Rocky Mountain Recipes 10-19-09 | TheFencePost.com
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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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