10-Layer Slow Cooker Dish
from the "Fix-It and Forget-It Cookbook"
6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt to taste
pepper to taste
15 oz. can corn
15 oz. can peas
1/4 cup water
1-1/2 lb. ground beef, browned
10-3/4 oz. can cream of mushroom soup
Layer 1 - 1/4 of potatoes, 1/2 of onion, salt and pepper
Layer 2 - 1/2 can of corn
Layer 3 - 1/4 of potatoes
Layer 4 - 1/2 can of peas
Layer 5 - 1/4 of potatoes, 1/2 of onion, salt and pepper
Layer 6 - remaining corn
Layer 7 - remaining potatoes
Layer 8 - remaining peas and water
Layer 9 - ground beef
Layer 10 - soup
Cover. Cook on high 4 hours
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3-Cheese Pasta Bake
from Jill
10-3/4 oz. cream of mushroom or fat free cream of mushroom soup
8 oz. shredded two-cheese blend or 1 cup shredded mozzarella and 1 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked corkscrew pasta
Mix soup, cheeses, milk and pepper in 1 1/2-qt. casserole. Stir in pasta. Bake at 400ºF. for 20 minutes or until hot. Serves 4.
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Alfredo Sauce
from copykat.com
1 pint heavy cream
1/2 cup butter
2 Tbsp. cream cheese
1/2 - 3/4 cup parmesan cheese
1 tsp. garlic powder
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes on low. Season with pepper.
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Amanda's Bubble Pizza
from Amanda
1/4 recipe frozen white rolls, or 1 bag Rhodes rolls (in the freezer section...anyway, 24 frozen dough balls)
1/2 cup butter
Shake each of garlic powder and Italian seasoning
2 cups pizza cheese ( I use mozzarella, provolone and parmesan)
1/2 bag sliced pepperoni, quartered
Marinara sauce for dipping (bottled works, but I love the recipe in the Woman's Day cookbook)
Preheat oven to 200ºF. Boil 1 quart of water and set a pan in the oven. Grease a 9x13 baking dish. Melt the butter and add garlic and Italian seasoning. Dip each individual roll in butter, rolling to coat. Place rolls in pan. Sprinkle cheese and pepperoni evenly over rolls. Turn OFF oven. Pour water into the other pan. Place "pizza" in oven to rise. Allow to rise about one and a half to two hours. Turn oven to 350ºF and bake 20 minutes. Serve with warm marinara for dipping.
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Angel Chicken Pasta
from Pam
6 skinless, boneless chicken breast halves
4 Tbsp. butter
0.7 oz. pkg. dry Italian-style salad dressing mix
1/2 cup white wine
10-3/4 oz. condensed golden mushroom soup
4 oz. cream cheese with chives
two 8 oz. pkg. angel hair pasta
In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325ºF oven for 60 minutes. As baking time nears completion, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings
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Angel Hair Pasta with Clams
from “The Best of Mr. Food Cookin’ Quickies”
8 oz. dried angel hair pasta, uncooked
1 Tbsp. olive oil
1-1/2 tsp. minced garlic
three 6-1/2 oz. cans minced clams
1/3 cup shredded Parmesan cheese
freshly ground pepper
Cook pasta according to package directions. While pasta cooks, heat oil in large skillet over medium heat. Add garlic; sauté 2 minutes. Drain clams, reserving liquid. Add clam liquid to skillet and simmer 5 minutes. Add clams; simmer 5 more minutes. Combine drained pasta and clam mixture in serving bowl; toss gently. Sprinkle with cheese and pepper. Serve immediately. Serves 4.
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Asparagus Chicken Lasagna
2 lb. fresh asparagus spears
2 Tbsp. oil
1/4 tsp. salt
8 oz. lasagna noodles, uncooked
1 cup milk
2 Tbsp. cornstarch
15 oz. ricotta cheese
1-1/2 cups mozzarella cheese
1/4 tsp. white pepper
1/2 tsp. dried tarragon
2 cups cooked, chopped chicken
4 oz. shredded parmesan cheese
Snap off tough ends of asparagus. Remove scales with vegetable peeler or knife, if desired. Place spears in 2 large jellyroll pans or regular cooking pan; toss with oil. Arrange in single layers in jellyroll pans, roast at 500ºF. for 5 to 10 minutes, stirring gently every 3 to 4 minutes, or until crisp and tender. Sprinkle with salt, let cool. Cut asparagus into 1 1/2 inch pieces, set aside. Cook lasagna according to package directions, drain. Set aside. Combine milk and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in ricotta cheese, mozzarella cheese, pepper, and tarragon. Fold in chicken.
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Bacon & Potato Pie
from Peggysue
1 lb. bacon
1 onion, chopped
8 eggs, beaten
1 lb. russet potatoes, peeled, grated
2-3/4 cups sharp cheddar, grated
1 dash pepper
Preheat oven 350ºF. Grease 9x13" glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.
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Bacon & Tomato Alfredo
12 oz. egg noodles
10 slices bacon
6 tbsp. butter
2 tbsp. cornstarch
1 pt. whipping cream
garlic powder (to taste), or use fresh garlic
1/2 tsp. oregano
1/2 tsp. basil
2 cups fresh tomatoes, chopped
Fry bacon crisp; set aside. Brown butter, then add cornstarch and whipping cream; simmer. While thickening, add oregano, garlic powder and basil; simmer until well thickened. Add tomatoes and bacon crumbled. Serve over noodles and serve promptly.
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Bacon & Tomato Pasta Stirfry
from "Come and Eat" recipe booklet
2 cups farfalle, uncooked
4 slice bacon, cut in 1/2" pieces
2 boneless skinless chicken breast, cut in thin strips
1 cup baby carrots, halved lengthwise
1/4 cup water
2 cups frozen sugar snap peas
1-1/2 cups cherry tomatoes, halved
1 clove garlic, pressed
freshly ground black pepper
1/2 tbsp salt
6 Tbsp. freshly grated Parmesano-Reggiano
Cook pasta al dente. Drain, cover and keep warm. Heat a large nonstick skillet; add bacon; stir fry until crisp. Remove bacon from skillet, reserve 1 Tbsp. of the drippings and discard the remainder. Add chicken to the skillet and stir fry 3-5 minutes. or until cooked through. Add carrots and water; cover and cook 3 minutes. Add sugar snap peas, tomatoes, garlic, pepper, and salt and mix well. Cover; cook 3-5 minutes. stirring occasionally. Stir in cooked pasta, bacon and 4 Tbsp. of the cheese. Toss until thoroughly heated. Sprinkle with remaining cheese and serve.
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Bacon Cheeseburger Pizza
1/2 cup onion, chopped
1/2 lb. ground beef
1/2 tsp pepper
3/4 cup pizza sauce
12" round pizza crust, baked
6 oz. (1-1/2 cups) shredded cheddar cheese
6 oz. (1-1/2 cups) shredded mozzarella cheese
6 slices crisply cooked bacon, crumbled
Heat oven to 400ºF. In 8" skillet over medium-high heat cook onion, ground beef and pepper until meat is no longer pink (8-12 minutes); drain. Add pizza sauce. Reduce heat to low. Cook 5 minutes. Place baked pizza crust on 12" pizza pan or baking sheet. Top crust with ground beef mixture, Cheddar cheese, Mozzarella cheese and bacon. Bake for 8-12 minutes or until cheese is melted. Let stand 5 minutes before slicing. Serves 6.
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Bacon, Lettuce & Tomato Pizza
from Teri
1 package refrigerated crescent roll dough
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 packet Hidden Valley Ranch dressing mix
6 slices bacon, cooked, drained and crumbled*
1 cup shredded lettuce
1 tomato, chopped
8 oz. shredded cheddar cheese
1/4 cup sliced green onions
Mix the mayo, cream cheese and dressing mix together until smooth; set aside. Preheat oven to 350ºF. Unroll dough and separate into triangles. Arrange triangles in circle on greased 14" pizza pan with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12" circle, pressing seams together to seal. Bake 12 - 15 minutes or until golden. Remove from oven; cool completely. Spread the creamy mixture evenly onto crust. Sprinkle with bacon, top with lettuce, tomato, cheese and onion. Cut into wedges or squares and serve
*NOTE: In a pinch, I have used Hormel real bacon pieces in the jar. Also, I have rolled the dough out onto a 15" jelly roll pan or cookie sheet. You can make smaller squares to serve a lot of people.
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Baked Chicken & Ziti
from Weight Watchers Simply the Best
1/2 lb. skinless boneless chicken breast, cut into 1/4" strips
1 onion, chopped
2 cloves garlic, minced
28 oz. can crushed tomatoes, (no salt added)
1 tsp. black pepper, freshly ground
2 cups ziti or penne pasta
2/3 cup nonfat ricotta cheese
1/3 cup part-skim mozzarella cheese, shredded
2 Tbsp. grated parmesan cheese
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes. Transfer to a plate. Preheat the oven to 375ºF. Spray the same skillet with more nonstick cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes. Meanwhile, cook the ziti according to package directions. Drain and mix with the ricotta cheese. Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes. 7 WW points/serving.
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Baked Macaroni & Cheese with Ham
recipe by Linda W.
2 Tbsp. butter or margarine
1/4 cup unsifted flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 cups milk
2-1/4 cups grated extra-sharp Cheddar cheese, divided
3/4 lb. ham center slice, cooked, sliced 1" thick
8 oz. elbow macaroni
1/4 cup bread crumbs
Cook elbow macaroni for 6 minutes in boiling water. Drain in colander. Cut ham slice into 1/2" cubes and set aside. Preheat oven to 350ºF. In 2-qt. saucepan, melt margarine over low heat. Stir in flour, salt, pepper, and mustard until smooth. Slowly add milk in 1/4-1/3 cup increments, stirring constantly, until flour mixture and milk are well blended. Stirring constantly, cook over medium heat for about 10 minutes or until thickened. Turn heat to low. Add 2 cups of the grated cheese, stirring constantly until all cheese is melted. Turn elbow macaroni into 2 qt. greased casserole dish. Mix in ham cubes, then pour cheese sauce over top of all, making sure sauce is mixed in well throughout. Sprinkle with bread crumbs, covering the top, and sprinkle with remaining 1/4 cup grated cheese. Bake for 20-25 minutes or until top is bubbly. Let sit for about 5 minutes before serving.
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Baked Manicotti
8 oz. manicotti pasta, uncooked
1/2 cup parmesan cheese, grated
1/4 cup scallions, sliced
1/2 tsp. salt
26 oz. spaghetti sauce
15 oz. ricotta cheese, whipped until smooth
1 egg, beaten
2 tsp. parsley
1/4 tsp. pepper
parmesan cheese
Prepare pasta according to package directions; drain. In medium bowl, blend ricotta, parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13x9” baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes.
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Baked Mostaccioli
from Lynda
2 cups low fat Ricotta cheese
1/2 cup egg beaters (or 2 eggs)
1/4 cup Parmesan cheese
garlic powder, Italian seasonings and black pepper, to taste
16 oz. box mostaccioli, cooked, drained and kept warm
26 oz. jar Healthy Choice pasta sauce (I like the one w/ mushrooms)
1-1/2 cups low fat mozzarella
Preheat oven to 350ºF. Mix ricotta, egg beaters, Parmesan cheese and seasonings in a medium bowl. In another bowl (or the pot you cook the pasta in) mix pasta and sauce. In a 13x9" baking pan spoon half of the pasta mixture evenly coating the bottom of the pan. Then spread the ricotta mixture over top. Cover with remaining pasta mixture. Sprinkle with mozzarella and some garlic powder. Bake 30 minutes or until heated through. Serves 8
NOTE: Since this makes more than we can eat at one sitting pan I split the mixture into two 8x8" pans and freeze one for later use.
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Baked Penne
3 cups penne pasta
1 lb. ground round
28 oz. crushed tomatoes
15 oz. tomato sauce
1 green pepper, chopped
1 cup mushrooms, chopped
1/2 tsp. basil
1/2 tsp. salt
2 cups Italian blend cheese
Preheat oven to 350ºF. Prepare a 13x9 baking dish w/ nonstick cooking spray. Cook penne according to instructions on package. Drain well, cover and keep warm. In prepared baking dish, brown ground round in microwave dish, drain well. Add crushed tomato, tomato sauce, green pepper, mushroom, basil and salt. Mix well. Return to microwave and bring to boil. Add pasta; mix well. Cover and bake in oven for 15 minutes. Remove from oven and sprinkle with cheese. Bake uncovered for 10 minutes or until cheese is melted. Makes 8 servings.
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Baked Shells
1 lb. ground meat
16 oz. small shell pasta
1 jar of your favorite spaghetti sauce
12 oz. cottage cheese
8 oz. cream cheese, sliced thin
8 oz. shredded mozzarella cheese
1 egg, beaten
salt and pepper to taste
parmesan cheese
Cook ground meat and add spaghetti sauce. Cook pasta according to directions on package, drain. Mix pasta with cottage cheese, egg, and salt & pepper. Preheat oven to 350ºF. In deep baking dish or Dutch oven, spread shell mixture on bottom. Top with cream cheese slices. Layer meat sauce on top of this, and then the mozzarella cheese. Sprinkle generously with parmesan cheese. Bake 30 minutes.
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Baked Spaghetti
from Janet
This is one of those recipes that is never the same twice. It depends on what pasta, sauce and cheese we have on hand. This time we used linguini, Classico Tomato and Basil Sauce (added some fresh oregano), mozzarella and parmesan cheese. We (dh and I made it together) cooked about 10 oz. of linguini until just al dente and drained well. We mixed it in a 13 x 9 pan with about a cup of mozzarella and a couple to Tbsp. of parmesan and then added the sauce and topped with more mozzarella. It is then baked for about 30 minutes at 350ºF. When it's bubbly and the cheese is all melted it's ready. And let it sit a few minutes before serving.
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Baked Ziti
from Steph
8 oz. ziti
1 pound extra lean ground beef
1 small onion, chopped
2 cloves garlic, peeled and chopped
28 oz. can crushed tomatoes, undrained
16 oz. tomato sauce
1 tsp. each oregano and basil
1 cup grated reduced fat Mozzarella cheese
1/4 cup grated reduced fat Parmesan cheese
2 Tbsp. dried parsley
Cook ziti in boiling, salted water according to package directions; drain. Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomatoes with can liquid, tomato sauce and oregano. Simmer for 15 minutes. Preheat oven to 350ºF. Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Combine Mozzarella and Parmesan cheeses; sprinkle lightly over ziti mixture. Sprinkle with parsley. Bake for 25 minutes or until lightly browned and bubbly. Yield: 6 servings.
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Barbecue & Cornbread Bake
Filling:
1 lb. ground beef
1 medium onion, chopped
1/2 cup barbecue sauce
8 oz. tomato sauce
Topping:
6-oz. pkg. Martha White buttermilk cornbread mix
1/2 cup frozen whole kernel corn
1/2 cup milk
1 egg, beaten
Heat oven to 425ºF. Grease 12x8" baking dish (2 quarts). In large skillet, cook ground beef and onion over medium-high heat 8-10 minutes or until beef is thoroughly cooked, stirring occasionally. Drain; add barbecue sauce and tomato sauce; mix well. Pour into greased baking dish. In medium bowl, combine all topping ingredients; blend well. Spoon over beef mixture in baking dish. Spread evenly. Bake 17-23 minutes or until golden brown. Serves 6.
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Barbecue Pie
1 lb. hamburger
1/2 cup barbecue sauce
1 Tbsp. dried onions
1/2 Tbsp., brown sugar
1 can of refrigerated biscuits
grated cheese
Brown hamburger and add all the other ingredients except biscuits and cheese. Line the cups of a muffin tin with biscuits, spreading the dough to the top of each cup. Fill with meat mixture and top with cheese. Bake at 350ºF for 15 minutes. You may substitute ground turkey, shredded chicken etc.
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Barbecued Turkey Bake
1-1/2 cups Bisquick
1/3 cup cold water
2 cups cut-up cooked turkey
1/2 cup chili sauce
2 Tbsp. honey
1 tsp. soy sauce
1/4 tsp. red pepper sauce
1 small onion, sliced, separated into rings
1 cup (4 oz.) shredded mozzarella cheese
Mix Bisquick and water until soft dough forms; beat 20 strokes. With hands dusted with Bisquick, pat dough into 12x6" rectangle on ungreased cookie sheet, building up 1/2" rim. Mix remaining ingredients except cheese. Spoon onto dough. Bake at 350 ºF for 25-30 minutes or until edge of dough is light brown. Immediately sprinkle with cheese. Serve immediately. Serves 6.
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Basic Pizza Dough
"The All New Good Housekeeping Cookbook"
1-1/4 cups warm water (105-115ºF)
1 pkg. active dry yeast
1 tsp. sugar
2 Tbsp. olive oil
2 tsp. salt
about 4 cups all-purpose or 3-1/2 cups bread flour
cornmeal for sprinkling
In large bowl, combine 1/4 cup warm water, yeast and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon, stir in remaining 1 cup warm water, oil, salt and 1-1/2 cups flour until smooth. Gradually add 2 cups all-purpose or 1-1/2 cups bread flour, stirring until dough comes away from side of bowl. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of the remaining 1/2 cup flour just to keep dough from sticking. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80-85ºF) until doubled in volume, about 1 hour. Punch dough down. Turn onto lightly floured surface and cut in half; cover and let rest 15 minutes. Or, if not using right away, place dough in greased large bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared cookie sheet, with floured rolling pin, roll one ball into 14x10” rectangle. Fold edges in to form 1” rim. Repeat to make second pizza. Makes enough dough for two large pizzas, 4 servings each.
Each 1/8 portion of dough: 262 calories, 7g protein, 49g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 584mg sodium
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Basic Tomato Sauce
from Linda W.
1/2 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 pounds ripe tomatoes, peeled, seeded, and reserve liquid or 32 oz. plum tomatoes, chopped and reserve liquid
2 Tbsp. minced fresh oregano or 1/2 Tbsp. dried oregano, crushed
2 bay leaves
salt and freshly ground pepper, to taste
In a large skillet over medium-high heat, warm oil. Add onion and garlic and sauté until translucent (about 5 minutes). Add tomatoes, oregano, and bay leaves; stir well. Simmer, uncovered, over low heat until sauce is thick (about 1 hour). Stir occasionally to prevent sticking. Discard bay leaves and season to taste with salt and pepper. Force through a sieve to create a smooth consistency. Cool, cover, and store in refrigerator up to 1 week. Yield: 3 cups.
NOTE: This sauce will keep for weeks if tightly covered in the refrigerator.
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Basil Chicken Medley
recipe by Susan Jansen, Taste of Home magazine
1 Tbsp. olive oil
3 cloves garlic, minced
2 whole boneless skinless chicken breasts, 1" chunks
1 med zucchini, chunks
2 med tomatoes, chunks
1 Tbsp. dried basil
2 Tbsp. vinegar
1/4 tsp. pepper
Cooked rice or pasta
Heat oil in a skillet; sauté garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rice or pasta.
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Basil Parmesan Pasta
from Nancy
4 Tbsp. butter
4 Tbsp. flour
2 cup milk
1/2 tsp. salt
freshly ground pepper
1 cup sour cream
1 1/3 cup shredded parmesan cheese
1 tsp. basil
Melt butter and whisk in flour, cook whisking continually until smooth and bubbly. Do not brown. Add milk and bring to a boil, whisking continually cook 1-2 minutes until sauce thickens, add salt, pepper, basil and parmesan cheese and continue cooking until cheese melts. Fold in sour cream and cook until it is all smooth and creamy. Serve over pasta or chicken.
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BBQ Cups
10 count pkg. Hungry Jack biscuits
1 lb. ground turkey or beef
2/3 cup barbecue sauce
2 Tbsp. brown sugar
1-1/2 cups shredded cheddar cheese
Brown meat and drain. Stir in BBQ sauce and brown sugar. Spray 12 muffin cups with Pam. Flatten each biscuit in your hands. Place one into each muffin cup. Divide meat mixture into the 10 biscuit cups. Sprinkle with cheese and bake according to biscuit directions.
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BBQ Sauce
2 Tbs. butter or margarine
1/2 cup chopped onions
two 10 3/4-oz. cans condensed tomato soup
1/2 cup brown sugar
1/3 cup Worcestershire
1/4 cup hot sauce or to taste
1 Tbsp. prepared mustard
1 Tbsp. cider vinegar
1/4 tsp. ground cloves
In saucepan, saute onions in butter until soft, add remaining ingredients and simmer 5 minutes stirring often. Refrigerate leftovers!
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Beef & Potatoes
1 lb ground beef
8-oz can tomato sauce and bits
12-oz. can mexicorn, drained
1 Tbsp instant minced onion
1 tsp salt
dash pepper
1-1/2 cups mashed potato flakes
1-1/2 cups sour cream
1/3 cup water
1-1/2 cups grated American cheese
In skillet, brown ground beef; drain well. Place in crock pot and add tomato sauce, corn, onion, salt and pepper; mix well. In bowl, mix potato flakes with sour cream and water. Spread potato mixture over beef. Top with grated cheese. Cover and cook on low setting for 7-10 hours.
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Beef & Tater Bake
1 lb. ground beef
1 cup soft bread crumbs
1 egg, slightly beaten
1/2 cup chopped onion
1/3 cup Heinz Ketchup
1/2 tsp. salt
1/8 tsp. pepper
1 cup shredded cheese, divided
3 cups hot mashed potatoes
In large bowl, combine beef, bread crumbs, egg, onion, ketchup, salt and pepper. Pat meat mixture firmly into 8" square baking dish. Bake at 350ºF for 30 minutes. Remove from oven; drain excess fat. In large bowl, combine 3/4 cup cheese with potatoes. Spread potatoes evenly over meat; sprinkle with remaining 1/4 cup cheese. Return to oven; bake an additional 20 minutes or until meat is cooked through and potatoes are hot. Makes 6 servings.
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Beef & Corn Casserole
from “Casseroles,” by Christie Katona and Thomas Katona
1 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
16 oz. can whole tomatoes
8 oz. can tomato sauce
12 oz. can corn, drained
1-1/2 cups sliced pimiento-stuffed green olives
2 tsp. chili powder
1 cup coarsely crushed corn chips
1/2 cup shredded cheddar cheese
Heat oven to 325ºF. In large skillet over medium-high heat, cook ground beef, onion and green pepper until beef is no longer pink and vegetables are softened. Drain off juices. Reserves 1/2 cup liquid from canned tomatoes and discard remainder. Coarsely chop whole tomatoes. Add to beef mixture with reserved tomato liquid, tomato sauce, corn, olives and chili powder. Spray a 1-1/2 quart casserole with nonstick cooking spray. Pour in meat mixture and top with crushed corn chips and cheese. Bake 30 minutes. Serves 4-6.
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Beef & Hash Browns Casserole
from Pieri
2 lbs of lean ground beef
1 bag ( about 1 lb. ) of frozen hash brown potatoes
3 cans of condensed cream of mushroom soup
Press raw ground beef evenly over bottom of a 9x13” baking pan. Spread unthawed potatoes in a layer over meat. Spoon undiluted soup overall. Bake in oven at 350ºF uncovered and without stirring for 1-1/4 to 1-1/2 hours.
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Beef & Macaroni Casserole
1 package macaroni, cooked and drained
2 Tbsp. oil
1-1/2 lbs ground beef, browned and drained
salt and pepper
1 large onion, chopped
2 stalks celery, chopped
1 can tomato paste
3/4 cup water
2 Tbsp. sherry
1 can tomato soup
grated cheddar or parmesan cheese
1 tsp oregano
Toss cooked noodles in oil. Place in greased crockpot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 6 hours. (High: 2 to 3 hours). Servings: 6
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Beef & Mushrooms with Noodles
from “Casseroles,” by Christie Katona and Thomas Katona
1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 lb. fresh mushrooms, sliced
1 tsp. salt
1/2 tsp. pepper
two 8-oz. cans tomato sauce
15 oz. can creamed corn
1 cup tomato juice
12 oz. pkg. wide egg noodles, cooked and drained
8 oz. shredded cheddar cheese
16 oz. can sliced ripe olives, drained, for garnish
Heat oven to 325ºF. Spray 3-quart casserole with nonstick cooking spray. In large skillet over medium-high heat, brown beef, onion, garlic and mushrooms until beef is cooked through. Drain off any excess liquid and season with salt and pepper. Add tomato sauce, corn and tomato juice. Combine with cooked noodles. Pour into casserole and sprinkle with cheese. Bake 45 minutes. Top with sliced olives to garnish. Serves 6.
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Beef & Noodles Casserole
from Peggysue
8 oz. noodles
1 lb. ground beef
1 cup chopped onion
2 cans stewed tomatoes
2 tsp chili powder
2 tsp salt
1 cup shredded cheddar cheese
Preheat oven to 375ºF. Cook noodles according to package; drain. In a large skillet, brown meat and onions; drain. Stir in tomatoes, chili powder and salt. Heat thoroughly and combine with noodles. Turn into 3-quart casserole dish. Sprinkle with cheese . Bake for 30 minutes or till heated through.
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Beef & Potato Casserole
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. ground beef
1 medium chopped onion
1 can mushroom stems and pieces
1 can cream of mushroom soup
1 can ranch-style beans
16-oz. pkg. frozen O’Brien potatoes
8-oz. pkg. grated Cheddar cheese
Brown meat; drain and add onion. Cook until done. Add mushrooms, soup and beans. Pour mixture into greased 9x13” baking pan over O’Brien potatoes. Top with cheese and bake 25-30 minutes at 375ºF., until heated through or cheese is melted. Serves 8-10.
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Beef Casserole
from Carrie
2 lb. stewing beef, cubed
seasoned flour
1 onion, thinly sliced
4 oz. mushrooms, sliced
1 can 10 oz. can, beef/oxtail/tomato soup or 1/2 pt Beef stock
salt and pepper
dried mixed herbs, optional
oil or lard for frying
Coat the meat with the flour. Sauté the onion in the oil and transfer to the slow cooker. Brown the meat and place on top of the onions. Add the mushrooms and herbs, then pour over the soup or stock, and cook on High for 4 - 5 hours or on Low for 8-10 hours.
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Beef 'n' Noodles
from Steph
two 10-3/4 oz. cans French Onion soup, undiluted
10-3/4 oz. can golden mushroom soup, undiluted
1/4 cup red wine
1/4 cup water
1/4 tsp. pepper
1/4 tsp. garlic powder
1-1/2 lb. lean top round steak, trimmed and cut into bite size pieces
8 oz. egg noodles
In a crockpot, whisk together soups, wine, water and spices. Stir in beef. Cover and cook on low heat for 6-8 hours. A half an hour before serving, stir in egg noodles. Cover and cook on high heat for 30 minutes or until noodles are tender. Yield: 6 servings.
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Beef Noodle Bake
from Amanda
2 lb. lean ground beef
1 onion, chopped
1 1/2 cup frozen kernel corn
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/2 cup pimento, chopped (I leave this out)
3/4 tsp. salt
1/2 tsp. pepper
3 cups cooked egg noodles
Brown ground beef with onion. Drain off any grease. In a large bowl, mix all ingredients. Pour into greased casserole and bake 35 minutes at 350ºF. *From frozen, bake one hour.
NOTE: This makes one large casserole or two 8x8 pans, one of which I bake, the other I wrap and freeze for later.
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Beef Pot Pie
1-1/2 lbs sirloin, trimmed and cubed
1/2 lb. frozen veggie mix
1/2 lb. frozen hash browns
1 pkg. brown gravy mix
1/2 medium onion, optional
1 Tbsp. olive oil
1 clove garlic, minced
1 small can mushrooms
1 pkg. refrigerated ready made pie crust
Combine meat, onion, garlic, and olive oil in large pan and brown. Remove meat, but leave sauce in pan. Add gravy mix and mushrooms and fix according to package directions. Return meat to pan and add veggies and hash browns. Pour into pie pan, top with other half of pie crust. Bake at 425ºF for 20-25 minutes.
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Beef Stroganoff Casserole
1 lb. beef sirloin steak, about 1/2” thick
2 Tbsp. butter
8 oz. sliced mushrooms (3 cups)
1 medium onion, chopped (1/2 cup)
3/4 cup beef broth
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 cup sour cream
1 cup Bisquick
1/4 cup milk
1 egg
Heat oven to 400ºF. Grease 2-1/2-quart casserole. Cut beef into 1x1/2” pieces. Melt butter in 10”skillet over medium-high heat. Cook mushrooms and onion in butter, stirring constantly, until onion is tender. Remove from skillet. Cook beef in same skillet, stirring occasionally, until brown. Stir in broth, Worcestershire and salt. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in mushroom mixture. Heat to boiling, stirring constantly; remove from heat. Stir in sour cream. Spoon mixture into casserole. Stir remaining ingredients until blended. Spread evenly over beef mixture. Bake uncovered 20-25 minutes or until topping is golden brown. Let stand 5 minutes before serving. Serves 4.
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Beefy Biscuit Cups
from Julee
1 lb. ground beef
14 oz. jar spaghetti sauce
two 8 oz. tubes refrigerated biscuits (like Grands)
1 cup shredded cheddar cheese, (4 ounces)
In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoonfuls meat mixture into the center of each cup. Bake at 375ºF degrees for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted. Yield: 8 servings.
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Beefy Macaroni Bake
7 oz. pkg. long macaroni
3/4 lb. ground beef
1 small onion, chopped
1/2 of a 4-oz. can tomato sauce
1/2 cup dry white wine or beef broth
1/2 tsp. salt
6 oz. Parmesan cheese, grated
1/8 tsp. ground nutmeg
1-1/4 cups milk
3 Tbsp. butter
2 eggs, beaten
Preheat oven to 350ºF. Cook macaroni as directed on package; drain. Meanwhile, cook and stir beef and onion in heavy skillet until beef is brown; drain off fat. Stir tomato sauce, wine and salt into beef-onion mixture. Heat to boiling; reduce heat. Simmer uncovered until liquid is almost absorbed. Spread half of the macaroni in a greased 8" square baking dish. Cover with beef mixture. Mix 1/4 cup cheese and the nutmeg; sprinkle over beef. Add remaining macaroni. Cook and stir milk and butter in 2-quart saucepan until butter is melted. Remove from heat. Stir at least half of the milk mixture gradually into the beaten eggs. Stir milk-egg mixture back into hot milk mixture in pan; spoon over macaroni. Sprinkle with remaining grated cheese. Bake, uncovered, 30-35 minutes. Serves 4.
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Bohemian Macaroni & Cheese
two 7-1/4 oz. boxes macaroni and cheese
1 chopped green bell pepper
1 chopped onion
1 chopped tomato
1 pound bacon, cooked and crumbled
Prepare both boxes of macaroni and cheese according to package directions. Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon. Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish. Bake in a preheated 350ºF. oven for 45 to 60 minutes, or until crispy on top. Serve warm.
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