LAYERED CASSEROLE DINNER
1 lb lean ground beef
4 med red potatoes, peeled & cut into 1/4-inch slices
2 large carrots, peeled and cut into 1/4-inch pieces
1 large onion, sliced
1 med green bell pepper, sliced
1 can (15-16 oz) italian-style diced tomatoes, undrained
1/4 tsp black pepper
1/8 tsp basil
1 cup shredded low-fat cheddar cheese
Crumble ground beef into large skillet and cook until all pink is removed. Drain well. In a large casserole dish, layer ingredients in order listed above, omiting the cheese. Cover and bake at 350 degrees for 40 minutes. Remove lid and sprinkle with the cheddar cheese. Bake 5 minutes more.
MOM'S ENCHILADAS
1 1/4 lb lean ground beef
1 can mild chili beans
1 dozen flour tortillas
1 medium onion, chopped
3/4 lb grated cheddar cheese, divided
1 can enchilada sauce, your "heat" preference as desired
Brown ground beef in a large skillet over medium heat. Pour into a colander and drain well. Rinse with hot water to remove fat. Return beef to skillet and add chili beans. Heat to simmer and cook 5-10 minutes. Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas. Divide the onion evenly among the tortillas adding atop the meat/bean mixture. Top with approximately 1 tablespoon of the cheese per tortilla. Roll tortilla tightly around mixture and hold together with a toothpick. Place close together in a baking dish. Spoon the enchilada sauce over the tortillas, covering each. Sprinkle the remaining cheese over the top of the sauce. Add lid to casserole dish or cover with foil if lid is not available. Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted. Remove from oven and place on individual plates or a serving platter. Garnish with shredded lettuce and diced tomatoes. Serve with sour cream, guacamole and salsa, if desired.
NOTE: BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!!
GROUND BEEF SPAGHETTI CASSEROLE
12 oz whole-wheat spaghetti, cooked according to package directions, drained
1 small can black olives, drained and chopped
1 small jar of sliced mushrooms, drained and chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 medium onion, chopped
1 tbsp olive oil
2 lbs lean ground beef
2 tsp oregano
1 tsp basil
2 cups shredded mozzarella cheese
1 can fat-free cream of mushroom soup
1/4 cup water
Saute onion in butter. Remove from pan and cook ground beef until browned. Drain and rinse with hot water. Return to skillet and add onion, ollives, mushrooms, tomatoes and spices. Spray a large casserole dish with non-stick cooking spray. Layer into casserole as follows: 1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves. Mix soup and water together until smooth; pour over casserole. Sprinkle top with parmesan cheese if desired. Bake at 350 degrees about 1/2 hour until heated through and cheese melts.
BEEF AND NOODLE CASSEROLE
1 package (8 oz) no-yolk noodles
2 lbs lean ground beef
1 can (8 oz) tomato sauce
2 tbsp flour
2 cups low-fat cottage cheese
1 cup sour cream
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 tsp garlic salt
1/4 tsp oregano
1/2 tsp basil
1/2 cup low-fat Mozzarella cheese, shredded
Preheat oven to 350 degrees. Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for 10 minutes. In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the bottom of the casserole dish. Spread the cottage cheese mixture of the noodles. Top the cottage cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.
AMISH BEEF & CABBAGE CASSEROLE
1 lb ground beef, browned and drained
3 cups fresh cabbage, shredded
3/4 cup onion, diced
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 can tomato soup
1 soup can of water
1 cup cooked rice
1 tbsp brown sugar (can be omitted)
1 tbsp lemon juice
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees.
Grease (for health purposes, it is better to use a non-stick vegetable spray) a 2-quart casserole dish. Placed cabbage in dish. Stir in the hamburger and onion. Add remaining ingredients, except cheese, and mix all together. Cover casserole dish and bake for 1 hour. Remove from oven and sprinkle cheese over the top. Ready to serve.
CORNED BEEF AND CABBAGE CASSEROLE
2 cups mashed potatoes
1/4 cup chopped parsley
2 cups finely shredded or chopped cabbage
1 1/2 cups finely chopped cooked corned beef
1 cup shredded process cheese food
1/2 cup shredded carrot
1/4 cup chopped onion
1 tsp caraway seed, optional
Preheat oven to 350 degrees. Mix parsley with potatoes and spoon into a 2-qt casserole dish that has been sprayed with vegetable cooking spray. Mix remaining ingredients together and spoon over potatoes. Bake 35-40 minutes or until heated through.
SMOKED SAUSAGE SKILLET MEAL
1 lb. Smoked Sausage
1 can sauerkraut, rinsed and drained
3 tbsp bacon drippings or canola oil
1 small onion, thinly sliced
1 medium apple, peeled and thinly sliced
1/4 tsp salt
1/2 tsp celery seed
1/2 tsp dill seed
1 tbsp SPLENDA
1/2 cup water
1/8 tsp black pepper
In a heavy medium-size pan, heat bacon drippings or oil and add onion to saute. Add the remaining ingredients except the sausage. Cover and cook slowly for 15 minutes until apple slices are soft. Cut sausage into wedges and add to pan. Continue cooking until sausage is heated through.