I know I promised to have some fabulous recipe for today.
That was before the snow, ice, freezing rain, more snow, ice and freezing rain.
Before we spent approximately an extra hour and a half scraping ice from windows and getting to and from work each day and Captain Cavedweller had to work late each evening.
Before my cupboards ran bare and we put off a trip to slide into the grocery store.
So, I will instead share a recipe that I like to make when we need a little comfort food, when I’m in a big hurry, or the pantry is severely in need of restocking.
We call it Noodle Goo (such an appetizing name, don’t you think?), but it is basically hamburger and egg noodles.
Noodle Goo
One Large Package of wide egg noodles
2-3 lbs lean ground beef
2 cans Cream of Mushroom Soup
1/2 cup shredded Colby-Jack Cheese
Salt and Pepper
All-purpose Seasoning
Heaping tsp. Onion Flakes
Put water on to boil (according to noodle package directions) and while it is coming up to temp, break the ground beef up in a medium skillet and start browning. Add a sprinkling of salt and pepper and some all-purpose seasoning (I like Mrs. Dash) and a spoon of onion flakes to the beef. While it is cooking, add the noodles to the boiling water and cook until fork-tender. Drain the water from the noodles and return to stove top. Reduce heat to medium-low and add the beef. Mix in the two cans of soup, give it a good stir and cook just until it all blends and the soup is hot. You can either mix in the cheese before serving, or plate the noodles and sprinkle cheese on top. You can also serve with spaghetti sauce that has been warmed. Serve with a nice tossed green salad and warm bread to complete the meal.
She Who Promises to Cook All Weekend and Have a Great Recipe for Next Week!
