Cheesy Beef and Noodle Bake

Cheesy Beef and Noodle Bake

I’ve been going through my 9,873 cookbooks and deciding on what to make as a new to me meal at least once a week.  I cobbled together a few of the casseroles that I found and came up with this recipe.  This was super simple, and delicious.  I can’t wait to make it again.

Here’s how I make it:

Fry your beef with onions until cooked through…..

Meanwhile, boil your noodles….

Drain the beef and onions  – add in your tomatoes and green chilis…..

Pour over the tomato sauce…..

Mix together……

Then add in your cream cheese…..

And your sour cream……

Mix again…..

Add in your drained egg noodles….

Mix…..

Add in some shredded cheese and mix…..

Top with more cheese and bake for 20 minutes until bubbly….

Et voila!

This is SO good.  Denton has already requested that it be doubled next time for many leftovers……

I think I’ll add green or red peppers for the crunch and color next time too.

 

You can find my other recipes here.  Do you need a new baking dish?  Tonight I used my red cast iron dutch oven to make this entire meal – except for the boiling noodles, which if I had thought it through I would have done first and saved myself a pot to wash.

Here’s the handy dandy printable:

Cheesy Beef and Noodle Bake

Cheesy Beef and Noodle Bake

A cheesy casserole with lots of beef, egg noodles, tomatoes and green chilis that is easy, simple and delicious. And also fast!
Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • 1 dutch oven (or 1 pot to boil your noodles and a baking dish that can go in the oven)

Ingredients
  

  • 3 cups egg noodles
  • 1 pound ground beef
  • 1/2 cup diced onions
  • 10 ounce can of tomatoes and green chilis (like rotel)
  • 8 ounce can of tomato sauce
  • 3 ounces cream cheese
  • 1/2 cup sour cream
  • 1 cup shredded cheese

Instructions
 

  • Boil your noodles and set aside.
  • Fry the ground beef and onions until the beef is no longer pink; drain.
  • Put the rest of the ingredients into the pot and stir everything together.
  • Top with more cheese and bake for 20 minutes.
  • Let it cool for 5 to 10 minutes and serve with a salad and garlic bread. Yum!

Cherry and Pineapple Dump Cake

Cherry and Pineapple Dump Cake

I made this for Denton’s birthday a few weeks ago and we ate the entire thing in two days.  It is a keeper!

Here’s how I make it:

Mix a can of cherry pie filling with a can of crushed pineapple together in a baking pan.

As you can see, I couldn’t find my can of crushed pineapple, so I diced up some pineapple rings I had instead.  It worked just fine!  Use what you have people.

Next sprinkle an entire box of cake mix over the top of the fruit mixture…..I used Duncan Hines Classic Yellow cake mix, but I’ve also used others, just use what you have and have a taste for!

Cut up an entire stick of butter and place all over the top of the cake mix……Cherry and Pineapple Dump Cake

And bake.  It’s so, so good!  And easy too.

Dump cakes are the best.  Let me know what you think.cherry pineapple dump cake

You can find all of the my other dessert recipes here.  Do you need a new baking dish?  Here are some that I think are lovely.

Here’s the handy dandy printable.

Cherry Pineapple Dump Cake

Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert

Ingredients
  

  • 1 (21 ounce can) cherry pie filling
  • 1 (20 ounce can) crushed pineapple
  • 1 box cake mix
  • 1 stick butter

Instructions
 

  • Mix together cherry pie filling and crushed pineapple in a baking dish.
  • Sprinkle the cake mix over the top of the filling.
  • Cut the butter into pats and place over the cake mix.
  • Bake at 350* for about 30 minutes or until golden and bubbly.
  • Enjoy!

Mississippi Pot Roast

Mississippi Pot Roast Recipe


I have made this several times now and it is always delicious.  I make it specifically to eat on buns, rolls, or as Denton likes it, on tortillas.  Any way you eat it, it’s yummy!

Here’s how I make it:

I love chuck roast for this and my normal Sunday dinner type roast that I make.  But if you don’t have a chuck roast, just use what you have.  

I put the roast in the bottom of my slow cooker, sprinkle on the ranch dressing package, slice the butter and scatter it around and throw in around seven or eight peperoncini’s.

Cook it on low for seven to eight hours, or as I normally do – about four hours on high. Shred everything in the pot and serve however you deem best.  Anyway you serve it, it’s going to taste divine.

NOTE:  Yes, I know that most recipes call for au jus to go into the pot too.  I can never find it at my store, so I just leave it out!  Mississippi Pot Roast Let me know what you think!

Here’s the handy dandy printable.

 

Cherry Pineapple Dump Cake

Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert

Ingredients
  

  • 1 (21 ounce can) cherry pie filling
  • 1 (20 ounce can) crushed pineapple
  • 1 box cake mix
  • 1 stick butter

Instructions
 

  • Mix together cherry pie filling and crushed pineapple in a baking dish.
  • Sprinkle the cake mix over the top of the filling.
  • Cut the butter into pats and place over the cake mix.
  • Bake at 350* for about 30 minutes or until golden and bubbly.
  • Enjoy!

Chicken and Yellow Rice Recipe

Chicken and Yellow Rice Recipe


This is another one of my very simple recipes that I’ve made for years.  I originally got the recipe from Denton’s Mama when we first got married.  If you need supper on the table in about 30 minutes, which will fill everyone up and not cost the earth, AND taste delicious, this recipe is for you.

 

chicken and yellow rice recipe

 

Here’s how I make it:

First I fry my chicken with a little bit of butter and olive oil.  With salt and pepper.  You DO NOT HAVE TO DO THIS.  I do this (1) because Liv doesn’t eat meat.  You can boil the chicken in the water that you are going to cook the rice in and it will save you this step. Denton actually prefers the chicken boiled.  He loves the way it tastes.  But I don’t want to have to make two batches of separate rice, so…..You do you.chicken and yellow rice recipe

You can use any kind of yellow rice from the store.  This is what I had in my cabinet.  I have used this one – Vigo, I have also used Mahatma, Zatarains, Goya, Knorr, and I just saw this one on amazon which comes in bulk.  I’m going to give it a whirl too.  I can’t tell the difference in any of them.  But as I always say, you do you.  And then everyone will be happy.One note:  if you do take the time to fry the chicken separately, it will give it more flavor, but the rice has a lot of flavor to begin with, so it’s really not necessary.

I follow the directions on the rice packets and boil it until it’s delicious….

And then I chop the chicken and add it to the rice and it’s ready to eat!  I always separate enough for Liv to have at least a couple of meals with her Tofu.  It’s her favorite.  She asked for this to be her birthday meal this year.

At Denton’s request, I always serve this with my coleslaw.  And at my request, I always make cornbread muffins to go with it.chicken and yellow rice

It’s absolutely delicious.  Let me know what you think!chicken and yellow rice recipeHere’s the handy dandy printable.

 

chicken and yellow rice

Chicken and Yellow Rice

Cook Time 30 minutes

Ingredients
  

  • 2 (9)ounce packages yellow rice
  • 3 TBSP butter
  • 3 chicken breasts

Instructions
 

  • Saute your chicken OR boil it in the water you are going to cook the rice in.
  • Cook the rice per the instructions on your package with the butter.
  • Dice up the chicken and add to the cooked rice. And enjoy!

Notes

If you want to make this recipe vegetarian, just use Tofu or your choice of veggie protein in place of the chicken.

Pulled Chicken Recipe

Pulled Chicken Recipe


Today I’m sharing another “recipe” that I hesitate to call a recipe.  It’s so simple and easy, but at the same time, delicious and tasty.  I call it pulled chicken and you can use it for many, many things.  Our favorite way to eat it is on buns.  But, you can also put it in taco shells, tortilla shells, over rice, whatever your heart desires.

Pulled Chicken Recipe

Here’s how I make it:  Start with raw chicken.  It can be chicken breasts, chicken thighs or even a whole chicken.  This time I used three boneless chicken breasts that I pulled from the freezer and they were still partly frozen when I put them into my slow cooker.

Pour over your favorite barbecue sauce….

Cook on low for four to six hours or high for two to four.  It actually depends on how much chicken you put in your crockpot.  Here I used three boneless chicken breasts and I cooked them on high for two hours and they were perfect.

Like this.  Yum!  Next I drain off all of the liquid.  You can leave part of it in with your chicken if you want, but my people like it with a dryer consistency.  Do what you want with your chicken!

Shred it up.  An easy peasy way to do this is to use a hand mixer or a stand mixer to do your shredding for you….

Pour in more BBQ sauce…..

Our all time favorite – Sweet Baby Ray’s Sweet ‘n Spicy.Then serve it up however you want it.  Tonight it was on buns for us.

Delicious!  Here’s the handy dandy printable.

 

Pulled Chicken Recipe

Pulled Chicken Recipe

Prep Time 5 minutes
Cook Time 2 hours

Ingredients
  

  • 1 pound raw chicken
  • 1 cup barbeque sauce (or as much as you want)

Instructions
 

  • Place the raw chicken in the slow cooker
  • Pour over sauce
  • Cook on high for two hours
  • Pour off excess liquid
  • Shred the chicken
  • Cover chicken with more BBQ sauce
  • Add to buns, rice, or whatever your heart desires and enjoy!

Sauerkraut and Weenies Recipe

SauerKraut and Weenies

Here is a recipe for Sauerkraut and Weenies that belongs in the category of, “It’s Not Really a Recipe”.  We have made this in my family for 1,000 years.  Or at least all of my life.

Here’s how I make it:

This is totally up to what I have on hand.  Most of the time I use regular hot dog weenies, but on this day I only had smoked sausages.  Same goes for the sauerkraut.  Sometimes I use canned, glass jarred, or like today the bagged stuff.  Sauerkraut is good!

Chop your weenies into rounds…..

Pour them into a frying pan…..

Stir as they cook until they are the desired doneness.  This is perfect for Denton, but I like mine more browned like you’ll see below, but it DOES discolor your sauerkraut later…..Sad face from Denton, he likes his sauerkraut to stay white….

Put in as much sauerkraut as you want I usually just cover the weenies…..

Simmer together until everything is heated…..

And enjoy!  Preferably with soup beans and salmon….. Here’s the handy dandy printable.

 

Kraut and weenies

Sauerkraut and Weenies

Ingredients
  

  • 1 package weenies
  • 1 can, bag, or frozen portion sauerkraut

Instructions
 

  • Chop your weenies into bite size pieces.
  • Fry until they as brown as you would like. You can also just warm them through.
  • Drain the sauerkraut and sprinkle over the weenies.
  • Warm the sauerkraut through, stirring into the weenies.
  • Serve and enjoy! Preferably with soup beans and salmon.

Slow Cooker Little Smokies Recipe

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If you are looking for an effortless recipe that is very simple and easy to make, this is it.  Slow Cooker Little Smokies.  This is a great potluck recipe, a recipe you’ll want to have when anyone gathers at your house, or just to have as an easy supper to serve with rice or anything else that is quick and easy for you.

I remember the first the time I took this to one of our Eatin’ Meetin’s.  My Mamaw Sylvia and my Great Aunt Bay had an argument about who was going to get to take the leftovers home.  They split them, because they loved each other to pieces.  Food always has such tangible memories for me.

This is a great dump and walk away recipe that you don’t need to stand over the stove to babysit.  You could, but why would you?

Here’s how I make this:

You only need three ingredients:  Lit’l Smokies, grape jelly and BBQ sauce.  I use my small 3 1/2 quart Cuisinart for this because I want the sauce to cover the smokies so that they sit in a hot tub of sauce until they are eaten.

Drain your little smokies….

While that’s doing its thing, I put 2 cups of grape jelly in the bottom of my slow cooker.

Then, I pour over about the same amount of BBQ sauce.  I usually use the sweet n’ spicy version from Sweet Baby Rays, but I was out and I had Kraft Sweet Brown Sugar on hand, so I used that.  It tasted great.

I always whisk the grape jelly and bbq sauce together before I dump the little smokies on top and then stir them together.

Put the lid on and cook on low for at least an hour.  Basically you are just melting the grape jelly and bbq sauce together to coat the smokies with yummy deliciousness.  Stir and serve.

Everyone will thank you and fight over the leftovers.  If there are any…….Slow Cooker Little Smokies

Easy peasy.

Slow Cooker Little Smokies

Slow Cooker Little Smokies

Prep Time 6 minutes
Cook Time 1 hour
Course Appetizer, Main Course, Side Dish, Snack

Equipment

  • Slow Cooker

Ingredients
  

  • 2 pkgs Little Smokies
  • 2 cups grape jelly
  • 2 cups bbq sauce

Instructions
 

  • Drain the little smokies.
  • Pour grape jelly and bbq sauce in the bottom of the slow cooker.
  • Whisk the jelly and bbq sauce together.
  • Place the little smokies in the sauce.
  • Cook on low for at least an hour.
  • Enjoy!

Taco Pie

Taco pie.  Yum.  When you want a taco, but something slightly different, this is the recipe that you want to try.  It’s delicious.

Here’s how I make mine:

You can make this vegetarian if you use a product like Morning Star farms veggie crumbles.  This is how I make Liv’s  all the time.  Just sub in the crumbles for the meat.

Brown your ground beef….

Add in your taco seasoning mix…..

Chop half an onion and saute it with the ground beef.

Beat two eggs until very well combined.

Add one cup of milk to your eggs…..

Now add one can of chopped green chilies and one box of Jiffy Corn Muffin Mix.

Put the ground beef mixture in a well oiled or buttered 9 x 13 pan….

Pour your egg mixture over the top….

Cover with two cups of cheese….

And bake for 25 minutes in a 400* oven.

Glorious!

Now add your favorite toppings:  We love lettuce, onions, refried beans, tomatoes, avocados, salsa, and sour cream.  You can add anything you like or eat it plain, but either way it is absolutely delicious! 

Denton’s favorite is ranch dressing!  It is SO good!

You have to try this and let me know what you think!!  We love it.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized DreamFlour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on TuesdayMy Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable:

Taco Pie

Ingredients
  

  • 1 lb ground beef
  • 1/2 onion
  • 2 eggs
  • 1 cup milk
  • 1 can chopped green chilies
  • 1 box Jiffy Corn Muffin Mix
  • 2 cups shredded cheese

Taco Seasoning Mix - 1 TBSP EACH of Chili powder, Cumin and Garlic powder

    Instructions
     

    • Fry the ground beef with the onion and drain.  Add your taco seasoning mix.
      Put the ground beef mixture in a well oiled or buttered 9 x 13 pan....
      Pour your egg mixture over the top....
      Cover with two cups of cheese....
      And bake for 25 minutes in a 400* oven.
      Now add your favorite toppings:  We love lettuce, onions, refried beans, tomatoes, avocados, salsa, and sour cream.  You can add anything you like or eat it plain, but either way it is absolutely delicious! 

     

    Fajita Spice Mix Recipe

    I like to make my own seasoning mixes to keep on hand.  I always have everything that goes into them, and this way I know exactly what’s in the mix that I’m feeding my family.  It’s very simple.

    Here’s how I do it.

    Mix all of the spices together in your bowl or container and stir or shake vigorously.  I mix a giant batch to keep in my spice drawer and then use 2 or 4 Tablespoons for each recipe.  It just depends on how much spice you want!

    Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized DreamFlour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on TuesdayMy Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

    Here’s the handy dandy printable:

    Fajitas Spice Mix Recipe

    Ingredients
      

    • 2 tsp chili powder
    • 1 tsp salt
    • 1 tsp paprika
    • 1 tsp sugar you can use white or brown
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin
    • 1/4 tsp cayenne pepper

    Instructions
     

    • Stir together and use for your favorite fajita recipe. Or quadruple the recipe and store in an airtight container with your other spices for later!

     

    Easy & Delicious Slow Cooker Turkey Breast

    If you need an effortless and delicious meat for your meal, it does not get any easier than this “recipe”.  It is two ingredients.  It’s going to take you under a minute to get this started and most of that minute is going to be getting your slow cooker out and plugging it in.  This makes the most moist, and amazing turkey breast that you will ever eat!  Here’s how I do it.

    One stick of butter.

    One turkey breast.  That’s it.

    Put your turkey breast into your slow cooker with the stick of butter on top.  Place the lid on it and set it on high for five hours or eight to ten on low.  This recipe is very, very forgiving.

    As long as you don’t remove the lid, it’s just going to baste itself in the steam of the butter until you are ready to devour it.

    Deliciousness on a plate!  This is so simple, but it’s also very scrupmtious!  Enjoy!!

    Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized DreamFlour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on TuesdayMy Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

    Here’s the handy dandy printable.

    Easy & Delicious Slow Cooker Turkey Breast

    Tracie
    Prep Time 2 minutes
    Cook Time 5 hours
    Total Time 5 hours 2 minutes
    Servings 12

    Ingredients
      

    • One Turkey Breast
    • One stick of butter

    Instructions
     

    • Place your turkey breast into the slow cooker.
    • Put the stick of butter on top.
    • Cook on high for five hours or low for eight to ten hours. It's very forgiving.

     

    Note:  This post may contain affiliate links.  Check out what that means to you here.