January 13 – Featured Recipes 13 Jan 12

PEPPERONI PIZZA CASSEROLE
- from allrecipes.com

1 pound ground beef
1 (8 ounce) package uncooked egg noodles
1 (16 ounce) jar spaghetti sauce, or as needed
1 (2.25 ounce) can sliced black olives, drained
1 (2.5 ounce) can sliced mushrooms, drained
1 (8 ounce) package sliced pepperoni, coarsely chopped
20 ounces shredded mozzarella cheese, divided

Preheat oven to 375 degrees F (190 degrees C).

Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes.

Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain.

Mix the noodles with the spaghetti sauce, black olives, mushrooms, pepperoni, and half the mozzarella cheese in a large mixing bowl; spoon the mixture into a 9×13-inch baking dish and top with remaining half of the mozzarella cheese. Cover the dish with foil.

Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.

 

GROUND BEEF STROGANOFF
- from allrecipes.com

1 pound ground beef
1/2 cup chopped onion
1 (4.5 ounce) can mushrooms, drained
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
1 (8 ounce) package wide egg noodles

Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.

In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.

Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

 

BBQ SHEPHERD’S PIE
- from goodhousekeeping.com

1 1/4 pound(s) ground beef
1 medium onion, chopped
1 can(s) (15-ounce) chili beans, drained
3/4 cup(s) barbecue sauce
Potato flakes

Preheat the broiler. In a broiler-safe 10-inch skillet, cook ground beef and onion on medium-high 8 minutes or until beef is no longer pink. Drain off liquid. Stir in chili beans and barbecue sauce. Simmer on low 8 minutes or until reduced slightly.

Prepare potato flakes as label directs for 6 servings.

Spread potatoes on top of meat mixture. Place skillet in oven and broil 6 minutes or until potatoes brown. Serves 6.