How to Make Easy Meals

Archive for the ‘Casseroles’ Category

Ingredients:

2 1/2 lbs Ground chuck or lean ground beef
16 ozs Cheddar or american cheese, shredded
1/2 lb Bacon, cooked crispy
1 Large tomato, chopped
1 Large onion, chopped
2 Large dill pickles, chopped

Instructions:

Brown ground beef and onion in large skillet or dutch oven, drain as usual and return to pan. Layer on half of cheese, stir into mixture to get melting, stir in tomato, then top with rest of cheese and crumbled bacon. Cover and simmer to let cheese melt. Serve with pickles or cucumbers on the side, and a salad. This also goes great with a mock potato salad and is the perfect compliment to your low carb cookout.

Ingredients:

1 (10 3/4 ounce) can cream of celery soup
1/3 cup sour cream
1 (16 ounce) bag frozen vegetable blend (carrots, broccoli and cauliflower) thawed
1 (6 ounce) jar mushrooms, sliced
1/4 teaspoon pepper
1 (2.8 ounce) can fried onions
1/2 cup Swiss cheese, shredded

Instructions:

Place the soup in a large mixing bowl.  Add the sour cream and stir together to combine.  Add the vegetables and mushroom.  Stir to cover.  Sprinkle in the pepper and stir to incorporate all the ingredients together.  Place 1/2 of the can of fried onions and 1/4 cup of the Swiss cheese. Stir well.  Heat the oven to 350 degrees.  Place the mixture into a 2 quart casserole dish.  Cover with aluminum foil.  Bake 35 minutes or until vegetables are tender.  Remove foil and sprinkle the remaining onions and cheese over the top of the mixture.  Return uncovered, to the oven and continue cooking 10 minutes or until the cheese has melted and casserole is bubbling.

Serves 4

Ingredients:

2 cups carrots, sliced thick
1 cup onion, diced
1/2 cup celery, diced
1 tsp. salt
1 tsp. sugar
1 stick butter
3 Tbsp flour
2 cups milk
1/2 pound processed cheese, cubed
1 cup buttered bread crumbs

Instructions:

Place a scant amount of water in the bottom of a large saucepan.  Place the saucepan over high heat.  Add the carrots, onions, celery, salt and sugar and mix together well.  Bring water to a steady boil.  Continue boiling 6 minutes or just until the carrots begin to tender.  Drain well in a colander.  Place the stick of butter into a saucepan over medium heat and allow the butter to completely melt.  Stir in the flour and continue stirring until the flour and butter begin to bubble.  Pour in the milk and stir to combine.  Carefully fold in the cheese cubes.  Continue cooking over low heat, stirring continuously until the cheese has completely melted and the mixture is smooth.  Turn the oven temperatur to 375 degrees and allow the oven to heat.  Spray the sides and bottom of a large baking dish with a non stick cooking spray.  Place the vegetables into the prepared baking dish.  Pour the cheese sauce over the vegetables.  Sprinkle the entire top with the bread crumbs.  Bake 30 minutes or until the center begins to bubble.

Ingredients:

1 stick margarine, melted
1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornbread mix
1 (8 oz.) carton sour cream

Directions:

Melt margarine in glass cooking dish. Mix cans of corn, cornbread mix, and sour cream together. Pour into casserole dish. Bake at 350 degrees F. for 45 minutes, or until done in center.

Ingredients:

1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.