Quick and Easy Casseroles
Carl's Shepherd's Pie
Liberty Bell Ringer
Hamburger Casserole
Tarlini
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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