Quick and Easy Casseroles

Carl's Shepherds 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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