Hamburger Veggie & Pasta Soup

Hamburger Veggie & Pasta Soup

Source: The Kitchen Magpie

Ingredients:

1 1/4 pounds ground beef

1 medium onion, diced

2 teaspoons minced garlic

1 28 oz can diced tomatoes

1 10.75 oz can condensed tomato soup

1 qt beef broth

1 teaspoon dried thyme

2 bay leaves

2 cups frozen vegetables

1 teaspoon sugar

1/2 teaspoon black pepper

2 cups small pasta, uncooked

Directions:

Brown the ground beef with the onion in a Dutch oven. When almost done, add the garlic and cook for 1 minute more. Add all of the remaining ingredients except the pasta. Simmer on low heat for 40 minutes. Meanwhile, cook the pasta. After 40 minutes of cooking the soup, remove the bay leaves and add the pasta. Stir to combine.

Comments

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole Ingredients: 1 lb. chicken, cooked and chopped 9 oz. pasta, cooked and drained 1 can cream of chicken soup 1 cup grated cheddar cheese 1/2 cup milk 1/2 teaspoon salt Fritos Directions: Mix all ingredients except Fritos in a large bowl. Pour into a greased casserole dish. Bake at 350 for 20-25 minutes. Serve with crushed Fritos on top.

Focaccia

Source: Lil' Luna (adapted) Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 + 1/8 teaspoon yeast 1/2 cup warm water olive oil oregano basil course salt Directions: Put the yeast in a mixing bowl and pour the water over the top. Allow mixture to rest for a few minutes. Add the flour and salt. Mix with dough hook until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours but not more than 24 hours. Pour 1/2 tablespoon olive oil in the bottom of a nonstick 6" cake pan. Place the dough in the pan and cover with plastic wrap. Allow the dough to rest for 2 hours. Uncover the pan and drizzle the dough with olive oil so that the entire surface is lightly covered. Use your fingers to press down into the dough, creating dimples over the entire surface of the dough. Sprinkle the dough with oregano, basil and course salt. (I eyeball the spices and use about 1/2 teaspoon of course salt.) Bake at 450 for about 18-25 minutes or until golden brown. Note: This ...

Lindsay's Recipes

Search This Blog