1 lb Hamburger
1 medium onion
1 tablespoon salt
Pepper to taste
1 tablespoon Worcester shire sauce
1 cup corn drained
1 cup shredded cheese
3/4 cup catsup
1/2 cup Potato chip crumbs
Saute beef with onion in skillet until crumbly. Add remaining ingredients except crumbs. Bake at 350 degrees for 30 minutes. Top with potato chip crumbs.
1 Medium head cauliflower
1 1/2 lb ground beef
1 small onion
1/2 teaspoon tabasco sauce
1 cup milk
1 Tablespoon flour
1 Tablespoon oil
1/2 lb cheese grated
1 cup seasoned bread crumbs
Cook cauliflower. Saute beef with onion, salt and 1/4 teaspoon tabasco in skillet. Blend flour, milk, oil, and 1/4 teaspoon tabasco in small pan. Cook over low heat until thickened, stirring constantly. Add cheese, heat until melted. Place beef in 2 quart casserole. Top with bread crumbs; add cauliflower. Top with cheese sauce. Bake at 350 for 30 minutes.
3-4 Potatoes
1 lb raw hamburger
Salt and Pepper to taste
1 medium onion
1 can of Brooks Chili Beans
1 can of tomato soup
Peel and slice 3-4 potatoes. Place in a greased casserole. Crumble 1 lb of raw hamburger over the potatoes. Add salt, pepper. Add one layer of a medium sliced onion. Pour a can of Brooks chili beans over all and then cover with 1 can of undiluted tomato soup. Bake at 375 covered for 45 minutes. Then uncover and bake 45 minutes more.
1 lb Hamburger
1 can French Fried onions
1 (16 oz.) can corn ( save the juice)
1 can mushroom soup diluted with juice from corn
1 small bag of Hash Browns ( may be less)
Spray 2 1/2 quart casserole dish. Put layer of hamburger, layer of onions, layer of corn and layer soup. Top with potatoes. Bake at 359 degrees for 1 hour or more, until hamburger is done. Then top with shredded cheese. Put back in oven until cheese is melted.
2 cans (16 oz.) green beans, drained
3/4 cup Milk
1 can (10 3/4 oz) mushroom soup
1 cup French Fried onion
salt and pepper to taste
Combine beans, milk, soup, salt, pepper and 1/2 of French Fried onions; pour into a 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes. Top with remaining onions and bake 5 minutes longer.
1 10 oz bag of your favorite mixed vegetables
2 cans (5oz. each) Swanson Premium Chunk White Chicken, drained
1 can (10 3/4 oz.) Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted
In 2-qt oblong backing dish or 9" pie plate, combine your chicken and vegetables. Combine soup and milk; pour over chicken and vegetables. Sprinkle cheese over soup mixture. Combine bread crumbs and margarine; sprinkle more cheese. Bake at 450 F for 20 min. or until hot and bubbling. Servers 4.
1/4 cup all purpose flour
4 cups milk
1 1/2 tsp. dillweed, crushed
1 1/2 tsp. Dijion-style mustard
2 Tbsp. butter
1 cup diced carrots
1 tsp. minced garlic
1 lb. unsliced,ham,cubed
1 package (16 oz.) wide egg noodles, cooked
1 package (10 oz.) frozen green peas, thawed
In a medium bowl combine flour and a small amount of mild until
smooth. Add remaining mild,
dill and mustard; set aside. In a large saucepan over medium heat
melt butter. Add carrots and
garlic; cook, stirring occasionally, until crips-tender. Stir in
reserved milk mixture; bring to a boil,
stirring constantly, until mixture thickens; cook and stir for 1
minute. Stir in ham, noodles and peas.
Cook and stir until heated through. Then serve.
3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
1 cup (4 ounces) shredded process American cheese
1/2 teaspoon salt
2 cups diced fully cooked ham
1-1/2 cups medium noodles, cooked and drained
1 cup frozen peas, thawed
1/4 cup dry bread crumbs
1/2 teaspoon dried parsley flakes
In a saucepan, melt 2 tablespoons butter; stir in flower until
smooth. Gradually add milk.
Bring to a boil over medium heat; cook and stir for 2 minutes. Remove
from the heat;
stir in cheese and salt until melted. Add ham, noodles and peas. Pour
into a greased 1-qt
baking dish. Melt remaining butter; add bread crumbs and parsley.
Sprinkle over casserole.
Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
Yield: 4 servings.
This recipe comes from the "Quick Cooking" magazine which is a
really neat
magazine that has recipes that you can put together and cook in under
30 minutes.
3 medium potatoes, cooked
1/4 cup chopped onion
1/4 cup margarine
1/4 cup plus 2 Tbls flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1/2 lb smoked sausage, thinly sliced
1 cup frozen peas, rinsed and drained
3 Tbls dry bread crumbs
1 Tbls margarine, melted
Pare potatoes, set aside. Cook onion in 5 cup oleo. Blend in flour
and seasoning. Gradually add milk,
stirring until smooth. Cook stirring constantly until mixture is
slightly thickened. Place half of sausage
in bottom of pan. Add half of potatoes, half of peas and half of
sauce. Repeat layer with remaining
ingredients, ending with sauce on top. Combine crumbs and oleo,
sprinkle over sauce. Bake at 350 for
20 to 30 minutes or until crumbs are lightly browned.
1 1/2 cup onion
1 1/2 pkgs hot dogs
2 eggs
1 1/2 cup milk
1/4 tsp pepper
2 pkgs corn bread muffin mix
2 cups cheese
Cut hot dogs lengthwise, then cut into thirds. Saute the hot dogs
for 5 minutes and mix with onion.
Set aside 1 cup. In a large bowl combine egg, milk, pepper. Add hot
dogs; stir in corn bread. Add
1/2 of the cheese and spread in the baking dish. Top with remaining
hot dogs and cheese. Bake
uncovered @ 400 degrees for 30 minutes.
1 lb. ground beef
1 bottle taco sauce
2 cup corn chips
1 cup grated cheddar cheese
Saute beef until crumbly. Add taco sauce. Simmer for 15 minutes. Layer corn chips, ground beef and cheese in baking dish. Bake at 350 for 10 minutes or until cheese melts.
3 T. chopped onion
1/4 cup green pepper
1/4 cup butter
6 T. flour
1 ( 10 1/2 oz. ) can cream of chicken soup
1 1/3 cup milk
1 1/2 cup diced cooked ham
1 T. lemon juice
Saute onion and green pepper in butter, stir in flour, add soup and milk. cook until thickened. Add ham and lemon juice, mix and pour into a greased baking dish. Top off with biscuits. Bake at 450 for 15 minute, reduce heat to 425 and bake 10 minutes longer.
1 stick butter
1 to 2 pound stew meat
1 can cream of mushroom
1 pt. sour cream
Brown meat in butter for 1 hour, until meat is tender. Then add soup and simmer 1/2 hour or so. The last few minutes, add 1 pint sour cream. Do not boil; just simmer for a few minutes to blend. This may be prepared earlier. Serve over cooked noodles.
1 lb ground beef
1 can ( 10 3/4 oz.) Tomato soup
1 cup Thick and chunky salsa
1/2 cup milk
6 flour tortillas cut into 1" pieces
1 cup shredded cheddar cheese
In skillet over medium high heat, brown beef. Add soup , salsa, milk, tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400 for 30 minutes. Sprinkle with remaining cheese
16 oz. package Herbed Stuffing Mix
2 sticks margarine, softened
1 can cream of chicken soup mixed with 1 can of water or chicken
broth
16 oz. tub of sour cream
appx. 3 to 4 boneless chicken breasts, cooked and cut up
Mix stuffing mix with softened butter and press half into bottom of 13 x9 pan. Sprinkle chicken over stuffing mixture. Drop spoonfuls of sour cream over chicken. Pour cream of chicken soup evenly over chicken and sour cream and top with remaining stuffing mix. Bake at 375 for 35 to 40 minutes.
2 lbs. boneless chicken breast
1/2 cup seasoned bread crumbs
1 egg
1/2 cup milk
8 oz. Swiss cheese, cubed
8 oz. ham, diced
10 oz can cream of chicken soup
1 cup milk
Cut chicken into chunks Beat egg with 1/2 cup milk; dip chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese and ham. Mix cream of chicken soup with 1 cup milk; mix well and pour over all. Bake about 30 minutes at 350 degrees or until bubbly.
1 - 1 1/2 lb. ground beef
1 can ( 15 1/2 oz. ) sloppy joe sauce
2 cup shredded cheddar cheese
2 cup biscuit/baking mix
2 egg, beaten
1 cup milk
1 Tablespoon sesame seeds
In a skillet, cook beef until no longer pink; drain. Stir in sloppy joe sauce; mix well/ Transfer to a lightly greased 13 x 9 x 2 baking dish; sprinkle with cheese. In a bowl, combine biscuit mix, eggs and milk just until blended. Pour over cheese; ; sprinkle with sesame seeds. Bake uncovered at 400 for 25 minutes or until golden brown.
1 CAN ( 10 3/4 OZ. ) cream of mushroom soup, undiluted
1/3 cup milk
1 pkg. ( 16 oz. ) frozen California blend vegetables, thawed
1 1/2 cups cubed cooked chicken
1 1/2 cups ( 6 oz.) shredded Swiss cheese, divided
Salt and pepper to taste
Hot cooked rice
In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4 cups cheese, salt and pepper. Transfer to a greased 9 inch square baking dish. Cover and bake at 350 for 40 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minute longer or until bubbly. Let stand for 5 minutes. Serve over rice.
1 lb. hamburger
1 small onion chopped
1/2 pkg. ( 16 oz.) elbow macaroni, cooked
1 cup frozen corn or peas
1 can tomato soup, undiluted
1 cup tomato sauce
1/4 cup water
Brown beef and onion; drain. Combine all ingredients put in pan. Cover and bake at 350 for 30 minutes or until throughly warmed.