Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two

Macaroni Grill Rosemary Bread

Have you ever been to Macaroni Grill? The bread they serve there is beyond amazing!! It's the perfect appetizer for hearty Italian meal. When I need a quick bread for dinner, I turn to this beauty. It’s easy to make for bread because it only rises once. It’s SOOOO GOOOOOD!!! Sometimes I just get a craving for it and absolutely have to make it. I’ve made it over a dozen times now and it’s turned out perfect every single time. The dough is so easy to whip up, then let it rise, then put it on the cookie sheet to bake. Yep, that easy.

Mmmmm…crisp on the outside and warm and fluffy on the inside. Then you just tear it and dip it in olive oil and balsamic vinegar. My ABSOLUTE favorite!!!

1 tbsp dry yeast
1 tbsp sugar
1 cup warm water
2 1/2 -3 cups all-purpose flour
1 tsp salt
2 tbsp fresh chopped rosemary or 2 tsp dry rosemary
1 tbsp oil, olive oil or canola
nonstick cooking spray
2 tbsp butter, melted
coarse salt

Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy. Mix in salt 1/2 of the rosemary and 2 1/4 cups flour (it’s best with a mixer fitted with a dough hook)

Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour. In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Place the dough in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.

Preheat oven to 450 degrees. Spray baking sheet with cooking spray (or bake on parchment paper or Silpat liners), shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
Using a pastry brush, brush butter evenly over the two loaves. Sprinkle each loaf with remaining rosemary and about 1/4 of coarse salt per loaf.

Bake for 12-15 minutes or until golden brown. Serve warm with dipping sauce (recipe to follow) you can slice it or just rip off pieces.

Dipping Sauce:
Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.

*Adapted from The Mother Huddle