Juneau resident shares taco soup recipe

Posted: Sunday, March 01, 2009

Ask Auntie Emo is looking for your quick and easy entrees and your zesty pizza recipes.

RECIPE CHALLENGE:

We are still looking for that Russian Black Bread recipe. Can you help I.K., of Ketchikan? Check those recipe boxes.

RECIPES SHARED:

I.B., of Ketchikan, e-mails: "My father used to make this noodle casserole for us if my mother was out at a meeting and he was the chef for the night. We didn't even mind the spinach in it. Now I make it for my children when they want something hot and comforting, particularly when they've had a bad day at school or it's rainy outside." Thanks, I.B., for sharing a family favorite.

Spinach Noodle Casserole

1 (16-ounce) package egg noodles

2 (10-ounces each) packages frozen spinach, defrosted

⅔ cup milk

1 (16-ounce) carton of sour cream

Salt and pepper to taste

1 pound grated Jack cheese

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick spray or grease with butter or margarine.

Cook noodles according to package directions and drain.

Squeeze liquid from spinach. Combine noodles, spinach, milk and sour cream; add salt and pepper to taste. Mix to combine and place in prepared baking pan. Top with cheese. Bake in preheated oven for 45 minutes.

Note: This is also a great side dish for chicken or beef.

•••

D.C., of Juneau, e-mails: "I got this recipe a few years ago from a very close friend who, like me, is a busy mom. I like to pass this recipe on to other busy moms I come in contact with. This recipe is great for serving during the week."

Thanks, D.C., for taking the time to share one of your quick and easy entrees recipes with our readers.

Taco Soup

1 pound ground beef or turkey

2 packages dry taco mix

2 cans (15-ounces each) kidney beans, drained

2 cans (15-ounces each) corn, drained

1 can (28-ounce) whole tomatoes

4 cups water

In a medium skillet, cook meat until lightly brown; drain off fat.

In a large pot, combine meat with remaining ingredients. Bring to a boil and simmer for 15 minutes. Ladle into soup bowls.

Garnish with sour cream and grated cheddar cheese (optional).

Yield: 4 servings.

•••

S.F., of Juneau, e-mails: "This recipe caught my eye in the cookbook that came with my Crock-pot. It was incredibly fast and easy to put together and the results so delicious. I added it to our list of favorites immediately."

Thanks, S.F., for your submission. Please keep them coming.

No Peek Beef Casserole

2 pounds stew beef, cut into 1-inch cubes

1 (1.75-ounce) envelope dry onion soup mix

1 (10.75-ounce) can cream of mushroom soup

½ cup dry red wine

1 (4-ounce) can mushrooms, drained

Put all ingredients in Crock-pot. Stir thoroughly. Cover and cook on low setting for 8 to 10 hours.

Serve over cooked rice or noodles.

Yield: 6 servings.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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