Category: Winter

Preserving, Cooking, Food, From-Scratch Food, Winter

Cranberry Christmas Jam

by shannonleger
Cranberry Christmas Jam

We just had a dumping of snow here in New Brunswick and it’s a marshmallow world outside my window. My view of my backyard this morning is picture postcard perfect. My chicken coops and shed are covered in a blanket of white. It’s around this time of year I yearn to get out for walks in the woods, and breathe in that fresh, crisp air and then come home and have a piping hot coffee or tea to warm up. You know what goes wonderfully with a piping hot drink? A fresh scone or biscuit or jam-jam loaded with this delicious holiday spread! Ruby red and spiced perfectly with those familiar warm spices of cinnamon and cloves, this jam makes for a wonderful hostess gift along with fresh baked goods or a scone mix to make on their own. Or simply for you and your family to enjoy and serve to your holiday guests.

Cranberry Christmas Jam

Cranberry Christmas Jam

shannonleger
Sweet spiced jam with a definite tang of cranberries. Cloves and cinnnamon provide the perfect accompaniment to the tangy cranberries and sweet strawberries that are the main flavours of this festive jam.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 6 250ml jars

Equipment

  • 1 water bath canner
  • 6 250ml mason jars

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • 2 cups fresh or frozen strawberries
  • 1/2 cup orange juice
  • 1 tbsp lemon juice
  • 3 cups granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 box powdered pectin

Instructions
 

  • In a large pot combine cranberries, strawberries, orange juice and lemon juice. Bring to a boil over low heat, stirring occasionally. Once cranberries begin to pop, use a potato masher or immmersion blender to smash fruit. It does not need to be puréed. Stir in sugar, cinnamon, cloves. Cook over medium heat until sugar has dissolved.
  • Stir pectin into the mixture, stirring constantly. Bring jam to a rolling boil and cook 1-2 minutes. Remove from heat and skim foam. Pour into 6 sterilized jars leaving about 1/4 inch headspace. Seal and place into a water bath canner for 10 minutes. Remove from canner without tipping jars and let sit undisturbed for 24 hours before storing.
Keyword Breakfast, canning, christmas, cranberry, Jam, preserving, strawberry
Fresh cranberries picked from our backyard bog

I feel so lucky to have a little cranberry bog steps away from my house. It’s obviously always been there and I’ve lived here for 27 years now. My husband discovered it several years ago now just by coincidence. He was looking at an area of the yard along our property line that goes along our neighbours side yard because we have had a lot of water just sitting in the backyard after a heavy rain or in the spring when the snow melts. He was contemplating how to address the situation when he came upon these beautiful little crimson gems. We’ve enjoyed picking them together each fall to freeze for homemade cranberry sauce and desserts. Now I’ve found another wonderful way to enjoy them! I hope you will enjoy making and eating this jam as much as we have!

Food, Cooking, From-Scratch Food, Winter

Savoury Cream of Mushroom Soup

by shannonleger
Savoury Cream of Mushroom Soup

Here in my little corner of the world, it’s snowing……again. I can’t complain, the past little while the weather has been unseasonably warm and springy. I’ve been feeling spoiled because I really don’t enjoy winter so today is a good dose of reality. I mean, we live on the East Coast of Canada, where weather is often tumultuous. On days like today, I go right for the soup pot! There’s nothing more comforting on a blustery day than a nice homemade soup full of hearty meat, veggies or in this case, mushrooms! I hope you’ll give it a try! Let me know how it turns out, it’s a pretty simple soup to throw together yet it feels like a classy meal when paired with a nice glass of wine and some artisanal bread or baguette. I served mine with homemade biscuits for a more old fashioned hearty meal vibe.

Hearty, earthy, creamy homemade mushroom soup

Savoury Cream of Mushroom Soup

shannonleger
A rich creamy mushroom soup with a deep earthy full flavour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 Servings

Equipment

  • 1 Medium soup pot
  • 1 wooden spoon
  • 1 Chopping knife

Ingredients
  

  • 1/4 cup butter
  • 1 tbsp olive oil
  • 2 onions, diced
  • 4 cloves garlic
  • 1 1/2 pounds Fresh Bella brown mushrooms, sliced
  • 4 tsp savoury summer or winter savoury
  • 1/2 cup dry white wine
  • 6 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup heavy cream
  • Chopped fresh parsley to serve if desired

Instructions
 

  • Heat butter and oil over medium heat until melted together. Add onions and saute until softened and translucent, about 3 minutes. Add garlic and cook 1 minute.
  • Brush dirt off mushrooms (I also give a rinse under the tap), slice and add to pan. Add half the savoury and cook for approximately 5 minutes until mushrooms are browned and softened. Add white wine and continue to cook another 3 minutes.
  • Sprinkle flour over mushroom mixture, mix well until no lumps of flour remain and add stock. Bring mixture to a simmer stirring often so the flour doesn’t burn. Season with salt and pepper and reduce heat to low-medium. Simmer for 10-15 minutes until thickened.
  • Reduce heat to low and add heavy cream. Stir to combine and adjust seasonings to taste or seasonings can be added at the table. Stir in remaining savoury. Top with fresh parsley if desired.
Food, Cooking, From-Scratch Food, Winter

Hearty Beef Stew

by shannonleger1 Comment on Hearty Beef Stew
Hearty Beef Stew

The other day we had a storm here in the east and it felt like the perfect day to spend time in my kitchen making a hearty beef stew. I crave the deep rich flavours this time of year, don’t you? I found a great recipe online and modified it based on herbs I had on hand and a few other veggies that weren’t in the recipe that I’d been craving for awhile got added in. It turned out perfectly! It made lots, the original recipe said 6 servings but we ate 5 that evening and there were at least 4 hearty servings leftover. I took it to my parents’ the next day and shared the love.  My Dad hasn’t been feeling well but his appetite remains robust so I know it was much enjoyed by both Mom and Dad. One of my love languages is definitely sharing food, when I don’t know what else to do, I head to the kitchen to make food for those I love! If you ever receive food from me, know that you’re on the top of my list of special people whom I care for deeply. 

Hearty Beef Stew

Hearty Beef Stew

shannonleger
A deliciously hearty beef stew filled with melt in your mouth chunks of sirloin and a selection of nutritious root vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 6 People

Equipment

  • 1 large cast iron Dutch oven
  • 1 wooden spoon
  • 1 Liquid Measuring Cup
  • 1 Large chopping knife

Ingredients
  

  • 1 1/2 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp olive oil extra virgin
  • 2 pounds beef stew meat (I used sirloin)
  • 1 cup diced onion
  • 2 stalks celery, chopped
  • 1 tsp minced garlic
  • 1 6 oz can tomato paste
  • 8 cups beef (or chicken) stock or homemade bone broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 pound potatoes, cut into bite sized chunks
  • 4 carrots, peeled and chopped
  • 2 cups Turnip (rutabaga), peeled and chopped into bite sized pieces
  • 4 cups cabbage, sliced into 2 inch pieces
  • 1 cup Frozen peas
  • 1/4 cup water
  • 2 tbsp corn starch

Instructions
 

  • Mix together first four ingredients. Set aside.
  • Heat olive oil in the Dutch oven and add stew beef in 2 batches being careful not to overcrowd. Sprinkle with 2 tsp of the seasoning mix above. Cook until browned. Remove to a dish and set aside.
  • Add additional olive oil to the pan if needed and add onion, celery, and garlic. Cook on medium heat being careful not to burn the garlic. Once onion is translucent, add tomato paste and stir well. Turn to medium high heat and add broth, Worcestershire sauce, spice mix and bay leaf to the pot and bring to a boil. Add beef chunks, and bring back to a boil. Reduce to low, cover and simmer for 1 1/2 hours.
  • Add potatoes, carrots turnip and cabbage.and bring to a boil once again. Reduce to low, cover and simmer for approximately 30 minutes until vegetables are fork tender. Add peas.
  • Combine cornstarch and remaining water and slowly add to pot. Stir well and simmer until thickened. Be sure to remove bay leaf before serving.
DIY, Crafting, DIY & Craft, Seasons, Winter

Giant Nutcracker

by shannonleger
Giant Nutcracker

During the pandemic when I was looking for lots of fun and different projects to keep me occupied, I came across an amazing giant nutcracker pattern, a 6 1/2 foot tall nutcracker to be exact! I decided to give it a try and make a few changes to make it my own. I loved the outcome and he’s still one of my absolute favourite Christmas decorations. This is one of those things that really wows people whether you decide to put it outside or use it as part of your interior holiday decor. If using outside, I’d definitely recommend spraying the whole thing with a clear outdoor sealer to protect from the elements. I’d also only put it outside in a sheltered area like a covered front porch that doesn’t get a lot of wind, snow/rain. If you plan to place it outdoors, I’d also recommend laminating the face pieces. I used printer paper which would definitely not stand up to the elements. This project can be completed with a very small budget, especially if you have some of the materials laying around the house like I did. I already had a piece of Sonotube and the PVC pipes from previous home improvement projects. Most of the remaining supplies were purchased at Dollarama. If you are located in western Canada or the USA, you’ll be able to find similar items at Dollar Tree or Dollar General. Great Canadian Dollar Store has lots of really nice craft items as well but I do find them to be a little higher priced.

To create your giant nutcracker you will need:

  • 4 foot concrete form – 12 inch diameter
  • 12 inch round of plywood for the bottom of his body
  • 14 inch round of plywood for the base
  • 4 – 6 inch pieces of 2×4 lumber
  • 8 foot piece of 4 inch diameter white PVC pipe (from this you will cut 2-28 inch pieces for his arms and 2-30 inch pieces for his legs)
  • 2 PVC pipe end caps for his epaulettes
  • 2 – 5 inch diameter styrofoam balls
  • Craft paint (I used flesh, red, black and grey)
  • Medium soft bristled paint brushes
  • Screws (sheet metal)
  • Roll of white fur
  • Black felt
  • Black plastic magnetic locker organizers for the foot part of his boots
  • Various tassels, trims, jute rope, etc. according to your taste to decorate the nutcracker
  • Hot glue gun and glue
  • Paper, printer and scissors to print and cut out face pieces
  • Mod Podge to glue face on
  • Blush to create his rosy cheeks
  • Rubber door stopper for nose
  • Clear spray sealer

Directions:

  1. Cut out 14 inch plywood round and paint black. Screw on two 6 inch pieces of 2×4 as shown in picture. Turn right side up so 2×4’s are facing upwards. Slide legs (plumbing pipes) on to 2×4’s.
  2. Cut out 12 inch plywood round and screw on two 6 inch pieces of 2×4 as shown in picture. Screw or glue the wood round inside the bottom of the concrete form (body) with 2×4’s facing downwards.
  3. Slide the body piece onto the legs.
  1. Halfway down the body, screw on the arms. Place end caps on the shoulders for epaulettes and glue in place if necessary. They may be tight enough to stay firmly in place without glue. You should be able to reach down in the top of his head to do this step.
  2. Paint the legs black and grey (I did the bottom half black for his boots and the top half grey for his pants), paint the arms and the bottom half of the body red and paint the upper half black and flesh (so you end up with the top 1/4 of the body black, the middle 1/4 flesh and the bottom half of body red). You will need several coats of each colour. Let dry thoroughly between coats.
  3. Paint the styrofoam balls flesh colour. Once dry, hot glue them onto the ends of the arms. Glue black felt strips where the grey and black paint meet. This creates his boot cuffs.
  4. Print face from template and cut out. Attach with Mod Podge. Paint door stopper flesh tone and glue to face as shown in picture. Apply blush with a makeup brush.
  5. Cut out a narrow strip of white fur and glue onto face for beard. Glue on a wider strip of fur around back of head and sides for hair. Glue on remaining embellishments of choice using picture as a guide to decorate his hat and jacket. Glue on magnetic locker organizers to finish off his boots. Spray entire nutcracker with a clear sealer if desired.
Giant Nutcracker
Giant Nutcracker
Cooking, Food, From-Scratch Food, Spring, Winter

Shrove Day Pancakes

by shannonleger
Shrove Day Pancakes

It’s Shrove Tuesday! Do you eat pancakes on Shrove Tuesday? I have for years and especially now that I have two little boys, it’s a favourite meal in our home. Do you know the history behind why we celebrate Shrove Tuesday or Pancake Tuesday? Well, it goes back a long way to Anglo – Saxon times when Christians would confess their sins to a priest and be ”shriven” or absolved by the priest for said sins. Shrove Tuesday is the feast celebrated prior to Lent which is the 40 days leading up to Easter. The 40 days reminds us of the sacrifice of Jesus when he spent 40 days in the desert. To mark this time, Christians give up something important to them or enjoyed by them for 40 days. Often, this is a sweet indulgence like chocolate or a fatty favourite treat like baked goods or fried foods. To use up the fatty, sweet ingredients around the house that may tempt, pancakes were traditionally made. They generally require eggs, butter, milk and sugar so they really are the perfect meal for this time.

Also known as Fat Tuesday in New Orleans, it marks the beginning of Mardi Gras which is a time of festivity and indulgence again celebrated prior to Lent and the last time meat and other fatty foods are eaten until after Lent is over.

I’m not a huge fan of fluffy pancakes. I know that’s probably not the popular opinion on pancakes, haha! I also don’t love a paper thin pancake and I don’t enjoy pancakes made with a mix. This recipe for homemade pancakes is perfect as it makes a tender pancake that puffs up a bit but is not too thick and cakey.

Shrove Tuesday Pancakes

shannonleger
Homemade pancakes, a perfect meal for Shrove Tuesday.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 10 Large Pancakes

Equipment

  • 1 non-stick frying pan or griddle
  • 1 Whisk
  • 1 large bowl

Ingredients
  

  • 2 Cups all-purpose flour
  • 1 Tsp salt
  • 1/4 Cup Granulated sugar
  • 1 Tbsp baking powder
  • 2 eggs
  • 1 1/2 Cups milk
  • 1/4 Cup vegetable oil
  • 1 Cup water (or less)

Instructions
 

  • In a large bowl or in a blender whisk together flour, salt, sugar, baking powder. Beat eggs and add to dry mixture along with milk, oil and enough water to make a thick batter that can be easily poured.
  • Pour approximately a 1/2 cup of batter into a hot greased pan or griddle and cook until the batter bubbles, then flip over and cook another 2 minutes or so until both sides are nicely browned.
  • Put oven on warming option if you have it or around 140 degrees F. Place cooked pancakes on a plate or tray covered with foil in the oven to keep warm until served.
Keyword Breakfast, Pancakes, Shrove Tuesday Pancakes
Cooking, Food, From-Scratch Food, Spring, Winter

Veggie Quiche

by shannonlegerLeave a Comment on Veggie Quiche
Veggie Quiche

Hello! I hope you’re all staying warm today! Here where I live in Eastern Canada the temperature is around -22 Celsius…..a high today of -18 Celsius. Our eggs have been freezing in the coop so I have to be sure I get out there early each morning and collect before they freeze. At least until this cold snap is over. We’ve had an abundance of eggs lately, the colder weather and shorter days hasn’t seemed to affect the girls at all. So I decided to make a quiche to use some up and have something a little different for supper. I served it with steamed baby bokchoy. SO good! This is a recipe I have used for YEARS. I’m not even sure on the origin of it anymore but it’s a good one! I love how versatile quiches are! The original recipe calls for Swiss cheese but I always use marble or mozzarella and this time I used a bit of both.

You can use leftover cooked vegetables in this or you can throw frozen veggies in it. I used chopped up broccoli, onions and green pepper. I sometimes will use frozen mixed stir fry vegetables which gives it a little different flavour. If you are freezing for later use and are worried about over-baking the quiche upon reheating, you can partially bake it at 375 degrees F for 30 minutes or until partially set. Cool and wrap well and freeze. To thaw and serve, bake it in a 400 degree F oven for 45 minutes.

I serve this often as a meal with a steamed veggie on the side or a green salad. I hope you enjoy!

Rich flavourful vegetable quiche with a flaky crust.

Vegetable Quiche

Rich and flavourful quiche loaded with cheese and veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Brunch, Lunch, Main Course
Cuisine American, French
Servings 8 Servings

Equipment

  • 2 Pie Plates
  • 1 Grater
  • 1 Whisk
  • 1 Measuring Cup
  • 1 Measuring spoons

Ingredients
  

  • 2 Premade frozen pie shells or make your own
  • 6 eggs
  • 2 Cups evaporated milk
  • 1/2 Cup milk, scalded
  • 1 Tsp salt
  • 1 Dash pepper
  • 1 Dash nutmeg, optional
  • 2 Cups grated mozzarella cheese or cheese of your choice
  • 2 Cups Vegetables or your choice, fresh cooked or frozen

Instructions
 

  • Place pie crust in 2 pie plates or remove frozen shells from packaging and prick crusts with a fork. Bake at 400 degrees for 10 minutes.
  • Beat all remaining ingredients except cheese until well blended. Add cheese and stir. Divide into 2 pastry shells.
  • Bake at 375 degrees F for 45-50 minutes. Cool before serving. *I cook both at the same time and cool and freeze one. Thaw and reheat in microwave or in the oven for a quick meal.
Keyword Quiche, Veggie Quiche, Light Lunch, Brunch
Crafting, DIY, Winter

Christmas Tree Flocking Hack!

by shannonleger
Christmas Tree Flocking Hack!

It’s the most wonderful time of the year again! Hard to believe it but it’’s December 1st and Santa will be here in a few short weeks. This year I decided to change things up a little with my Christmas decor. One thing I’ve been wanting to do for a year or more now is purchase a flocked tree or make my own. Seems it’s all the rage again this year.

I’ve looked around at trees but they’re pretty expensive and I already have a perfectly good little artificial tree that’s the perfect size for my entryway which is where I’d been wanting to put a tree now for a few years. I decided I didn’’t want to make the investment so on to Plan B! I decided I’d flock the tree myself with flocking powder or spray. Well, I ran into roadblocks right away even on Amazon. Seems there’s not much available that ships to Canada and the prices are crazy for what you get. So another idea down the tubes.

Plan C! I went looking around in my basement to see what we might have hanging around that I could use to transform my little tree. First glance around, nada. But then I spotted an old can of white enamel spray paint. Aha! Just the thing I needed to faux flock my tree! I took the tree outside and sprayed it from the top down, on the tops of the boughs towards the ends of the branches, just like where you’d see real snow fall. I’m absolutely in love with the end result! I ended up going with a woodland theme which looks perfect in my Farmhouse style home. Best thing of all, I didn’t have to spend a cent!

A little paint really transformed my little artificial tree. I made the burlap garland by sewing a straight stitch down the middle of an unrolled roll of burlap and pulling it to create a ruffled look. I purchased the burlap roll at Dollarama. I added the branches throughout to give texture and really bring home that woodland feeling. Branches are from my backyard.

I’ve since added more red and white balls and it looks even more amazing! Whole tree decorated for under $100 using mostly Dollarama decorations. They’ve really upped their decor game inn the past couple years! I’ve seen very similar Christmas balls at Canadian Tire this year for three times the price.

Cooking, Winter

Soup for St. Patrick’s Day (and any other day too!)

by shannonlegerLeave a Comment on Soup for St. Patrick’s Day (and any other day too!)
Soup for St. Patrick’s Day (and any other day too!)

Top O’ the Mornin’ to Ya! St Patrick’s Day is around the corner and I’ve been looking for something I could make that day other than the traditional corned beef and cabbage. I made this soup from an old WalmartLiveBetter magazine yesterday for the first time and wow! It was so good! Perfect for a winter’s day in so many ways……warm and satisfying, full of nutrition, and best of all, the most beautiful shade of emerald green. The colour alone brightened my spirits and reminded me that spring is on it’s way. And it’s perfect for St. Patrick’s Day! It’s nice and creamy but doesn’t contain cream, milk or butter so it’s great if you are trying to cut back on fats and calories. It makes 4 small-ish servings so it’s perfect as an appetizer but you could double the recipe if you want larger servings/more servings for a main course.

Cream of Green Vegetable Soup

Serves 4

1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
4 cups chicken broth
2 cups fresh or frozen broccoli florets
2 cups asparagus, fresh or frozen, cut into chunks
Salt and pepper
4 cups baby spinach
Baby spinach leaves for garnish
Feta cheese, crumbled

Place a large saucepan over medium heat. Soften onion and garlic in the oil. Add broth, broccoli, and asparagus. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until vegetables are tender.

Store in spinach and simmer for about 1 minute. Purée soup with a hand blender until smooth. Add more broth if needed. When ready to serve, top with spinach leaves if using and crumbled feta.

Cream of Green Vegetable Soup
Cooking, Winter

Storm Day Chicken Soup

by shannonlegerLeave a Comment on Storm Day Chicken Soup
Storm Day Chicken Soup

Today is a storm day in Atlantic Canada. We are all cozied in with a warm fire and the smell of chicken noodle soup simmering on the stove has my mouth watering. This recipe is based on a Yummly recipe and I changed up a few ingredients and added some extras. I served it with garlic bread but it would be amazing with biscuits or your choice of bread as well! This is a particularly fantastic soup for when you are feeling under the weather as it includes garlic, lemon, and fresh ginger.

Storm Day Chicken Noodle Soup

1 tbsp olive oil
2 boneless skinless chicken breasts precooked or approx. 3 cups chopped rotisserie chicken
2 bay leaves
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated with a microplane
1 tsp dried rosemary
1 tsp dried thyme
7 cups chicken stock
1 cup water
3/4 cup ditali or ditalini pasta
1/4 cup soup mix (green and yellow split peas, red split lentils, rice and pearl barley)
Black pepper
Kosher salt
1 tbsp lemon juice
1 tbsp dried parsley

Heat a tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook until tender, about 4 minutes. Add garlic, ginger, thyme, rosemary, and cook about 2 minutes.

Stir in chicken stock, bay leaves, 1 cup water and 1/4 cup soup mix. Bring to a boil. Cover, turn down heat to low and simmer for approx 50 minutes. Stir in pasta and cook until pasta is tender, 8-10 minutes.

Stir in chopped chicken and lemon juice. Season with kosher salt and pepper to taste. Garnish with 1 tbsp dried parsley. Serve.



Cooking, Food, Winter

Hing Hang Walla Walla Bing Bang!

by shannonlegerLeave a Comment on Hing Hang Walla Walla Bing Bang!
Hing Hang Walla Walla Bing Bang!

It’s been so long since I’ve posted! Like crazy long! Life got in the way like it can so easily do when you have two littles, a hubby, a home to run…..and all the other stuff that can steal our time, energy and motivation if we aren’t careful.

It’s almost halfway through February but kind of feels like we just got winter underway. I’m grateful for that since I’ve been trying to make getting outside daily for a walk a priority. So much easier when the weather is nice and not too cold and blustery.

Hing Hang

Shannon Léger
I’ve been making lots of comfort food for my family over the fall and winter and one that always stands out is this recipe my Grammie used to make. My Mom has made it for years and now I make it for my family. It’s real comfort food. Noodles, tomato sauce, beef and cheese all baked together for a hearty and soul comforting casserole. It’s so easy to put together and is always a hit. I think what makes it different from a lot of other ground beef casseroles out there is the addition of consommé. I’ve attempted to make it with beef stock and it just honestly isn’t the same at all. You really need the concentrated and rich flavour that the consommé can offer to make this recipe shine. My favourite thing about this recipe is it’s mostly done in one big pan or Dutch oven. The only other pot you’ll dirty is the one to cook the egg noodles. I often serve this on it’s own but it’s a great dish to serve with a Caesar salad or a tossed salad on the side and a piece of garlic bread. Yum! My mouth is watering just talking about this! Here’s the recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 package broad egg noodles cooked according to package directions
  • 1 onion chopped
  • 1 lb ground beef
  • 1 can consommé soup
  • 1 large can tomato sauce
  • Salt and pepper to taste
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • ½ cup Mozzarella cheddar or marble cheese, grated

Instructions
 

  • Fry together, add cooked egg noodles. Put cheese on top (I use 1-2 cups) and brown in 350 degree oven for 20 minutes.
Hing Hang Ground Beef Casserole