These cheeseburger egg rolls are from the Skinnytaste Meal Prep cookbook! They are made with ground turkey, mushrooms, onions, cheddar cheese and pickles! They taste just like a cheeseburger all wrapped into an egg roll.

Before we talk about how to make these cheeseburger egg rolls, let's talk about the Skinnytaste Meal Prep Cookbook!

It's lovely! First of all, I love love all of Gina Homolka‘s cookbooks. The recipes are always accessible, easy to prep and they taste wonderful.

Her latest cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, is packed with 120 recipes that are easy to prep so they can be prepped ahead of time or go into the freezer. They are recipes designed to go straight into your pressure cooker, your slow cooker or into the oven!

What's even better is that the recipes in this Skinnytaste cookbook are healthy, of course! I love love how they are simple to make, use ingredients that are easy to find and Gina includes so many great solutions that are grab-and-go ideas for breakfasts and lunches!

There are so many recipes that I put little sticky note on the ones that I want to make, for example, cold soba sesame salad, kofta meatball couscous bowls, turkey taquitos, spicy salmon poke bowls and many more!

Now back to this super fun and easy cheeseburger egg roll recipe from the Skinnytaste Meal Prep cookbook!

These air fryer egg rolls are stuffed with all the delicious toppings from a burger — lots of cheddar cheese, meaty mushrooms, and salty pickles. Yum! 

You can also swap any of these suggested fillings with your favorite burger mix-ins such as jalapeno or chopped bacon! Bacon cheeseburger egg rolls! Need I say more?

How to Make Cheeseburger Egg Rolls

First prep the veggies for these cheeseburger egg rolls. Chop the mushrooms, onions and garlic.

Next, preheat some oil in a large skillet over medium-high heat. Add the mushrooms and cook for a couple minutes until they’re soft.

Next, add the ground turkey to the pan and season with salt.

(Just a note, I removed the mushrooms before this step because I have a spouse who loathes mushrooms. I added them back later on to a batch that were for me. I removed some of the filling later on for him sans mushrooms. I love how you can customize recipes like this to your family's taste!)

Brown the turkey meat, using a wooden spoon to break it up into bite-sized pieces, until it’s just cooked through. This should only take about 4-5 minutes.

Add the onion, garlic, and mustard. Continue to cook for 2 to 3 minutes, stirring occasionally, until the onions are soft. 

Lastly, drain the meat mixture in a colander and transfer it to a mixing bowl.

Stir in the cheddar cheese.

By this point, everything is ready to be rolled up into the egg roll wrappers!

How to Roll Egg Rolls

Rolling egg rolls can be a little tricky the first few times you do it. But it gets easier after you get the hang of it.

Before you begin, fill a small bowl with water and place it near your work station. You’ll be using the water to seal up the wrappers.

Be sure to cover your egg roll wrappers with damp paper towels. You don't want the edges and corners to dry out, it will make it harder to roll egg rolls!

Start by laying one egg roll wrapper in front of you so that it’s positioned like a diamond.

Spoon a little bit of the meat mixture onto the bottom third of the wrapper and top with a teaspoon of chopped pickles. 

Carefully lift the corner closet to you and gently wrap it around the filling. 

Now, take the right corner and fold inwards.

Fold the left corner inwards.

Continue to roll towards the top corner forming a tight seal. 

Using your finger, wet the top corner and the edges and finish rolling it. Set the egg roll seam side down on a plate and repeat.

Don't they look pretty?

How to Cook Cheeseburger Egg Rolls in an Air Fryer 

Preheat the air fryer to 370 degrees F. Spray the cheeseburger egg rolls with olive oil spray being sure to coat evenly.

Cook the egg rolls for about 7 minutes until crispy and golden brown, being sure to flip the egg rolls halfway through the cooking process to ensure even browning.

How to Freeze Cheeseburger Egg Rolls

If you don’t want or need to fix this entire batch of egg rolls, you can also freeze them and cook them later! 

To freeze: place the unprepared egg rolls onto a parchment paper lined baking sheet. Freeze for at least 30 minutes. Then, put them into a plastic food storage bag, remove as much air from the bag as possible, and tightly seal.

I always label the bag with the recipe name, date it and put the baking or air fryer instructions so when you're ready to cook them, you're not guessing what it's in the bag and how to cook them.

What goes with Cheeseburger Egg Rolls?

This baked cheeseburger egg roll recipe is a perfect snack while watching a game, especially with that special sauce! The special sauce is perfect for dipping and is unbelievably simple!

You just combine some light mayonnaise, ketchup, mustard, and dill pickle juice in a bowl to make the special sauce — and it’s ready to serve.

If you're not a sports fan, they're great for lunch or dinner, served with lettuce and tomatoes on the side.

Let me know if you make this recipe! I would love to hear about it in the comments. And don't forget to pick up the Skinnytaste Meal Prep cookbook!

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Cheeseburger Egg Rolls from Skinnytaste Meal Prep

These egg rolls are filled with everything you love about your favorite burger- pickles, mushrooms, and cheddar. They're perfect for snacking while watching a game, but if you're not a sports fan, like me, they're great for lunch or dinner, served with lettuce and tomatoes on the side. You can also swap your favorite burger mix-ins such as chopped bacon or jalapeno! My best advice for making egg rolls is to be sure there is no extra moisture in the filling. You can cook them all at one time if you're entertaining, or you can freeze the ones you don't cook- they bake from frozen beautifully.

Servings 7

Ingredients

• 1 teaspoon olive oil
• 1 cup white mushrooms chopped
• 1 1/4 pounds 93% lean ground turkey
• 1 teaspoon Kosher salt
• 1 small onion chopped
• 3 garlic cloves chopped
• 1 teaspoon yellow mustard
• 1 cup shredded cheddar cheese
• 14 egg roll wrappers
• 5 Tablespoons finely chopped pickles drained on paper towels
• Olive oil spray

Special sauce (for dipping)

• 1/4 cup light mayonnaise
• 1 1/2 Tablespoons ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle juice

Instructions

• Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until soft. Add the turkey and salt. Brown the meat, using a wood spoon to break it into small pieces, until just cooked through, 4 to 5 minutes. Add the onion, garlic and mustard, and cook for 2 to 3 minutes, stirring occasionally, until soft.
• Drain the meat in a colander, then transfer to a mixing bowl and mix in the cheese.
• One at a time, place an egg roll wrapper on a clean surface, positioning it in a diamond shape in front of you. Spoon 1/4 cup turkey mixture onto the bottom third of the wrapper. Top with about 1 teaspoon pickles. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with the remaining wrappers and filling.
• Serve Now: Spray all sides of the egg rolls with oil and rub with your fingers to evenly coat. Preheat an air fryer to 370 degrees F. Cook the egg rolls in batches for about 7 minutes, turning halfway through, until golden brown. Serve immediately, with dipping sauce on the side (if using).
• Freeze and Serve Later: Before cooking the egg rolls, transfer to freezer bags, squeeze out as much air as possible, and seal. To cook from frozen, preheat an air fryer to 320 degrees F and cook for 12 to 14 minutes, turning halfway through, until golden brown and crisp. Serve immediately, with dipping sauce on the side (if using).
• No Air Fryer, No Problem! Bake for 12 to 16 minutes in a 400 degrees F oven, flipping halfway through. From frozen, cook for 18 to 20 minutes at 375 degrees F flipping halfway through.

Special sauce (for dipping)

• In a small bowl combine light mayonnaise, ketchup, mustard and dill pickle juice.

Notes

Reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

Other Egg Roll Recipes:

Vietnamese Egg Rolls
Chinese Egg Rolls
Avocado Egg Rolls

Disclosure: This post is sponsored by Clarkson Potter. I only work with brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Cheeseburger Egg Rolls from Skinnytaste Meal Prep appeared first on The Little Kitchen.

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

What Steak for Cheesesteak

The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

Deal alert: check out this Niman Ranch Bundle from Perdue Farms that's 40% off!

They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan and put them on a plate for now.

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

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Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 4 sandwiches

Ingredients

• 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
• 1/2 green pepper sliced
• 1 large white onion cut in half and sliced thick
• 8 oz mushrooms sliced
• 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
• salt & pepper
• 3 1/2 Tablespoons salted butter
• 8 slices of cheese Provolone or Muenster

Instructions

• Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
• Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
• Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
• Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
• Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
• Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

Pin it for Later

Originally shared on June 19, 2012. Was updated in 2019.

The post Cheesesteak Recipe appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

You guys know how much I love cooking with shrimp. These quesadillas are the bomb dot com. Okay, did I just say that? I said it in my head and then I typed it. Okay, please don't laugh at me!

I have shared how to truly relax on a cruise and this strawberry colada drink recipe. It's time to share another recipe inspired by my Mexican Riviera with Princess Cruises.

These are so ridiculously simple to make, you can make it for dinner or make a few for appetizers for friends when they come over. Totally up to you!

This shrimp & green bean curry salad that I had almost every day while on my cruise. This is my second Princess Cruise and I remember this dish from my last cruise to Alaska!

Cut up the veggies, including the mushrooms.

First cook up the mushrooms and then clean the pan…next up the peppers and onions.

All cooked up!

This is how I cook quesadillas! So you have some sealed edges…this was Curtis' genius idea years ago.

Add the cheese and mushrooms.

Then, the onions, peppers and then shrimp and then add more cheese!

I know you want these and I know you want to make them! If you don't like the mushrooms, you can totally omit them!

Serve with a squeeze of lime, sliced avocado, salsa and sour cream and you're golden. So easy to make…let me know if you make them!

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Shrimp Quesadillas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 7 to 8 pieces of shrimp peeled and deveined
• 5 to 6 mushrooms cleaned and sliced
• 1/4 green pepper sliced into strips and then cut in half
• 1/4 yellow onion peeled and sliced
• 1/2 jalapeno seeds and ribs removed, sliced
• grape seed oil or olive oil
• 1 Tablespoon butter
• 2 medium-sized flour tortillas
• 6 Tablespoons cheddar or monterey jack cheese
• sliced avocado sour cream, homemade salsa (for serving)

Instructions

• Peel and clean the shrimp. Slice in half length-wise. Using a paper towel, dry off the shrimp.
• Put 1 teaspoon oil into a non-stick skillet and cook the mushrooms on medium heat for about 5 to 6 minutes. Remove mushrooms and set aside. Wipe down the pan with a paper towel.
• Next, add 1 teaspoon oil into the pan along with the green pepper, yellow onion and jalapeño. Cook on medium heat for about 3 to 4 minutes. Remove vegetables from the pan and set aside. Wipe the pan again with a clean paper towel.
• Melt 1/2 Tablespoon of butter in the pan on medium heat. Season the shrimp with salt and pepper and add them to the pan and cook for 60 to 90 seconds on each side. Remove from the pan.
• Melt another 1/2 Tablespoon of butter in the pan and add 2 tortillas to the pan, half of each touching the bottom of the pan. Put 1 Tablespoon of cheese and half the of the mushrooms on each tortilla, along with half of the onions and peppers. Then add the shrimp and 2 Tablespoons of cheese on each tortilla.
• Close the tortilla and continue cooking for about 2 minutes. Flip over and cook for 3 to 4 minutes, until the desired doneness on the inside and outside.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Shrimp Quesadillas appeared first on The Little Kitchen.

This post is a part of a yearlong partnership with The National Shrimp Council.

Let's be honest, I'm always excited to share recipes with you. When I develop a recipe and it turns out amazing, I'm so energized and thrilled and then get so out of control excited to share it with you, it's kind of annoying.

The second time I made this recipe and it came together, I was jumping up and down. This dish combines three of my major loves: shrimp, gnocchi and Alfredo sauce. And it's easy to make.

Don't forget to check out my other recipes that include shrimp including these Spicy Shrimp Spring Rolls and this Red Pepper and Garlic Shrimp Pasta!

Prep your ingredients…it makes your life much easier when you go to cook everything.

Let's look at the gnocchi!

I'm a huge fan of DeLallo products…including this mini potato gnocchi!

Add salt and pepper to season the shrimp after patting it dry.

Add butter to a skillet.

The mushrooms and a couple splashes of soy sauce. (My favorite way of sauteeing mushrooms, btw!)

After the mushrooms are cooked, remove them and clean the pan.

After the mushrooms are cooked, now's the time to add the gnocchi to the pot of boiling water.

Add more butter and cook the shrimp and garlic…looks sooo good!! Cook for just a couple of minutes and then remove from the skillet.

Add the remaining butter…

and half of the green onions.

Then, add heavy cream. Cook for a couple of minutes to reduce the cream.

When the gnocchi is cooked, drain the water and set aside.

Add it along with the zucchini to the skillet…

Look how creamy it looks!

Add the shrimp and mushrooms and mix well.

It's a light Alfredo sauce and with the shrimp and using gnocchi…this dish is the perfect weeknight meal. It takes only 30 minutes to make!

We will be making this recipe over and over again, you can count on it!

or more great recipes, be sure to visit the Eat Shrimp facebook page!

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Shrimp Alfredo Gnocchi Recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 Tablespoons butter divided
• 4 ounces mushrooms sliced
• soy sauce
• 3/4 pound shrimp if frozen
• 3 garlic cloves minced
• 1 pound package of DeLallo Mini Potato Gnocchi
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 zucchini diced
• 1 green onion sliced

Instructions

• Bring a pot of water (with a generous amount of salt) to a boil.
• Add 1 Tablespoon of butter to a skillet and turn the heat to medium high. Melt the butter and add sliced mushrooms and a couple splashes of soy sauce. Cook the mushrooms for about 5 to 6 minutes, or until the liquid is cooked away and the mushrooms are cooked and browned. Remove the cooked mushrooms and set aside. Wipe the pan clean with a paper towel (if using stainless steel cookware, rinse with warm water being careful as you do it and then wipe dry).
• Add the gnocchi to the pot of boiling water and set a timer (use the directions on the package) to ensure you don't overcook the gnoochi.
• Prep the shrimp, pat dry with paper towels and season the shrimp with salt and pepper.
• Add 2 Tablespoons of butter to the skillet and turn the heat to medium. Melt the butter and add the seasoned shrimp and garlic. Cook for 2 to 3 minutes, be sure to flip the shrimp too. Remove the shrimp and set aside.
• Add the remaining butter and half of the green onions. Add heavy cream and cook for 2 minutes. Add cheese and the diced zucchini. Cook for 1 minute. Turn off the heat and add gnocchi and mix thoroughly. Add back the shrimp and the mushrooms. Mix again and serve with additional Parmesan cheese and green onions on top.

Disclosure: This post is sponsored by The National Shrimp Council. DeLallo did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Shrimp Alfredo Gnocchi appeared first on The Little Kitchen.

Happy Labor Day, y'all! I just wanted to pop in and share with you some really fun news…someone I love and respect so much, Ree Drummond from The Pioneer Woman, recently relaunched her site (it's beautiful!) and added a wonderful section called Food & Friends and she asked me to be a founding contributor to the section.

My first recipe is live on the site: One-Pot Pasta with Mushrooms and Asparagus…it's a lovely recipe that's so easy to make. I know you'll love it!

You just put most of the ingredients into the pot with water and olive oil and let it boil away. Definitely, though you want to mix while it's cooking to make sure it doesn't stick to the bottom of the pan and to keep the pasta from sticking.

For the full list of ingredients and instructions, visit Ree's site to see the recipe for One-Pot Pasta with Mushrooms and Asparagus!

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One Pot Pasta with Mushroom & Asparagus Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6 servings

Ingredients

• 1 pound white or baby bella mushrooms sliced
• 12 ounces bowtie pasta
• 4 garlic cloves smashed and peeled and then thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 Tablespoons olive oil
• 3 1/2 cups water
• 1 pound asparagus ends trimmed and cut into six or eight even pieces
• 2 Tablespoons salted butter
• 1/4 cup heavy cream
• freshly grated Parmigiano-Reggiano cheese for serving
• cooked bacon crumbled, for serving (optional)

Instructions

• For the full instructions, be sure to visit Ree's site for the recipe for 

  One-Pot Pasta with Mushrooms and Asparagus!

The post One-Pot Pasta with Mushrooms and Asparagus appeared first on The Little Kitchen.

I have a story to tell you about buttered noodles. I'm obsessed with them. When I was in high school, I actually worked at an assisted living facility and I worked in the dining hall. Every Sunday, they served buttered noodles. After we served lunch, we were able to make a plate for ourselves. I always ate buttered noodles with mashed potatoes. It's so good. You should try it one day. I do have it once in a while now and it brings me back. All of the residents always had something interesting to say and it was a great experience working there with my two good friends in high school.

As for beef stroganoff, it screams comfort food, especially when served over buttered noodles. I always have to beg Curtis to let me make this dish because he doesn't like mushrooms. When he finally says okay, fine, make it. I do a little happy dance and start cooking…otherwise he might take back his yes. He always puts all of the mushrooms on my plate!

When I was approached by No Yolks to work with them, I jumped at the chance. It was an easy yes because I always have No Yolks Extra Broad Noodles in my pantry.

Prep the mushrooms, onions and garlic.

For this version, I really wanted to show that you could make it with a more less expensive cut of beef, boneless chuck roast. I cut it into 1-inch pieces. Since it's not your regular stove-top stroganoff, I decided to prep it on the stove and then put it in the oven for at least an hour.

Pat the beef dry with a paper towel.

Then, brown the beef. Remove and place on a clean plate.

Add 5 Tablespoons of butter and scrape the goodness from the bottom of the pot.

Once the mushrooms and onions have cooked down a little, add the garlic.

Next add the tomato paste and cook for 2 minutes. Then, add the flour.

Continually mix the ingredients so that the mixture doesn't stick of the bottom of the pot.

Add beef broth and bring to a boil. Mix well.

Add the beef back to the pot, cover and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the beef is tender.

Skim the fat off the top with a large spoon. I used a large Asian soup spoon.

Mix in the dijon mustard thoroughly and then mix in the sour cream thoroughly.

While the pot is in the oven, while it's nearing the end, start a pot of boiling water and add salt to it.

Cook the No Yolks Extra Broad Noodles according to package directions.

Add three tablespoons butter, salt and pepper.

And seriously…

And yes the beef and the mushrooms are amazing and so are the buttered No Yolks noodles. They cook up right, taste delicious and are always firm.

You have to make this ASAP…since it's probably still cold where you are, bring some comfort inside!

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Beef Stroganoff with Buttered Noodles Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Ingredients

For stroganoff

• 2 teaspoons olive oil
• 1 1/2 pounds beef chuck roast trim large pieces of fat off & cut into 1 inch cubes (bite-sized pieces)
• salt and pepper
• 5 tablespoons unsalted butter
• 16 ounces mushrooms quartered (I like using baby bellas or you can use white ones)
• 1 large sweet onion chopped
• 2 garlic cloves minced
• 2 teaspoons tomato paste
• 2 Tablespoons unbleached all-purpose flour
• one 14.5 ounce can low sodium beef broth or 2 cups
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 2 Tablespoons chopped flat-leaf Italian parsley

For noodles

• 12- ounce package No Yolks Extra Broad Noodles
• 3 tablespoons unsalted butter
• salt & pepper

Instructions

• Heat the oven to 375 degrees F.
• Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper. Add to French oven and cook for 2 to 3 minutes on each side. Remove meat and place on a clean plate and set aside.
• Add 5 tablespoons butter to the French oven and melt, at the same time scraping the bottom of the pot. Add mushrooms, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 minutes, while stirring occasionally with a rubber spatula or wooden spoon.
• Add garlic and cook for 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add flour and mix well, cook for another 2 minutes, stirring pretty consistently so that the mixture doesn’t stick to the bottom of the pot. Add beef broth and mix. Bring to a boil, stirring occasionally. Turn off heat.
• Add cooked beef back to the French oven, cover and place in the oven for 1.25 to 1.5 hours at 375 degrees F, until beef is tender.
• Cook the No Yolks Extra Broad Noodles according to the package instructions. Add 3 tablespoons butter, 1/4 teaspoon salt and a dash of pepper, mix thoroughly and set aside.
• Remove French oven from the oven. Being careful with the lid because it will be extremely hot, use a regular large spoon, skim any fat off of the top of the sauce. Add the following ingredients one at a time and mixing thoroughly after each addition: Dijon mustard, sour cream and flat leaf parsley. Add noodles to bowls or dishes and add strogranoff on top.

Disclosure: Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL. As always, I only work with brands I love and only share with my own and honest opinions.

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