Everyday Mom's Meals: The Extra In The Pantry

Monday, April 27, 2015

The Extra In The Pantry

Go look in your pantry. Right now. I'll wait...

So, how many half used packages of pasta to you have? The extra elbow macaroni, penne, spaghetti and/or egg noodles? If you're like me, there are a few. Well, if one of them does happen to be egg noodles, then you've come to the right place to find out how to use them up.

Sure, when I cook with egg noodles, 9 times out of 10 the recipe calls for an entire 16 oz. bag. No leftovers. But every once in a while, there are some leftover and they usually sit in the cupboard for quite some time before I find a way to use them. Is that you too? Well, then this recipe is for you!

This amazingly delicious, super simple pasta supper does not take entire pound of pasta, making it the perfect use for those extras. Plus, you probably have many of the other ingredients on hand, making it budget friendly too.

The noodle/sour cream mixture makes a great first layer, with the seasoned meat layer being the perfect topping. You might be inclined to mix it all together, but restrain yourself! For whatever reason, it cooks just right this way, and tastes much better if everyone "mixes" on their plate!

Extra noodles in the pantry can mean a tasty meal tonight! So go looking and see what you've got on hand before you head to the grocery store! 

Cheesy Beef Noodle Bake
1 lb. ground beef
1 TBS vegetable oil
3 c. egg noodles
1 1/4 c. sour cream
1/2 c. Parmesan cheese
1 (14 oz.) can diced tomatoes
1 small yellow onion, finely chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 TBS tomato paste
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. parsley
1 c. shredded cheddar cheese
1 c. shredded Monterrey Jack cheese
Salt and Pepper to taste

Preheat oven to 425. Cook noodles until just al dente. Drain well. In a large skillet brown beef in oil over medium high heat. Add onion, garlic and red bell pepper. Season with salt and pepper. Cook until beef no longer pink and peppers are crisp tender. Stir in tomato paste, basil, oregano, parsley and diced tomatoes. Lower heat to low and cook until slightly thickened. When noodles are done, drain well. In a large bowl combine sour cream and Parmesan. Add noodles and mix well. Season with salt and pepper. Grease a 8 x 11 pan. Add noodle mixture. Pour meat mixture over top. Sprinkle with cheeses. Bake for 15-20 minutes until bubbly. Allow to stand 10 minutes before serving. 

Shared on The Country Cook May 1, 2015

No comments: