Cheeseburger Soup

Cheeseburger Soup
3/4 cup chopped onion (about 1 medium)
1 tsp. dried parsley
4 Tbsp. butter, divided
2 cans low-sodium chicken broth
1 lb. ground beef, browned and drained
4 cups frozen, shredded hash browns, thawed
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar cheese
1/4 cup sour cream
Salt and pepper to taste
In a deep pan or Dutch oven, sauté onion and parsley flakes in 1 tablespoon of the butter until crisp-tender. Add broth, browned meat and potatoes to pan. Bring to a boil. Cover and simmer until potatoes are tender, about 10 minutes. In a small skillet, melt 3 tablespoons of the butter. Stir in flour until a thick paste forms. Whisk in milk—about 1/2 cup at a time—and cook over medium heat until thickened, stirring frequently. Add milk-and-flour mixture to soup, about 1/2 cup at a time, mixing in well. Bring to a boil and let boil about 2 minutes. Reduce heat to low. Add cheese and stir until cheese melts. Remove from heat and stir in sour cream. Add salt and pepper to taste. Freeze in gallon-size zippered plastic freezer bags. To heat, thaw in refrigerator and heat by simmering on stove until heated through.

Beef Lombardi

Beef Lombardi
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 can Rotel tomatoes with chilies
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 (6-oz.) can tomato paste
6 oz., more or less, of egg noodles, boiled and drained
6 green onions, sliced
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 F. Brown ground beef and drain. Return beef to skillet and combine with next 6 ingredients. Simmer for about 15 minutes, stirring occasionally. Combine cooked noodles, green onions and sour cream. Put noodles in the bottom of a 9-by-13-inch baking dish. Top with beef mixture, and then top beef with cheese. Bake for about 30 minutes or until bubbly.