Friday, March 18, 2011

Comfort Casserole

I’m back! I took a bit longer than I anticipated but I have good reasons. It seems like life has been throwing me curveballs, not in Baby Cakes and my personal life mind you, but some of my dear friends life’s have been taking turns and I have been immersed in trying to support them during their trials. I recently read somewhere that when you are overloaded with things on your to do list simply start cutting things from that list so I chose to cut the blog until things calmed down (honestly I chose to cut cooking in general, bad move, my waistline is paying for it). However, because my daily to do list hasn't seemed to lessen any I have chosen to cut some other things and get back to our regularly scheduled programming, basically forcing my own hand to calm my life down. I’m ready for boring again, I’m begging for boring again. That being said I can’t promise to do multiple posts a week, as is my norm, but I will be blogging at least once or twice a week. It’s my therapy. Seriously.

To get back in the scheme of things I decided to cook a scrumptious supper. I didn’t plan on cooking so I searched through my recipe box and found this recipe and it was good. I could and would eat this every day. Baby Cakes gave this one all 10 digits and I am inclined to agree.

Comfort Casserole
recipe from Hun… What’s for Dinner

1 lb. cooked ground beef
medium onion, chopped
6 oz. package noodles, cooked according to directions and drained
16 oz. can cream of mushroom soup
16 oz. can cream of chicken soup
1 1/2 cups sour cream
1 package frozen mixed vegetables, cooked and drained
2 cups pepper jack cheese, shredded
2 teaspoons parsley
1 teaspoon garlic powder
salt and pepper to taste

Preheat the oven to 350 degrees.

Brown the beef with the chopped onion until cooked through and drain. Mix the soups with the sour cream then stir in the beef. Set aside.

Boil the pasta according to package directions tossing in the frozen vegetables for the last 5 minutes of boiling. Drain the pasta and vegetables and mix into the soup and meat mixture along with the cheese. Stir in the parsley, garlic powder, salt and pepper.

Pour into a 9 X 13 casserole dish, top with a bit more cheese and cover with foil.

Bake 350 degrees for 25 minutes, remove foil from dish and bake 5-10 minutes more or until cheese is melted.

I think the best past about this recipe that it is so versatile, any ground meat, pasta or vegetable combination would work for this dish. I’ll admit that the boiling, cooking and chopping all before ever baking is a bit time consuming but I promise it is so worth it. I know I say this all the time but this one really is going into regular rotation.

(I actually typed this post up last week but when I went to attach the photos I couldn't find my camera! Then last night when searching for my keys in the bottom of my purse I found it, thing is I actually took everything out of my purse twice when looking for it last week. Perhaps divine intervention? God knew I needed one more week to recharge and I have to say it was wonderful. Baby Cakes and I had a peaceful week of early dinners and plenty of couch time. Finally, back to normal. The only negative is that I actually cooked 3 new recipe during the week of lost camera but hey it gives me a reason to cook them again.)

Home again, home again, jiggidy, jigg,


  1. This looks so yummy! I would love for you to stop by on Tuesdays and share some of your delicious recipes at

  2. I think I will. Thank you so much for the invitation!

    And it is so yummy. Alot of the time leftovers get tossed (I know, we are so wasteful) because there are only two of us, and most of the meals serve 6-8, we get burnt out after eating it 2 or 3 times. The point? We ate all of this casserole for dinner, lunch and then dinner again. Fabulous!


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