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GROUND BEEF AND VEGETABLE CASSEROLE

GROUND BEEF AND VEGETABLE CASSEROLE
Serves: 5-6
 
Ingredients
  • 2 lb Ground chuck
  • ¼ teaspoon Pepper
  • 4 tablespoon Shortening
  • 2 cup Unstrained tomatoes
  • ½ teaspoon Sage
  • 10 Onion, sliced, fried
  • 3 tablespoon All-purpose flour
  • Buttered crumbs
  • 2 teaspoon Salt
Instructions
  1. Shape ground chuck into medium size balls and place in bottom of 2 quart Casserole.
  2. Season with sage, salt and pepper.
  3. Place layer of fried onions over meat. Melt shortening, add flour;mix well.
  4. To this,add tomatoes. Cook until thickened.Pour over onions.
  5. Cover with buttered crumbs.
  6. Bake,uncovered,at 375 degrees for 1½ hours.

 

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Italian Beef and Potato Casserole

Ingredients

1 lb Ground beef
5 1/2 oz Scaloped potato box
16 oz Tomatoes; canned
10 1/2 oz Pizza sauce
1/2 cup Water
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Basil
1 cup Mozzarella cheese; shredded
1/4 cup Parmesan cheese; grated

 

Instructions

In a skillet brown the meat till crumbly. Drain off fat. In the
crockpot, combine the meat with the dry sauce mix from the package of
scalloped potatoes, tomatoes, pizza sauce, water, and spices. Stir in
dry potato slices. Cover and cook on LOW 4 to 5 hours. Turn the
control to HIGH and stir in the Mozzarella cheese. Top with Parmesan
cheese. Cover and cook on HIGH for 15 minutes. Nancy, just brown your
meat the night before and place every thing you can in the crockpot.
Then put the pot in the frige so it’s ready to go in the morning.

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Hamburger & Mac Tomato Casserole

Ingredients

2 lb Ground beef
1/2 cup Onion; chopped
1 sm Clove garlic; minced
2 1 lb cans tomatoes
1 cup Tomato sauce
1 1/2 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon of Chili powder
1/2 teaspoon Dried oregano; crushed
2 cup Uncooked elbow macaroni

Instructions

Brown meat, onion, and garlic in skillet; drain. Combine tomatoes,
sauce and 1 1/2 cups water in crockpot. Add drained meat, onion and
garlic. Stir in seasonings. Mix well. Cover pot and cook on LOW for 6
top 8 hours. Stir in uncooked macaroni and continue cooking 2 to 3
hours until macaroni is tender.

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Beef and Macaroni Casserole

Ingredients

1 pk Package Macaroni, Cooked and drained
2 tb Oil
1 1/2 lb Ground beef, browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 cn Tomato paste
3/4 c Water
2 tb Sherry
1 cn Tomato soup
Grated Cheddar or Parmesan cheese
1 ts Leaf oregano

 

Instructions

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High:
2 to 3 hours).

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Green Chili and Tortilla Casserole

Ingredients

3 tb Oil
12 Corn tortillas
1 lb Ground beef
1 1/2 ts Chili powder
1 ts Salt
1/4 ts Pepper
1 cn Cream of mushroom soup
1 c Chopped onion
1 cn Green chilies 8 oz.
1 cn Chopped ripe olives-sm can
1 1/2 c Grated cheddar cheese

Instructions

Heat oil over medium high heat. Place tortillas in oil for 15
seconds on each side to soften; set aside. Pour off oil; brown meat
with seasonings over medium heat. Tear 4 tortillas into 6 pieces;
layer in casserole dish. Cover with 1/4 of the the meat, soup,
chopped onions, chilies, olives and cheese. Repeat, ending with
cheese on top. Bake at 325 degrees until bubbling.

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