Easy Everyday Stroganoff

1 T. butter
1/2 medium onion, finely chopped
2 cloves minced garlic
1/2 lb. mushrooms, thinly sliced
1 lb. ground beef
1/8 t. cayenne pepper
1 t. Worcestershire sauce
1 can cream of mushroom soup
16 oz. sour cream
1/2 c. milk
1 t. fresh parsley
12 oz. egg noodles

Bring 6 qt. water to a rolling boil. Salt the water. Cook noodles to al dente. Meanwhile, in a 12 inch skillet, melt butter. Saute onion and garlic till soft and translucent. Add mushrooms and saute 3-4 minutes. Add beef and Worcestershire sauce, and cayenne pepper and cook through. Drain. Add soup, sour cream, and milk. Simmer 10 minutes over low heat. Toss in parsley. Serve over noodles. Garnish with additional parsley if desired.

Italian Sandwich Casserole

2 pounds ground beef

1 onion, chopped

1 cup ketchup

2 cans tomato soup

2 teaspoons oregano

2 teaspoons Worcestershire sauce

2 eggs

1 1/3 cup milk

3 cups flour

2 teaspoons baking powder

2 teaspoons onion salt

12 slices processed American cheese

Preheat oven to 350F. Brown hamburger with onion. Drain. Season with salt and pepper to taste. Add ketchup, soup, oregano, and Worcestershire sauce. Simmer 20 minutes. Meanwhile, combine eggs beaten with milk, flour, baking powder, and onion salt. Spread ½ batter into a greased 9x13 pan. Top with ½ meat mixture, cheese, remaining meat, top with remaining batter. Bake 30 minutes.

Chicken Chili Casserole

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 cans chili with no beans

2 cans diced green chilies

8 ounces shredded mozzarella cheese

10 flour tortillas

2 chicken breasts, grilled and chopped

Preheat oven to 375F. Stir together soups, chili, and chilies. Spray bottom of 9x13 pan with non-stick spray. Layer 2 tortillas, soup mix, chicken, cheese. Repeat 4 layers. Top with final 2 tortillas and sprinkle of cheese. Bake 30 to 45 minutes or until warmed through and bubbly.

Fajitas

1 flank steak

3 cloves garlic, minced

¼ cup cilantro, chopped

1sweet onion, ¼ diced, ¾ sliced thin

½ jalapeno, chopped fine

1 teaspoon red chili flakes (divided)

1 teaspoon salt

1 teaspoon black pepper

Juice and zest from two limes

1 red bell pepper, julienned

1 green bell pepper, julienned

1 tablespoon vegetable oil

Flour tortillas

Shredded cheddar

Sour cream

Combine steak, garlic, cilantro, ¼ diced onion, ½ teaspoon red chili flakes, salt, pepper, lime zest and juice in a large plastic zipper bag. Marinate 30 minutes. Heat grill. Grill steak to medium, let rest 10 minutes. Meanwhile, heat oil in large skillet. Add ½ teaspoon red chili flakes, sliced onions, and peppers. Saute till slightly softened. Slice meat against the grain into thin strips. Serve with warmed tortillas, cheese, and sour cream. Great with Pico de Gallo.

5 Cheese Lasagna Rolls

1 pound ground Italian Sausage
1 t. salt
1 t. pepper
1 t. Italian seasoning
1/2 t. garlic powder
1/2 c. ricotta cheese
1/2 c. cottage cheese
1/2 c. Parmesan cheese
1/2 c. mozzarella cheese
4 ounces cream cheese, softened
1 beaten egg
10 lasagna noodles
1 jar marinara sauce

Preheat oven to 400F. Cook noodles in well-salted boiling water. (These only need to be partially cooked; they will finish cooking in the oven.) Meanwhile, in a large skillet, brown sausage; season with salt and pepper. Add Italian seasoning, garlic powder, ricotta, cottage cheese, Parmesan, and 1/4 cup mozzarella cheeses. Stir in egg. Drain noodles and separate by lying them flat on a cookie sheet. Spoon meat and cheese filling along the length of each noodle, leaving 1 1/2 inches at on end unfilled. Loosely roll each noodle and place them in a 9x13 pan. Cover with marinara. Cover lasagna rolls with tin foil and bake 40 minutes. Uncover; top with remaining mozzarella and bake uncovered for 15 minutes.