We did some back-to-school shopping last weekend and ended up getting home right at dinnertime. I thought we could eat leftovers from the fridge. Then I started figuring out old they were, and I realized that they had lived in the fridge past my limit for being edible.
I had one hungry little girl on my hands and nothing ready for dinner!
I came up with the recipe out of necessity a while back, but we like it! This recipe makes enough for the three of us to have dinner with one or two lunch-portion leftovers left over.
Quick Ground Beef Stroganoff
1 lb. ground beef
4 oz. mushrooms, sliced
8 oz. rotini noodles
1 can cream of mushroom soup
1 single-serve cream cheese (about 1 oz.)
pepper to taste
*If you have already cooked the ground beef before freezing it, you’ll need the butter to sauté the mushrooms. If you’re starting with fresh, uncooked ground beef, omit the butter.
- Cook rotini noodles according to package directions. Be careful to not overcook. Drain and rinse.
- While the noodles are cooking, brown the ground beef with the mushrooms. Drain.
- Keep the beef/mushrooms in the pan, and add soup and cream cheese. Heat through.
- After draining the noodles, begin adding them to your beef mixture. You can add as many or as few noodles as you’d like.
- Season with pepper to taste.
I’m sharing this recipe at:
:: Mouthwatering Monday hosted by A Southern Fairytale
:: Tip Me Tuesday hosted by Tip Junkie
:: Tasty Tuesday hosted by Balancing Beauty & Bedlam
:: Tempt My Tummy Tuesday hosted by Blessed with Grace
:: Tuesdays at the Table hosted by All the Small Stuff
:: Look What I Made hosted by A Thrifty Mom
:: Works for Me Wednesday hosted by We Are THAT Family
:: Thrifty Thursday hosted by Coupon Teacher
:: Recipe Swap hosted by The Grocery Cart Challenge
:: I’m Lovin’ It Fridays at Tidy Mom
:: Ultimate Recipe Swap hosted by Life as Mom