1 lb ground beef
8 oz spaghetti, uncooked
1 (14.5 oz) can peeled and diced tomatoes
1 packet dry onion soup mix
1 cup sour cream
½ tsp dried basil
¼ tsp garlic powder
salt and pepper, to taste
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees.

In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned.

Drain excess fat.

Prepare the spaghetti according to package directions.

Drain water.

In a 2 qt casserole, combine the browned beef, cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder and salt and pepper to taste.

Mix together well.

Cover dish and bake in the preheated oven for 15 minutes.

Top with the cheese and bake, uncovered, for 15 more minutes.

4 servings

1 lb lean ground beef
¼ tsp salt
1/8 tsp black pepper
1 tsp vegetable oil
8 oz fresh mushrooms, sliced
1 lg onion, chopped
3 cloves garlic, minced
¼ cup dry white wine
1 can cream of mushroom soup
½ cup sour cream
1 tbs dijon mustard
4 cups egg noodles, cooked
fresh parsley, chopped, optional

Preheat oven to 350 degrees.

Spray a 13”x9”x2” baking dish with nonstick cooking spray.

Place beef in a large skillet.

Sprinkle with salt and pepper.

Brown beef over medium-high heat until no longer pink, stirring to separate.

Drain fat from skillet.

Set beef aside.

Heat oil in same skillet over medium-high heat until hot.

Add mushrooms, onions and garlic.

Cook and stir 2 minutes or until onion is tender.

Add wine.

Reduce heat to medium-low and simmer 3 minutes.

Remove from heat.

Stir in soup, sour cream and mustard until combined.

Return beef to skillet.

Place noodles in prepared dish.

Pour beef mixture over noodles.

Stir until noodles are well coated.
Bake, uncovered, 30 minutes or until heated through.

Sprinkle with chopped parsley, if desired.

6 servings

1 ½ lbs ground beef (can use up to 2 lbs)
1 clove garlic, crushed
1 can stewed tomatoes
1 (6 oz) can tomato sauce
1 small onion, chopped
salt and pepper, to taste
12 corn tortillas, cut into quarters
3 cups cheddar cheese, shredded
1/3 cup fresh cilantro

Brown meat, garlic and onions.

Drain well.

Add tomatoes and tomato sauce.

Simmer 20 minutes.

Season with salt and pepper to taste.

Preheat oven to 350 degrees.

Lightly spray a 2-qt baking dish with nonstick cooking spray.

Cut tortillas into quarters.

Layer dish with tortillas, then meat mixture, then another layer of tortillas.

Repeat, ending with meat mixture.

Sprinkle entire dish with cheese.

Bake for 35-40 minutes.

Sprinkle with fresh cilantro.

1 tbs olive oil
1 med onion, chopped
1 lb ground beef
1 can tomato soup
1 (16 oz) pkg wide egg noodles
1 can cream of mushroom soup
½ tsp paprika

Preheat the oven to 375 degrees.

Coat a 3-qt casserole dish with non-stick cooking spray.

In a large skillet, heat the oil over medium heat and saute onion for 2-3 minutes.

Add the ground beef and cook for 4-6 minutes, or until browned.

Stir in tomato soup.

Set aside.

In a large soup pot, cook the noodles according to the package directions.

Drain well and return the noodles to the pot.

Stir in the mushroom soup.

Place half of the beef mixture into the casserole.

Add half of the noodle mixture and repeat with remaining beef and noodle mixtures.

Sprinkle with paprika and bake for 25-30 minutes or until heated through and bubbly.

8 servings