company casserole

Company Casserole

Tomato Sauce Layer
2 tablespoons olive oil
1 pound lean ground beef
2 to 4 large cloves garlic (to taste)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano leaf
1 tablespoon dried basil (or to taste)
1 small bay leaf

Cheese and Onion Layer
8 ounces cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
1/3 cup thinly-sliced green onions,
    white and light green part only

Spaghetti Layer
2 tablespoons plus 2 teaspoons olive oil
1/2 pound dry spaghetti noodles

Make the tomato sauce layer first: heat 2 tablespoons olive oil over medium
heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and saut? until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop.

Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1tablespoon of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well.

While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2-quart casserole with 2 teaspoon olive oil. Preheat oven to 350 degrees F.

Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 tablespoon olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wriggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered, about 30 minutes.

Makes 6 servings.

I maintain there is much more wonder in science than in pseudoscience. And in addition, to whatever measure this term has any meaning, science has the additional virtue, and it is not an inconsiderable one, of being true. — Carl Sagan

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runza casserole

Runza Casserole

2 pounds ground beef
1 can cream of mushroom soup
2 cans ready to bake crescent rolls
1 package (about 8 slices) Swiss cheese
1 head cabbage, finely shredded
1 medium onion, diced

Grease a 9 x 13-inch pan. Cover the bottom of the pan with 1 package of crescent rolls.

Brown ground beef with cabbage and onions. Drain grease from ground beef. Combine ground beef, cabbage and onion with cream of mushroom soup. Pour over crescent rolls. Layer top of ground beef mixture with Swiss cheese. Open second can of crescent rolls and layer over top of Swiss cheese, trying to cover all the cheese, so the cheese does not become browned during baking. Bake at 350 degrees F for 20 to 25 minutes.

Your friend has a friend don tell him. — Jewish Proverb

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corn and chili

Corn and Chili

This is a great party dish!

3 cans whole kernel corn, drained
2 cans chili
1/2 teaspoon Accent?
1/2 teaspoon chili powder

Heat gently and serve.

Wisdom is supreme therefore make a full effort to get wisdom. Esteem her and she will exalt your embrace her and she will honor you. — Proverbs 47-8

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15 minute taco rice skillet

15 Minute Taco Rice Skillet

Posted at recipegoldmine.com by Angel On Earth 7:45:13am 8/26/03

Ready in 15 minutes.

Servings: 4

1 pound ground beef
2 cups water
1 package taco seasoning
2 cups Minute Rice
1 cup shredded Cheddar cheese
1/4 teaspoon pepper
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream

Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes. Top as desired with ingredients above and enjoy!

There is nothing that makes its way more directly to the soul than beauty. — Joseph Addison

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speedy gonzalez

Speedy Gonzalez

1 pound ground beef
2 cans Mexican-style stewed tomatoes, undrained
1 package brown gravy mix
Chili powder to taste, optional
Sour cream, optional
Corn chips or Doritos, crushed

Brown beef and drain fat. Add tomatoes and gravy mix, stirring well over medium heat. Add chili powder (NOTE: if you like it mild, don add any chili powder). Simmer for 5 to 10 minutes until heated through.

Serve over corn chips or Doritos with sour cream.

Never ascribe to an opponent motives meaner than your own. — John M. Barrie

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poor mans chop suey

Poor Mans Chop Suey

1 cup chopped onion
1 pound hamburger
2 cups celery, in chunks
1 can cream of mushroom soup
1 cup uncooked rice
1/3 cup soy sauce
2 cups hot water

Brown onion and hamburger; drain. Mix remaining ingredients and add the hamburger and onion mixture. Put into a casserole and bake at 350 degrees F for one hour or more.

Many people believe they are attracted by God, or by Nature, when they are only repelled by man. — William Ralph Inge

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liver casserole

Liver Casserole

1/2 pound liver
Flour
1 can cream of mushroom soup
1/2 soup can milk or water
1 can French fried onion rings

Cut liver into 1 1/2 x 2-inch strips. Flour, season and brown.

Mix remaining ingredients and place in a casserole. Place liver on top. Bake uncovered at 350 degrees F for 1 hour or more.

You are forgiven for your happiness and your successes only if you generously consent to share them. — William Blake

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taco potato casserole

Taco Potato Casserole

1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided

Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish.

Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.

The greatest remedy for anger is delay. — Lucius Annaeus Seneca

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burger bundles

Burger Bundles

Prepare 1 1/4 cups herb stuffing mix. Mix 1 pound ground beef and 1/3 cup evaporated milk. Divide this into five (6-inch) circles. Spoon 1/4 cup stuffing into center of circle. Draw edges over and seal. Place in a casserole.

Combine 1 can cream of mushroom soup, 1 tablespoon catsup and 2 tablespoons Worcestershire sauce. Pour over meat. Bake, uncovered at 350 degrees F for 45 to 60 minutes. Garnish with parsley.

Life is a library owned by an author. It has a few books which he wrote himself, but most of them were written for him. — Harry Emerson Fosdick

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stuffed pumpkin

Stuffed Pumpkin

Try this. The presentation is beautiful!

1 small whole pumpkin, about 10 inches in diameter
Boiling salted water
2 tablespoons vegetable oil
2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 teaspoons salt
1 teaspoon oregano
1 teaspoon vinegar
Freshly-ground pepper, to taste
2 cloves garlic, mashed
3/4 cup seedless raisins
1/3 cup sliced pimento-stuffed green olives
2 teaspoons capers
1 (8 ounce) can tomato sauce
1/2 cup red wine
3 eggs, beaten

Preheat oven to 350 degrees F.

With a sharp knife, cut a circular top about 5 inches in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a large kettle and cover with boiling salted water; cover kettle. Bring water to a boil, lower heat and simmer for about 10 minutes until pumpkin meat is almost tender. The pumpkin should still be firm enough to hold its shape well.

Carefully remove from water and drain well. Dry the outside and sprinkle a little salt on the inside. Set aside.

In a heavy skillet with a cover heat oil. Add ground beef, onion and green pepper. Cook over medium high heat until beef is browned and crumbly. Remove from hat and add salt, oregano, vinegar, pepper and garlic. Stir in raisins, olives and capers, then gradually add tomato sauce and red wine. Cover skillet, return to heat and simmer for about 15 minutes, stirring occasionally. Cool slightly and add beaten eggs, mixing thoroughly. Fill cooked pumpkin with meat stuffing, pressing to pack firmly. Cover loosely with pumpkin lid and place in a greased shallow baking pan. Bake for 1 hour. Allow to cool for 10 to 15 minutes before serving.

To serve, carefully lift stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges, spooning more meat filling onto each slice.

We compound our suffering by victimizing each other. — Athol

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