Again, I am cleaning out the freezer and I find some Quorn “Grounds”, which is fake ground beef. So I look around online for a good-looking recipe that uses ground beef. I find one on www.allrecipes.com that I really intended to follow, but when I got started on it today, I realized I forgot to buy an onion, I couldn’t find the Velveeta in the grocery store and told myself I would go to another store this week, blah blah. So, I will post the link for the original recipe, but what I made is not that. 
Here’s basically what I made:
1 pkg Quorn Grounds
1 can Cream of Mushroom Soup (I used the low-sodium kind)
about 1/2 cup diced green pepper
about 1/4 cup diced tomato
about 1/2 cup sour cream mixed with a little powdered veggie stock
about 1/4 cup half and half
about 4 slices Provolone cheese diced up
about 4 slices Muenster cheese diced up
a sprinkle of shredded cheddar
egg noodles (about 2 cups cooked)
1. Cook egg noodles according to package. Drain and set aside.
2. Preheat oven to 350 degree F. In a large skillet, heat the entire package of the Quorn Grounds. Once these have heated through, add the green pepper and tomato.
3. Turn off heat and add to large skillet: sour cream mixture, half and half, the egg noodles, the soup, and the Provolone and Muenster. Stir all together so that it’s thoroughly mixed.
4. Pour into a greased casserole dish and top with a sprinkling of shredded cheddar. Cover with foil and bake for 45-50 minutes, or until it’s bubbling. You can take off the foil at the end to brown the top.
Here’s the recipe I intended to make:
http://allrecipes.com/Recipe/Moms-Ground-Beef-Casserole/Detail.aspx
Verdict? This was amazingly good! Toby said that it was an 8, and if there were more noodles, it would be a 9. I do agree that there should have been more noodles. Toby went back for thirds! This will definitely be part of our regular dinner recipes.
rating: 8.5
