Goop

2 pounds of hamburger
1 can of corn
1 can of mushroom soup
1 large can of tomato sauce
1 small can of mushrooms
1 green bell pepper
1 onion chopped and diced
1 8 oz package of wide egg noodles
Grade cheddar cheese over the top and let it melt in

1. First fry hamburger and onion together and drain.
2. Cook pasta as package says too.
3. Put all the rest of ingredients into the hamburger and onion mixture and let simmer for 15 minutes except for the cheese.
4. Grade cheddar cheese last all over the top.

Serves 8

Mexican Casserole

1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 packet Taco Seasoning mix (1/4 cup)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
fresh cilantro

Brown meat with diced onion over medium heat. Add the taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

Better-than-Ever Cheesy Meat Lasagna

3/4 lb. extra-lean ground beef (or sausage)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

HEAT oven to 375°F.
BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.
SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.
BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

MAKE AHEAD- Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.

TATOR TOT CASSEROLE

1 Lb. hamburger
Large pkg. frozen tator tots
Can: Cream of Chicken soup
Milk in can after emptying out soup

In a 9x13 pan spread raw hamburger. Spread tator-tots over hamburger. Cover with soup. Fill can with milk and pour over casserole. Spread evenly. Bake at 350 for 30 min. YOUR KIDS WILL LOVE IT!

Tamale Pie

Fry 1 lb. of ground beef with 1 onion, 1 glove of garlic, 1 bell pepper all chopped fine. Add 1 lg can of whole tomatoes, cut in quarters, add 1 can corn, 1 can whole black olives. Add spices: 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. ground coriander, 1/4 tsp. oregano, 1/4 tsp black pepper, 1/8 tsp cloves, 1/8 tsp garlic powder, 1 1/2 tsp salt.
Cook slowly for 15 minutes.

Mix in a seperate bowl: 1 cup yellow corn meal, 1 cup milk, 3 beaten eggs.

Then add corn meal to beef mixture, mix well. Pour into large deep casserole pan. Bake at 350 for 1 hour.

Easy Tamale Pie

2 pounds hamburger
1 large onion, chopped
1 bunch celery tops, chopped
2 large cans tomatoes with liquid
2 cans whole kernel corn with liquid
2 cups yellow cornmeal
1 can olives, whole, chopped or sliced
Salt and pepperr
3-4 tablespoons chili powder
(May add garlic or green peppers, if desired)
2 cups grated cheese (jack, cheddar, or parmesan)

Brown hamburger in large pan. When almost done, add onion and celery. When onion and meat are done, then add tomatoes, corn, cornmeal, olives, chili powder, and part of the grated cheese. Add salt and pepper. Mix together. Pour into greased casserole and top with grated cheese. Bake at 400 degrees for 45 minutes or until cheese bubbly. -Juanita Sannar

Tamale Casserole Supreme

1 pound ground beef
1/2 pound chorizo (Mexican sausage)
1 -14 1/2 ounce can whole kernel corn
1 can Ro-tel tomatoes cut up
3 1/2 ounces sliced black olives
1 tbsp. seasoning salt
1 pkg taco seasoning mix
1 egg well beaten
1 1/4 cup cornmeal
1/2 grated jack or cheddar cheese

Brown beef and chorizo together. Drain most of fat. Pre-mix egg, milk and cornmeal. Put all the other ingredients except cheese into crock-pot (Including meat). Mix thoroughly. Place egg, milk, cornmeal mixture on top. Cook 5-6 hours on High or 10-12 hours on Low.

Add cheese 5-10 minutes before serving.

Best Yet Pot Roast

4-5 lb. beef surloin pot roast
3 Tbsp. lard or oil
1 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. basil
1 tsp. oregano
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1 Cup water

Brown pot roast on all sides in lard or oil. Pour off drippings. Mix salt and seasonings in a cup, add water and stir, then pour over roast. Add water, cover tightly and cook slowly for three to three and one half hours or until tender. Thicken liquid for gravy. Serves 8-10.

One of our very favorites!

Rice Ground Beef Casserole

1 cup uncooked rice
1 can whole kernel corn
1/4 cup chopped onion
1 lb. ground beef
3 cans tomato sauce
1 2/3 cup water
1 tsp. Worcestershire sauce
1 or 2 cups grated cheese
1 small green chili pepper, chopped fine

Put into a 2 quart baking dish with tight fitting lid, rice, corn, salt and pepper to taste, onion, ground beef(uncooked broken into small pieces), tomato sauce, water, chili pepper, Worcestershire sauce. Mix up well and bake 1 1/2 hours at 350 degrees. Top with cheese and bake until cheese is melted and bubbly, about 10 or 12 minutes with lid off.

Mexican Casserole

1 clove Garlic, chopped
1 lb. hamburger

Brown meat, add onions and garlic. Drain off fat.

1 doz. tortillas
1 (no. 2) can tomatoes, mashed
2 (no. 2) cans kidney beans
1 (no. 2) can chile without beans
2 tsp. salt
1/2 tsp. pepper
1 tsp. chili pepper

Mix well. Put layers tortillas and a layer of meat topped with 1 cup cheese (grated). Bake 30-45 minutes at 350 degrees.

Taco Casserole Dish

1 pkg. Fritos corn chips
1 lb. ground beef (chuck)
1 can enchilada sauce
1 can tomato sauce or paste
1/4 lb. cheese, grated
1 small can chopped mushrooms
1 small can pitted olives
1 onion, chopped

Heat sauces, soften Fritos in it. Do not brown meat. Put ingredients in layers, starting and ending with the Fritos. Bake at 350 degrees for 60 minutes until bubbles appear on top.

Little Meat Loaves to Die For

1 1/2 lb. ground beef
2 T onion powder
3/4 c. oatmeal
1 egg
1 1/2 t. salt
3/4 c. milk
1/4 s. pepper
garlic to taste

Place all ingredients in blowl and mix with hands. In a 13 x 9 pan, make 6 mini meatloaves.

In a sauce pan place 2/3 c, ketchup, 2 T brown sugar and 2 T mustard, cook until sugar melts.

Place spoonful of sauce over each meatloaf until no sauce is left.
Cook in 350° oven for approximately 35 minutes.
These are most delicious!

Baked Ziti

1 lb of Rigatoni pasta
1 lb ground meat (hamburger)
1 lb Italian sausage
26oz size of Prego pasta sauce (any one you like)
1 package of fresh spinach
1/4 cup of chopped garlic or 6 cloves
2 cups of sliced mushrooms
1 cup of parmesan cheese
16 oz. shredded mozzarella cheese
Salt and pepper to your taste

Boil the pasta in boiling water. Follow direction from the package.
Cook the sausage till done. Once cooked place on paper towel to drain some of the fat. Cook the meat season with salt, pepper, and garlic. Remove from pan into a large bowl.

Cook the mushrooms in the pan from the meat. Cook until tender about 10 minutes.
Combine the sausage, meat, mushrooms, parmesan cheese, and spinach and mix well.
Pour half of the pasta in a 13 x 19 greased (sprayed with Pam makes cleaning a lot easier). Top this first layer with half of the mozzarella cheese. Pour the remaining pasta on top and repeat with the mozzarella cheese.

Cover with aluminum foil. A tip: if you sprayed the side over the pasta with Pam you won’t have the cheese sticking to the foil when pulling it off. Bake for 30 minutes or until it’s bubbling. Let it rest for 10 minutes before serving.

Serving for 8

Garden Meatloaf

1 T. butter
1/2 c. onion
1/2 c. carrot
1/2 c. bell pepper
1/2 c. celery
1 t. garlic
Sauté together until tender crisp.

1 c. dry bread crumbs
1/2 c. ketchup
2 lbs. ground beef
2eggs
1/2 t. salt
1/2 pepper
1/2 t. cumin
1/4 t. cayenne
Mix together with vegetables. Form into 2 loaves; place in 9” x 13” pan.
Bake for 40 to 50 minutes or until browned. Serve with sauce.


Sauce:
1/2 c. onion
1/2 c. carrots
1/2 c. bell pepper
1/2 c. celery
1 c. ketchup
1/2 c. water
Combine over medium heat, stirring occasionally, until vegetables are crisply tender and sauce is slightly thickened (10 to 15 minutes). Serve over meat loaf. 8 servings

Bar-b-que Beef Sandwiches

Cook seasoned stew meat in 280 degree oven for 3 hours, or until meat pulls apart easy. (you can do this ahead of time and freeze)

Put cooked meat in a crock pot add 1/2-2/3 cup of bar-b-que sauce per lb of meat to moisten meat. Cook 2 hours on low.

Buy hoagie rolls or rolls of your choice. Butter rolls and toast under the broiler. Serve hot. Have everything else ready before toasting the rolls.

Great with fruit salads. potato salads, chips, etc...

Beef Tacos

Seasoned stew meat, add 1/2 c water, cover with lid and cook at 280 degrees for 3 hours, or until tender with a fork. Break it up.

Make salsa(or serve separately so everyone can choose their toppings)
tomatoes, avocado, cilantro, onion, jalapeno pepper.

Start warming the tortillas

For a side dish, open a can of refried beans, top with mozzarella cheese, and heat for 5 minutes in microwave.

Beef Stew

1 can cream of mushroom soup, whisk 2/3 can of milk and 1/4 c water in bowl, and pour over seasoned stew meat, and cook covered at 280 degrees for 3 hours. If meat breaks apart, it is done, if not, cook 1/2 hour longer. (for large family add 2 cans of soup and 2 cans of gravy)

In a 4 qt saucepan, combine 1 can Franco American gravy with stew meat. Add 2-4 cups beef bouillon (canned or cubed)
I like to boil the veggies separate.
Cut 4 potatoes small, boil with only enough water to cover the potatoes, until tender, about 7 minutes. In another pan cook carrots. 1/2 c water, 1/2 t salt, 5 peeled and cut carrots. Cover and cook about 7 minutes. do not discard juice from potatoes or carrots, add it to the stew. Add 1 c frozen peas also.

Stew Meat and Mashed Potatoes

1 lb stew meat, seasoned salt, pepper, Lawry's seasoned salt, garlic, (or Chicago steak seasoning)
1 can cream of mushroom soup mixed with 1/2 c milk

Cook covered for 3 hours at 280 degrees.

Remove from oven and break with fork. If it isn't tender and doesn't break apart, cook longer. Add 1 can of Franco American beef gravy & up to 1/2 can water.

Half hour before it's done, heat salted water. Peep and cut potatoes, add potatoes to the boiling water, and cover. When water boils again, reduce heat and cook until potatoes are tender and pierce easily with a fork. Cooking time for potatoes vary according to size cut, generally 8-12 minutes. Drain and whip potatoes adding a small amount of milk.

Red Sauce Enchilada

Chicken (or ground beef)
chopped onions to taste
1 can chopped olives
3-4 stalk of celery
corn or flour tortillas
1 can chicken or vegetable broth
1 sm can mild enchilada sauce
ketchup
cheese
salt and pepper

Boil chicken until tender. Chop.
In a pan cook chicken, onion, celery, and broth until it's "semi thick" consistency. (not dry!)

Mix enchilada sauce with ketchup to taste. (ketchup will cut the spiciness)

Dip tortillas in sauce place inside meat, olives and cheese in a stripe in side and roll up/ place in 9x13 dish, cover with cheese. Bake at 375 degrees till cheese melts.

Steak and Rice

1/3 c oil
1 1/2 lb lean beef, cut in strips
1 t salt
1/8 t pepper
2 t powdered ginger
1/3 c minced onion
1 clove garlic, minced
4 green peppers, coarsely chopped
1 1/2 c diagonally sliced celery
2 beef bouillon cubes
1 3/4 c water
2 T cornstarch
1 T soy sauce

Heat oil in heavy skillet; add beef. Sprinkle with seasonings, brown beef lightly; add onion, garlic, peppers and celery. Cook for 3 minutes over medium heat , stirring constantly. Add bouillon cubes and 1 1/2 c water; stir to blend. Cover; cook over medium heat for 10 min. Mix cornstarch with remaining water and soy sauce to a smooth paste; add to meat mixture. cook, stirring for a few minutes until liquid is thickened. Serves over rice. Makes 8 servings.