I made this for dinner tonight. My family LOVED it so I had to share.
WARNING: THIS IS NOT DIET FOOD!!
Cheesy Sour Cream Hamburger Hotdish
12 oz. package egg noodles, prepared
1 lb. hamburger
½ yellow onion, diced
½ bell pepper, diced
1 Tbsp. diced garlic
½ tsp salt.
24 oz. jar pasta sauce
1 c. sour cream
8 oz. cream cheese, cubed
⅔ c. Parmesan
1 c. shredded cheddar
½ tsp. Italian seasoning
Preheat your oven to 350°.
In a large skillet over medium-high heat, saute the hamburger while breaking it up. Add the onion, bell pepper, garlic and salt and cook for 5 minutes until the hamburger is cooked through. Add the pasta sauce and mix well.
In a small bowl, add the cream cheese and microwave for 1 minute.
In a sprayed 9″x13″ dish, add the cooked egg noodles, sour cream, cream cheese and Parmesan. Mix until well combined. Add the hamburger mixture to the pan and stir until everything is loosely combined.
Top with the shredded cheddar and Italian seasoning. Bake at 350° for 25-30 minutes, or until the hotdish is heated through. Serve immediately.
Whoooo’s hungry? You will need: cream cheese, round crackers, mini cheese crackers, whole and slivered almonds, and raisins. Spread layer of cream cheese. Create feather pattern. Place whole almond in center for beak. Flank with cheese crackers. Arrange slivered almonds for ear tufts and wings. Use cream cheese to add raisin eyes.
For a tasty and “stick to your ribs” appetizer, try this on for size…
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 28 servings
4 cups diced cooked chicken breast
1-1/4 cups water
1/4 cup tomato paste
2 tablespoons paprika
2 tablespoons lime juice
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon cayenne pepper
1 bay leaf
12 ounces cream cheese, softened
1 tablespoon grated lime peel
2 tubes (11 ounces each) refrigerated crusty French loaf
2 cups (8 ounces) shredded Monterey Jack cheese
In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
Combine cream cheese and lime peel. On a large piece of foil, roll one tube of bread dough into a 14-in. x 10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
Starting with a long side and using foil, fold into thirds. Form a 14-in. x 4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325° for 45-50 minutes or until golden brown.
Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired.Yield: 2 loaves (14 slices each).