Casseroles & Hot Dishes

[Domestic Goddess]

Post your hot dish/casserole recipes, in this section.

Here are 13 of my favorite hot dish/casserole recipes.


Beans 'N Wieners Biscuit Casserole

1 lb. sliced wieners
1 (16 oz.) cans pork and beans
1/2 c. ketchup
1/2 c. chopped onion
3 Tbsp. brown sugar
1 (7.5 oz.) can refrigerated biscuit dough
1 cup (4 oz.) shredded cheddar cheese


In medium saucepan, combine the wieners, pork and beans, ketchup, onion,
and brown sugar.

Bring to a boil; then simmer for 5 minutes.

Spoon hot bean mixture into an ungreased 8 or 9-inch square pan.

Separate biscuit dough into 10 biscuits; arrange over bean mixture.

Sprinkle with the shredded cheddar cheese.

Bake at 400 degrees for 20 to 25 minutes, or until biscuits are golden brown,
and no longer doughy.

Serves 6.



Beefy Bean 'N Biscuit Casserole

1-1/2 lbs. ground beef
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 to 1 cup chopped celery
1 Tbsp. firmly packed brown sugar
1 tsp. garlic salt
1 tsp. paprika or 1/2 tsp. black pepper
3/4 c. water
1 Tbsp. vinegar
1/4 tsp. Tabasco Sauce
1/2 tsp. Worcestershire Sauce
16 oz. can (2 cups) pork and beans, undrained
10 oz. pkg. (1-1/2 cups) frozen peas or lima beans, thawed
1 (6 oz.) can tomato paste
10 refrigerated canned buttermilk or country style biscuits
10 (1/2-inch) cubes Cheddar or American Cheese


Heat oven to 400 degrees.

In a 10-inch oven proof skillet, brown ground beef, onion and green peppers;
drain off excess fat.

Add remaining ingredients, except the biscuits and the cubed cheddar cheese.

Roll or press the biscuits to 1/2-inch thickness.
Place a cheese cube in the center of each biscuit.
Fold biscuit dough over hot meat mixture.
 
Bake at 400 degrees for 20 to 25 minutes, or until a deep golden brown.

Serve immediately.  Serves 5 - 6.

Note: If your oven gets too hot, (temperature wise) you may need to decrease
the temp to 375 degrees, and decrease the baking time to 12 - 15 minutes.



Chicken Noodle Casserole

4 ounces wide egg noodles, cooked & drained
1 (10-3/4 oz.) can cream of mushroom soup
3/4 cup milk
1 cup cheddar cheese (grated or shredded)
1/3 cup chopped green peppers
2 tablespoons pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked, diced chicken
3/4 cup crushed potato chips

In a greased 2-1/2 quart casserole baking dish,
combine all the ingredients; (except the chips) stir to mix well.

Cover, and cook on high in an 800 - 850 watt microwave oven,
for 10 minutes; stirring after 5 minutes. 

Sprinkle on the crushed potato chips.
Microwave 5-6 minutes more uncovered.

Serves 4.


Homesteaders Casserole

1 (9 oz.) package frozen cut green beans, cooked & drained
2 tablespoons finely chopped onions
1 tablespoon chopped pimiento
4 cups hot cooked mashed potatoes
1 lb. pork sausage links, cooked and drained
1/2 lb. Velveeta Processed Cheese Spread, sliced & divided


Combine the green beans, onions, and the pimiento.

In a round shaped 2-1/2 quart casserole baking dish, add the mashed potatoes.

Put half of the cheese slices on top of the potatoes.

Place the green bean mixture over the cheese slices.
 
Top with the cooked pork sausage links.

Cover, and bake for 30 minutes in a 350 degree oven.
 
Top with the remaining cheese slices; continue baking (uncovered) until the cheese melts.

Serves 4-5.

Note: You can substitute 1 (7.6 ounce) box of instant Roasted Garlic Mashed Potatoes,
for the 4 cups of home-cooked mashed potatoes.



Hashbrown Taters with Dogs

5 cups frozen hash browns, thawed
1 (10-3/4 oz.) can cream of celery soup
1 cup sour cream
1 cup (4 ounces) shredded cheddar cheese, divided
1 (3 ounce) can french-fried onions
1/2 teaspoon salt
1/4 teaspoon pepper
6 hot dogs, cut lengthwise (but not all the way through)


Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese,
salt and pepper; spread in a greased 2-1/2 quart rectangular baking dish.

Top with sliced franks.

Cover, and bake 30 minutes in a 400 degree oven.

Remove, (uncover) and top with the other 1/2 cup shredded cheddar cheese,
and french fried onions; bake a few minutes more.

Serves 5.



Skillet Franks 'N Noodles

1 lb. frankfurters, cut in half diagonally
1/2 cup chopped onions
1/2 teaspoon dried basil (or) oregano
2 tablespoons butter (or) margarine
1 (10-3/4 oz.) can cream of celery soup (or) mushroom soup
1/2 cup milk
1/2 cup chopped (canned) tomatoes
2 cups cooked wide egg noodles
1 tablespoon dried parsley


In a large skillet, melt the butter or margarine.
Add the frankfurters, onion, basil, or oregano.
Lightly brown the franks, and cook until onions are tender.
Add the soup, milk and tomatoes.
Stir until well mixed and heated through.
Add the cooked noodles, and finish heating; stirring occasionally.
Sprinkle parsley ontop.
Makes 4 servings.



Pizza Pasta Casserole

1 lb. ground beef
1 medium onion, finely chopped
32 ounces traditional-style spaghetti sauce
8 ounces spiral shaped pasta, cooked and drained
1 (8 oz.) package shredded mozzarella cheese, divided
4 ounces sliced pepperoni


In a skillet, cook the beef and onion; drain off any excess grease.

In a greased 2-1/2 quart casserole baking dish, add the beef/onion mixture,
and the spaghetti sauce; stir.

Add the cooked pasta, 1 cup of the shredded mozarella cheese, and the pepperoni;
and stir.

Sprinkle the remaining cheese ontop.
 
Cover, and bake 30 minutes in a 350 degree oven.

Serves 8.



Amish Casserole

1 lb. ground beef
1/2 cup finely chopped onions
Lawrys Seasoned Salt
ground black pepper
1 tablespoon dark brown sugar
1-(10-3/4 oz.) can condensed tomato soup
1-(10-3/4 oz.) can cream of chicken soup, celery, or mushroom soup
4 cups (7 ounces) extra-wide noodles, uncooked
8 ounces Velveeta Cheese Spread, cut into thin slices


In a skillet, brown the ground beef and onion; drain off any excess grease.
Season the cooked beef with Lawrys Seasoned Salt and black pepper; according to taste.
Add tomato soup and brown sugar to the cooked beef, and stir.

Cook the noodles according to package directions, and then drain them.
Add the cream of chicken soup to the hot-cooked-noodles, and stir.
 
In a (2-1/2 quart) casserole baking dish, add the beef/soup mixture.
 
Top with the slices of Velveeta Cheese.
 
Add the noodle/soup mixture ontop of the Velveeta Cheese slices.
 
Cover, and bake for 35 minutes in a 350 degree oven.

Serves 5.



Meatball Macaroni Casserole

1 lb. ground beef
1 egg, lightly beaten
1/2 c. finely, chopped onions
1/4 c. Italian-style seasoned bread crumbs
1/4 tsp. salt
1/4 tsp. ground thyme
1/4 tsp. black pepper
3 cups water
1 (10.75 oz.) can cream of mushroom soup
(8 ounces) jarred salsa
1 tsp. salt
1/8 tsp. black pepper
1 bay leaf
(8 ounces) spaghetti, uncooked


In a bowl, mix together, the ground beef, egg, onions, bread cumbs, salt, thyme, and pepper.

Form into 1-inch meatballs, and bake on a Teflon cookie sheet, in a 350 degree oven,
for 10-12 minutes; until lightly browned.

In a Dutch Oven, add the water, cream of mushroom soup, salsa, salt,
pepper, and bay leaf.

Bring to a boil, (stirring occasionlly while waiting for mixture to come to a boil)
then add the spaghetti, (which has been broken into 1/2-inch pieces)
and the cooked meatballs.

Cover, and then simmer for 30 minutes; stirring every once in a while,
to keep the spaghetti from sticking to the pan.

Let mixture sit for a few minutes before serving, and remove the bay leaf.

Serves 6.



Taco Twist

1 lb. ground beef
1 pkg. taco seasoning mix
1 (15 ounce) can tomato sauce
1/4 cup chopped green bell pepper
1-1/2 cups macaroni , cooked and drained
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream


In a skillet, brown the ground beef, and then drain off any excess grease.

Return cooked beef to the skillet.
Stir in the taco seasoning mix, the tomato sauce, and the green peppers.
Keep stirring the meat mixture while bringing this to a boil.
Once the taco meat mixture comes to a boil, then remove skillet from the heat.

Combine together, the macaroni, 1/2 cup shredded cheddar cheese, and the sour cream.
Place macaroni mixture on bottom of one 2-1/2 to 3 quart casserole baking dish.

Top macaroni mixture with the meat mixture.

Sprinkle on the remaining shredded cheddar cheese.

Cover, and bake for 30 minutes in a 350 degree oven.

Serves 6.



Chili-Mac Hot Dish

1 (6.9 oz.) box Hamburger Helper Chili Macaroni
1 lb. ground beef
1/3 cup finely chopped onion
2-1/4 cups hot water
1-1/2 teaspoons chili powder
13 ounces (1-1/3 cups) cut-up canned tomatoes (with the juice)
1/4 cup (drained) canned black beans
1/3 cup (drained) canned whole kernel corn

In a 12-inch skillet, brown ground beef till 3/4s done; drain off grease.

In the same skilliet, brown onion slighlty, add beef, and finish cooking beef.

To the skillet, add the seasoning packet from the box, the 2-1/4 cups hot water,
chili powder, tomatoes, (with the juice) corn and black beans.

Heat to boiling, stirring constantly.

Reduce heat; (cover) and simmer 15 minutes; stirring occasionally,
until macaroni is tender.

Let stand, (covered) 3 minutes before serving.

Makes 5 servings.



Creamed Chicken & Biscuits Casserole

About 1 tablespoon butter
1/2 large onion, finely chopped
2 tablespoons each, finely chopped red & green bell peppers
4 cups cooked chicken, cut-up (I used cooked-smoked turkey)
1 (10-3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
2 tablespoons diced pimiento
1 cup shredded cheddar cheese, divided
1 (7.5 ounce) can refrigerator biscuits

Preheat oven to 350(F).
Grease sides and bottom of a 2-1/2 qt. rectangular baking dish.
In a small skillet, saute onion & peppers in butter until tender.
In a bowl, combine onion with peppers, chicken, soup, sour cream, milk and pimento; stir well.
Spoon mixture into casserole baking dish.
Bake in oven for 15 minutes.
Remove from oven; sprinkle baked layer with 3/4 cup of the shredded cheddar cheese.
Arrange biscuits in a single layer over the top.
Sprinkle with remaining shredded cheddar cheese.
Continue baking until biscuits are golden brown, and the sauce is bubbly (about 20 minutes).
Serve immediately.



Delicious Corned Beef Casserole

8 ounces (2 cups) uncooked elbow macaroni
12 ounces leftover cooked corned beef, diced
1 (10.75 ounces) can cream of celery soup
1 soup can of milk
1/2 cup finely chopped onions
1/2 cup grated parmesan cheese
Italian-Style breadcrumbs (I used about 1-1/2 Tbsp.)
2 tablespoons butter, cut into thin slices

Preheat oven to 350 degress.

Cook elbow macaroni in boiling water for 6 minutes; drain.
(I add a bit of vegetable oil to boiling water, so macaroni doesnt stick together).

In a buttered casserole baking dish, or a buttered 13x9-inch baking pan,
add cooked elbow macaroni, diced corned beef, canned soup, 1 soup can of milk, onion,
and grated Parmesan cheese; stir to mix well.

Sprinkle bread crumbs over the casserole.
Top with thin slices of butter.  Cover, and bake for 1 hour.
Serves 6.

Note: You can substitute the cream of celery soup, with a cream of chicken, or cream of mushroom soup.

[Domestic Goddess]

( The following recipe was originally posted by Danielle )


Macaroni and Hot Dogs

This is a super simple dish that I grew up on. 
The first time I made it for my husband, he thought I was crazy. 
Now its his favorite dish!

4 cups dry macaroni
5 hot dogs ( I use oscar mayer beef franks )
1-1/2 tsp. salt

Bring water to boil in a soup pot.
 
Add macroni to boiling water and cook till done. 

While macaroni is boiling, cut hot dogs lengthwise,
 then slice into 1/8" to 1/4" pieces. 

Drain macaroni in a collander and set aside. 

Put the soup pot back on the fire. 

Put hot dog pieces into soup pot and fry til browned. 

Take pot off the fire and add macaroni back to pot. 

Add salt, ( more or less to taste ) stir all ingredients together;
making sure to scrape up all the good flavor from the hot dog browning. 

Makes 4 to 6  servings.  Kids love this!

Danielle
 
 
 

[Domestic Goddess]

Cindis Lasagna

12 lasagna noodles (uncooked)
1 tablespoon vegetable oil
2 lbs. ground beef
salt & pepper (seasoned to taste)
1 large onion, chopped fine
4 (8 ounces) cans tomato sauce
1 (6 ounce) can tomato paste
1 (10.75 oz.) can condensed tomato soup
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons crushed, dried basil
1/2 teaspoon crushed, dried oregano
1/2 teaspoon teaspoon garlic salt
18 slices Kraft American Cheese Slices
1 - 8 oz. pkg. (2 cups) shredded mozzarella cheese
2 tablespoons Kraft Grated Parmesan Cheese

Cook lasagna noodles, (w/veg. oil) according to pkg. directions.

Brown the ground beef and onions, seasoned with the salt and pepper;
drain off fat.

Add tomato sauce, tomato paste, tomato soup, sugar, parsley,
basil, oregano, garlic salt, and 1/2 tsp. salt.

Stir and cook until heated through.

Spray the inside of a 13x9x2-inch baking pan,
with a non-stick vegetable cooking spray.

Lay 4 of the cooked lasagna noodles, inside the pan
(overlapping each noodle just a bit).

Add 1/3 of the meat sauce over the noodles.

Sprinkle on 1 cup of the shredded mozzarella cheese.

Cover with 9 slices of the Kraft Cheese.

Repeat layering with the noodles, meat sauce & both cheeses.

Ontop of the last layer, top the meat sauce with grated parmesan cheese.

Cover baking pan with a lid, or aluminum foil.

Bake 45 - 50 minutes, in a 350 degree oven.

Let sit on top of stove for 10-15 minutes, before removing lid or foil to slice.

Makes 9 to 12 servings.



Mock Lasagna

2 cups egg noodles
1 lb. ground beef
1/2 cup chopped onions
1 (6 oz.) can tomato paste
3/4 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 (8 oz.) pkg. cream cheese, cubed
1/2 cup grated parmesan cheese
1/2 tsp. garlic salt
1/2 cup chopped green bell pepper

Cook and drain noodles; set aside.

In a skillet, brown ground beef and onions; drain off fat.

To brown meat in skillet, add tomato paste, water, salt and pepper; simmer 5 minutes.

In a large saucepan, combine the milk & cubed, cream cheese.
Heat and stir until smooth and creamy.

Stir in 1/4 c. grated parmesan cheese, garlic salt, green peppers, and cooked noodles.

In a 3-qt. casserole baking dish, layer rows of noodle mixture and meat sauce.

Top with remaining grated parmesan cheese.

Bake covered at 325 degrees for 45 minutes.

Serves 5 to 6.

[Mom of 2 boys]

Pizza Casserole

Ingredients:
1 tablespoon olive oil
1 medium-size onion, chopped
2  sweet yellow, red or green peppers, cut in large dice
2 medium-size zucchini, cut into rounds
2 cloves garlic, chopped
3 cans (14.5 ounces each) no-salt-added recipe-ready diced tomatoes,
drained
5 fully cooked chicken sausages, (about 12 ounces) sliced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1  tube (11 ounces) refrigerated bread sticks

Directions:
1. Heat oven to 350 degrees F. 
Grease 13 x 9 x 2-inch baking dish.
Heat oil in large skillet over medium-high heat.
Add onion and peppers; cook 5 minutes.
Add zucchini and garlic; cook 5 minutes, until barely tender.

2. Add tomatoes, sausage, Italian seasoning, salt and pepper;
cook until somewhat dry, 5 to 7 minutes.
Add 2 tablespoons Parmesan.
Spoon half into prepared dish.
Top with 1 cup mozzarella.
Add remaining tomato mixture.
Arrange bread sticks on top in lattice pattern, trimming to fit.
Sprinkle with remaining Parmesan and mozzarella. 

3. Bake in 350 degree F oven 25 minutes, until bread sticks are browned
and filling is bubbly.  Makes 8 servings. 

[Mom of 2 boys]

Mama Bs Pasta Primavera with Blackened Chicken and Alfredo Sauce

3-4 boneless, skinless, chicken breasts

Zatarans Blackening Seasoning, to taste
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Italian seasoning
2 tablespoons butter
16 ounces linguine
1-1/2 pints heavy cream
1/2 cup butter
3 tablespoons cream cheese
1/2 teaspoon garlic powder
3-1/2 cups grated parmesan cheese
salt and pepper

Preferrably use a cast iron skillet for blackening the chicken breasts.
If you dont have one then regular skillet will work.

Sauce: First off place 1 stick of butter and cream cheese in large saucepan.
On medium heat, let melt; stir in 1 pint of heavy cream.
Let simmer for 5 minutes; stirring frequently.
Slowly stir in the parmesan cheese, about 1/4 cup at a time.
Add salt and pepper if desired.
Simmer for about 20 minutes on low heat; stirring frequently.
While the sauce is simmering, take vegetables; toss with olive oil and seasoning,
(basil, oregano, salt, pepper) and put in the oven at 450.
Roast the vegetables until the carrots get tender, and the vegetables start to turn brown;
 stirrring in 10 minutes.  This will take about 20 minutes.
The longer this simmers the better.
If sauce seems to be real thick, then slowly stir in the rest of heavy cream.
In the meantime while the sauce is simmering; start the noodles.
Drain. Set aside, adding a little of sauce so the noodles dont stick.

Chicken:
While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. 
 Sprinkle both sides of chicken with zatarans blackened seasoning. 
Place on to skillet and brown on both sides, turn down heat to medium.
Cook on each side for about 7-8 minutes or until no longer pink in the middle.
Place noodles on plate.  Top with sauce and vegetables.  Place the chicken on the side.
Garnish sauce with fresh grated parmesan cheese.

[Domestic Goddess]

Mix and Match Casseroles

8 ounces sour cream
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

***Choose One Sauce Maker***

(10-3/4 oz.) can cream of mushroom soup, undiluted
(10-3/4 oz.) can cream of celery soup, undiluted
(10-3/4 oz.) can cream of chicken soup, undiluted
(10-3/4 oz.) can cheddar cheese soup, undiluted
(29 oz.) diced tomatoes with basil, garlic & oregano, undrained

***Choose One Vegetable***

(14-1/2 oz.) can cut green Italian beans, drained
(15-1/4 oz.) can sweet peas, drained
(10-1/2 oz.) can asparagus cuts and tips, drained
(15-1/4 oz.) can whole kernel corn, drained
(13-1/2 ounces) chopped spinach

***Choose One Pasta or Rice***

2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells

***Choose One Meat, Fish or Poultry***

(12 oz.) solid white tuna in spring water, drained & flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef, browned & drained

***Choose One or More Extras*** (optional)

(3 oz.) canned mushroom slices, drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper (or) green
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves garlic -- minced
(4-1/2 ounces) chopped green chilies
(1-1/4 oz.) pkg taco seasoning mix

***Choose One or Two Toppings**

1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers, crushed
1 cup herb-seasoned stuffing mix

Combine sour cream, milk, water, salt and pepper with Sauce Maker
(omit sour cream and milk when using tomatoes).  Stir in Vegetable,
Pasta/Rice, Meat/Fish/Poultry, and, if desired, extras. 
Spoon into a lightly greased 13x9-inch baking dish.

Bake, (covered) at 350 degrees F for 1 hr and 10 minutes. 
Uncover and sprinkle with Toppings; bake 10 more minutes.

Invent your own one-dish combinations, switching ingredients
for variety.  Each casserole bakes 1 hr and 20 minutes,
eliminating the need to pre-cook the pasta or rice. 
Experiment with different flavors and create family favorites.

Chicken Casserole: cream of chicken soup, asparagus, rice,
chicken, Parmesan cheese, breadcrumbs

Ham Casserole: cream of celery soup, green beans,
wide egg noodles, ham, garlic, 2 portions Swiss cheese

Turkey Casserole: 3 cans diced tomatoes, sweet peas,
small pasta shells, turkey, onion, garlic, 2 portions mozzarella
cheese, herb-seasoned stuffing mix or round buttery crackers

Ground Beef Casserole: Cheddar cheese soup, corn,
elbow macaroni, ground beef, sliced mushrooms, green chilies,
taco seasoning mix, 2 portions mozzarella cheese

Meatless Casserole: diced tomatoes, corn, rice, ripe olives,
4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese

Tuna Casserole: cream of mushroom soup, sweet peas,
elbow macaroni, tuna, sliced mushrooms, mozzarella cheese,
breadcrumbs

[Mom of 2 boys]

Enchilad El Paso-

1 pound of ground beef (I used ground turkey)
1/2 cup chopped onion
1 can (14-1/2 oz.) diced tomatoes, drained (I used canned and added the juice too)
1 can (6 ounces) tomato paste
1/2 cup water
3 t. chili powder
1-1/4 t. salt
1/4 t. pepper
10 flour tortilla shells (I used the small one, 8-inch I think)
2 cups (8 ounces) shredded cheddar cheese

In skillet brown burger and onion; drain.
Stir in tomatoes, tomato paste, water, chili powder, salt and pepper.

Take a small cake pan, and spray it with pam.
( Mine was smaller than the average size one. )

Spoon 1/3 cup meat mixture down the center of the tortilla.
Top that with 3 T. cheese.
Roll it up and keep going until you have all 10 tortillas done.
Top with the remaining meat sauce and cheese.

Cover, and refrigerate overnight.  Or cover, and bake at 375.
( I did mine at 350, I did mine over night ) for 25 minutes.
Uncover, and bake 3-5 minutes, or until heated through.

To use refrigerated enchiladas.
Remove from fridge 30 minutes before baking.
( I had to let mine sit out for around 40 minutes ).
Bake as directed. 
Yields 10 serving ( we got 4 servings out of it ).
If you have some rice or something on the side, you can get more servings out of it.

I also added 1/2 cup of water around the edge of the pan.
It looked like it would be to dry with out it.

Hope you like it!
We did and I really liked having it done the night before and only having to bake it off!

Maleesa

[armynurse]

Cheeseburger Pie

1 (8 oz. ) tube refrigerated cresent rolls (I use reduced- fat)
1 lb. lean ground beef
(1 - 1/4 oz.) package taco seasoning mix
1 (15 oz. ) can tomato sauce
2 cups shredded Cheddar cheese

Unroll cresent roll dough; press into a greased 9" round baking pan,
pinching seams closed. 

Bake at 350 degrees for 10 minutes, set aside.

Brown ground beef in a skillet over medium heat; drain.
 
Add taco seasoning and tomato sauce to skillet; heat through,
about 7 minutes.

Pour into crust; sprinkle cheese on top.

Bake for 10 to 15 minutes at 350 degrees.

Let stand for 5 minutes before serving.

[Domestic Goddess]

Here are a variety beef stroagnoff recipes as per requested by one of the ladies who post here.


HAMBURGER STROGANOFF

1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter (or) margarine
2 Tbsp. flour
1 tsp. salt
1 garlic clove, minced
1/4 tsp. black pepper
1 (8 oz.) can sliced mushrooms, drained
1 (10-1/2 oz.) can cream of chicken soup
1 cup sour cream
2 cups hot-cooked noodles
Snipped parsley


In a large skillet, cook and stir the ground beef and onion in butter,
until onion is tender.

Stir in flour, salt, minced garlic, pepper and mushrooms;
cook 5 minutes, stirring constantly.

Remove from heat, stir in soup, and simmer uncovered for 10 minutes.

Stir in sour cream; heat through.
 
Serve over cooked noodles.

Sprinkle snipped parsley ontop.
 
Makes 4 to 6 servings.



Ground Beef Stroganoff

1 to 1-1/2 lbs. lean ground beef
3 slices bacon, diced
1/2 cup chopped onion
1-1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon sweet paprika
dash pepper
1 can (10-1/2 ounces) condensed cream of mushroom soup
1 cup (8 ounces) sour cream


Place ground beef and bacon in a large skillet, cook over medium heat;
stirring, until ground beef is well browned.

Add onion and cook until onion is just tender; drain off excess fat.

Blend in flour, salt, paprika, pepper, and cream of mushroom soup.

Cook over low heat, uncovered, for about 15 to 20 minutes.

Stir in sour cream and heat through.

Serve hamburger stroganoff over noodles.

Serves 6 to 8.



Easy Ground Beef Stroganoff

2 teaspoons olive oil
2 teaspoons butter
1 large onion, chopped
8 ounces sliced mushrooms
1 pound lean ground beef
1 tablespoon all-purpose flour
1/3 cup beef broth
1/2 teaspoon salt
2 tablespoons ketchup
1 cup (8 ounces) sour cream

Saute onion and mushrooms in oil and butter, until onions are until tender.
Remove and set aside.

Brown ground beef in the same pan; drain off excess fat.
Sprinkle flour over ground beef; stir to blend.
Add liquid, onion, mushrooms, salt, and ketchup.
Cook and stir until mixture is thickened; stir in sour cream and heat through.

Serve over hot buttered noodles.

Serves 4. 



Ground Beef Stroganoff

1-1/2 lbs. lean ground beef
1 packet dry onion soup mix
1 beef bouillon cube
1 cup hot water
1 can cream of mushroom soup
1 tbsp. catsup
2 tbsp. brown sugar
Garlic powder to taste
Nutmeg, a couple sprinkles
1 cup sour cream

Brown beef; drain off grease.

Add other ingredients, (except sour cream)
and cook about 45 minutes on low heat; stirring occasionally.

Add water if mixture gets too thick.

Remove from heat, and cool slightly before adding sour cream,
so that it doesn't curdle. 

Reheat gently.

Serve over cooked egg noodles, rice, spaghetti, or mashed potatoes.



BEEF STROGANOFF

1 (8 oz.) box macaroni, sea shell
1 lb. ground beef
1 small onion, minced
2 tsp. chopped green bell peppers
1 pkg. beef stroganoff mix (French's/McCormick)
2 tsp. ketchup
1 can cream of mushroom soup
1 c. sour cream
grated cheese


Boil macaroni according to box directions.

Brown beef in frying pan with onion and green pepper.

Sprinkle stroganoff mix over cooked brown beef.

Add ketchup, mushroom soup and sour cream.

Add macaroni, stir into stroganoff mixture.

Pour into 2 quart baking dish, top with cheese.

Bake at 350 degrees for 20 to 30 minutes.



BEEF AND RICE STROGANOFF SKILLET

1 lb. ground beef
1 cup UNCLE BEN'S® converted rice
2-1/4 cups water
1 tsp. salt
1 tsp. garlic salt (or) 1/4 tsp. garlic powder
1 cup sliced onions
1 (10 3/4 oz.) can cream of mushroom soup
1/3 cup catsup
1 cup sour cream


In a 12-inch skillet, brown beef; drain off grease.

Stir in rice, water, salt, garlic salt, (or powder) onion, soup and catsup.
 
Bring to boil; reduce heat, cover and cook over low heat, about 25 minutes,
or until rice is tender and mixture is of desired consistency.

Fold in 1 cup sour cream, at end of cooking.

Makes 4 to 6 servings.

Note: Add 1 can drained mushroom stems and pieces, when cooking the rice.



Fast Beef Stroganoff

1-1/2 lbs. ground beef
3/4 lb. fresh mushrooms
3/4 cup minced onion
3 tbsp. butter
1 (10-1/2 oz.) can condensed beef broth
2 tbsp. catsup
1/8 tsp. garlic powder
1-1/4 tsp. salt
3 tbsp. flour
1 cup dairy sour cream
4 cup cooked noodles


Wash, trim, slice and drain mushrooms.

In large frying pan, cook mushrooms and onion in butter until onion is tender.
Remove from frying pan.

In the same pan, brown ground beef.

Save 1/3 cup of broth.
Stir remaining broth, catsup, garlic and salt into frying pan.
Cover, and cook slowly for 15 minutes.

In a small bowl, blend flour and remaining broth; stir into frying pan.

Add mushrooms and onion.
Boil 2 minutes; stirring constantly.
 
Stir in sour cream; heat through.
 
Serve over hot noodles.

Serves 6.



MEATBALL STROGANOFF WITH OVEN-STEAMED RICE

1-3/4 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
4 tsp. bottled A-1 Steak Sauce
1/3 cup dry bread crumbs
1 egg
2 tbsp. butter


SAUCE:
2 tbsp. butter
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 tsp. catsup
1 (10-1/2 oz.) can condensed beef broth
1 (1-5/8 oz.) pkg. dry onion soup mix
1 cup dairy sour cream

To make meatballs:
In large bowl lightly toss ground chuck with salt, pepper,
steak sauce, crumbs and the egg until well combined.

Using hands, gently shape the chuck mixture into 18 meatballs,
each about 2-inches in diameter.


In 2 tablespoons hot butter in large skillet, brown meatballs well all over.               
Reduce heat; cook gently about 10 minutes. 
Remove meatballs.

Make sauce: See ingredients.
To drippings in skillet, add 2 tablespoons butter.     
Saute mushrooms 5 minutes, stirring.
Then remove from heat; stir in flour and catsup.

Gradually stir in the beef broth.
Add the onion soup mix; bring to boil, stirring.
Then reduce heat, and simmer for 2 minutes.
Add meatballs; simmer gently 5 minutes or until heated through.
Stir in sour cream; heat gently over low heat.
Serve over oven-steamed rice.
Makes 6 servings.



Quick And Easy Ground Beef Stroganoff

1 lb. ground beef 
1/2  onion, diced 
1 (14 ounce) can low sodium beef broth 
2  tablespoons flour 
8  ounces sour cream 
2  tablespoons ketchup 
1  tablespoon worcestershire sauce 
1 (4  ounce) can mushrooms 
cooked wide egg noodles 

Brown onion and ground beef together.
Drain fat from pan, and add 3/4 can of beef broth.

In remaining broth mix, flour to thicken and add to pan.

Stir in sour cream, ketchup, worchestershire, and mushrooms.

Salt and pepper to taste.

Cook until thickened, about 15 minutes.

Serve over egg noodles.



Easy Beef Stroganoff

1-1/2  lbs. ground beef 
1/2  onion, chopped 
1  beef bouillon cube, rrushed 
1 (10-3/4  oz.) can cream of mushroom soup 
1/2  cup milk 
1/2  teaspoon garlic powder 
1/2  tablespoon ketchup 
1 (4  oz.) can sliced mushrooms, drained 
1/2  tablespoon dried parsley flakes 
1/8  teaspoon pepper 
1/2 cup sour cream
Hot egg noodles 

In a large, deep skillet, add onions and beef,
brown until no longer pink; drain off fat.

Stir in remaining ingredients, except sour cream.

Reduce heat; cover, and simmer 20-25 minutes; stirring occasionaly.

Remove from heat when mixture thickens to desired consistency,
and let sit for a few minutes.

Then add sour cream, and mix well until blended.

Serve immediately over hot noodles.

EDIT: If you prefer your stroganoff mixture a little thinner,
increase the milk from 1/2 cup to 3/4 cup.

[Domestic Goddess]

I haven't yet tried these 2 casseroles, but they both sound quite delish!


Enchilada Casserole

1 tablespoon olive oil
1 lb. skinless, boneless chicken breast meat, cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
1/2 bunch fresh cilantro, chopped
2 cups shredded PepperJack cheese


Preheat the oven to 350 degrees.

Heat the oil in a large skillet over medium heat.

Add the chicken and season with cumin, Mexican seasoning and cayenne pepper.
Stir in the onion and garlic and cook until chicken is browned, about 5 minutes.

Add red, yellow and orange peppers; cook and stir for another 5 minutes;
then mix in the black beans, kidney beans and corn.

Remove from the heat.

Line the bottom and sides of a 9x13-inch baking dish with corn tortillas.

Pour in the skillet mixture then top with cilantro and PepperJack cheese.

Bake for 25 to 30 minutes in the preheated oven,
until the cheese is starting to brown on top.

Let stand for 10 minutes, then serve with your favorite Mexican food toppings.



Chicken Rice Casserole

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1 cup uncooked white rice
1 ( 4.5 ounce ) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce ) package dry onion soup mix
8 skinless, boneless chicken breast halves


Preheat oven to 325 degrees.

In a large bowl combine the mushroom soup, celery soup, water,
rice, mushrooms, garlic powder and black pepper; mix all together.

Pour mixture into a 9x13 inch baking dish and spread on bottom.

Lay chicken pieces over soup mixture, and sprinkle dry onion soup mix over all.

Cover tightly with aluminum foil.
Bake in the preheated oven for 1 to 1-1/2 hours,
or until chicken is cooked through and no onger pink inside.
 
 
 

[Domestic Goddess]

I haven't prepared the following Lasagna recipes yet, but thay all sound very good!


Bacon Lasagna

1 lb. bacon, cut into bite size pieces
1 lb. sharp white cheddar, shredded
1 jar sphaghetti sauce
1 onion, chopped
1-3 cloves garlic (optional)
1 bag wide egg noodles, cooked (or) non-cooked


Fry bacon pieces until crisp; remove from pan.

Saute onion and garlic in bacon drippings.

Add 2 tablespoon drippings to glass baking dish,
(13"x9"x2") along with bacon, onion and garlic.


The noodles can be boiled, drained and added, or added without boiling.
If boiled noodles are used, add sauce and half the cheese; mix well.
If raw noodles are used, add sauce, (about a cup of water) and half the cheese; mix well.

Cover tightly with aluminum foil.
Bake in a 350 degree oven for 30 minutes.
Top with remaining cheese and cook till cheese is melted.

Note: If you use uncooked noodles, the top tends to be crunchier.
Personaly, I prefer it cooked this way!  It is good either way.
Be creative, you can add green pepper and any spices to this.



Chili Lasagna

9 lasagna noodles
2 (15 oz.) cans no-bean chili
1 (15 oz.) container ricotta cheese
3 cups (12 oz.) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
(8-1/2 ounces) of canned whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper


Preheat the oven to 350 degrees F.
 
Coat a (9x13-inch) baking dish with nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese,
2 cups Cheddar cheese, 2 sliced scallions, the corn, egg,
salt and pepper; mix well.

Spread 3/4 cup chili over the bottom of the baking dish.
 
Place 3 lasagna noodles over the chili.

Place half of the ricotta mixture evenly over the noodles,
then top with half of the remaining chili.

Place 3 noodles over the chili, then top with the remaining cheese mixture.

Place the 3 remaining noodles over the cheese mixture,
then top with the remaining chili.

Cover tightly with aluminum foil.

Bake for 30 minutes, then remove the foil,
and sprinkle the lasagna with the remaining 1 cup cheddar cheese.
Bake for 10 more minutes.

Remove from the oven, sprinkle with the remaining scallions,
and let sit for 5 minutes before serving.

Serves 6 - 8.



Lasagna

8 uncooked lasagna noodles
1 jar of Ragu (or) Prego Spaghetti Sauce
1 tub of Ricotta Cheese
2 eggs
Italian spices
Shredded Mozzarella Cheese


Mix together, 2 eggs, Italian spices, and the Ricotta.
 
Spray an oblong baking dish, with a no-stick cooking spray.

Lay 4 uncooked lasagna noodles in baking dish.

Spread half the Ricotta mixture over the noodles.

Put 1/2 of the spaghetti sauce ontop.

Sprinkle on some the of shredded Mozzarella.

Layer on 4 more noodles.

Spread the remaining Ricotta mixture over the noodles.

Top with the remaining spaghetti sauce.

Lastly, sprinkle a bit more of the Mozzarella cheese over the entire lasagna.

Cover with aluminum foil, and bake 1 hour in a 375 degree oven.

[Domestic Goddess]

I haven't prepared this casserole yet, but it does sound good!


Pizza Casserole

1 lb. hamburger
1 cup macaroni
1 cup mushrooms drained
1 tsp. oregano
1 tsp. chili powder
1 small onion
2 (8 oz.) cans tomato sauce
shredded Mozzarella cheese
1/4 cup diced green bell peppers

Cook macaroni; drain.
Brown hamburger with onion.
Combine meat, tomato sauce, green peppers, spices and macaroni.
Put in a 3-quart casserole baking dish.
Top with the mozzarella cheese.
Bake at 350 for 40 to 60 minutes.

[Domestic Goddess]

I have not prepared this skillet dish yet, but it does sound quite delish!


From kitchen to table in 40 minutes.

One Skillet Chili Mac

(4 ounces) ground beef
1/2 cup dry macaroni
1/2 cup tomato sauce
1 cup water
1/4 cup salsa
2 Tbsp. Italian salad dressing
1 pinch crushed red pepper flakes
(1/2 ounce) shredded cheddar cheese
1 sliced green onion

Brown ground beef in a skillet over medium heat; drain off fat.

Add the macaroni, tomato sauce, water, salsa, Italian salad dressing,
and red pepper flakes; stir to mix.

Heat to boiling, cover, then reduce heat to lowest setting.

Simmer covered, until pasta is tender; (about 20 minutes) stir occasionally.

Uncover, and heat over medium heat, until thickened; stir frequently.

Serve topped with shredded cheddar cheese and sliced green onion.

Yield: Makes 1 serving

[Domestic Goddess]

I haven't prepared this recipe yet, but it does sound quite delish.


Bow Tie Pasta with Smoked Sausage

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Ready In: 60 mins.
Servings: 5

3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. Kielbasa
2 (14.5-oz.) cans diced tomatoes
1 (8-oz.) can tomato sauce
salt and pepper, to taste
1 (8-oz.) pkg. tri-colored farfalle (bowtie pasta)
1/4 c. Kraft Grated Parmesan Cheese, or to taste

Heat oil in a large saucepan over medium high heat.
Stir in onion and garlic, and saute for 5 minutes, or until tender.
Then stir in the Kielbasa, and saute for 5 more minutes.
Add the tomatoes, tomato sauce, salt, pepper, and the pasta.
Mix together well, making sure the mixture is wet enough to cook the pasta.
If necessary, mix in some water.
Cover, reduce heat to low, and simmer for 20 minutes, or until the pasta is tender.
Top with the grated parmesan cheese, and serve.

[Domestic Goddess]

Sicilian Casserole

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided


Preheat oven to 350 degrees.

Brown ground beef and onion in heavy a saucepan; stirring to break up ground beef.

Add green bell pepper when beef is almost cooked; continue to simmer until beef is done;
drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning; stir well to blend.
Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package.

While macaroni is cooking, combine cream cheese and milk in a medium bowl.
Cook in microwave on medium power for 2-3 minutes;
stirring once halfway through cooking.

Remove from microwave, and stir with wire whisk until sauce thickens,
and blends to form a smooth sauce.

Drain noodles, and add to cream cheese sauce along with sour cream
and a 1/2 cup parmesan cheese; stir to combine.

In a 2-quart casserole dish; place all of cream cheese mixture.

Top with all of the ground beef mixture, and sprinkle with remaining 1/4 cup parmesan cheese.

Bake at 350 degrees for 20-30 minutes, until casserole is bubbly.

To freeze: Add 1 Tbsp. cornstarch to the cream cheese sauce.
Prepare casserole as directed, except instead of baking, chill in refrigerator.
Wrap well, and freeze up to 3 months.
To thaw and reheat, thaw casserole overnight in refrigerator.
Bake, covered, for 25-35 minutes, until bubbly.
Makes: 8 servings.

[Domestic Goddess]

I haven't made this casserole yet, but it does sound good!


Mava's Cabbage Roll Casserole

1 large head cabbage
1-1/2 lbs. ground beef
2 cups cooked instant or minute rice
2 (26 ounce) jars spaghetti sauce
Butter
Salt and pepper
Onion powder
Garlic powder

Chop the cabbage into bite-size chunks. 

In a large frying pan or a Dutch oven,
add enough butter to cover the bottom and then some. 

Fry the cabbage until it is tender, but not too mushy. 
When done, put in a large bowl and hold for later in recipe.

Using the same fry pan or Dutch oven, fry ground beef until cooked.

In a saucepan, cook rice. 

Mix meat and rice together adding salt, pepper, onion powder,
garlic powder, and some of the tomato sauce to moisten the mixture.

Cover the bottom of a 13x9-inch baking dish,
with about 1/4 inch tomato sauce, then layer cabbage,
meat and rice mix, and tomato sauce until pan's full. 

Bake at 350 degrees for about 45 minutes to 1 hour. 
This feeds about 6 people or 3 people with days of leftovers.


Mava's Sauce:
1 can crushed (or) stewed tomatoes
2 small cans tomato paste
1 can beef broth
1 can chicken broth
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar
1/4 c. red wine

Mix sauce ingredients together, heat on stove;
pour over cabbage rolls or casserole.

Review by another person who made this:
I only used 1/2 head chopped cabbage, 1 cup uncooked rice,
(NOT instant) browned 1 medium onion with the meat,
used 1 tsp. crushed garlic, and used my own recipe for the sauce. 
I also layered the items in my crock pot, and put on low in the morning,
so dinner would be ready when I got home from work.

[Domestic Goddess]

Irish Spaghetti

1 lb. box of spaghetti
1 lb. bacon
5 or 6 celery stalks, diced
1 large onion, diced
1 can of tomato sauce (regular can size)
1 lb. bag of shredded cheese (cheddar)


Cut bacon in 1-inch strips and fry in a skillet.
Drain off grease, and set bacon aside in a large bowl.

In the same skillet, saute the celery and onions.
Put these aside in the same bowl along with the bacon.

Bring water to boil for the spaghetti.

Preheat oven to 350 degrees.

Cook spaghetti as directed, leave it al-dente.

In the large bowl, combine the cooked spaghetti, bacon,
celery, onions, tomato paste, and half of the shredded cheese.

Place in a greased casserole baking dish, and cover with remaining cheese.

Bake in oven for 20-25 minutes, or until cheese is melted.

Note: I haven't prepared this recipe yet, and 'am wondering if a regular size can
of tomato sauce is actually enough sauce for this recipe.  If and when I do make this,
I may add more tomato sauce, or make this with less amount of the spaghetti.

[Domestic Goddess]

This recipe was posted by an online friend, (Denise) at another forum.
I haven't prepared this recipe yet, but it does sound good!


Cheeseburger Casserole

1 lb. ground beef or ground turkey
1 (10-3/4 ounce) can cheddar cheese soup
2 cups elbow macaroni, cooked
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 (2.8-ounce) can French fried onions, divided
2 cups shredded cheddar cheese, divided


Preheat oven to 350 degrees.
Grease a 2-quart casserole baking dish.
Brown ground beef in skillet; stir in the soup.
Add the macaroni, milk, salt and pepper.
Add half the French fried onions.
Turn half of mixture into the prepared casserole dish.
Layer half of the cheese on top.
Add remaining ground beef mixture.
Sprinkle on the remaining cheese.
Bake, (uncovered) for 30 minutes.
Sprinkle on remaining French fried onions.
Bake for about 5 minutes, until the onions are lightly browned.
 
 
 

[Domestic Goddess]

Sausage Baked Beans

1-1/2 lbs. ground pork sausage (*See note)
2-(16 oz.) cans pork 'n' beans (drain off liquid, from one of the cans)
1 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons brown sugar
4 tablespoons vinegar
2 tablespoons unsulphured molasses

Brown sausage in a deep skillet until it is done; drain off the fat.
Add kethcup, Worcestershire sauce, brown sugar, vinegar and molasses.
Bring to a boil briefly, then add the beans to the sausage, and mix well.
Pour the mixture into a large casserole baking dish.
Cover, and bake in a 350 degree oven for 30 minutes.
After 30 minutes, uncover baking dish, stir the meat/bean mixture,
and continue to bake uncovered for 25 minutes.
Let casserole sit for 5 minutes before serving.

*Note: When I made this dish, I used seasoned ground pork sausage,
which already has dried sage, onion, garlic, salt and pepper added to it,
plus I purchased the (16 oz.) canned pork 'n' beans from an Aldi's Grocery Store.
Also, in the beginning the liquid ingredients added to this may seem like a lot,
but after it bakes, (uncovered) the casserole does thicken up, and will continue to do so if reheated. 

[Domestic Goddess]

I haven't prepared this casserole yet, but it does sound good!


Chicken Cordon Bleu Casserole

6 bonleless, skinless, chicken breasts
6 slices deli-style ham
6 slices swiss cheese
1 cup milk
1 (10-3/4 oz.) can cream of mushroom soup
1 (10-3/4 oz.) can cream of chicken soup
1 box Stove Top Stuffing Mix, prepared according to box directions
4 tablespoons butter, melted


Preheat oven to 325 degrees.

Place chicken breasts in a greased 13x9-inch baking pan.

Layer the ham slices, over the chicken.

Layer the cheese slices, over the ham.

In a bowl mix together, the soups and milk; pour mixture over the chicken in the pan.

Spread the prepared stuffing mix, over the top of the chicken mixture.

Drizzle with the melted butter, and bake in oven for 1-1/2 to 2 hrs.
 
 
 

[Domestic Goddess]

I haven't prepared the following recipe yet, but it does sound good!


Mexican Casserole

2 lbs. lean ground beef
1 onion (chopped fine)
1 can ( 14.5 oz.) stewed tomatoes
2 cans (15.5 oz.) Mexican Style Chili Beans
1 cup uncooked rice
1/2 pkg. (1.25 oz.) Chili Seasoning
2 cups Cheddar Cheese, grated
Corn Bread (Recipe Below )

Brown the lean ground beef and onion in a large skillet.

Puree the stewed tomatoes.

Cook rice according to the directions on box or package; while the meat is browning.

Drain any excess grease from the ground beef mixture,
then add the pureed tomatoes, chili beans, cooked rice,
and 1/2 of the package of chili seasoning to the meat mixture.

Mix thoroughly, then simmer for about 20 minutes.
.....     .....     .....     .....     ......     .....     .....     .....     .....     .....

While the above is simmering, make the following Corn Bread recipe.
Preheat oven to 425° F.  Grease thoroughly a 13x9x2 inch cake pan.

Corn Bread:
1 cup of yellow corn meal
1-1/4 cup flour
3/4 cup sugar
4 tsp. baking powder
1/4 tsp. salt
2 large beaten eggs
1 cup milk
1/8 cup melted butter or shortening

Add all the ingredients together, except the butter, and mix well.
Then mix in well, the butter or shortening, and put into the cake pan.
Bake for about 20-25 minutes in oven, until toothpick in center comes out clean.

Top corn bread with all the meat mixture from the frying pan.
Place the grated cheese on top, and place back into oven until cheese is melted on top.
Serve with Picante or Salsa Sauce.
Makes about 8-10 hearty servings.

[Domestic Goddess]

The following recipes are from online friends, but I haven't prepared them yet.


Baked Pineapple Casserole

1 (20-oz.) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1 stack Ritz crackers, crushed

1. Drain pineapple, save 3 tablespoons of juice.

2. Combine sugar and flour; add cheese, pineapple & pineapple juice.
Mix well.  Put in greased 8x8-inch baking dish.

3. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.

4. Bake for 30 minutes at 350 degrees or until browned.



Corn Casserole

1 can cream style corn
1 can whole kernel corn
1 (8oz.) pkg shredded cheddar cheese
1 box of corn bread mix ( Jiffy muffin mix is good )
1 stick butter, melted

Mix all ingreditents in a medium baking dish.
Bake at 350 for 30-45 minutes till done.



Burrito Casserole

8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1-1/2 pounds ground beef
1-1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1-1/2 cups cheddar cheese

Step 1
Preheat the oven to 350 degrees.
Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside.
Line the bottom of a 9x13-inch casserole dish, with the remaining flour tortillas.
Spread an even layer of refried beans over the tortillas.


Step 2
In a large skillet heat the canola oil over medium high heat.
Add the onion and beef to the pan and sauté for about 5 minutes;
breaking up the meat with a spoon, until it is no longer pink.
Pour off and discard any excess liquid, stir in the salsa.


Step 3
Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers.
Top with tortilla strips and sprinkle on cheddar cheese.
Bake in preheated 350 degree oven until cheese has melted, about 10 minutes.
Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

[Domestic Goddess]

Here are a variety of Tater Tot Casserole Recipes.
I haven't made them, but they all sound good!


Tater-Tot Casserole No.1

1 lb. ground beef
2 cans (10-1/2 oz. ea.) cream of mushroom, celery or chicken soup
1 can string green beans, drained
frozen tater-tots

Brown the ground beef; drain off grease.

In a large casserole baking dish, mix together,
the cooked beef, and the 2 cans of soup.

Add the drained can of string beans, and stir.

Put one layer of frozen tater-tots on top.

Cover, and bake in a 350 degree oven, for 30 to 45 minutes.

Within the last 15 minutes of cooking time, remove lid,
and bake casserole, (uncovered) so tater-tots are slightly browned.




Tater Tot Casserole No.2

2 lbs. ground beef
1 small or medium size onion, chopped
2 cans cream of mushroom soup
1 cup milk
1 (2 lb.) bag of frozen tater tots
2 cups shredded cheddar cheese

Brown the ground beef, and onion.
Drain off grease.
Spray a 13 x 9-inch baking pan with a non-stick spray.
Pour ground beef-onion mixture into pan.
In a separate bowl mix together, the 2 cans of soup and milk.
Pour soup mixture over the ground beef in pan.
Add tater tots on top, and bake according to directions on tater tot bag.
During the last 5 minutes of baking; spread shredded
cheese over the top of tater tots, and finish baking.
Let it set for 5 minutes before eating.




Tater Tot Casserole No.3

1-1/2 pounds ground beef
chopped onion to taste
2 cans cream of mushroom soup
4 oz. grated cheddar cheese
2 lb. bag tater tots

Layer uncooked ground beef on bottom of 13x9-inch pan.
Add onion.
Pour soup on top and spread all over meat and onion.
Sprinkle grated cheese over all.
Line tater tots end to end along longest side of pan.
Bake at 350-375° approximately 1 hour.
Can substituted with a cream of chicken soup in a pinch.
It still tastes great!

Note: use one can of cheddar cheese soup, and 1 can of nacho cheese soup,
in place of the cream of mushroom.  Also, use the leanest cuts of meat.
There is less grease after casserole is cooked.




Tater Tot Casserole No.4

1 lb. ground beef, browned and drained
1 package frozen tater tots
1 can cream of chicken soup
1 can cream of celery soup
2 cans green beans, french style and drained
1/2 tsp. onion salt
salt and pepper to taste

In a 9x13 baking dish, combine the cooked beef, soups,
green beans, onion salt, salt and pepper; mix until well combined.

Flatten out dish, and cover completely with tater tots.

Bake at 350 degrees for 30 minutes, or until tots are browned on top.




Tater Tot Casserole No.5

1-1/2 lbs. ground beef
1 medium onion, chopped
salt and pepper to taste
1 (16 oz.) pkg. frozen tater tots
1 (16 oz.) pkg. frozen French style green beans, cooked & drained
1 can cream of chicken, mushroom, or celery soup
shredded cheddar cheese (optional)

Brown ground beef with chopped onion, salt, and pepper.
Drain off fat.
Stir in soup.
Remove from heat.
Place mixture in a greased casserole baking dish.
Spread green beans over meat.
Spread tater tots in single layer on beans.
Bake, (uncovered) at 350 degrees for 45 minutes.

Note: Add grated cheese, cheese slices, or crushed potato chips
during last 10 minutes of baking time, if desired.

[Domestic Goddess]

Macaroni Goulash (a.k.a. Kitchen Sink Goulash)

1 lb. ground beef
2/3 cup chopped onions
2 stalks celery, thinly sliced
1/2 cup finely chopped green bell peppers
1 (4oz.) can sliced mushrooms, drained
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried, crushed, oregano
2 teaspoons minced garlic
1-1/2 teaspoons chili powder
1-1/2 teaspoons paprika
2 (14.5 oz.) cans whole tomatoes, cut-up
1 (10.75 oz.) can condensed tomato soup
1 (10-3/4 oz.) can cream of mushroom soup
1/2 cup milk
(8 -10 oz.) uncooked macaroni *See note

In a large pot, add the ground beef.
Cook the beef, then remove beef from pot, but reserving the grease.
Set the cooked beef aside.

Cook all the vegetables in the same pot, (in the reserved grease)
until onions are transparent, about 10 minutes.

Return the cooked beef to the pot.
Add the canned tomatoes, and both cans of soup.
Stir in the spices and milk, bring everything to a gentle boil.

Add the uncooked macaroni; cook for about 15 minutes,
til goulash is heated through, and the macaroni is cooked.

Makes: 6-7 servings.

*Note: I did add a bit more of the macaroni (10 oz.) to be exact.
I added the 10 ounces, since there was plenty of liquid.
This is really good reheated the next day, and I did this in the microwave,
since the macaroni absorbed a lot of the liquid.
I consider this to be really good comfort food.

[Domestic Goddess]

A meaty spanish rice with lots of flavor. Every time I make this, it reminds me of my childhood days when I was in grade school, and this was served for lunch. Prep time includes cooking bacon, hamburger, and vegetables.


Hamburger Spanish Rice With Bacon

Prep Time: 30 minutes
Cook Time: 30 minutes

6 slices bacon, thick sliced bacon
1 lb hamburger
1 medium onion, chopped
1/2 of one green bell pepper, chopped
salt, add according to taste
black pepper, add according to taste
1 teaspoon jarred minced garlic
2 tablespoons worcestershire sauce
chili powder, sprinkle on desired amount
1/4 cup ketchup
2 cups water
1 (14.5 ounce) can tomatoes, cut-up (*See note)
2/3 cup long grain white rice

In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.

Discard some of the bacon grease in skillet.

To the skillet, brown the hamburger, and cook the vegetables, then drain in colander.

Return cooked beef and vegetables to skillet, then add the remaining ingredients.

Crumble bacon slices, and add to the skillet, and stir.

Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes,
or until rice is tender and liquid is absorbed, and stirring occasionally.

*Note: You can substitute stewed tomatoes or diced tomatoes with green chilies,
for the regular canned tomatoes.

[Mom of 2 boys]

Asian Chicken & Noodles

Cook one package of any flavor ramen noodles.  I like to cook them in the two cups of water, and let sit until the water is all absorbed into the noodles.  Maybe 20 minutes or so?  Oh do not add the seasoning packet in with them.  I like chicken flavor best.  The beef is good to with any left over beef.

Saute 1 pound of boneless, skinless, chicken breast meat in 1 tablespoon of oil (any kind you like).  I cook it ahead of time, and toss it in the fridge.  When the meat is almost done, take a bag of stir fry veggies, and saute until done, but still crisp.  You can use just broccoli if you like, and add in some onion and water chestnuts or what ever your family likes.  Mix it all together in a pan.  By this time there isn't any liquid left in the noodles.  If there is, I just toss it in too and add in 1/4 cup of soy sauce, and the seasoning packet, and heat through.  Now serve!

[Domestic Goddess]

 

Spicy Au Gratin Beef Bake   
Recipe #331131 @ www.recipezaar.com

by shapeweaver
 
I had some boxed Au Gratin potatoes and some ground beef and really didn't know what to do with it, so I started to look through a lot of recipes. (and I mean a lot) And then got an idea from one of those "TOH" Ground Beef grocery store cookbooks. So I changed a few things around, such as seasonings and the way it was prepared. If you want you can change the amounts of the seasonings to suit your own personal tastes.Last but not least, I want to thank Domestic Goddess and Marlene for coming up with the name for this recipe). Submitted to "ZAAR" on October 16th,2008


Spicy Au Gratin Beef Bake 
 
55 min | 10 min prep
 
SERVES 4
 
3/4 lb. ground beef
1/3 cup finely chopped white onion
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
1 (5-1/4 ounce) package au gratin potatoes
2 cups boiling water
2/3 cup milk
1 teaspoon melted butter or margarine
1/4 teaspoon ground black pepper
1/4 cup of shredded sharp cheddar cheese
Preheat oven to 400°F.
 
In a medium non-stick skillet, over medium heat, add the first 4 ingredients,
and cook until meat is no longer pink and onion is tender. Drain if needed.
 
While meat mixture is browning, boil water.
In a large bowl add rest of ingredients except shredded cheese. Mix well.
 
Pour into a greased or sprayed 2-quart baking dish.
 
Cover with lid or foil and bake for 30 minutes.
 
Sprinkle with cheese and bake until cheese is melted and lightly browned.

My review of this recipe...
This is a really great tasting casserole. My husband especially loved it, as he enjoys spicy dishes. I did however made a few modifications when preparing it. I only added 1/2 cup of milk, and added 2 tablespoons of a cheese powder, which I had gotten at a Mennonite Store, and didn't use seasoning salt, but rather regular table salt, plus I baked it in a 350 degree oven for 25 minutes, and then 10 minutes at 375 degrees. Topped it with 1/2 cup of the shredded cheese, then baked it in the oven for about 2 minutes to melt the cheese. Also, I don't think grocery stores no longer carry (5-1/4 oz.) boxes of Au Gratin Potatoes, as mine was (4.9 ounce) and it was Hungry Jack Cheddar & Bacon Potatoes, (with Immitation Bacon Bits added) but I didn't even notice them in it when eating the casserole. Bet this could also be made with regular boxed scalloped potatoes. For those who prefer to make this a bit less spicy, I'd say to just add 1/4 teaspoon of the red pepper flakes, and 1/8 teaspoon of black pepper.

[Domestic Goddess]

This recipe reminds me of a "Hamburger Helper" type dish,
but instead of adding ground beef, you add seasoned ground pork.


Easy Mexican Skillet

1 lb. ground pork sausage (*See note)
1/4 cup finely chopped onion
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped green bell peppers
2 cups spiral shaped pasta (Rotini) cooked
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons chili powder
1 (14.5 oz.) can whole tomatoes, cut-up
1 (8 oz.) can tomato sauce
1/2 cup sour cream
Grated Parmesan Cheese (for garnishing)

Lightly brown the sausage, drain off excess fat.
Add the onion and green peppers; cook till tender.
Stir in the pasta and next 5 ingredients.
Stir in the sour cream; heat through, but do not boil.
Pass the grated Parmesan Cheese.

*Note: For this recipe, I used seasoned ground pork sausage,
(which already has garlic, onion, salt, pepper & sage in it)
plus I still added the 1/4 cup chopped onion to the recipe.

[Domestic Goddess]

I have not made the following recipe, but it does sound good!


Hillbilly Goulash
 
1 lb. ground beef
1 large onion, finely chopped
2 cups dry macaroni
1-(10.75 oz.) can condensed tomato soup
1-(14.5 oz.) can tomatoes
1-(6 oz.) can tomato paste
1/2 teaspoon each: salt and garlic powder
1/2 to 1 cup shredded cheese

Cook ground beef and onion in a large skillet, breaking it up into small pieces with a fork.
 
Meanwhile cook the macaroni in a 4-quart saucepan, or a bigger pot,
because you will use it to stir everything in it for later.
When the macaroni is tender, drain it, and put it back into the big pot.
 
When the ground beef is cooked, drain off the fat,
and add the ground beef to the drained macaroni in the big pot.
 
Add the soup, tomatoes, and tomato paste into the pot.
 
Also add the salt and garlic powder.
 
Use a big spoon to stir everything up nicely.
Reheat goulash, and serve sprinkled with the cheese if you are starving.
If you're not that hungry, then turn the goulash into a well oiled 2-quart casserole dish.
Sprinkle the cheese on top.
Bake at 400° for 20 minutes if the mixture is still hot.
This makes 6 servings.
 
Note: This may now be refrigerated or frozen, and baked later.
If it is cold from the fridge, bake it for about 35 minutes in a 400° degree oven.
If it is frozen, bake covered with tin foil in a 350° degree oven, for at least an hour.

[Domestic Goddess]

Chicken, Ham, or Turkey A LA King

1/4 cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons butter (or) margarine
1-(10-3/4 oz.) can cream of chicken or mushroom soup
1/3 to 1/2 cup milk
1-1/2 cups cubed cooked chicken, ham, or turkey
2 tablespoons diced pimiento
Dash black pepper
Toast

Cook onion and green pepper in butter until tender.
Blend in the soup and milk.
Add the chicken, (or ham, or turkey) the pimiento, and pepper.
Heat slowly; stirring often.
Serve over toast.
Makes about: 2-1/2 cups.



I haven't made the following casserole yet, but found it in my 1976 Campbell Soup Cookbook.

Chick 'N Ham Bake

1-(4 oz.) can sliced mushrooms, drained
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1 small clove garlic, minced
Dash crushed thyme leaves
2 tablespoons butter (or) margarine
1-(10-3/4 oz.) can cream of chicken soup
2 cups cooked spaghetti
1-1/2 cups diced cooked ham
1 cup chopped canned tomatoes

In a saucepan, brown the mushrooms and cook the onion, green peppers,
garlic and thyme in butter until tender.

Add the remaining ingredients, and pour into a 1-1/2 quart casserole baking dish.

Bake in a 400 degree oven for 25 minutes, or until casserole is hot.

Makes: about 5 cups.

[crazyeights]

Hamburger Chilaquiles (pronounced chee-la-KEE-lays)--

My 16yodd loves making this!

1 pound ground beef
1 onion, chopped
1 packet taco seasoning
1 (4 ounces) can chopped green chilies
1 can (28 ounces) chopped tomatoes with liquid
1/2 bag (12 ounces) tortilla chips
4 cups (16 ounces) shredded Monterey Jack cheese
1/2 cup sour cream
1 cup (4 ounces) shredded cheddar cheese

In a large frying pan brown the ground beef and onion; drain. Stir in taco seasoning, chilies, and tomatoes. Simmer, uncovered, for 15 minutes stirring occasionally. Spray a 13x9 inch baking dish with nonstick spray. Place half the tortilla chips in the dish. Layer half of the meat mixture and half of the Monterey Jack cheese over the tortilla chips. Repeat layers. Bake at 350* for 20 minutes. Remove from oven. Top with dollops of sour cream and sprinkle with cheddar cheese. Bake another 10 minutes or until heated through and cheese is melted. Makes about 8 servings.

Enjoy!

Debi

[gaggleofseven]

RODEO SPECIAL MACARONI
originally from Kraft

1 (7.25 oz.) pkg. macaroni & cheese dinner
1 tsp. butter
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2 (8 oz.) cans tomato sauce
1/2 c. water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder

Cook macaroni noodles according to package directions. Drain, stir in 1 teaspoon butter and reserve for later use. In skillet, slowly brown ground beef. Add green pepper and onions. Cook just until tender, stirring often. Drain excess grease. Add tomato sauce, water and seasonings. Blend thoroughly. Simmer uncovered 5 to 10 minutes or until slightly thickened. Remove from heat. With fork, gently stir in contents of cheese packet and reserved macaroni. Heat slowly, stirring often for 10 minutes or until thoroughly heated. Serve hot.

I double this to serve our family of seven.

Blessings,
Jennie