Great, Economical Recipes MUSHROOM AND NOODLE BAKE;TEXAS STYLE SPAGHETTI HASH; BACON MUSHROOM BAKE using ground beef/chicken or pork & pasta

 Here are 3 old fashioned Winter recipes using any ground meat and  pasta.

Fabulous "stick to your ribs" meals and very economical.
If you don't want to use ground beef you may substitute Vegetable protein, cooked beans and lentils, or ground cooked meat.


 

 MUSHROOM NOODLE BAKE

Feeds 4-6

1 x 16ozs wide egg noodles cooked in boiling salted water and drained

2 pounds ground meat, cooked in butter with 2 cups minced onions. (cool and drain off the fat)

2 cups any cooked vegetables cut into bite sized pieces (potatoes, carrots, turnips, broccoli & etc.)

1 cup peas ( frozen defrosted or fresh)

2 x10oz Canned mushroom soup (not condensed)

1 x10zs canned cream of chicken or celery soup (not condensed)

1 cup sour cream or plain yogurt

2cups breadcrumbs sauteed in butter divide into 2 x 1 cups


Mix everything together using just 1 cup of the sauteed breadcrumbs, and pour into a greased baking dish.
Top with remaining sauteed crumbs and bake in a preheated 350F oven for 1 hour

Variations: Top with crushed cornflakes, crushed salted crackers or  potato chips, add herbs of choice (sage, basil, rosemary, or thyme)

 

 TEXAS STYLE SPAGHETTI HASH

SERVES 4-6

2 CUPS MINCED ONIONS

3 CLOVES GARLIC SMASHED AND MINCED

 2 GREEN PEPPERS FINELY CUT

2 TBSP BUTTER OR MARGARINE

1 POUND GROUND MEAT

2 CUPS  PEELED AND CHOPPED TOMATOES (FRESH OR CANNED)

2 CUPS HOT WATER OR STOCK


1 CUP RAW PASTA

1 TSP SEA SALT

1/2 TSP GROUND BLACK PEPPER 

HOT SAUCE TO TASTE (OPTIONAL)

2TSP DRIED THYME OR OREGANO

SAUTE THE ONION AND GARLIC IN THE BUTTER UNTIL OPAQUE. ADD THE GROUND MEAT AND SAUTE UNTIL IT IS COOKED THROUGH, THEN ADD THE TOMATOES, HOT STOCK, PASTA AND SEASONING.
POUR INTO A GREASED CASSEROLE, COVER TIGHTLY AND BAKE IN 375F  ON A LINED COOKIE SHEET FOR 45 MINS.
REMOVE FROM OVEN AND WAIT 10 MINS BEFORE REMOVING THE COVER FOR THE CONTENTS TO SETTLE. REMOVE ANY SURFACE FAT AND CHECK SEASONING AND SERVE.

VARIATIONS: ADD HERBS OF CHOICE AND WINE OR BEER IN PLACE OF STOCK

 BACON AND MUSHROOM BAKE perfect for potlucks feeds a crowd for pennies

1/2 pound bacon cut into small pieces

2 pounds ground meat

2 cups minced onion

2 cups diced starchy potatoes

2 cups finely chopped celery

2 cups defrosted drained frozen peas

2 cups diced  carrots

1 x10ozs mushroom soup ( not condensed)

3 cups tomato juice

1 1/2 cups cooked pasta

2-3 cups grated Cheddar or American Cheese (for this you need cheese that melts well)

Method:

Saute the bacon and then add the ground meat, cook until no longer pink, then remove and set aside.
Saute the remaining vegetables in the fat/juices and add 2 cups water or stock.
Cook the potatoes and carrots well, then add the cooked meat and bacon.
Add the pasta and then the soup and juice.
Mix very well then pour into a greased deep oven proof casserole.

Bake in a preheated oven 350F for about an hour ( after 30 mins, carefully top with the grated cheese and cook for further 30 mins).

Variations:
add any herbs, Worcestershire sauce or hot sauce to taste.
Cooked Spaghetti works well in this too.