Friday, October 19, 2012

recipe of the week: beefy noodle casserole

i love my schedule. except for one small but important detail.

i'm rarely home before 7. 

which wouldn't be a big deal if
(a) i didn't love to cook
(b) we ate more easy/processed foods

but since neither of those are a truth in our home, i have limited options to getting a healthy and tasty meal on the table. 

thankfully i've discovered a few solutions.
(a) prepping ahead of time, and leaving instructions for anthony to pop something in the oven or mix the last part of a dish together
(b) a husband who doesn't mind cooking start to finish since he gets home first (and who does so at least once every other week or so...and would do it more often if i asked!)
(c) a crock pot that i try to utilize several times a month
(d) quicker but still "real food" recipes.

don't get me wrong. i will always love cooking the more involved and impressive dishes. but they simply aren't practical for a weeknight in our home. hello saturdays :-)

with that longest introduction ever, here's a very basic little recipe that you could adapt to fit your own taste preferences. this is actually originally a taste of home recipe that i adapted quite a bit. it's fairly low-fat, calorie and carb though, so i definitely appreciate it!

beefy noodle casserole

2 cups egg noodles
1/2 pound ground beef
1 can tomato sauce (14.5 oz)
6 tbsp diced green chiles (standard small can)
2 tbsp diced green onions
2 cloves garlic, minced
1/2 cup sour cream
2 tbsp cream cheese
1/4 cup mozzarella cheese
red pepper flakes, salt, pepper, cayenne pepper to taste

cook pasta according to package directions
 brown ground beef
 add tomato sauce
 green onions
 green chiles
 and spices. simmer together for about 5-10 minutes
 spoon 1/2 beef mixture into bottom of casserole dish
 top with 1/2 the noodles, then layer the cheeses and sour cream on top
 repeat beef and noodle layers
 bake at 350 for 20 minutes or until it's bubbling nicely


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