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Mexican
Casserole |
1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 C. water
1 can (16 oz) refried beans
1/2 C. Salsa
6 flour tortillas (6 inch)
2 C. frozen corn, thawed
2 C. (8 oz) shredded cheddar cheese
OPTIONAL:
shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream
In a large skillet, cook beef over medium heat until no longer pink,
drain. Stir in taco seasoning and water. Bring to a boil.
Reduce heat, simmer, uncovered, for 5 miutes.
Meanwhile, in a microwave-safe bowl, combine the beans and salsa.
Cover and microwave for 1-2 minutes or until spreadable.
Place three tortillas in a greased round 2-1/2-qt. baking dish.
Layer with half of the beef, bean mixture, corn and cheese; repeat
layers.
Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is
melted. Let stand for 5 minutes. Serve with leettuce,
tomatoes, olives and sour cream if desired.
YIELD: 6 servings |
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Cheesy Ham Hash
Brown Casserole
Breakfast / Dinner / Anytime |
1 (2 pound) package frozen hash brown
potatoes, thawed
1 (8 ounce) package sliced ham, chopped
2 (10.75 ounce) cans of cream of potato soup
1 (16 ounce) container of sour cream
2 Cups of shredded sharp Cheddar cheese
1 1/2 Cups grated Parmesan cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease
a 9 X 13 inch baking pan.
2. In a large mixing bowl, combine potatoes, ham, potato soup,
sour cream, and cheddar cheese. Sprinkle with Parmesan cheese.
3. Bake in preheated oven until sauce is browned and top is
browned, about 60 minutes. Serve immediately.
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1 lb. Hamburger
1/4 c. chopped onion
1 4oz. can mushrooms
28 oz. can sauerkraut
2 c. dry noodles
1 can cream of mushroom soup
1 c. water
1/2 c. shredded swiss cheese
Brown hamburger with onion and season to taste. Mix all ingredients in
a 9x13 pan.
Bake at 350, covered for 1 hour.
*You can used seasoned pork sausage in place of hamburger. |
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Amazing Asparagus |
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1 (15 ounce) can asparagus,
drained
1 (8 ounce) can sliced water
chestnuts, drained
1 (15 ounce) can baby peas, drained
1 (10.75 ounce) can condensed
cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter
1 (1 pound) loaf white bread,
crusts trimmed
1 cup grated Parmesan cheese
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Layer asparagus in the bottom of a medium baking dish.
Top with water chestnuts, peas and cream of mushroom soup.
Sprinkle with Cheddar cheese.
3 Melt butter in a medium skillet over medium heat. Slice
bread into 1/4 to 1/2 inch strips, and place in the butter.
When butter has been absorbed, layer bread in the baking
dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.
4 Bake in the preheated oven 35 minutes, or until bubbly
and golden brown. |
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American Shepherd's Pie |
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1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
Directions
1 Preheat oven to 350 degrees F (175 degrees C) and
lightly grease a 2 quart baking dish.
2 In a large skillet over medium-high heat, stir and cook
ground beef, onion and celery until juices run clear. Drain.
Pour mixture into baking dish with vegetable soup and
thyme; stir well. Spread mashed potatoes on top.
3 Bake 20 minutes. Sprinkle shredded cheese on top and
bake 5 minutes more, or until cheese has melted. |
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