my knight hair grease

GROUND BEEF STROGANOFF

Indulge in this classic comfort food with a creamy and flavorful ground beef stroganoff recipe. Featuring tender ground beef, onions, mushrooms, and a rich sour cream sauce, this dish is sure to satisfy your cravings and keep you feeling full. Perfect for busy weeknights, this quick and easy meal can be prepared in under 30 minutes. For a complete and impressive dinner, I recommend pairing it with garlic knots and green bean bacon bundles to make the meal even more special.

INGREDIENTS

  • 1 lb lean ground beef
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 16 ounces white button or cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 ½ tablespoons all-purpose flour
  • 2 ½ – 3 cups low-sodium beef broth (adjust to desired consistency)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ cup full-fat sour cream
  • Kosher salt and black pepper, to taste
  • Fresh parsley, for garnish
  • Cooked egg noodles (optional)

INSTRUCTIONS

  • In a large skillet, brown the ground beef over medium-high heat. Once the beef is halfway browned, add the butter, onion, and mushrooms. Continue cooking until the beef is fully cooked and the mushrooms are browned.
  • Lower the heat to low. Stir in the garlic, thyme, and parsley. Cook for about 1 minute, stirring constantly. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring to combine.
  • Add the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Let the mixture simmer on low for 7-10 minutes, allowing the sauce to thicken.
  • Stir in the sour cream and cook for another 1-2 minutes. Season with salt and pepper to taste.
  • If desired, garnish with fresh parsley or thyme.

Serving Suggestions: Serve over cooked egg noodles, mashed potatoes, or rice for a comforting meal.

NOTES

  • Use lean ground beef for this recipe, and add a bit of butter to enhance the flavor of the mushrooms as they brown.
  • If there’s excess grease after browning the beef, drain it before continuing with the recipe.
  • Both white button mushrooms and cremini mushrooms work well, or you can mix both for added flavor.
  • I recommend using Amish egg noodles, but any egg noodles will work. You can also serve this dish with mashed potatoes, angel hair pasta, or rice.
  • To avoid mushy noodles, wait until serving time to combine them with the gravy, as they tend to soak it up.

CHICKEN SPAGHETTI WITH ROTEL

Your family is going to love this Chicken Spaghetti with Rotel! It’s the easiest pasta casserole, and everyone will be asking for seconds! If you enjoy this dish, don’t miss out on trying crockpot chicken and gravy next!

WHY YOU’LL LOVE THIS RECIPE

This classic casserole is a family favorite for good reason. Moms love how easy it is to make, and it’s even better the next day as leftovers (if you have any left)! Plus, it freezes wonderfully!

I’ve made this dish countless times—it’s perfect for busy weeknights, potlucks, or even as a thoughtful gift for a friend. The cheesy goodness is what really makes it a hit!

And anything made with simple pantry staples definitely earns five stars in my book!

INGREDIENTS

  • 3 cups cooked and diced boneless, skinless chicken breasts
  • 16 ounces spaghetti noodles, broken into thirds
  • 21 ounces cream of chicken soup (2 cans of 10.5 ounces each)
  • 10 ounces can of RoTel Tomatoes with green chiles, undrained
  • 6 ounces cream cheese
  • 3 cups shredded cheddar cheese
  • 10 ounces evaporated milk
  • 1 tablespoon ranch dressing (dry mix)

INSTRUCTIONS

  • Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray and set aside.
  • Cook the spaghetti noodles in well-salted water according to the package directions. Drain and set aside.
  • In a large pot, combine the undrained RoTel tomatoes, cream of chicken soup, evaporated milk, and cream cheese. Heat over low, stirring constantly, until the cheese melts.
  • Stir in the ranch dressing mix, shredded chicken, and cooked pasta. Mix everything well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
  • Bake uncovered for 20 to 30 minutes or until the dish is hot and bubbly.
  • For a golden brown top, place the casserole under the broiler for 3-4 minutes.

NOTES

  • You can use any type of pasta you like, such as angel hair, linguine, or whole wheat spaghetti.
  • Make sure to cook the pasta al dente in well-salted water so it doesn’t overcook in the oven.
  • If you can’t find RoTel tomatoes, you can substitute with fresh salsa.
  • For a creamier texture, swap the cream cheese for Velveeta cheese.
  • If you’re short on time, you can make this on the stovetop in a Dutch oven. It won’t get the crispy top, but it will still taste great!
  • Rotel Chicken Spaghetti freezes well! Just wrap it in plastic wrap or store in an airtight container and freeze for up to three months.