Sour Cream Beef Noodle Casserole
Sour Cream Beef Noodle Casserole
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Sour Cream Beef Noodle Casserole
• 12 oz. uncooked egg noodles (I only used 6 to 8 oz.)
• 1 lb. ground beef
• 1 yellow onion, finely chopped
• 2 medium cloves garlic, minced
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• Red pepper flakes to taste
• Salt and pepper to taste
• 8 oz. sour cream
• 8 oz. small curd cottage cheese
• 1/2 cup Parmesan cheese, shredded
• 2 cups cheddar cheese, shredded
• Fresh parsley to garnish
INSTRUCTIONS
1. Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
2. Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
3. Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
4. Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
5. In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
6. Spoon half the creamy pasta mixture into a 9×13 casserole dish.
7. Top with half the beef mixture and half the cheddar cheese.
8. Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.
9. Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
10. Top with optional parsley and dish and serve hot.
11. Enjoy!
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BEST Creamy Beef And Shells Pasta
How to make Creamy Beef and Shells Pasta. If its one thing I like about one pan meals is the simplicity and how easy it is to make. Not to mention how delicious they are. This Creamy Beef and Shells Pasta recipe is no different. You can not go wrong with minced beef freshly grated cheddar cheese those 2 ingredients spell winner in my eyes. So if you are looking for an good and easy one pan meal this is my recommendation.
#creamybeefandshellspasta #cheesybeefpasta #pastarecipes #allwingseverything
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Measurements Used:
8oz Large Shell Pasta
1 to 1 1/2 pounds Ground Beef
15oz Red Marinara Sauce
3/4 cup Heavy Whipping Cream
2 tablespoon Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Italian Seasoning
1 teaspoon Dried Parsley
2 tablespoon All Purpose Flour
1/2 teaspoon Dried Oregano
1/2 teaspoon Paprika
1/4 cup Sour Cream
1 cup Beef Broth
1 small Onion chopped
5 Minced Garlic Cloves
2 cups Freshly Grated Cheddar Cheese
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Creamy Tuscan Chicken Pasta | The Golden Balance
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Creamy Tuscan Chicken Pasta ????
2lbs Chicken breast
2 Tbsp flour
2 tsp garlic powder
2 tsp paprika
2 tsp chili powder
1 tsp onion powder
Salt to taste
Brown on both sides and finish in the oven for 10-15 minutes at 350F (depends on thickness)
8oz Pasta
1/2 onion & bell pepper
5 sun dried tomatoes
5 cloves garlic
2 Tbsp tomato paste
1/4 cup stock
1/2 cup heavy cream
1-2 oz Parmesan or pecorino Romano
1/2 cup cherry tomatoes
2-4 oz spinach
How to Make Beef Stroganoff | The Basics on QVC
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Beef Stroganoff
Serves 4
Ingredients:
1 pound tenderloin or sirloin
2 tablespoons butter, divided
2 tablespoons olive oil, divided
½ small onion or shallot, finely chopped
8 ounces button mushrooms, sliced
3 to 4 sprigs fresh thyme
salt and freshly ground black pepper
¼ cup brandy or cognac
¼ cup beef stock
1 cup sour cream
2 teaspoons Dijon mustard
paprika (for garnish)
fresh dill, chopped (optional)
Directions:
1. Slice the beef into thin strips (freezing the beef for 30 minutes ahead of time makes slicing much easier).
2. Pre-heat a large sauté pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the sauté pan and brown the beef in batches, setting it aside when it is nicely browned.
3. Add the remaining butter and oil to the pan and sauté the onion for a couple minutes. Add the mushrooms and thyme and continue to sauté until nicely browned – another 5 minutes or so. Be careful not to burn the butter. Add the brandy and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan and bring to a simmer. Add the beef stock and simmer for a minute or two. Return the beef to the pan, along with any resting juices. Simmer for a minute or two, just to reheat the beef and then remove the pan from the heat.
4. Stir in the sour cream and mustard. Season to taste with salt and pepper. Serve over egg noodles and sprinkle with a little paprika and chopped fresh dill, if desired.
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Beef Stroganoff! Sirloin Steak! Mushrooms! Sour Cream! Egg Noodles! Wine! Beef Stock!
How to make Beef Stroganoff!
Sour Cream Noodle Casserole
Printable Recipe:
Ingredients:
12 oz. Wide Egg Noodles
1 cup Sour Cream
6 oz. Cream Cheese (softened)
1 cup Diced Bell Pepper
1 lb. Ground Beef
29 oz. Tomato Sauce
1/2 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Salt
2 cups Shredded Mozzarella Cheese
Instructions:
Cook noodles to al dente, drain, and set aside.
Preheat oven to 350ºF.
In the same pot, combine noodles, sour cream, cream cheese, and bell pepper.
In another pan, brown beef. Add tomato sauce and seasonings.
In a 13 x 9 inch baking dish, layer as follows twice: half of noodle mixture, half of meat mixture, and half of cheese.
Bake uncovered for 25 minutes or until cheese is melted.
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