BEEF & POTATO CASSEROLE
3-4 C. Potatoes, peeled and sliced
2 Tbs. Butter
½ tsp. Salt
1 lb. Hamburger
10 oz. Frozen Corn, thawed
1 can Mushrooms, drained
1 can Cream of Celery Soup
1 ½ - 2 C. Shredded Cheddar Cheese
1/3 C. Milk
¼ C. Onion, chopped
½ tsp. Garlic (Powder or Minced)
1/8 tsp. Pepper
Toss potatoes with butter and salt. Arrange over the bottom and up the sides of a greased 11x7" dish. Bake, uncovered, at 400º for 25 - 30 minutes, till potatoes are tender.
Meanwhile, fry hamburger until no longer pink. Add onions and cook a few minutes longer; drain. Spoon beef and corn over potatoes. Combine soup, 1 C. cheese, milk, garlic and pepper; pour over corn. Bake, uncovered, at 400º for 20 - 25 minutes, till hot and bubbly. Sprinkle with remaining cheese and bake another 5 minutes, until cheese is melted.
Beef & Zucchini Skillet
1 lb. Hamburger
2 C. Macaroni
1 Tbs. Oil
1 Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms (or 8 oz. fresh)
4 C. Zucchini, halved and sliced
1 Med. Tomato, chopped
1 C. Ketchup
1/4 C. Parmesan
2 tsp. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
Mozzarella Cheese
Brown hamburger in large skillet. Meanwhile, cook macaroni and drain. Drain meat and set aside. Sauté onion and green pepper in oil for 3 – 4 minutes. Add mushrooms and sauté another 1 – 2 minutes. Add zucchini and cook 2 minutes. Add beef and tomato. Combine ketchup, Parmesan, lemon juice and seasonings in small bowl. Stir into skillet. Simmer, covered, 10 minutes, stirring occasionally. Add macaroni. Top each serving with mozzarella.
Zucchini Beef and Pasta Supper
1 lb. Hamburger
1 med. Onion, chopped
1 clove Garlic
14.5 oz. can Beef Broth
1/2 tsp. Salt
1 tsp. Italian Seasoning
1/8 tsp. Red Pepper
2 C. Zucchini, sliced
1 C. Macaroni
2 – 3 Tomatoes, chopped
1 can Mushrooms
Parmesan Cheese
In
large skillet, brown hamburger, onion and garlic over medium heat.
Drain and remove from skillet; set aside. In same skillet, add broth,
salt, Italian Seasoning, red pepper, zucchini and macaroni. Bring to a
boil; reduce heat to medium. Simmer, uncovered, 15 minutes or until
macaroni is tender, stirring occasionally. Return beef to skillet. Add
tomatoes and mushrooms. Heat through. Sprinkle with Parmesan before
serving.
Beefy BBQ Bean Casserole
1 1/2 lb. Hamburger
1/4 C. Onion, chopped
1 C. BBQ Sauce
1 Tbs. Brown Sugar
16 oz. Baked Beans
10 oz. can Refrigerated Biscuits
1/2 C. Cheddar Cheese
In large skillet, brown hamburger. Add onion and cook; drain. Stir in BBQ sauce, beans and brown sugar; heat until bubbly. Pour into 2 1/2 qt. baking dish. Separate dough into biscuits and place on top. Sprinkle cheese over top. Bake at 375º for 22 – 27 minutes, or until biscuits are golden brown.
COUNTDOWN CASSEROLE
8 oz. Cheese Whiz
¾ C. Milk
1 lb. Hamburger, cooked
16 oz. Frozen broccoli, corn and Red
4 C. Frozen Hash Browns
Pepper, thawed and drained
2.8 oz. French Fried Onions
½ tsp. Seasoned Salt
¼ tsp. Pepper
½ C. Shredded Cheddar Cheese
Preheat oven to 375º. Spoon Cheese Whiz into large casserole dish. Place into oven just until cheese melts, about 5 minutes. Using fork, stir milk into cheese until well blended. Stir in beef, vegetables, potatoes, half the can of onions and the seasonings. Cover and bake for 30 – 45 minutes, until heated through. Top with cheddar cheese and sprinkle remaining onions over top. Bake, uncovered, 5 minutes until browned.
Meatballs
1 lb. Hamburger
1 Egg
1/4 C. Milk
1/4 C. Parmesan
1/3 C. Plain Bread Crumbs
1 tsp. Minced Garlic
1/2 tsp. Salt
1/4 tsp. Pepper
In large bowl, using hands or a spoon, mix ingredients until well blended. Shape into 1 1/4” balls and place on jelly roll pan. Bake about 15 minutes, until no longer pink inside.
TO FREEZE: Place cooked meatballs 1/2" apart on baking sheet lined with wax paper. Freeze, then place in freezer bag or container.
MINI MEATLOAVES & SWEDISH MEATBALLS (2 meals in one)
12 oz. jar Mushroom gravy, divided (or 1 pkg. brown gravy mix)
1 C. Water (1 1/4 C if using gravy mix)
2 lb. Hamburger
6.25 oz. pkg. Stove Top Pork Stuffing
2 Eggs, lightly beaten
Preheat oven to 400º. Pour ¼ C gravy into large bowl. Stir in water. Add meat, stuffing and eggs; mix lightly. Set remaining gravy aside for later.
Divide meat in half. Shape one half into 2 small oval loaves and place on foil lined baking pan. Shape remaining half into 16 meatballs, and place them on separate foil lined baking pan.
Bake for 20 minutes. Remove meatballs and continue baking meatloaves 10 more minutes. When meatloaves are done, refrigerate or freeze for a later meal. Use for Swedish Meatballs (recipe follows) or in Spaghetti.
SWEDISH MEATBALLS
½ C. Sour Cream
Hot Cooked Noodles
Mix remaining gravy and sour cream on a large saucepan. Add meatballs. Cook on low until all is heated through, about 10 minutes, stirring occasionally. Serve over noodles.
MEATLOAF
2 pounds lean ground beef
½ - 2/3 sleeve Ritz crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
Few dashes Worcestershire Sauce
1 Preheat oven to 375º.
2 In a large bowl, mix together all ingredients (meat and wet ingredients first).
Shape into 2-3 loaves and place on bar pan.
3 Bake in preheated oven 30 - 40 minutes, until no longer pink.
MEXICAN SPAGHETTI CASSEROLE
1 lb ground beef
1 large onion, chopped
1/2 tsp garlic powder (or garlic salt)
2 -3 T chili powder
1 (16 oz) can petite diced tomatoes
4 oz diced black olives
1 (16 oz) can creamed corn
1 (16 oz) can tomato sauce
8 oz spaghetti, cooked
1/2 lb cheddar cheese, grated
Brown meat & onion. Add garlic power, chili powder, salt & pepper to taste. Add tomato sauce & tomatoes; simmer 10 min. Add olives, corn & spaghetti; mix well. Stir in most of the cheese. Place in greased 3 qt casserole or 9 x 13 pan. Cover tightly with foil. Bake at 350 for 40 min. Remove foil; sprinkle with remaining shredded cheese. Bake 5 min longer. Serves 8-10. Freezes well.
Poor man's Cheeseburger
5 lb. Hamburger
2 C. Onion
2 pkg. Taco Seasoning
1 C. Salsa
1 Tbs. Pepper
1 Tbs. Salt
2 C. Worcestershire Sauce
2 lb. Velveeta
Add all ingredients except Velveeta to large crock pot. Cook a couple of hours to all day. Add Velveeta during last hour and cook until melted. Serve with buns or as a dip for tortilla chips. This makes a large amount and is great for carry-ins or picnics.
Taco Bake
1 lb. Hamburger
1 pkg. Taco Seasoning
14.5 can Diced Tomatoes
2 C. Water
8 oz. (2 C.) Macaroni
1 can Corn
11/2 C. Cheddar or Colby-Jack Cheese
8.5 oz. pkg. Corn Muffin Mix
1 Egg
1/3 C. Milk
Brown hamburger in large skillet; drain. Add taco seasoning, tomatoes, water, macaroni and corn. Simmer 10 minutes. Combine corn muffin mix, egg and milk. Stir with fork just to mix. Place meat mixture in 2 1/2 qt. or larger baking dish. Add cheese and mix. Spoon muffin mix over top. Bake at 400º for 15 – 20 minutes, until golden.
TACO MELTS
1 pkg. taco seasoning mix
1/2 C. water
1 ½ cups salsa
1lb lean ground beef, cooked, draine d
1 can Grands biscuits (any variety)
1 C. Shredded Monterey Jack or Mexican cheese
1 C. sour cream, if desired
Heat oven to 375ºF. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
TACO SKILLET
1 lb. ground beef
1 jar (16 oz.) Salsa
1-1/2 C. water
2 cups elbow macaroni (7 oz.), uncooked
1 can (15.25 oz.) corn, drained
1-1/4 C. Shredded Sharp Cheddar Cheese, divided
BROWN meat in large skillet; drain. ADD salsa and water; stir. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender. ADD corn and 1 cup of the cheese; cook until cheese is melted and mixture is heated through, stirring occasionally. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 1 minute or until cheese is melted.
Lasagna
1 lb. Hamburger
1 small Onion, chopped
1/2 Green Pepper, chopped
1 can Mushrooms
1 can Spaghetti Sauce
1/2 pkg. Lasagna Noodles, cooked and drained
1 lg. container Cottage Cheese
4 c. Mozzarella Cheese
Parmesan Cheese
1/2 C. Cheddar Cheese (opt.)
Brown hamburger. Add onion, green pepper and mushrooms, and cook until soft. Drain. Add spaghetti sauce. Spray 9x13” pan with Pam. Layer half the noodles in pan. Top with half the cottage cheese, then half the sauce mixture. Cover with Parmesan and 2 C. Mozzarella cheese. Repeat. Sprinkle with cheddar cheese, if desired. Bake at 350º for 30 minutes, or until bubbly and lightly browned.
Grandpa Wise's Spanish Sauce
1 lb. Hamburger
1 C. Water
1 tsp. Worcestershire Sauce
1 tsp. Mustard
20 oz. Del Monte Ketchup
2 Tbs. Chili Powder
2 med. Onions, diced
Mix and cook on low heat for 1 – 1 1/2 hours.
Stuffed Peppers
6 lg. Green Peppers
1 1/2 lb. Hamburger
1/2 C. Rice
1/2 C. Ketchup
1 Egg, beaten
1/4 tsp. Pepper
1 tsp. Salt
1/8 tsp. Garlic Powder
1/3 C. Milk
Cut peppers in half; remove cores and seeds. Place peppers, hollow side up, in a shallow microwave dish. In bowl, combine beef and other ingredients. Mix well. Spoon mixture into pepper halves. Microwave for 11 – 12 minutes, until beef is done.
TO FREEZE: Microwave for 8 – 9 minutes, until meat is no longer pink and pepper is partially cooked. Freeze in freezer bags. To reheat, microwave frozen pepper approximately 3 minutes, until meat and pepper are thoroughly cooked.
Colorful tacos
1 lb. Hamburger
1 pkg. Chi Chi's Taco Seasoning
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1 Can Corn
Cheddar or Mexican Cheese
Tortillas or Flatbreads
Fresh Tomato, chopped
Sour Cream
Cook hamburger in skillet. When it's partially brown, add onion and green pepper. Cook until hamburger is brown and onion and peppers are cooked; drain. Add corn, taco seasoning and 3/4 cup water; cook 5 minutes. Add 1/2 cup or so of cheddar or mexican cheese, stir until melted. Serve on tortillas or flatbreads with more cheese, tomatoes and sour cream.
Meat Loaf - BEST!!
2 lb. Hamburger
2 C. Cracker Crumbs (1 sleeve Town House)
2 Eggs, beaten
Chopped Onion
Chopped Celery
Chopped Green Pepper
Garlic
Salt & Pepper to taste
1 C. Ketchup
1-2 Tbs. Brown Sugar
Preheat oven to 350. Combine all except ketchup and sugar in large bowl; mix well. Form into 2 loaves; place on broiler pan. Combine ketchup and brown sugar; spread over loaves. Bake at 350 for 1 hour.
For meatballs (for spaghetti), I halved everything and added chopped carrots, 1/4 C. Parmesan and a dash of Italian Seasoning. Baked 25 minutes at 400.
