Tuesday, September 30, 2008

Garlic Tomato Bruschetta

This is the best part about tomato season.

¼ cup olive oil
3 TB chopped fresh basil
3-4 garlic cloves, minced
½ tsp salt
¼ tsp pepper
4 medium tomatoes, diced
2 TB grated parmesan cheese
1 loaf french bread

In a bowl, combine oil, basil, garlic, salt, and pepper. Add tomoatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread and toast until lightly browned. Top with tomato mixture. Serve immediately.

Tuesday, September 9, 2008

Cheddar Cheese Casserole

I can't believe this one isn't on here yet! Megan and Breanne, learn this by heart. It's a family requirement.

1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper

Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.