Rocky Mountain Recipes 10-19-09
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 Tbsp. Butter or margarine
1/4 c. Onion, minced
1 Garlic clove, minced
2 (8 oz) cans Tomato sauce
1 t. Salt
1/4 t. Pepper
1 c. Sour cream
1 c. Cottage cheese
1/4 c. Fresh parsley, hopped
1 c. Carrots, sliced, cooked
8 oz. Noodles, cooked
1 c. Cheddar cheese, hredded
Melt butter in a skillet and brown beef. When meat begins to turn color, add onion and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer uncovered for 5 minutes. Combine sour cream, cottage cheese, parsley and carrots then add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in a greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese. Bake at 350 degrees for 30 minutes or until hot.
Joyce Ramey • Greeley, Colo.
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