Sour Cream Casserole

I found this recipe at allrecipes.com, but I was missing some of the ingredients. I wanted to try it anyway because I was looking for something different than normal. This was so good, that even Ms. Picky asked for seconds, and she even went for leftovers (and she NEVER eats leftovers!). I think we will be keeping this on the menu for a long time.

2 lbs 96% lean ground beef

1 box of noodles (I used Dreamfields Penne )

1 sm container of reduced fat sour cream

2 tbsp part skim ricotta

2 tsp cream cheese, whipped

1/2 c spaghetti sauce

1/4 c tomato paste

1/4 c milk

1 packet onion soup mix

8 oz. pkg of Italian 5 Cheese blend cheese

1 c corn flakes, crushed

1. Preheat oven to 350. Brown beef in a skillet until there is no more pink. Drain excess fat. Mix in sour cream, ricotta, spaghetti sauce, cream cheese, milk, onion soup mix until well blended. Cook over low heat 5-8 minutes until heated through.

2. Cook noodles according to packages directions, cooking to al dente rather than all the way done. Drain.

3. Mix noodles with the meat mixture. Pour into a shallow baking dish and cover with cheese. Add crushed corn flakes across the top and bake for 20-30 minutes.

I didn't add the seasonings because I think it varies. I used Mrs Dash, salt and pepper. Enjoy!

Tater Tot Casserole the Kitchen Smack Way

This tasty goodness popped up on a message board that I frequent, and I was amazed that I hadn't tried this on my tater tot loving family yet. It normally has onions and a vegetable added in, but knowing my picky eater, she wouldn't touch it if I did. Here is my version of the popular (and delicious) dish.

1 lb. 96% lean ground beef
1 tsp. dried minced onion (or 1 onion chopped)
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1/4 can of low fat milk
1 pkg onion soup mix
1 regular size bag of frozen tater tots
1 cup shredded Colby/Jack cheese blend

Seasonings: salt & pepper, Mrs. Dash Onion & Herb blend, Tony Chacheres (pinch)
Suggested additions: corn, green beans, mixed vegetable blend, peas

1. Preheat oven to 350 degrees. Brown the ground beef and onion in a skillet. Drain off excess fat. Add in soups, milk, and onion soup packet. Blend well and let thicken like a sauce.
2. Spray non-stick spray along the bottom of a 9x13 pan. Place the vegetables along the bottom of pan, top with the beef mixture. Spread the tater tots over the beef mixture and sprinkle the cheese evenly across the top.
3. Bake for 30-45 minutes until tots are crispy and cheese is melted.

You can make as many layers as you want. I made a side of peas and pearl onions and added them to the plates for those interested in having the vegetables as a part of their casserole. Everyone was happy!

Redneck Goulash

I don't know why I haven't made this before. It's so incredibly quick AND easy. Best of all, it was delicious!! I made enough to feed an army, and it seems to freeze well, too.

2.25 lbs. 96% lean ground beef
2 boxes Dreamfields rotini noodles, uncooked
1/2 tsp garlic powder
1/2 tsp onion powder
1 can diced tomatoes with Basil, oregano
2 cans sweet corn blend
2 jars Ragu spaghetti sauce (I used a garlic blend and momma's secret garden chunky style)
1 cup shredded cheese blend

Seasoning: salt & pepper, Adobo (yellow jar), Mrs Dash onion & Herb blend, a pinch of Tony Chacheres

1. Brown meat in a non-stick skillet, adding seasonings. Meanwhile, bring a large pan of water to a boil and cook pasta according to package directions.
2. Drain meat and add to stockpot with tomatoes, sauces, and corn. Bring to a simmer over med heat.
3. Drain noodles and add them to the stock pot, mix well. Add 1 cup cheese blend to stock pot, and mix. Heat over low heat until dish is warmed throughout.

Mac N Cheese Soup

Yummy goodness in a ladle. Seriously. And the kids liked it too. I put a little too much cheese in it and it became too thick, but otherwise it was yummy!!

2 pkg, (32 oz each) reduced-sodium chicken broth
1 box Dreamfields rotini pasta
2 bags (16 ozs each) frozen broccoli, cauliflower, and carrot blend
4 tbsp unbleached wheat flour
3 cups low-fat milk
3 cups shredded cheddar cheese (I used about 5 when I made it)

Seasonings I added to taste: salt & pepper, Emerils, Tony Chachere's

1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for about 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

2. Combine milk and flour in a sealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Thick and Creamy Crockpot Potato Soup

Yes, I have been irresponsible in keeping up with this blog, however, I haven't been cooking a lot of new foods either. With Fall officially here though, I was dying to whip out my crockpot and try my hand at some real creamy potato soup. This did not disappoint me at all. YUM!

1 1/2 cups diced green onions
1 tbsp. olive oil
2 cups milk
2 cups heavy whipping cream
3 tbsp all purpose unbleached wheat flour
1 1/2 lb new potatoes, peeled and diced
1 cup reduced sodium chicken broth
3 cups reduced sodium vegetable broth
4 small chicken boullion cubes
12 oz. pecorino romano cheese, shredded
1/2 tsp pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp Tony Chachere's Magic Seasoning (optional)
dash of Mrs. Dash Original Seasoning (optional)

1. Peel and dice potatoes and place on bottom of crockpot. Add green onions, oil, broth, milk, sprinkle seasonings on top and blend. Set crockpot on high for 6 hours.
2. After 2 hours, add bouillon and 1/2 of the cheese. Blend well.
3. After 5 hours, add cream. Blend with a mixer on high setting for 2 minutes.
4. When timer goes off, add remaining cheese and blend with mixer on high until well blended and potatoes are mushy. Soup should be thick.

*If it's too thick for your taste, add  milk until its at the desired consistency.

Note: I use a 6 qt crockpot. If you are using a smaller one, adjust the recipe as needed.

Whip up a grilled cheese on the side, and enjoy!

Tuscan Italian Ranch Pasta Salad

This is an original, freshly made up from the genius mind of The Drama Mama, pasta salad recipe. And man, does it taste GOOD. Seriously. NOM NOM NOM.

1 box tricolor rotini pasta
1/2 bottle of Zesty Italian Dressing
1/2 bottle of Tuscan House Italian Dressing
1/4 bottle of Hidden Valley Ranch dressing
2 cups carrot slivers
2 cups broccoli crowns
1 cup chopped shallots
3 chopped hard boiled eggs
1 lb package sliced pepperoni, quartered
1 cup shredded cheddar cheese
salt and pepper to taste

1. Cook pasta according to directions. Drain and set aside til completely cool. (you can rinse cold water over them to help them cool faster).
2. In a large salad bowl, mix in everything until all is well coated.
3. Refrigerate for at least 1 hour prior to serving and serve chilled.

*Contains dairy products

Spaghetti Pie

I found this one in my email, and decided to try it since I had already had success with this recipe I shared on my blog awhile ago. I think I actually like this one a little bit better. The noodle mix actually reminded me of rice pudding. Nom! Nom! Nom! That's all I heard and this one was gone, gone, gone in a matter of minutes.

1 6 oz. package of whole grain spaghetti
2 tbsp butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove, garlic, minced
1 jar of spaghetti sauce (or 1 14.5 oz can diced tomatoes, 1 6 oz can tomato paste)
2 packets of Splenda
1 tsp dried oregano or  Italian seasoning
1 cup 1% milkfat cottage cheese
1/2 cup shredded 2% mozzarella cheese

1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 in pie plate.
2. Preheat oven to 350 degrees
3, In a skillet, brown the beef, onion, green pepper and garlic. Drain off fat and stir in the spaghetti sauce (or tomatoes and paste), sugar and oregano/seasoning. Heat through,
4. Spread cottage cheese over the spaghetti crust the pour in the beef and tomato sauce mixture.
5. Bake at 350 degrees F for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.