Comfort Food

I was actually going to share this with you on Monday.  But I took the pictures on my cell phone and it is a bit of a pain to upload the photos.  Enough with my whining.

I bought 1.5 pounds of ground chuck and browned it.


Browned Ground Chuck

We made so much salsa last year and we haven't eaten half of it.  Dale said it doesn't have enough kick for him and it has too much for me.  So I added it to the ground beef and cooked it in as part of the base.


Add the Veggies!

 I added green beans because I love them and you need some kind of vegetables.  Then I added a jar of spaghetti sauce to the mix.


Adding another layer of flavors

Somewhere between a hotdish (must have cream of soup) and goulash (tomato soup and tomato chunks).  I added cream of mushroom soup and those canned soups just never have enough mushrooms so I added more and then I added even more.


Mushrooms!

I bought a bulk box of three flavor vegetable noodles a few months ago.  So instead of using the traditional egg noodles, I used vegetable noodles.  Hopefully they are a bit more healthy but I doubt it. I mixed them in with my base.


Vegetable Noodles

I baked for an hour at 375 degrees long enough for the tastes to bake into the pasta.  I salted and peppered in the earlier parts of the process.  But Dale needed to add more pepper - he is a pepper fiend!  There was one time that I actually added too much pepper.  For those that are confused, I am not allergic to black ground peppercorns.  I am allergic to red, yellow, and green bell peppers.



A Hot Dish with Attitude!

I enjoy working flavor into food without the bell peppers that so many chef's feel are essential to good tasting food.  It isn't that I don't like the taste, they just make me very sick.  Food should be enjoyable at every level.  Getting sick after eating it isn't a good thing.