Sour Cream Noodle Bake


Life, with its rules, its obligations, and its freedoms, is like a sonnet: You’re given the form, but you have to write the sonnet yourself. – Mrs. Whatsit — Madeleine L’Engle, A Wrinkle in Time.


This recipe is very similar to my ‘Company Casserole’ recipe on here.  This is super easy to make and a delicious comfort food dish.  Recipe source:

About 8 servings


  • 2 and 1/2 pounds ground beef
  • 2 cans 15-ounce size tomato sauce
  • Salt
  • Pinch of crushed red pepper flakes – just a little, little bit
  • Freshly ground black pepper
  • 16 ounces, weight Egg Noodles (I use bow-tie noodles)
  • 1 cup sour cream
  • 2 1/2 cup Small Curd Cottage Cheese
  • 1/2 cup sliced green onions
  • 1 to 1 1/2 cups grated Sharp Cheddar cheese
  • Seasoned salt

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, salt and black pepper.  Add crushed red pepper for a little kick.  Not too much.  Stir, then simmer while you prepare the other ingredients

Drain 1 lb egg noodles and then dump drained noodles into a bowl.  Add creamy stuff to noodles: First, 2 ½ cups regular cottage cheese.  Then add one cup sour cream, salt and pepper and then add green onions. They add a nice flavor.  Noodles will melt creamy mixture.  I sprinkle seasoned salt over this mixture and stir it in.

Now to assemble:  Add a quarter of the noodles.  Smooth them out.  Ladle ¼ of the sauce over the noodles.  Top layer with grated sharp cheddar cheese.  Then add another layer of noodles, meat sauce and top with cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted.



“You can’t win an argument. You can’t because if you lose it, you lose it; and if you win it, you lose it.” –Dale Carnegie


I got this recipe from my friend Julee.

  • 2 lbs ground beef
  • 1 medium onion, chopped
  • 1 clove garlic crushed (or use minced garlic in a jar = to 1 clove)
  • 1 cans (15 oz each) tomato sauce
  • 2 cans (12 oz each) tomato paste
  • 1-2 cans diced tomatoes with garlic and basil
  • 2 envelopes Italian-style spaghetti sauce mix with mushroom (McCormick brand)
  • 3 cups water
  • 1 T sugar
  • 1 tsp oregano
  • 1 tsp basil leaves

Cook meat, onion and garlic until meat is brown and onion is tender.  Stir in remaining ingredients.  Mix well.  Cover and simmer for a few hours on low.   Make sure it doesn’t burn on the bottom.


Spicy Bean Burritos


May the forces of evil become confused on the way to your house. –George Carlin.

I got this yummy recipe from my friend Julie.


  •  2 cloves garlic, minced or pressed (or garlic powder)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp. kosher salt
  • dash cayenne pepper or hot chili powder
  • 1/3 cup chicken broth (or water with chicken bullion in it)
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed

Cook until boiling and mixed well (about 10 minutes).   Serve on flour tortilla.  May serve with shredded cheese, diced tomatoes, shredded lettuce, chopped green onions, and low fat sour cream.   *I also like to slice up some onions and green peppers – and cook them over the stove until done – and add it to the bean mixture.    **I like to just squeeze a fresh lemon over everything – then add  a little sour cream.  It is delicious!

Sloppy Joe Cups

“Be sure it’s your real self you’re showing. Because it is your real self that needs to be loved.” –Daphne Rose Kingma

Recipe and photo from

1 lb. ground beef
1 onion, finely chopped (optional)
2 cans refrigerated biscuit dough
2 c. sloppy joe sauce (homemade or canned)
shredded sharp cheddar cheese

In a large skillet, brown beef and onion. Add sloppy joe sauce and simmer on low heat for about 5 minutes. While beef mixture is simmering, open biscuit dough and press individual biscuits into a greased muffin tin forming a “cup”. Place a scoop of beef mixture into the center of each biscuit cup and bake at 350-degrees for about 15-20 minutes (take them out when the edges are a deep, golden brown). Immediately top with cheese, then serve!

Karo Winter Carnival Casserole

Karo Winter Carnival Casserole

Serves 6.

1/4 c. chopped onions
1/4 c. chopped green pepper
1 lb. ground beef
1 lb. 12 oz. can tomatoes (diced)
1/2 c. Karo syrup (dark)
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 bay leaf
2 tbsp. cornstarch
3 c. cooked macaroni
1 c. grated cheddar cheese

1. Heat 2 teaspoons oil in skillet. Add onion and green pepper; cook until tender.
2. Add the ground beef; brown, stirring often.
3. Pour out and save 1/4 cup liquid from tomatoes. Add rest of tomatoes, salt, pepper, chili powder, bay leaf and syrup to meat mixture. Bring to boil; cover and simmer 15 minutes.
4. Blend cornstarch with tomato liquid saved; stir into meat mixture. Bring to boil, stirring.
5. Add the three cups of macaroni pour in 2-quart casserole. Sprinkle with cheese.
6. Bake 30 minutes in a 350 degree oven.

NOTE: Try using american cheese instead of cheddar and add it at around 5 mins before the casserole is done.  It’s creamier.


Sloppy Joes

This is a really good Sloppy Joe recipe.  I got it from my friend Angie after she brought it in for a work party and everyone gobbled it up.


  • 2 lbs. extra lean hamburger
  • 1 large onion (optional; I generally chop some up and serve them separately)
  • 1 pint (2 cups) tomato juice
  • Salt and pepper to taste (I also use a dab of onion salt, garlic pepper and garlic salt!)
  • 1 cup ketchup
  • 2 tablespoons mustard
  • 1 teaspoon chili powder
  • 1 tablespoon vinegar
  • 6 tablespoons brown sugar

Brown meat and drain off excess fat.  Add rest of ingredients and cook for approximately 1 – 1‑1/2 hours.  (Time will vary if you are cooking larger quantities.)  Have small bowls of grated cheese, sliced pickles, and olives to serve with it.

Shepherd’s Pie


Site source:


  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Rachel Ray’s 30 Minute Shepherd’s Pie


“Your Father in heaven knows your name and knows your circumstance. He hears your prayers. He knows your hopes and dreams, including your fears and frustrations. And He knows what you can become through faith in Him.” ― Jeffrey R. Holland, Created for Greater Things

  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 3/4 pounds ground beef or ground lamb
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas, a couple of handfuls
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.