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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is so delicious and a real crowd pleaser!!! You will require a large skillet or a medium sized dutch oven for this recipe. It's a breeze to double or triple this recipe. Depending on my mood, I have added a handful of frozen peas or chopped tomatoes(seeds removed) to this recipe. Ingredients:
1 tablespoon extra virgin olive oil |
1-1/2 cups mushrooms, chopped |
1-1/2 cups celery, peeled and sliced |
1 green pepper, chopped (bell peppers work well but you can use any type of pepper you like) |
1-1/2 to 2 pounds lean ground beef or ground turkey |
2 cloves garlic, minced or finely chopped |
1 recipe for spice mix below |
1-1/2 cups dry egg noodles or any type of pasta will do |
1 cup organic milk |
1-1/2 cups low sodium beef or vegetable broth |
1/2 cup sour cream, organic |
3/4 to 1 cup grated provolone. cheddar or tex mex cheese |
spice mix |
1 package (about 1-ounce) natural onion soup and dip mix |
1/2 teaspoon black pepper |
1/2 teaspoon granulated or powdered garlic |
1 teaspoon granulated or powdered onion |
1-1/2 teaspoon dried parsley |
1 teaspoon cornstarch |
Directions:
1. Sauté mushrooms, celery and green pepper in olive oil over medium heat stirring constantly, until most of the moisture has evaporated. About 15 minutes.
2. Add ground beef or turkey, and brown until completely cooked.
3. Drain any fat.
4. Add noodles, spice mix, milk and beef broth. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until liquid is absorbed.
6. If you find it is a little too dry, you can always add more broth as you go along.
7. Stir in sour cream.
8. Always check seasonings, adding more if you wish.
9. Top with grated Provolone, cheddar or Tex Mex cheese.
10. Note: I like to place it under the broiler for a couple of minutes just to lightly brown the top.
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