or it’s a good recipe to make when you’re taking meals to family or friends.

Ingredients 

• 1 lb. ziti pasta (1 lb. is a 16 oz. package of noodles)
• 1 onion, chopped
• 1 lb. ground beef
• 2 – 26 oz. jars spaghetti sauce (I use two Prego jars.)
• 6 oz. provolone cheese slices (eyeball this, usually about 8 slices)
• 1 ½ c. sour cream
• 6 oz. shredded mozzarella cheese
• 3 oz. grated parmesan cheese (I use the shredded fresh parmesan instead of dried, canned parm)

Directions

Preheat oven to 350 degrees.  Cook ziti for 8 minutes and drain.  In a skillet, brown onion and ground beef.  Drain.  Add spaghetti sauce and simmer for 15 minutes.

If eating all at once, spray a 9x13 pan with cooking spray.  Layer as follows:

•       ½ ziti, provolone cheese slices, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese, remaining sauce mixture and finally parmesan cheese.

Bake for 30 minutes or until cheese is melted. The 9x13 version feeds about 8 people.

If separating into two casseroles, this works in 8x8 or 9x9 pans.  Layer as above in both pans.  If you freeze or give the casserole as a gift, don’t bake until you’re ready to eat it.  Splitting it feeds about 4 people per pan.

Source: Teacher Friend
Submitted by: Amy C.

Company's Coming Pot Roast (Slow Cooker)

Mom Comment: This was a new twist on a pot roast.  My family loved it and it was pretty healthy and easy to make.

Makes 8 servings and is ideal in a 4 or 5 quart slow cooker (I used my 6 quart and it was fine.)

3-lb. boneless pot roast (I used a chuck roast.)

2 Tbsp. flour

1 Tbsp.  prepared mustard

1 Tbsp. chili sauce

1 Tbsp. Worcestershire sauce

1 tsp. red cider vinegar (I couldn’t find this so I used red wine vinegar.)

1 tsp. sugar (I used 1 packet of Truvia)

4 potatoes, sliced

2 onions, sliced (I used one large onion)