A New Twist on the Sour Cream Chili Bake

It was a May post for Sour Cream Chili Bake that I made for the Chili Cook Off at ONE of our family reunions last Saturday. I did do a few things a little different.

1. I doubled the batch.
2. I used 1 can beans of each: pinto, navy, & kidney
3. I added chili seasoned diced tomatoes in sauce
4. Extra onion
5. Extra Cheese
6. I put SCOOPS to the side so they could get extra to scoop up and eat the chili.

I didn't WIN... but everyone that had some said it was SO YUMMY!!!  =D    That's what means more to me... I'm not into real spicy hot chili... My stomach doesn't do too well with that. So... It's all good and I'm happy!! This got MANY thumbs up for this chili for a CROWD!!

Hamburger-Noodle Bake

4 pounds ground beef

3 large onions

1 cup chopped green pepper

16 ounces medium egg noodles

3 10 3/4 ounce cans condensed tomato soup

4 cups shredded american cheese

1 12-ounce bottle chili sauce

1/4 cup pimiento (optional)

2 teaspoons salt

2 teaspoons chili powder

1/2 teaspoon pepper

2 cups water

3 cups soft bread crumbs

1/4 cup butter, melted

In large skillet cook beef, onion, and green pepper, half at a time, till meat is brown. Drain off fat.

Cook noodles according to package directions; drain well. Return drained noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimiento, salt, chili powder, pepper and 2 cups water; mix well. Divide mixture between two 13x9x2-inch baking dishes.

Toss bread crumbs with melted butter; sprinkle atop casseroles. Bake, uncovered, at 350 till heated through, about 45 minutes. Garnish with green pepper rings, if desired. Makes 2 casseroles, 12 servings each.

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I skipped the pimiento, also, I just sprinkled the bread crumbs over without mixing with butter. (Less calories) and didn't do the pepper rings. 

If you are cooking for a crowd, go ahead and cook both. If not, only cook the one you will be serving and freeze the other for use on a busy day within the next 2 months. (I even break it down to smaller dishes, as needed.)

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There  was a package of 5 lbs ground beef we'd forgotten about for a while. OOPS!! I pulled it out and checked it and those drawers are luckily REALLY COLD... It was still GOOD! WHEW!! SO, I decided to cook it ALL UP right THEN!! This was the perfect recipe. This only calls for 4 lbs, but I cooked all of it and put 1 lb in the fridge for putting into a recipe tomorrow. I split the recipe into 3 containers. I cooked one and put the other 2 in the freezer for another day. YAY!! We even had leftovers from the one we cooked, so I guess hubby and I have LUNCH tomorrow!!

All but one rated this TASTY!! The ONE doesn't like much of anything and won't even try anything with tomato anything in it... *sigh*

(((HUGS))) 

CBC10 and New Directions

Went to TX for a week (can read about that at Endure to the End) When I returned I had a day of rest chaos before I went to an AWESOME Blog Conference!! I learned LOTS of GREAT things!! I will also be adding recipes from different places that sound yummy. I'll be sure to put the links and when I make them, I'll tell you ALL about it!  ;D   I'm going to be doing some back posts, as well... I'm going to try to get a few other individuals posting here, also.  If any of you have something from your kitchen adventures to share, please contact me and I'll be happy to have you post and share a link back to your personal blog!  (((HUGS)))

Convalescent Soup

3 Med Potatoes

1 Carrot

2 to 3 stalks of celery

Onion

Chopp everything cover with water and cook.  

When vegetable are soft mash with potato masher.  

Add 1 tsp sugar 

salt and butter to taste.  

Add one can mushroom soup and a can of milk.  

Heat through and serve.

This recipe is from Luella Hellawell who made this for me following gall bladder surgery and pancreatitis. This is great to offer nutrition and substance, yet is bland and easy to digest.

When I was helping my aunt in TX and she was having a hard time with digestion and nausea, I thought of it and called her wonderful daughter Clarice who happily got me the recipe! (THANKS CLARICE!) I separated  the recipe into individual serving sizes in disposable containers and froze them so it would be easy to microwave and consume as needed. Hope this is helpful for SOMEONE...  (((HUGS)))

Maceys Recipe of the Day 5/31/2010

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Fresh Tomato, Beef & Bow Tie Pasta Total preparation and cooking time: 25 minutes Servings: 4

Ingredients   1 pound ground beef   3 cloves garlic, minced   2 cups chopped tomatoes   3/4 teaspoon salt   1/4 teaspoon pepper   1-1/2 cups uncooked bow tie pasta, cooked   2 tablespoons sliced fresh basil   3 tablespoons grated Parmesan cheese Directions Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

20-Minute Green Bean Chicken & Rice Dinner

20-Minute Green Bean Chicken & Rice Dinner Maceys Recipe of the Day 05/28/2010 Preparation Time: 20 minutes Cook Time: 20 minutes Servings: 4

Ingredients 1 Tbs oil 4 lbs small boneless skinless chicken breast halves  2 cups frozen cut green beans, thawed 1-3/4 cups milk 1 can condensed cream of mushroom soup 1/4 tsp paprika 1/4 tsp pepper 2 cups MINUTE White Rice, uncooked 1/2 cup French fried onion rings Directions HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm. ADD beans, milk, soup, and seasonings to skillet; stir. Bring to a boil. STIR in rice. Top with chicken; cover. Reduce heat to low. Cook 5 min. or until rice is tender. Sprinkle with onion rings. Calories 520 Total Fat 18.00g, 0.00%% Saturated Fat 5.00g, 0.00%% Cholesterol 75.00mg, 0.00%% Sodium 700.00mg, 0.00%% Total Carbohydrate 54.00g, 0.00%% Dietary Fiber 3.00g, 0.00%% Sugars 7.00g Protein 34.00g Maceys Recipes My Web Grocer

Sour Cream Chili Bake

Ok, so the sour cream is an OPTION. Only half of those in our house even like sour cream so usually when I make this it's without the sour cream. When I DO use it, those of use that like it have to take all that TOUCHED it!! LOL!! (Usually we just put it on our own serving.) This was our adventure on Tuesday.  ;D

Sour Cream Chili Bake

1 lb ground beef

1 15oz can pinto beans drained (I also rinse to reduce sodium)

1 10oz can enchilada sauce (or prepare from packet)

1 8oz can tomato sauce

1 cup shredded sharp American cheese (We prefer mild or medium cheddar)

1 tablespoon instant minced onion

1 6 oz package corn chips

1 cup dairy sour cream (optional and 1 cup is TOO MUCH)

1/2 cup more of cheese above

In skillet brown ground beef, drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup shredded cheese and minced onion. Set aside one cup of corn chips and coarsely crush the remaining chips. Stir crushed chips into meat mixture. Turn into casserole dish and bake covered at 375 for 30 minutes. Spoon sour cream atop casserole; sprinkle with 1/2 cup cheese and sprinkle reserved chips around edge of casserole. Bake another 2-3 minutes. Makes 6 servings.

I didn't have regular chips on the day I took this picture, I used SCOOPS... It maybe wasn't as PRETTY, but it served the same purpose.  ;D