~~ CASSEROLES ~~
~~ CROCKPOT ~~
From: firstname.lastname@example.org (Fay)
"BUSY DAY MEATBALLS"
1 lb ground beef
Put in blender:
2 T. water
2 slices white bread
3 T, ketchup
Mix with hands well.
Shape into walnut size balls and put in one layer in a baking dish.
Cover with 1 C. of BBQ sauce and 1/2 an onion sliced. If they aren't completely covered add more BBQ sauce.
Bake at 350 for an hour.
I bake them an hour and a quarter because my family likes them dark and the sauce almost becomes carmelized.
From: BlueBonnet2@webtv.net (Darlene)
"Chili Relleno Casserole"
1 1/2 cup milk
3--7oz. cans green chilies split & seeds removed
4C shredded cheddar cheese
4C shredded Montrey Jack cheese, or 1 # of each
grease a 9x13 glass baking dish.
Beat first 5 ingredients.
Arrange 1 can of chilies in dish,sprinkle with 1/3 cheese.
Repeat layers twice.
Pour egg mixture over cheese.
Let stand 30 minutes. (can be made a day ahead)
Bake at 350* for 45 minutes or until puffy & golden brown.
"TEXAS HASH" (GREAT)
COOK IN 3 TAB. FAT UNTIL ONIONS ARE YELLOW 3 LARGE ONIONS SLICED
1 LARGE GREEN PEPPER MINCED
ADD & FRY UNTIL MIXTURE FALLS APART
1 POUND GROUND BEEF
STIR IN 2 CUPS COOKED TOMATOES (#1 TALL CAN)
1 CUP WASHED UNCOOKED RICE (OR 2 CUPS UNCOOKED NOODLES)
1 TEAS CHILI POWDER
2 TEAS SALT
1/8 TEAS PEPPER
POUR INTO GREASED 2 QUART CASSEROLE COVER AND BAKE REMOVING COVER LAST 15 MINUTES.
BAKE 1 HOUR 350 OVEN
1 GREEN PEPPER
1/2 CUP CAN MILK
2 CANS TUNA
1 CAN CREAM MUSHROOM SOUP
2 CUPS COOKED NOODLES
1 OR 2 ONIONS
SALT & PEPPER
CHEESE OVER THE TOP
COOK 25 MINUTES 350 OVEN
From: email@example.com (+Sammy.... R.)
"HASH BROWN CASSEROLE"
1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 (10 1/2 oz.) can of cream of chicken soup
1 c. chopped onion
2 c. sour cream
2 c. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1 c. Club Cracker crumbs
1/2 c. melted butter
Mix all ingredients except cracker crumbs and butter.
Turn into a buttered oblong glass baking dish.
Mix together crumbs and butter, sprinkle over top.
Bake uncovered at 350 degrees for 45 minutes, or until potatoes are cooked soft.
From: firstname.lastname@example.org (~Judy~)
1# ground beef
1 can chili beans
1 clove garlic,chopped
1/4 cup chopped green pepper
8 oz. tomato sauce
1/3 can water
1/4 teaspoon oregano
2 Tablespoons chili powder
1 large pkg. fritos
Brown ground beef,onion,garlic,& green peppers,drain grease.
Add tomato sauce,water,oregano & chili powder. Simmer 10 mins.
In a 2 qt.casserole, arrange in layers*:
be sure to end with Fritos!
Bake at 350 degrees for 35 minutes covered then 350 degrees for 10 mins uncovered.
*I put a little cheese in as layers too. I used Monterey Jack and Cheddar(what I had in fridg.) 8^) This is sooooo yummy!
From: email@example.com (+Sammy R.)
"Hungarian Cabbage Rolls"
3/4 lb. ground pork (you can also make it with all ground beef).
3/4 lb. ground beef
1/2 lb. Hungarian sausage, (or you can use mild Pepperoni, it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks (Sausages Optional)
2 raw eggs
2 tsp. salt
1 Tbl. paprika
1/2 tsp. pepper corns
3/4 lb. of rice
2 large Bay laurel leaves
2 white onions chopped
3 Tbl. shortening (use corn, peanut oil or lard)
1 large head of cabbage
1 bottle or pack of sauerkraut (Do not use canned), rinsed in cold water.
Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt.
Mix well with your clean hands.
Take out the core of the cabbage.
Leave head whole. Place in large pot of boiling water to wilt the outer leaves.
You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves.
Make a pile of leaves on your work station. You may want to shake excess water off.
Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger.
Make as many as you can. Arrange the rolls in cooking pot.
Put a few chunks of sausage here and there between the rolls.
Cover the rolls two-thirds full of water,
arrange rinsed sauerkraut on top,
sprinkle over the peper corns and the bay leaves on top,
COVER and cook slowly for about 1 1/2 hours, or until the rice is tender. Serves 6. (Serve with good crusty bread and cold beer.
From: firstname.lastname@example.org (Mary TQO)
2 or 21/2 lbs.stewing beef or beef roast ( cut up into cubes )
2 large onions ( sliced chuinky )
3 stalks celery ( cut up approx. 1 inch slices )
Season with salt,pepper,oregano and paprika.
Brown above in approx. 2 tbs. butter
Add one can ( 15 oz.size ) tomato sauce.Add enough water ( approx. 3 tomato sauce cans )to cover meat.
Bring to a boil then lower heat and simmer until meat is tender. ( approx. 1 1/2 hours)
Cut up carrots to pot and cook for 15 minutes before adding cup up potatoes and two cans ( 16 oz. size )green beans ( drained )
Bring to boil again . Lower heat and continue cooking until vegetables are tender to taste. (approx. 30-35 minutes) Season to taste.
This Gala tastes so much better if made early in the day and allowed to sit for several hours before serving. In fact its better the next day. Serve as is or can be served over cooked med. noodles. ENJOY-------
IN ROASTING PAN MIX TOGETHER:
1 1/2 or 2 cups of Uncle Bens white Converted Rice. Your choice on amt.of rice.
1 pkg. Onion Soup Mix
ADD TO ABOVE:
2 cups water and 1/2 cup Orange Juice MIX WELL.
Lay 4-6 Chicken Breasts ( raw ) seasoned with salt ad pepper to taste.
Spread one can undiluted Cream of Mushroom Soup on top. (I do this with my hands)
Cover and bake in 300' to 325' oven for exactly 2 hours.
From: email@example.com (geraldine)
1 lb ground beef-1 clove garlic (minced)-
1 tsp salt-1/2 tsp pepper-
1 tbsp sugar-
24 0z tomato sauce-
1 can (6 oz) Combine all and cook until beef is done. Step 2
4 0z cream cheese-
1 cup sour cream-
3/4 cup chopped green onions (minced)-
1/2 cup black olives (sliced)
combine all well , let soften
1 pkg (8 oz) 1/2 in wide noodles-
1 tbsp butter
Cook noodles, toss with 1 tbsp butter
Spoon 1 cup meat mixtures on bottom of greased pan -2 qt spread noodles over, add rest of meat mixture, then spread on cream cheese mixtures,
top with 1 cup shredded cheddar cheese.
Bake 20 min at 350
From: firstname.lastname@example.org (Mary TQO)
"Miccrowave Campers Potatoes"
5 potatoes, peeled & sliced in 3/4 inch
1 large onion,peeled & sliced in 3/4 inch slices.
5 tbs. butter & Seasoned salt
Melt butter in an 8x8 glass pan, for one minute on HIGH.
Separate onion slices into rings.
Toss potatoes and onions in melted butter...
Sprinkle with Seasoned Salt, stir well so that salt does not sit on top.
MICROWAVE on HIGH for 12 to 15 minutes( depends on the size of the potatoes.)
Cover the dish while cooking with lid or plastic wrap.
Stir 1/2 way through cooking time.
Let stand coveed for 3 minutes.
Reheats beautifully. !!!!!!!! In fact its even better the next day.
"CRANBERRY CROCKPOT RUMP ROAST"
1 rump roast, trimmed -- 3 - 5 lbs
1 package onion soup mix
1 can cranberry sauce -- jellied
2 tablespoons butter -- softened
2 tablespoons flour
Rinse rump roast and pat dry.
Sprinkle the onion soup mix in the bottom of the crockpot.
Place the rump roast in next.
Spoon the cranberry sauce around and over the roast.
Cover and cook on low 10 - 12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy.
Turn the crockpot up to High.
Blend the softened butter and flour into a paste and whisk it into the gravy.
Cover and cook on high for about 10 minutes, until thick.
Slice the roast into 1/4" thick slices and serve with the gravy.
The slices may be frozen in the gravy in plastic freezer bags.
1 can cream corn
2 TBL. spoons flour
1/2 c. milk
1/3 c. butter
1/2 c. sugar
Mix all ingreds together except butter
Pour into buttered casseole dish and dot with butter
Bake 450 for 45 min.- serves 4
It will crust over and makes a nice side dish for holidays.
I have doubled this and baked in 2 sepaate casseroles, because of the length of the table..Never any left over.. ENJOY.