![]() Add Kosher salt and fresh cracked blck pepper to taste and garnish with chopped parsley.Add more milk if mixture is too thick or more cheese if too thin. Stir occasionally until pasta is cooked through, about 18 to 20 minutes. Bring to a boil reduce heat and simmer.Stir in chicken/vegetable broth, milk and fettuccine.Add garlic and cook stirring frequently, until fragrant about 1-2 minutes. Melt butter in large skillet over medium high heat.I love how everything is cooked in one pot, because I like to cook, but I hate to clean up. The sauce is not quite an Alfredo Sauce but has most the elements of one. ![]() Baked uncovered 50 minutes or until tater tots are crispy and golden brown and mixture is bubbling.ĭo you need a quick side dish or even a main entree? Here’s a recipe even my vegetarian friends can eat.Lastly, layer evenly tater tots on top of casserole.Layer shredded cheese on top of peas and corn.Layer peas and corn on top of meat mixture.Place meat and cheese mixture in prepared baking dish.Add onions and cook an additional 2 minutes. In a skillet, cook ground beef over medium heat 5 minutes, stirring occasionally, until no longer pink drain fat.Meanwhile, preheat oven to 425 F degrees. Prepare 13″X 9″ baking dish by greasing with cooking spray.1 28 ounce bag Ore Ida frozen mini tater tots.1 cup shredded Mexican cheese blend or cheddar cheese.1 cup fresh or frozen corn kernels, defrosted if frozen.1 cup fresh or frozen peas, defrosted if frozen.To this day I still like to incorporate concepts I learned from these cooks. My favorite cooking shows to watch when I was growing up were “30 Minute Meals with Rachael Ray” and “Semi Homemade Cooking with Sandra Lee.” These ladies taught me to cook meals quicker and to use ready made help to make recipes easier.
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