Recipe Monday: Meatball Stroganoff

This is a need quick meal idea with what is in my pantry and freezer.  We tend to keep on hand a number of items that can be easily used to make a meal.  Pre-made meatballs in the large resealable package from a warehouse grocer fits this bill quite nicely. 

You can pop a few frozen meatballs in the crock pot or in the oven for a snack or appetizer with just about any type of sauce.  You can put a few into your favorite spaghetti sauce for a hearty meal.  I made the dish below because I wanted something different and needed to use up the last of some pre-made meatballs lingering in the freezer. 

  • 5-7 meatballs per person you need to feed (for me that is about 24 meatballs)
  • 1/2 package of egg noodles cooked according to the package
  •  2 cans of cream of mushroom soup  NOTE:  I use one can of regular cream of mushroom and 1 can of roasted garlic cream of mushroom soup most of the time)
  • 1 can of Milk (use one of the cans of the soup to measure)
  • 1/2 onion diced finely
  • 1/2 bell pepper diced finely
  • 2 tbs olive oil
  • 1 can of mushroom chopped (you can use fresh if you wish but they should be sauteed for a bit before adding them to this recipe)
  • 1 cup of sour cream
  1. Saute the onions and bell pepper in the olive oil until onions are transculent.
  2. Here is there the directions go into two columns -- STOVETOP or CROCK POT
  1.  Add meatballs, mushrooms, soup and milk.
  2. Bring to a slow boil, stirring often
  3. Cover and simmer on low until the meatballs are cooked through
  4. Depending on the size of pot you used, either put the cooked noodles into the mixture or add mixture to the drained cooked noodles.
  5. Add sour cream and stir well.
  1. Place all ingredients except the sour cream and cooked noodles into the crock pot
  2. Stir well
  3. Cook on low for 4-hours
  4. Add the noodles and sour cream, Stir well
  5. Cook for an additional 10 minutes.
Enjoy with some crusty bread and a salad for a complete meal.  Broccoli and/or green peas goes well too!  My family loves this and the crock pot is a wonderful tool for those days you don't have a lot of prep time but need a great meal!   I keep sauteed diced onion and bell pepper in the fridge for just such days.


Not quite Monday Recipe - Biscuit and Gravy Breakfast Casserole

Okay I took most of November and all of December off from blogging.  After about 9,000 miles traveled between air and car from November 28 to December 16, I just couldn't keep up!   Now that Christmas 2011 and in fact the 2011 year is over, I am back.  And with a wonderful recipe from one of my cousins.

I have modified it a bit for my family's tastes and instituted some short cuts but you are more than welcome to do it the old fashioned way!

  • 6-8 Biscuits (I use Pillsbury Grands or could be leftover) diced into 1 inch cubes
  • 1 lb bulk breakfast sausage
  • 4 cups sausage gravy (I use 2 packages of Shawnee Mills gravy mixes made according to the directions)
  • 4 eggs
  • 2 cups of milk
  • Salt & Pepper to taste
  • 1.5 cups of shredded cheese (I like Colby-Jack)
  1. Bake the biscuits according to the direction but use the lower end of the time stated.  You can use leftover biscuits from another breakfast or make them from scratch too!   Cut the biscuits into 1 inch cubes.
  2. Grease a 9x13 pan and cover the bottom with the cubed biscuits
  3. Brown the sausage and drain
  4. Spoon the cooked sausage evenly over the biscuits
  5. Make the gravy according to the mixes or make from scratch milk gravy from the grease of the sausage.
  6. Pour gravy over the sausage and biscuits.
  7. Whisk together the eggs, milk, salt & pepper.  Pour this mixture into the pan
  8. Top the casserole with the cheese evenly
  9. Refrigerate for at least 1 hour and up to overnight.
  10. Bake in a 350 degree oven for 45-60 minutes until the eggs are cooked and the cheese is melted.
If you are adventurous you can use a "Hot" breakfast sausage but in the three times I have made it in the last week, I have always used mild.