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Here are some simple casserole dishes to enjoy during the summer heat. I like casseroles any time of the year because it makes it easy to come home to a good meal without too much work.

Hamburger Noodle Hot Dish

1 16-ounce package wide egg noodles, uncooked

1 1/2 pounds ground beef

2 10 3/4-ounce cans tomato soup

2 1/2 cups water

1 8-ounce package shredded cheddar or Mexican blend cheese

Salt and Pepper to taste

Prepare noodles according to package directions, drain and set aside. In a skillet over medium high heat, brown beef, drain. Combine noodles and beef, stir in remaining ingredients. Transfer to a greased 13-by-9-inch baking pan. Bake, uncovered, at 350° for one hour and 15 minutes or until hot and bubbly. Serves 6 to 8.

Mama’s Lazy-Day Stuffed Cabbage

1 1/2 pounds ground beef

1 8-ounce can sliced mushrooms, drained

1/2 pound bacon

1 sweet onion, chopped

1 cup instant rice, uncooked

1 head cabbage, shredded and divvied

1 3/4 cups spaghetti sauce

1/4 cup water

Salt, pepper and salt free seasoning blend to taste

1 cup shredded mozzarella cheese

In a skillet over medium high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings, set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11-by-9-inch baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water, drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375° for 50 minutes. Remove from oven. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted. Serves 6 to 8.

Pizza Porcupine Patties

1 15-ounce can tomato sauce, divided

1 pound ground beef

1/2 cup long cooking rice uncooked

2 tablespoons chopped green chiles

1 teaspoon salt

1 teaspoon garlic salt

1/4 teaspoon dried oregano

1 1/2 teaspoons instant beef bouillon granules

1 cup boiling water

2 cups shredded mozzarella cheese

Reserve one cup tomato sauce. Mix remaining sauce, beef, rice, chilies and seasonings. Form mixture into six 1/2-inch thick patties. Place in an ungreased 13-by-9-inch baking pan. Bake, uncovered, at 350° for 15 minutes. Remove patties from oven, drain. In a bowl, dissolve bouillon in boiling water, stir in reserved tomato sauce. Spoon tomato sauce mixture over patties. Cover, bake for 35 minutes. Remove from oven, sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese melts. Makes 6 servings.

Pepperoncini Chicken

1 4-pound package frozen boneless, skinless chicken breasts

1 16-ounce jar pepperoncini

6 to 8 8-inch flour tortillas

Garnish: shredded cheese, sour cream, salsa

Place frozen chicken in a slow cooker. Pour pepperoncini with juice over top. Cover and cook on low setting for 6 to 8 hours. Shred chicken and pepperoncini, mix well. Fill tortillas with chicken mixture; Garnish with shredded cheese, sour cream, and salsa. Makes 6 to 8.

Best Ever Pot Roast

3 pounds redskin potatoes, quartered

1 16-ounce package baby carrots

2 onions, sliced

3 pounds beef chuck roast

1 to 2 tablespoons oil

1 10 3/4-ounce can cream of onion soup

1 10 3/4-ounce can cream of celery soup

1/2 cup water

Sea salt to taste

Place potatoes, carrots and onions in a large slow cooker, set aside. In a skillet over medium high heat, lightly brown roast in oil. Place on top of vegetables. Pour soups and water over roast, sprinkle with salt. Cover and cook on low setting for 10 hours. Serves 6.

Working Barn Stew

2 tablespoons olive oil

1 deli roast chicken, boned and chopped

1 cup onion, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1 teaspoon garlic, minced

2 14 1/2-ounce cans stewed tomatoes

1 15-ounce can pinto beans

3/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

Garnish: shredded cheddar cheese, sour cream

Combine all ingredients in a large stockpot over medium, high heat. Bring to a boil; reduce heat to medium low. Cover and simmer 25 minutes to on hour, stirring occasionally. Top individual servings with shredded cheese and sour cream. Serves 4 to 6.

Homemade Barbecue Chicken Pizza

1/2 cup onion, sliced

1 teaspoon olive oil

1 16-ounce package frozen pizza dough, thawed

1/2 cup of your favorite flavor barbecue sauce

2 cups cooked chicken, cubed

1 cup red or green pepper, chopped

1 cup shredded pepper Jack cheese

1 cup shredded sharp cheddar cheese

In a skillet, sauté onion in oil over low heat until soft and golden. Set aside. Line a pizza pan with parchment paper or aluminum foil. Stretch dough out into a 12-inch to 16-inch round. Transfer to the lined pizza pan. Top with barbecue sauce, spreading to within a 1/2 inch of the edge. Sprinkle evenly with chicken and pepper, top with cheeses. Bake at 450° for 15 minutes or until cheeses are melted. Let cool for 5 to 7 minutes before slicing. Serves 4 to 6.

Glorious Pork Chops

2 tablespoons oil

4 to 6 boneless pork chops, cut 1/2-inch thick or thicker

1 cup all-purpose flour

Salt and pepper to taste

1 green pepper, sliced

1 onion, sliced

1 10 3/4-ounce can cream of mushroom soup

1/2 to 1 cup diced tomatoes with juice

Optional: mashed potatoes or cooked buttered noodles

In a large skillet, heat oil over medium heat. Dredge pork chops in flour, sprinkle with salt and pepper. Cook chops for 3 to 5 minutes on each side, until golden. Top with green pepper and onion slices. Pour soup and tomatoes over top. Cover and cook on low heat for 45 to 60 minutes, until chops are tender and cooked through. Serve with mashed potatoes or buttered noodles. Serves 4 to 6.

5 Ingredient Meatloaf

1 pound ground beef

1 cup bread crumbs

1 cup milk

1 egg, beaten

1 onion, diced

Garnish: 1/4 cup catsup

In a large bowl, mix beef, bread crumbs, milk, egg and onion. Transfer to an ungreased 9-by-5-inch loaf pan; spread catsup on top. Bake, uncovered, at 350° for 1 hour and 15 minutes or until no longer pink inside. Serves 4 to 6.

Texas Shepherd’s Pie

1 pound ground beef

Salt and pepper to taste

1/2 cup onion, chopped

1/3 cup celery, chopped

1/4 cup carrot, peeled and shredded

1 clove garlic, minced

1 1/2 cups salsa

4 cup mashed potatoes

1/2 cup shredded cheddar cheese

In a skillet over medium heat, brown beef, drain. Stir in salt, pepper, vegetables and garlic; cook for 5 minutes. Add salsa; simmer over medium low heat for 10 minutes. Spoon mixture into a lightly greased 8-by-8-inch baking pan. Spread mashed potatoes over top, sprinkle with cheese. Bake, uncovered, at 375° for 20 minutes or until heated through. Serves 4.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com. Enjoy your summer cooking!

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