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Meatball Stroganoff Casserole

This recipe kept popping up in my Facebook feed.  I would click on it and save it, but that was about it.  So just before New Year Eve I decided to give this a try and it didn’t disappoint me or the entire family.  While I was out shopping for my Prime Rib dinner I found the ingredients that I need for this little gem. Our daughter’s boyfriend was driving up from Connecticut for the weekend and wouldn’t make it for dinner, but there definitely was enough left over.  
This reminds me of a cross between Swedish Meatballs and Beef Stroganoff.  Mix it in one pot, place in a casserole and your all set for a hardy dinner. Thanks Pillsbury!

Ingredients

1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz)  beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes (I used low fat)
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well. Gradually stir in beef broth; add Worcestershire sauce, salt and pepper.

Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

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Swedish Meatballs

I know that my postings have been few and far between.  It is pretty busy here in our house with Hubby starting a new job and my travels for work.  I think I mentioned that I have pictures and recipes stock piled up.  Here is one that I have been wanted to post and make again.
These were so good and very easy to make.  I saw this recipe on one of those Tasty videos on Facebook.  It looked so easy and qucik.  And the recipe did not fail me. Even the family like it.  The meatballs had great taste and the sauce was delicious.  There wasn’t any leftovers for my lunch the next day. 

One Pot Swedish Meatballs

INGREDIENTS

Serves 4

1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley

In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

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Updated Comfort Food

Macaroni & Cheese – America’s Favorite Comfort Food
When I think comfort food, I am thinking Meatloaf, Pot Roast or Macaroni and Cheese!  I have a number of recipes that I fall back on when I have a hankering for one of these delights.  There is the basic meat loaf or my turkey meatloaf wrapped in Pancetta.  There is the basic Pot Roast I make with Progresso Soup or the Paula Deen Crock Pot recipe that is pretty darn good.  For Macaroni and Cheese we have a number of really good recipes, from the very basic to this one… 

Macaroni and Blue Cheese with Chives (From Epicurious)

Ingredients:

1 lb uncooked spiral tube-shaped pasta
1 teaspoon olive oil
2 tablespoons butter
1/4 cup flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese, divided (Maytag or Danish)
salt & freshly ground black pepper
1 dash cayenne, to taste (optional)
1 1/2 tablespoons minced fresh chives

Directions:

Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish. Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don’t let it brown), then gradually whisk in the milk and cream.  Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts. Season to taste with salt, freshly ground pepper, and cayenne (if using). Stir in the cooked pasta, making sure it’s well-coated with the sauce. Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes.
 
Sprinkle with the minced chives and serve.