Quick
and Easy Casseroles
Carl's
Shepherd's Pie
Liberty
Bell Ringer
Hamburger
Casserole
Tarlini
Carl's
Shepperds Pie
(serves
2)
1
can cream of mushroom soup
1 can of corn
1 package of brown gravy mix
1 lb. of ground beef
2 cups cooked rice
Brown
ground beef in skillet with your ChopStir to
desired texture. Add cream of mushroom soup, the
corn and brown gravy mix. Mix with your ChopStir
and heat until hot. Serve over rice.
Liberty
Bell Ringer
(serves
6)
Heat
oven to 350 F. Have buttered casserole dish
ready.
1
package (7 oz.) spaghetti (cooked and drained)
1 lb. ground beef
1 package (1 oz.) onion soup mix
2 T. butter
2 cups water
1/2 cup all purpose flour
1 T. all purpose flour
1/2 cup instant dry milk (dry)
1 cup sour cream
2 teasp. salt
bread crumbs
In
skillet brown ground beef in butter using your
ChopStir until pieces are very small. Remove from
heat. Add 1/4 cup flour, dry milk powder, salt,
pepper, and half of soup mix. Stir with ChopStir to
blend. Gradually stir in water. Return to heat and
cook, stirring constantly until thickened. Combine
remaining soup mix and 1 tablespoon of flour, then
blend with sour cream. Fold the sour cream mixture
into the cooked spaghetti. Turn spaghetti into
buttered casserole dish, pushing up sides, leaving
a well in the center. Pour meat mixture into center
of spaghetti nest. Sprinkle bread crumbs over top.
Bake for 25 minutes, or until brown.
Hamburger
Casserole
(serves
6)
5
to 6 medium potatoes
1 lb. ground beef
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can cream of celery soup
2 cups of water
2 tsb. onion salt
1 tsb. garlic powder
salt and pepper
Peel
and dice potatoes (small pieces). Boil potatoes in
salted water until potatoes are done. Drain and
return to pan. While potatoes are cooking, brown
ground beef in a skillet with your ChopStir to
desired texture, adding onion salt and garlic
powder while cooking. Drain excess grease. Add
ground beef, mushroom soup, cheddar cheese soup,
celery soup and water to potatoes and mix with
ChopStir until thoroughly mixed, heating until
entire mixture is hot and bubbly. Serve with your
favorite vegetable. Butter or margarine may be
added for extra richness.
Tarlini
(a
make ahead casserole)
1
clove garlic (pressed) or 2 tsp. garlic powder
1 large onion, chopped
1 large green pepper, chopped
1 to 1 1/2 lbs. ground beef
1 large can tomatoes
1 can corn, drained
1 can of mushrooms with juice
1 package (1 lb.) egg noodles, cooked and
drained
1/2 lb. cheese, grated
2 T. Worcestershire sauce
Salt and Pepper
Brown
beef in large skillet until desired texture with
your ChopStir, adding onion, green pepper and
garlic during last five minutes of cooking. Add
tomatoes and cook for 10 minutes. Add corn,
noodles, mushrooms, and half of the grated cheese.
Mix well with your ChopStir and add the
Worcestershire sauce, salt and pepper to taste,
mixing well. Pour into greased baking
dish.
Cover
and place overnight in the refrigerator or let
stand for at least 1 hour in the refrigerator
before cooking.
Bake
at 350 F for 1 hour. Take out and sprinkle with
remaining cheese. Makes 4 servings.
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