I've been doing some cleaning out of my cooking magazines. They were taking up almost an entire shelf and it wasn't going to shrink any time soon, so I came up with a plan. Go through every magazine mark the recipes that I like and tear them out and put it in page protectors. Then take all of the recipes and organize in a notebook under desserts, appetizers, main course, salads, etc.
It has really opened up some shelf space and now I can find those recipes that WERE SO GOOD and only made once because I couldn't remember which magazine it was in. Needless to say, I've enjoyed imaging these dishes in my head as I've read through the mountain of magazines. And we've enjoyed many new and old savory suppers. I wanted to share a new recipe that we really enjoyed this past Saturday. After making this dinner, I realized it would be a perfect dinner to make in smaller 8x8 dishes and share half with someone and still have supper for your family! Or invite company over for a visit!
Baked Beef Stroganoff Casserole2 pounds ground chuck
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 cups sliced fresh mushrooms
1 (14.5 oz.) can beef broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) container sour cream
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles, cooked and kept warm
2 tablespoons butter
1 (3 oz.) can French fried onion rings
Preheat over to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt, and pepper. Remove from heat.
Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes Top evenly with fried onions and bake for 10 more minutes.
**Note: I left out the extra mushrooms because the hubby doesn't care much for them and I only used about 1 1/2 ground chuck not 2 and it was still VERY yummy.
The perfect pairing to this main dish was Peggy's Corn Casserole! I know, I know...my husband said I was a casserole freak! But he followed up with "I Love It!":)
Peggy's Corn Casserole1 stick butter, melted
1 can creamed corn
1 can whole kernel corn, drained
1 box Jiffy corn muffin mix
8 0z. sour cream
Mix all ingredients together. Pour into a 9x13 greased baking dish and bake at 350 degrees for 40 minutes.
These were soooo yummy together! A green pea salad would have really topped the meal off, but I would have been the only one eating it!
Hope you try these and enjoy them as much as we did (and are still are, the leftovers are yummy too)!
What are we teaching Cooper!!! The second child does get away with more much earlier! This year is the first time Austin's had play guns and he's four. Coop gets to play with them too and he's almost two! Doesn't seem fair, but what do you do? Any suggestions!?
