Amish Country Casserole

The 70's called...they want their recipe back! 

Photo from Insanely
Good Recipes

Just looking at the ingredients I knew immediately this would have been a recipe my mom would have made the week before payday. Simple, inexpensive ingredients, and it'll feed a family for days. 

I personally thought this recipe was terrible! But let me explain why. 

I don't like baked pasta unless it's lasagna. It always dries out and is blech,

I thought about serving this without popping it in the oven, then decided since the Pantry Goat was coming to dinner, I should maybe follow the recipe. I regretted it the moment I put it in the oven. 

It was dry. The flavor was good, but it needed more sauce. I even added an addition half cup of milk and it was still not enough sauce. 

Try this one at your own risk.

Amish Country Casserole

Recipe from Insanely Good Recipes

Serves 6

• 12 oz medium egg noodles
• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can condensed tomato soup
• 1 can cream of mushroom soup
• 1 cup milk
• 2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp dried onion flakes
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.

Cook the egg noodles in a large pot of salted water according to package directions until al dente. Drain well.

Meanwhile, in a large skillet over medium-high heat, cook the ground beef. Cook until the onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook 1 minute more. Drain the excess fat.

In a large bowl, whisk together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, salt, pepper, garlic powder, and onion flakes.

Add the cooked beef mixture and the cooked noodles to the soup mixture. Stir until everything is evenly combined.

Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the Parmesan cheese evenly over the top.

Bake uncovered for 25-30 minutes until hot and bubbly. Let stand 5 minutes before serving.

Chicken Schnitzel

 I love LOVE chicken schnitzel. I especially love it with a side salad. While I did have a side salad, I
did other sides too. 

The recipe came with potatoes that they ALWAYS say to cut in wedges and bake. Boring. So this time I chopped them in larger bite size pieces, slathered them with olive oil and some yummy onion soup mix (Potatoes a la Kathy).

The recipe was supposed to come with broccoli, but apparently there's a broccoli shortage so I got green beans. I took those green beans and tossed them in with the potatoes. It was amazing!

Chicken Schnitzel

Recipe from Hello Fresh

Serves 2

• 12 ounce Potatoes
• 1 head Broccoli
• 1 Lemon
• 2 tablespoon Mayonnaise
• 2 teaspoon Honey
• 2 teaspoon Dijon Mustard
• 1 tablespoon Fry Seasoning
• ½ cup Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• 1.5 tablespoon Sour Cream
• 12 ounce Chicken Cutlets

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Cut broccoli into bite-size pieces. Zest and quarter lemon.

In a small bowl, combine mayonnaise, honey, and mustard; set aside.

Toss potatoes on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack for 10 minutes.

After 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, salt, and pepper and continue to roast on top rack until veggies are browned and tender, 15-20 minutes.

Meanwhile, place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt and pepper.

Pat pork dry with paper towels. Place sour cream in a medium bowl; add pork and turn to coat.

Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move pork chops around in bag, pressing with your hands, to spread out panko and make it stick.

Heat a 1⁄4-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. TIP: Depending on the size of your pan, you may need to work in batches.

Cook until panko is golden and pork is cooked through, 3-5 minutes per side. TIP: For thicker pork chops, cook 1-2 minutes more.

Transfer to a paper-towel-lined plate.