Ingredients:
Servings: 4
1 (5 1/3 ounce) package wide egg noodles, cooked
1 lb ground beef
2/3 medium onion, chopped
2/3 medium green bell pepper, seeded and chopped
1 1/3 tablespoons minced fresh garlic
1 1/3 teaspoons dried Italian seasoning
1/4 cup grated parmesan cheese
2/3 cup canned sliced mushrooms, drained
2/3 to taste seasoned salt and black pepper (or use white salt)
3 cups prepared pasta sauce (can use more!)
1 (6 2/3 ounce) package frozen spinach (thawed and well drained)
1 2/3 cups grated monterey jack cheese, divided
1 cup sour cream
2/3 large egg, slightly beaten
1 1/3 small green onions, finely chopped (or to taste)
1/3 teaspoon garlic powder
1 2/3 cups grated parmesan cheese
1 cup grated monterey jack cheese (or to taste)
Directions:
1 Set oven to 350 degrees.
2 Grease a 13 x 9-inch baking dish.
3 In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
4 Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
5 In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
6 Spoon the spinach mixture into the prepared baking dish.
7 Sprinkle with about 1 cup Parmesan cheese (can use less).
8 Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
9 Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
10 Return to oven and bake for about 5 minutes, or until the cheese has melted.
Servings: 4
1 (5 1/3 ounce) package wide egg noodles, cooked
1 lb ground beef
2/3 medium onion, chopped
2/3 medium green bell pepper, seeded and chopped
1 1/3 tablespoons minced fresh garlic
1 1/3 teaspoons dried Italian seasoning
1/4 cup grated parmesan cheese
2/3 cup canned sliced mushrooms, drained
2/3 to taste seasoned salt and black pepper (or use white salt)
3 cups prepared pasta sauce (can use more!)
1 (6 2/3 ounce) package frozen spinach (thawed and well drained)
1 2/3 cups grated monterey jack cheese, divided
1 cup sour cream
2/3 large egg, slightly beaten
1 1/3 small green onions, finely chopped (or to taste)
1/3 teaspoon garlic powder
1 2/3 cups grated parmesan cheese
1 cup grated monterey jack cheese (or to taste)
Directions:
1 Set oven to 350 degrees.
2 Grease a 13 x 9-inch baking dish.
3 In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
4 Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
5 In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
6 Spoon the spinach mixture into the prepared baking dish.
7 Sprinkle with about 1 cup Parmesan cheese (can use less).
8 Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
9 Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
10 Return to oven and bake for about 5 minutes, or until the cheese has melted.
Read more at: http://www.food.com/recipe/cheesy-ground-beef-spinach-sour-cream-noodle-casserole-172167?scaleto=4&mode=null&st=true&oc=linkback
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