Friday, October 28, 2011

Salmon Patties

So I have never been a huge fan of fish! I love shrimp, crab and lobster but I couldn't stand the "fishy" taste of fish. Well here is a recipe I love with Salmon.

(okay it's only canned salmon but there has to be some real stuff in there right?)
1 can (soup size or 2-3 tuna fish size) Pink Salmon
1/2 sleeve crushed up crackers (can be either ritz or saltines)
1 egg (if you add too much cracker and the don't stay together add an extra egg)
salt and pepper to taste

Mix all ingredients into a bowl. Heat oil (shortening works best) in large skillet over med-high heat. Form into patties and fry until golden brown on both sides. Serve with salad or any other favorite.
Super easy and delicious.

Spaghetti Squash

So I have been home sick lately so what is the best thing to do? Call up grandma and get some of her yummy recipes.

When I was growing up we always went to grandma's for her delicious cooking and one of my favorites was spaghetti squash. It's super easy and pretty healthy too. And since it's fall it fits right in.

1 spaghetti squash (oblong and yellow) cut into 4 pieces
butter or margarine

bring salt water to a boil (enough to submerge the squash)
boil for 20 minutes or until tender enough to put a fork through
drain water and cover with butter salt and pepper.  I've been told you can also use marinara instead because it is after all "spaghetti" squash. (but I've never tried it.) If you do let me know what you think.
*You need to cut off both of the stem ends. **Squash is VERY difficult to cut so you are going to need a heavy duty knife and you'll have to probably pound it into the squash to cut. my mom suggested to use a hammer but I didn't want to break my knife... so I made the hubby pound it!

Cilantro-lime rice (to go inside or w/the Cafe Rio Burrito

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes (fresh)
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

Thanks Kelli!

Tuesday, September 27, 2011

Banana Bread

I love banana bread! I had never made it before, but after I made it and tried some I realized, I have been missing out on something truly amazing!

1 1/4 cups sugar
1/2 cup butter or margarine, softened (heat in microwave about 30 seconds)
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts, if desired (but banana bread is just not the same without nuts
1 cup chocolate chips (optional)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. (Mine cooked a lot faster than these directions. I checked mine at 45-50 minutes and they were almost too done. So check them frequently!) Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Easy Chicken Parmesan

4 boneless chicken breasts pounded to 1/2 in.
1 egg
1/2 cup milk
seasoned bread crumbs (I use Italian)
2-3 tbsp. Olive oil
8 slices mozzarella cheese (If you can't find slices you can use shredded)
16 oz. spaghetti sauce
Shredded Parmesan cheese

1. Heat oil in large skillet on Medium-high heat. 2. Whisk together egg and milk in small (but wide) bowl. 3. Dip chicken into mixture then into bread crumbs (in another wide bowl). Brown chicken on  both sides (roughly 3-4 minutes). Then place chicken in greased baking dish. Put 2 slices of cheese on each breast (or a handful). Pour jar of spaghetti sauce over them then sprinkle with parmesan cheese. Bake at 350 degrees for 25-30 minutes or until bubbly and chicken is cooked through.

This is a personal favorite for me. When I go out to Italian restaurants I usually get chicken parmesan and though this isn't exactly like that it's pretty good for a homemade version. Hope you enjoy!

Saturday, September 17, 2011

Cashew Chicken

If you love chinese food (let's face it, who doesn't!) You will love this recipe!***  This was so easy (30 minutes) and was amazing!!

1 pound boneless, chicken breasts (cut into 1/2 inch to 1 inch cubes)
2 Tbsp. soy sauce + 1/4 cup soy sauce (to add to mixture at the end)
1 Tbsp. cornstarch + 1 tsp cornstarch (to thicken at the end)
3 Tbsp. Oil (1 for chicken, 2 for cabbage mix)
1 small onion, chopped
1/2 lb. fresh mushrooms.
1 small cabbage (shredded, I just bought a head and chopped)
1 tsp. sugar
6 oz. package of cashews
1 can water chesnuts
rice or chow mein

In bowl mix together and let sit for 15 minutes
1 lb. boneless chicken breasts, cut into cubes
2 Tbsp. soy sauce
1 Tbsp. cornstarch

Heat 1 Tbsp. Oil. Add chicken and cook. Add onion and mushrooms. Stirfry until soft. Remove. Heat 2 Tbsp. oil add cabbage and sugar. Stirfry 3-4 minutes and add chicken. Add cashews, waterchestnuts and heat a few minutes more. Mix 1 tsp. cornstarch and 1/4 cup soy sauce and add to mixture. Cover and steam for about 1 minute. Uncover and cook until sauce has thickened. Serve over rice or chow mein.

Tuesday, September 13, 2011

Cheesy Chicken with Artichokes

1 14 oz can chicken broth
4 skinless, boneless chicken breast halves (I usually use 2-3)
1 9 oz package frozen artichoke hearts ( I haven't been able to find these so I just buy the cans. Buy the quarters not the hearts)
nonstick cooking spray
2 cups sliced fresh mushrooms ( I use the whole package)
1/4 cup chopped onion
1/2 tsp bottled minced garlic (1 clove fresh)
4 tsp cornstarch
3/4 c. evaporated milk
1/8 tsp salt
1/8 tsp ground white pepper (regular pepper works fine)
2 tbsp dry white wine or chicken broth
1/3 c. finely shredded or grated parmesan cheese

Pour the can of broth into a large skillet; bring to boiling on high, add chicken. Reduce heat. Cover and cook about 15 minutes or just until chicken is tender and no longer pink. Drain, reserving 3/4 cup broth. ( I just reserve it all... I love sauce!) Cover chicken and keep warm (I put in microwave.) 

Meanwhile, cook artichoke hearts according to package directions. Drain and keep warm. (Since I use the canned I just put in a pan with a little butter and lemon juice and boil until warm.)

For the sauce, wipe out the skillet with a paper towel; lightly coat skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, onion, and garlic; cook just until onion is tender. Stir in cornstarch (make sure to add slowly and stir well it will get clumpy... I usually use a whisk.) Add reserved broth, evaporated milk, salt, and white pepper; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the 2 tablespoons wine or broth.

Place a chicken breast half on each dinner plate. Arrange artichokes around chicken breast. Spoon sauce over chicken. Sprinkle with Parmesan cheese. 

This is truly a favorite at my house!! I at least make it 2 times a month.

No bake Cookies

So I absolutely love cookies!! And this is a pretty easy and semi-healthy recipe!

2 c. sugar
1/4 c. cocoa
1/2 c. evaporated milk
1/2 tsp. salt
1/2 c. butter (one stick)
2 c. Oats (may need a little extra)
1 tsp. vanilla
1/4 c. peanut butter (optional)
1/2 c. coconut (optional)
1/4 c. nuts (optional)

In large pot mix cocoa, salt and sugar. Turn onto medium-heat add evaporated milk stirring (whisking works well) constantly. Bring to rolling boil while stirring frequently. Boil 3 minutes longer. Remove from heat and stir in vanilla (peanut butter, coconut, or nuts if desired) then add oats. Mix well, if too runny add extra oats. You don't want it to be too thick otherwise they won't set. Lay out wax paper (you can use foil but it doesn't work as well) and scoop tbsp. size portions. (Makes about 14 cookies).

You can make the basic oat and cocoa cookie or mix it up and make peanut butter or more traditional with the coconut. It's fun that you can make a variety of different cookies with just one recipe and a few additions.

Cabbage Rolls

So this is the easiest recipe in the world. And it will make your kids eat cabbage and a full serving of vegetables (with V8.) My son is 10 months old and he loved sharing with me.

1 head of cabbage
1 lb hamburger
1/4 c. rice (not instant)
3 eggs
salt and pepper to taste
1 bottle of V8 ( I think it's 32 oz.)
(You could put in whatever other vegetables you would like, but not necessary)

Mix hamburger, eggs and rice and season with salt and pepper. Cut the end off the cabbage and gently pull off each leaf. Put a spoonful of mixture inside leaf of cabbage and roll folded side down in pot. After all of them are stuffed and in the pot cover completely with V8 and cook for 2 1/2 hours on low-medium heat covered. (On my stove I set it to 4.) Once cabbage is soft and hamburger is cooked through it's ready to eat.  *You probably need to season with more salt and pepper to taste.
Enjoy!! Easy and tasty!

Saturday, May 14, 2011

Lemon Baked Chicken

I also forgot to take a picture of this meal... sorry!

1 chicken cut up and skinned ( I just used 3 to 4 breasts)
2 Tbsp. oil
3 Tbsp. fresh lemon juice
1 clove garlic, minced
Freshly ground black pepper

Combine all ingredients (except chicken). Pour over chicken; cover and bake at 350 degrees for 40 minutes, basting occasionally. Uncover and bake 10 minutes longer to brown chicken. (It took mine a little longer to cook through about 1 hour total.)

Ham Stuffed Manicotti with Cheese Sauce

Just to warn you I didn't take a picture.. I had family visiting and just forgot. Also the recipe calls for onion and green pepper but I didn't use them.

4 oz. Manicotti shells (8 shells per box) * I used 2 boxes and would have liked to have more.
1/4 c. chopped onion                               2 tbs. cooking oil
3 c. ground cooked ham (8 oz.)                 3 tbs. grated parmesan cheese
1 -6 oz. can chopped mushrooms ( I used fresh)
1/4 c. chopped green pepper                   3 tbs. butter
3 tbs. flour                                               2 c. milk
4 oz. shredded swiss cheese (1 c.) * I bought slices and cut them up

Cook manicotti noodles in water 15-20 min. until tender. Drain and rinse in cold water (do later so they don't get cold and stick together.) Saute onion in oil until tender. Add ham and mushrooms until cooked through then cool. Stir in parmesan, set aside. In saucepan cook green pepper in butter until tender; blend in flour, add milk all at once. Cook and stir until thick and bubbly. Stir in swiss cheese until melted. Mix 1/4 c. cheese sauce in ham and mushroom mixture. Fill each shell with about 1/3 c. ham filling. Arrange in greased baking dish. Pour remaining sauce over stuffed shells. Sprinkle with paprika. *Make a double sauce recipe if you like extra! Bake covered 350 degrees 30 minutes or until cheese is bubbly and warm throughout.

This was delicious I definitely recommend it, however, it was very time consuming!

Chicken Scallopini

1/4 c. flour                                         1 Tbsp. lemon juice
1 1/2 tsp. garlic salt                           1 chicken bouillon cube
1/4 tsp. paprika                                  Lemon Slices (optional)
1/4 c. margarine
3 Tbsp. water
Chicken breast or cut up chicken (deboned may be used)

Remove skins from chicken. Mix flour, garlic and paprika. Coat chicken with flour mixture; brown in margarine. (Just brown both sides don't worry about cooking through yet.) Remove chicken from pan. Stir water, lemon juice and bouillon into pan, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Put chicken back into pan and pour broth over chicken cook on low heat until cooked through and no longer pink. (roughly 15 minutes but mine took longer.)

Rouladen (German Beef Rolls)

1 lb. boneless round steak (ask butcher)
1 onion, diced (didn't use)
1/4 c. flour
5 to 6 slices bacon, fried and crumbled (optional)
Salt and Pepper to taste
2 c. water
1 tsp. bouillon ( I just used one cube)

Cut round steak in half, horizontally, and pound until very, very thin. Spread each strip with mustard, parsley, onion, and bacon. Roll up and tie with string (I didn't have string so I just used toothpicks, but I couldn't get them out very easily.) Combine flour, salt and pepper. Roll beef rolls in flour mixture. Brown in hot oil (medium high). Add water and bouillon; simmer until tender. Make gravy out of drippings and serve over beef rolls.

To make gravy I just added 1/4 c. flour to drippings and salt and pepper to taste.

Make sure you cook long enough to make them tender. Mine were pretty tough.

Saturday, April 16, 2011

Stuffed French Toast

1/2 cup cream cheese (about 5 ounces)
2 tablespoons strawberry or apricot spreadable fruit
8 1-inch slices french bread (or texas toast)
2 egg whites
1 egg
3/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon apple pie spice (or you could just use cinnamon)
Nonstick cooking spray
1/2 cup strawberry or apricot spreadable fruit (I just bought the pie filling fruit)

1. In small bowl combine cream cheese and 2 tablespoons spreadable fruit. Using a serrated knife, form a pocket in each bread slice by making a horizontal cut halfway between the top and bottom of the crust edge, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture.

2. In a small bowl beat together egg whites, egg, milk, vanilla and apple pie spice. Lightly coat an unheated nonstick griddle with cooking spray. Heat griddle over medium heat.

3. Dip stuffed bread slices into egg mixture, turning to coat both sides. Place bread slices on hot griddle cooking about 3 minutes or until golden brown on both sides, turning once.

4. Meanwhile, in a small saucepan heat the 1/2 cup spreadable fruit until melted, stirring frequently. Serve over french toast.

This was simple and tasty!!! And I topped it with powdered sugar.

Pasta with Ham-Mushroom Sauce

2 cups sliced fresh shiitake or button mushrooms
1 small red or green sweet pepper, cut into thin strips (I didn't use this)
1 medium onion, chopped (again I didn't use this)
1/2 teaspoon bottled minced garlic (1 clove)
1 tablespoon butter or margarine
1 12-ounce can evaporated milk (1 1/2 cups)
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
4 teaspoons cornstarch
1/4 teaspoon black pepper
4 ounces cooked ham, cut into thin bite-size strips
1 9 ounce package refrigerated fettuccine ( I just bought fetuccine noodles and made them regularly)
Finely shredded parmesan cheese (optional)

1. For sauce, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in hot butter until tender. In a medium bowl combine evaporated milk, basil, cornstarch, and black pepper. Stir into vegetable mixture in skillet. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Stir in ham. Remove from heat. (I made sure to heat enough for ham to be heated through)

2. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.

* I take all the pictures so you know what the meal really looks like and sometimes I don't think they look that great... But trust me it's delicious! I wouldn't post the recipe if I didn't think so!!

Friday, April 15, 2011

Poulet D' Artichoke

2 can artichoke hearts, drained
2 2/3 cups diced chicken breasts (about 4 chicken breasts; boiled)
2 cans cream of chicken soup
1 cup mayonnaise (when I made this it tasted really potent of mayo so I would use 1/2 cup)
1 teaspoon lemon juice
1/2 teaspoon curry
1 1/4 cup grated cheese (enough to cover)
1 1/4 cups bread crumbs, tossed with 2 tablespoons melted butter

Arrange artichoke hearts and chicken in 9 x 13 inch pan. Combine other ingredients, except the bread crumbs and cheese. Pour over chicken. Sprinkle cheese on top and then bread crumbs. Bake at 350 degrees for 30 minutes. Serves 8.

Beef and Cabbage Wraps

8 8-inch flour tortillas
12 ounces lean ground beef
1/2 cup chopped red or green onion (again I don't eat onion so I don't use this)
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup loose-pack frozen whole kernel corn
1/4 cup bottled barbecue or hoisin sauce (optional)
1 teaspoon toasted sesame oil

1. Stack tortillas and wrap in foil. Heat in a 350*F oven for 10 minutes to soften. Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir coleslaw mix and corn into meat mixture in skillet. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in the 1/4 cup barbecue or hoisin sauce and the sesame oil. Cook and stir until heated through.

2. Spoon about 1/2 cup of the filling below center of each tortilla. Fold bottom edge up and over filling. Fold opposite sides in, just until they meet. Roll up from the bottom. If desired, serve with additional barbecue or hoisin sauce.

* I love cheese on most things so I added some cheese on top of these as well.

Lemon Chicken with Asparagus

Okay so I had never had asparagus until I got married and tried a recipe that called for it and honestly I didn't like it... however, I tried the frozen boil in bag asparagus for this recipe and I definitely liked it alot better. If you know how to pick out fresh asparagus then props to you and you sure can use that but for those of you like me that had never tried it before I suggest the frozen ones!

Nonstick cooking spray
4 skinless, boneless chicken breast halves
1 pound fresh asparagus (frozen boil in bag)
1 cup water (don't need with frozen asparagus)
1 10 3/4 ounce can condensed cream of chicken or cream of asparagus soup
3/4 cup chicken broth
1 tablespoon lemon juice
Hot cooked couscous (this is pretty similar to rice so if you don't want to try this you can just use rice)

1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken; cook in hot skillet for 8 to 10 minutes or until tender and no longer pink (170*F), turning once. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales (with frozen skip to step 3.)

2. Remove chicken from skillet; cover and keep warm. In same skillet combine asparagus and the water. Bring to boiling, reduce heat. Cover and simmer 3 to 5 minutes or until asparagus is crisp-tender. Drain.

3. Meanwhile, in a small saucepan combine cream of chicken or asparagus soup, broth, and lemon juice. Cook and stir until heated through. Serve sauce with chicken, asparagus, and hot cooked couscous.

Monday, April 4, 2011

Cafe Rio Salad

So now that you've made tons of leftover meat from your Cafe Rio burrito's. Take it and make a delicious salad.

Flour Tortillas
leftover shredded pork/beef
lettuce or a bag of salad
tortilla strips
leftover rice and black/pinto beans
cheese (I used mozzarella)
cilantro dressing (recipe below)

Heat up flour tortillas they are best if they are crunchy so either put them in a skillet with some butter for a few minutes on each side or place in oven until they start to brown. Put all ingredients on top as if you were making the burrito (rice, beans, meat) then cover with lettuce or bag of salad, top with tortilla strips then cover with dressing and cheese as desired.

Cilantro Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (they look like green tomatoes, look by the peppers)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you like it spicy keep the seeds in it, if you like it mild remove the seeds)
blend all ingredients together... and voila! The picture doesn't make it look that great, but trust me it's scrumptious!

Sunday, April 3, 2011

Crock Pot Ham

This is delicious and the easiest thing in the world.

8 lb (or whatever size you can find) picnic ham (bone-in)
2 cups brown sugar

Place 1 1/2 cups brown sugar at the bottom of the crock pot, then place ham flat side down in crock pot covering with the other 1/2 cup brown sugar rubbing into meat. (No need to add water). Cover and cook for 6-8 hours depending on size. I served mine with a side salad. But would be great with any other dishes.

* If you have never tried ham with mustard try it. My husband loves dijion.

Friday, April 1, 2011

Cafe Rio Style Burrito

6 pounds pork butt/shoulder (I just use a Roast)
1 19 oz. can Red Enchilada Sauce
8 burrito style tortillas
1 can Dr. Pepper
1 tsp. salt
1/4 tsp. Garlic Salt
1 1/2 c. brown sugar
1 tbsp. cilantro (I used the dried, but you can use fresh as well)
*toppings for burrito - black or pinto beans, rice, and any other wanted toppings. 

Put pork in crock pot with 1/2 cup water bake for 5 hours or until tender enough to shred. Pull the meat out and let cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, dr. pepper, salt, garlic salt, brown sugar and cilantro. Pour 1/2 of the mixture over the meat and mix. Put your toppings rice, beans, etc into tortillas and top with meat mixture fold burrito and place in casserole dish. Pour the remaining mixture plus about 1 lb of cheese over top and bake at 350 for 10 minutes or longer if desired. (until cheese is melted).

Balsamic & Garlic Pork Chops

4 boneless pork loin chops, cut 1/2 inch thick
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons bottled minced roasted garlic (or 2 cloves fresh)
1/2 cup bottled balsamic vinaigrette salad dressing
1 tablespoon honey mustard

Trim fat from chops, sprinkle both sides with rosemary and salt pressing into surface of meat.

In large nonstick skillet heat oil over medium heat. Add chops; cook for 8 to 12 minutes or until done and juices run clear, turning once. Transfer chops to a serving platter. Cover and keep warm.

For sauce, in same skillet cook garlic in hot drippings for 30 seconds. Stir in balsamic salad dressing and honey mustard. Bring to boiling. Serve sauce over chops.

*I made white rice and used the sauce on top of both rice and chops.

Thursday, March 31, 2011

Steak & Mushrooms

4 beef tenderloin steaks, cut 1 inch thick (mine were a little over 1 1/2 inches)
1 tablespoon olive oil
8 oz fresh mushrooms sliced
1/4 cup seasoned beef broth
1/4 cup whipping cream (not heavy)

In large skillet cook steaks in hot oil over medium heat until desired doneness, turning once (allow 7-9 minutes for medium-rare, or 10-13 minutes for medium doneness. Transfer steaks to serving platter; keep warm.

In the same skillet cook and stir mushrooms for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium heat about 2 minutes or until slightly thickened. Spoon mixture over steaks and serve.

*I made this with homemade mashed potatoes and doubled up on the 1/4 cup broth and cream to make extra sauce which made barely enough for 2 people who love extra sauce.

Stroganoff (2)

1 1/2 pounds thinly sliced round steak
1 4 oz can sliced mushrooms, drained
1/2 cup chopped onion (again used onion salt, just a few pinches)
1/4 cup butter
1 can beef broth
1/2 cup sour cream
1 pound wide egg noodles

Brown meat, mushrooms and onion in butter. Season with salt and pepper. Add broth. Cover and simmer 1 hour or until tender. Gradually blend 1/4 cup water into 2 tablespoons flour and slowly add to sauce while stirring. Cook and stir until thickened. Slowly stir in sour cream and heat through. Serve over cooked egg noodles.

This one is my mother-in-laws recipe.. so delicious but more time consuming. If you have the time try this one first!

Beef Stroganoff (1)

1 pound beef tips or chunks (stew meat)
2 cloves minced garlic
1/2 bunch chopped green onions (I don't use onions so I just use onion salt as a replacement)
1/2 pound sliced fresh mushrooms (8oz.)
1 cup sour cream
1 can cream of mushroom soup 10 3/4 oz
1 pound bag wide egg noodles ( I only used about half for 2 people)

In skillet brown beef with garlic and mushrooms. In seperate pot boil noodles, drain and set aside. Add soup and sour cream to beef mixture. Stir and simmer 5 minutes. Top noodles with beef mixture and green onions.
I also shredded parmesan cheese to top it off.

This was given to me by my sister in law... delicious!!! Thanks Diane