I love quick meals. A month or so a go a came across this recipe for Spaghetti Casserole.
Since that time I have played with it and learned that we like it better if the flavors are blended, but the ingredients are basically the same. I usually use cheddar because that is the cheese we have around our house.
What I generally do is brown my hamburger and drain it. Then pour in the cream cheese, sour cream, and spaghetti sauce. Let it all simmer together really well. If I am going to bake it then I will layer sauce, uncooked noodles, cheese, sauce uncooked noodles cheese, however many layer I can get, ending with cheese. Bake it at 350 degrees for about 45 minutes. Check your noodles.
If I choose to be lazy, I grab a couple of boxes of Mac N Cheese and pour them into the sauce (including the cheese packets), add a couple of couple of water. Cook until the noodle are done then stir in the cheddar.
We sometimes put onions and garlic in the sauce. Just make it your own.
If you are like use, you will never go back to regular spaghetti, and the recipe sounded nasty when I read it.
Yesterday when we were waiting for the doctor to come in Mother looked at recipes. I had already decided that I was going to do something with the sausage my hubs thawed a few days ago in the frig so that it did not go bad.
Mother said, “Sug, don’t this look good.”
Showing me a sausage quiche recipe. My empty stomach rumbled, my mouth watered. I looked over the ingredients and I had everything at home except the pie crust. I would improvise.
About 90% of the time when I see a recipe, I will look at the basic gist of it and then fly with my own version. So instead of the pie crust I just mixed a little Bisquick, water, and a couple of eggs and put it in the rest of the mixture. We are a cheese eating couple so I put cheese on top too as well as in it.
1/2 pound Sausage
1 1/2 cups shredded cheddar cheese
1 can Rotel tomatoes, drained
1/4 cup Ranch dressing
1/4 cup sour cream
1/3 cup milk
1 9-inch unbaked deep dish pie shell
Preheat oven to 350. In a large skillet, cook sausage until well browned, stirring frequently. Drain off grease and set aside. Whisk together eggs, Ranch dressing, sour cream and milk. Add sausage, cheese and Rotel. Stir to combine. Pour egg mixture into prepared pie crust. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
I wish I would have written down the amounts that I used. I put everything in a 9×13, so my recipe did have more of everything. I liked the kick that Peppercorn Ranch I used gave it. I also did not drain my tomatoes.
I asked the hubs what he thought and he said, “It is a keeper.”
This is not a picture of mine, but it looks similiar.