Ham and Cheddar Noodle Bake

This is one of our favorite go-to meals. I know we both like it, and it’s like the epitome of comfort food.
It’s adapted from Tasty Kitchen, and the recipe can be found at this link.
Cast of Ingredients:
2 1/2 cups uncooked elbow noodles (or penne or other pasta)
     2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded cheddar cheese
2 cups diced ham
1 cup frozen or canned corn 
Cook the pasta until al dente.
Melt the butter in a skillet.
Add flour and milk and whisk until combined.
Grease a 9×9 casserole dish.
Put the cooked noodles in the dish.
Add cheese to the milk mixture and mix until melted.
Pour cheese mixture on top of noodles.
Top with ham and corn, and mix all until well combined.
Add more cheddar on top of the noodles for extra delicious cheesy goodness.
Bake at 350 for 20-25 minutes.
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Meatball Stroganoff

Dinner last night was meatball stroganoff. Basically, this is like hamburger stroganoff, with the hamburger formed into meatballs instead of just being ground beef.

Why would I do this, you ask? Because I made meatballs a couple of months ago, and they’ve been in the freezer waiting to be eaten. Hubby is on my case about cleaning out the freezer. Hence, meatball stroganoff.

Cast of Ingredients:
4-6 Meatballs (you can use frozen, or make your own. Someday I’ll give you my recipe for homemade meatballs)
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk or water
Egg noodles

Thaw meatballs if frozen, or bake them if meat is raw.
Mix cream of mushroom soup with milk/water.

Add meatballs to the soup mixture.

Simmer for 5-6 minutes.
Add sour cream and mix together right before serving.
Meanwhile, boil egg noodles until al dente.
Drain noodles and serve meatballs and gravy over the noodles.

I served this with roasted broccoli. One of Hubby’s favorite ways to eat broccoli!

Here’s how:

Cast of Ingredients:
     1 head of broccoli
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons parmesan cheese
1/2 tablespoon lemon juice 
Toss the broccoli with olive oil, minced garlic, parmesan cheese, and lemon juice.

Roast at 400 for 15-20 mins.


Sour Cream Noodle Bake

Hey everyone,

Hope you all had a great weekend! We sure did here.

My piano recital on Saturday went really well. I was really proud of all the kids who worked so hard! It’s so fun to see them succeed. Then Hubby and I had a date night! We ate at Chili’s and went to see the new Pirates of the Caribbean movie. I actually really liked it, though I’ve heard mixed reviews about it.

This recipe I made on Friday night. I modified it from The Pioneer Woman’s original recipe. Not that I’m saying her recipes aren’t great the way they are! But I changed it to fit more for 2 people, as well as what ingredients I have in the pantry.

So, here we go! And again, my picture taking didn’t work out. I’ll try to do better this week, I promise.

Cast of Ingredients:
1 pound ground beef
1/2 chopped onion
1 eight oz can of tomato sauce
8 ounces of egg noodles
1/2 sour cream
2 tablespoons Philadelphia cooking creme
1 cup grated cheddar cheese

Brown the ground beef and onion until cooked through, and drain the grease.
Add the tomato sauce to the meat and let simmer on low.
Meanwhile, cook the egg noodles until al dente. Drain, and set aside.
In a separate bowl, combine the sour cream and cooking creme. (If you don’t have cooking creme, just use cottage cheese or ricotta cheese, as the Pioneer Woman suggests)
Mix the cooked egg noodles with the sour cream mixture, and place in an 8×8 casserole dish.
Dump the ground beef mixture on the noodles, and mix everything together.
Top with the cheddar cheese.
Bake at 350 for 15-20 minutes.

Yum! We love simple, comfort foods, and this is definitely one of them. Enjoy!