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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Cheeseburger Noodles in Tomato Cream Sauce

My husband and I were trying to figure out what to make for Sunday supper. It’s chilly today and we were out late last night. I really wanted something that would induce a long nap.

My husband said he had a taste for this thing he and his brothers used to make when they were teenagers. I’m all for indulging food memories. I had to interview him in order to get to the bottom of this. He said it was like mac and cheese with ground beef. On second thought, he said, it was egg noodles, not macaroni, and he remembered it had tomato soup in it. And cheese. It had cheese. I did a quick search and found an old recipe which was just tomato soup, chopped onion, ground beef, noodles & cheese. I knew I could do better than that. And I wanted veggies to help cure me from my late night shenanigans. This is what we made. It was ridiculously creamy and good. As my husband likes to say, “It was mental”. 

First, make a tomato cream sauce by melting a tblsp butter into a sauté pan, add the same amount of flour and let them cook together. Once it bubbles, add a cup of milk and 2 tblsp tomato paste, salt & pepper. Let it simmer with the heat down low.

Meanwhile, cook egg noodles until al dente. Brown ground beef and drain off the fat. Sauté some veggies, onions, celery, zucchini and garlic, or anything you like. Season the veggies w/ salt & pepper.

Toss the cooked noodles with a little cream cheese, about 1/8th cup, cut into little bits, and let it melt into the hot noodles. Then combine everything with the tomato cream sauce, a little shredded cheddar, chopped cherry tomatoes, and top it with a little more cheddar. Bake for 25 minutes, or more until bubbly.  Serve with a big crunchy salad so your heart doesn’t stop cold.

2012.02.12  4:28pm  ∞

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