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Hamburger Stroganoff

Hamburger Stroganoff

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Hamburger Stroganoff

Hamburger Stroganoff

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
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Ingredients

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1 onion, chopped
1 clove garlic
1 pound ground beef
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup Top the Tator sourcream
1/4 cup butter
Egg Noodles, 12 ounce package

Instructions

Make The Noodles:
Bring a large pot of water to boil. Cook the egg noodles according to the package directions, about 5 minutes. Rinse and drain.

Make The Sauce:
In a large frying pan saute the onion and garlic in butter till the onions are translucent, about 5 minutes.

Add in the ground beef. Stir and break the hamburger into smaller pieces until the meat is no longer pink, 5 to 7 minutues.

Sprink the flour over the hamburger mixture and stir till well combined.

Stir in the cream of mushroom soup, salt and pepper and simmer uncovered for 10 minutes.

Stir in the Top the Tator sourcream.

Serve the hamburger stragnoff mixture over cooked egg noodles. Garnish with parsley if desired.

Nutrition

  • Serving Size: 6
  • Calories: 366
  • Sugar: 1.8g
  • Sodium: 828mg
  • Fat: 19g
  • Saturated Fat: 9.4g
  • Carbohydrates: 21.8g
  • Fiber: 1.2g
  • Protein: 26.2g
  • Cholesterol: 107mg

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Broccoli Casserole

Broccoli Casserole

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Broccoli Casserole

Broccoli Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
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Ingredients

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2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed

Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones.  Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.  

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden.  Allow time to cool before serving.

Nutrition

  • Serving Size: 10
  • Calories: 301
  • Sugar: 3.3g
  • Sodium: 668mg
  • Fat: 21.7g
  • Saturated Fat: 6.9g
  • Carbohydrates: 21.9g
  • Fiber: 2.5g
  • Protein: 6.8g
  • Cholesterol: 61mg

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Total Time: 180
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Ingredients

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  • 1/2 lb thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 bunch green onions, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups shredded cheddar cheese
  • 1 (7 ounces) precooked sausage links, chopped
  • 1 (32 ounces) package frozen tater tots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup cauliflower, riced
  • 1 (10 1.2 Oz) can cream of mushroom soup

Instructions

  1. Turn on the slow cooker to high.
  2. On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
  3. Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
  4. While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
  5. Cover and cook on high for 2-3 hours

Nutrition

  • Serving Size: 8
  • Calories: 493
  • Sugar: 3
  • Sodium: 1405
  • Fat: 30
  • Saturated Fat: 13
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 20
  • Cholesterol: 63

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