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Monthly Archives: August 2014

Spaghetti Casserole

Like spaghetti pie, but easier, a little (lot) unhealthier.



  • 1 lb broken and cooked to al dente spaghetti
  • 4 cups cooked cubed or shredded chicken (approx) I used 1 rotisserie chicken
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (15 oz ) can tomato sauce
  • 1/2 cup butter melted
  • 16 oz sour cream
  • 1 Tbsp dried parsley (or 2-3 Tbsp chopped fresh parsley)
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper to taste
  • 1 1/2 cups grated sharp cheddar cheese
  • 2 Tbsp butter, melted
  • 3/4 cup Italian breadcrumbs


  1. Preheat oven to 350°
  2. In a large pot cook spaghetti (broken in half) to al dente, according to package directions.
  3. While pasta is cooking, shred or cube cooked chicken and place in a large bowl.
  4. Mix in Cream of chicken soup, tomato sauce, melted butter, sour cream, parsley, Italian seasoning, red pepper flakes and salt and pepper. Stir until chicken is coated and combined.
  5. When pasta is cooked, drain and place pasta in the bowl with the chicken mixture and mix until evely combined.
  6. Place mixture in a 9×13 baking dish. Top with grated cheese.
  7. Combine remaining 2 Tbsp melted butter and breadcrumbs in a bowl. Sprinkle evenly on top of cheese.
  8. Bake for 35-45 minutes until bubbly and breadcrumbs have browned.
  9. Remove from oven, let sit for 10 minutes and serve

Beef with Noodles

I love beef stroganoff, but our tasty recipe takes an awfully long time on a weekday. I wanted something beefy with gravy that we could serve over egg noodles. The recipes I was coming across didn’t seem right, so I threw a few things in a pot. I’ll likely tweak this as I go along.

  • 1-1.5 lbs sirloin tips, cut into bit-sized chunks
    • Flour, garlic and onion powder for coating
  • EVOO
  • 1 can cream of mushroom soup
  • 1 cup beef broth
  • 1 cup skim milk
  • 1/2 package beefy onion soup
  • 1 package brown gravy mix
  • 1/2 cup sour cream
  • 16 oz. egg noodles
  1. Preheat oven to 300F.
  2. Working in batches, brown beef in a large, oven-safe frying pan. Add oil as necessary.
  3. Return all beef to pan. Add remaining ingredients and mix thoroughly.
  4. Bake in oven 1-2 hours, until beef is fall-apart tender.
  5. Remove from oven, stir. Transfer 1 cup sauce to a measuring cup, add sour cream and mix thoroughly. Return mixture to pan and combine.
  6. Serve over prepared egg noodles.