TATER TOT CASSEROLE

This recipe is always a HUGE hit at potlucks and kids love it. :))

2 pounds lean ground beef
1 medium onion, diced
16 oz. frozen mixed vegetables
1 Can of Chedder Cheese soup
1 Can of Manwhich sauce.
1 pound frozen tater tots, 1 bag divided

Preheat oven to 350ºF.
Brown ground beef in a heavy skillet; season to taste.
Drain excess grease.
Add onion to skillet and sauté until soft and lightly browned.
Throw in the frozen veggies to thaw out a little.
In a large bowl mix, cheese soup, manwhich, and half of the bag of tater tots. add the ground beef and veggie mixture.
Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.
Bake 1-1/2 hours or until tater tots on top are nice and golden. ENJOY!!! :))

CHICKEN POTPIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 3lb. Chicken
1 onion, chopped
1 Bay leaf
2 carrots, chopped
2 celery stalk, cut in large pieces
3 whole black peppercorns

Sauce:
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth, filtered and hot
Salt and pepper
½ cup carrots, diced and steamed
½ cup peas, steamed
½ cup celery or green beans, steamed
Mushroom sliced and sauté in butter
1 can (10 oz.) cream of mushroom soup (1 cup + 2 tbsp.)
2 pie crusts or 1 pkg. of puff pastry

In a large pot, add chicken, onion, carrots, celery, Bay leaves, peppercorn and cover with cold water.
Bring to a boil and let simmer for an hour or until the meat of the chicken comes off the bones easily.
Drain the chicken broth making sure to save it for the sauce. Let chicken cool and debone.

To make sauce:
In a casserole, melt butter on medium heat. Add flour and brown for a few minutes while whisking.
Take off the heat and add broth, little at a time while whisking.
Simmer on low heat while whisking to let the sauce thicken.
Add salt and pepper, carrots, peas, celery, mushrooms, cream of mushroom soup and chicken. Let sauce cool before pouring in the pie crust.
Preheat oven to 350 F.
Place the pie dough over a rectangular dish, pour in cooled chicken sauce, and cover with remaining pie crust, seal.
Brush a little milk over crust. Bake for 30 minutes until crust is golden brown.

*CIPATE*

(also called Tourtiere du Lac St-Jean) (recipe from mom)
this dish is very popular during the Holidays and it is so GOOD. :))
 
In a casserole, add:

2 lbs each of three meat (porc, veal, partridge, beef, salt pork or moose), cubed
2 large onion, chopped
Salt and pepper

Cover and refrigerate overnight.
In the morning, place equal amount of cubed potatoes on the meat.
Make a beef broth ( u can also use chicken broth), and pour over meat and potatoes, making sure the potatoes and the meat are covered.
Make a thick pie dough (about half inch thick). Cover potatoes and meat with top crust, do not make any holes in the crust.
Cover and bake at 450’F for half and hour. Turn heat down to 250’F and bake for 5-6 hours.

THANKSGIVING LEFTOVERS CASSEROLE

2 tbsp butter
1 onion, chopped
2 cups of leftover vegetables (green beans and mushrooms are my favorites in this)
2 cups of leftover stuffing
2 cups leftover turkey (or any other meat)
1 can cream of mushroom soup (optional, I don’t add it, but it’s in the original recipe)
2 cups leftover mashed potatoes
2 eggs
1 cup shredded cheddar cheese

1-Preheat the oven to 350 degrees F.
2-Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
3-In a casserole dish (9×13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
4-Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

SHEPHERDS PIE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.

Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

SHEPHERD'S PIE WITH GROUND BEEF AND TURKEY

(RECIPE POSTED BY DARLENE FALLS) 

I like the sweet potato version, but I am the only one at my house who does, so I made 2 kinds.

1 pound lean ground beef
1 pound lean ground turkey
1 Large onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large carrots, coarsely chopped
1 parsnip, coarsley chopped
1 Cup of green beans, cleaned and in 1 inch pieces
1 Cup of corn
1 large can crushed tomatoes
1/2 tsp thyme
1/8 tsp salt and pepper
2 pounds sweet potatoes, or white potatoes
chopped parsley (optional)

Brown meat in a Dutch oven until cooked, stirring frequently. Drain meat and set aside.
In same Dutch oven, add chopped vegetables and saute until softened, about 10 minutes. Return the meat to the pan. Stir in the tomatoes, thyme, salt and pepper. Bring to a boil. Cover and simmer, stirring occasionally about 25 minutes until a rich stew has formed.
Meanwhile cook and prepare mashed potatoes.
Preheat oven to 400.
Transfer meat mixture to casserole dish. Smooth out to an even layer.
Spread the mashed potatoes over the surface and smooth with a spatula.
Bake 12-15 minutes until heated through and the bubbling around edges.

CHEESY CHICKEN CASSEROLE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

left over chicken
alfredo sauce
broccoli and whatever veggie you like
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and veggies. Pour into ungreased 9-inch square pan.
2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 20 to 22 minutes or until topping is light golden brown.

You can play around with this recipe I've even added pasta to it if I wanted a little more.

30 MINUTE SHEPHERD’S PIE

(RECIPE POSTED BY LOIS APPLESAUCE)

This is a very delicious (best I've had) beef/gravy/veggie dish!

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 tsP sweet paprika
2 tbsp chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

IF PREPPING AND BAKING LATER ON:
Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown

PIZZA CASSEROLE

Quick, easy and good. :))

1 lb. ground beef, browned
2 cups macaroni, cooked
1 (28 oz.) can spaghetti sauce
1/2 cup pepperoni, sliced
1 lb. mozzarella cheese, shredded
1/2 green pepper, chopped
1 cup mushroom, sliced or 1 can mushroom, drained
Garlic to taste
Pinch of salt and pepper to taste

Mix all ingredients together and put in a greased casserole dish.
Bake at 350'F for 1 hour in oven.

CHUCKWAGON CHILI

1 1/2 lbs. ground beef
1 medium onion, chopped
1 can (14 oz.) kidney beans and juice
1 can (10 oz.) mushroom and juice
6 weiners, cut in ¼ inch slices
2 medium carrots, sliced
1 (10 oz.) cream of tomato soup
Pinch of salt and pepper
1 tsp. chili powder

Brown beef in frying pan.
Remove to large saucepan.
Add rest of ingredients. Stir and bring to boil.
Let simmer, covered for an hour or so.
Add water if it appears too dry and thick.
Taste and add more chili if you so desire. Serves 8.

MEAT STUFFED MANICOTTI

24 manicotti
2 lbs. lean ground beef
1 cup finely chopped onion
1/3 cup finely chopped celery
1 garlic clove, minced
2 tbsp. oil
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Salt and pepper
2 eggs, fork beaten
4 cups spaghetti sauce (can or homemade)
2 tbsp. butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Cook manicotti in boiling water until tender but firm, about 5 to 6 minutes. Drain. Rinse with cold water. Drain well.
Scramble-fry ground beef, onion, celery and garlic in oil in frying pan until browned. Remove from heat.
In a small bowl, combine next 5 ingredients (crumbs, cheese, salt, pepper and eggs). Mix well.
Add to beef mixture. Stir together. Stuff manicotti.
Cover bottom of pan, large enough to hold manicotti in single layer, with a bit of spaghetti sauce. Arrange manicotti side by side in pan. Pour rest of sauce over top.
Melt butter in saucepan. Mix in remaining bread crumbs and cheese. Scatter over all.
Bake covered in 400’F oven for 30 to 40 minutes.

SPAGHETTI PIE

6 oz. spaghetti
2 tbsp. butter or margarine
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup cottage cheese
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 can (8 oz.) tomatoes with liquid, cut up
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. dried oregano
Pinch of garlic salt
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain and place in a bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10 in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside.
In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered at 350’F for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted.
Cut into wedges.
Yield: 6 servings.

DINNER IN A DISH

Nice, easy and yummy!!! :))

1 lb lean ground beef (raw)
1 package onion soup mix
3/4 cup rice, uncooked
2 onions, chopped
3 potatoes, cubed
2 carrots, chopped into small pieces
1 1/2 cups corn
Salt and pepper
1 can diced tomatoes

Spread beef on the bottom of a greased casserole dish.
Sprinkle with onion soup mix.
Layer rice, then onion, then potatoes, then carrots, then corn.
Sprinkle with salt and pepper.
Pour tomatoes with juice, over the entire casserole.
Cover and cook at 350 for about 60 minutes.

CABBAGE ROLLS

1/2 lb. ground beef
1/2 lb. ground pork
1/2 cup uncooked rice
3/4 cup ketchup
Pinch of salt
1 pkg. onion soup mix
1 medium size cabbage

Mix the first 6 ingredients together.
Cut core out of cabbage. Put in boiling water on stove, cover with lid.
After 5 minutes take off outer leaves of cabbage.
Boil some more, take the next layer of leaves until you have enough.
Take 2 tbsp. of meat mixture and roll in cabbage leaf and secure with toothpicks.
Bring to boil in tomato juice, cook slowly for 1 1/2 hours.

CABBAGE ROLL CASSEROLE

1 lb. ground beef
1 onion, chopped
Salt and pepper to taste
1 (10 oz. can tomato soup
1 can water
1/2 cup rice
3 cups cabbage, cut up

Brown beef, add onion, salt & pepper, soup, water and rice.
Bring to a boil. Boil for 3 minutes.
Place cut up cabbage in a buttered casserole, alternate layers twice with the meat.
Cover and bake at 350'F for 1 1/2 hours.
Taste just like cabbage rolls, with half the work. YUM!!! :))

LASAGNA

1 lb. ground beef
1 onion, chopped
2 garlic cloves

Brown and drain. Add:

1 can mushrooms
1 can diced tomatoes
1 can tomato paste
Salt and pepper
Oregano and Basil

Simmer for 15 minutes.
In another bowl, mix:

2 cups cottage cheese
2/3 cup Parmesan cheese
3/4 cup shredded cheddar cheese and mozzarella cheese
2 eggs

To assemble lasagna, place 2 cups meat in ungreased pan.
Then cover with noodles, then cottage cheese mix, then noodles, then meat mixture.
Cover with cheese.
Bake at 350'F for 1 hour.

ITALIAN MACARONI AND CHEESE

This I have to admit is a family favorites... I make it often because my daughter just loves it.  :))

1 lb. ground beef
1 can tomatoes, chopped
1/3 cup tomato paste
1 tbsp. instant minced onion
1 can mushrooms
1 tsp. sugar
Garlic salt and pepper
Oregano

Fry beef, add other ingredients. Simmer for 30 minutes.

1 2/3 cup uncooked macaroni
1 cup cottage cheese
1 cup shredded cheddar cheese
2 tbsp. Parmesan cheese

Cook macaroni, drain. Mix with cottage cheese.
Pour little sauce in casserole.
Then half macaroni, then half cheese, then half sauce.
Repeat layers. Sprinkle with Parmesan cheese.
Bake at 325'F for 40 minutes

LAYERED ENCHILADA BAKE

(recipe from my good friend Angela Corcoran)

1 lb. lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 tbsp. Taco Seasoning Mix or Chili powder
6 flour tortillas (8 inch)
1 cup sour cream
Shredded cheddar cheese

Heat oven to 400'F.
Brown meat with onions in large skillet on medium-high heat; drain.
Add salsa, beans, dressing and seasoning mix. Mix well.
Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish;
cover with layers of 1/2 each of the meat mixture, sour cream and cheese.
Repeat all layers. Cover with foil.
Bake, covered, 30 minutes.
Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Top with chopped tomatoes, shredded lettuce and cilantro.

ONION BEEF MACARONI CASSEROLE

1 1/2 lbs. ground beef
1 env. onion soup mix
1 tbsp. flour
1 (8 oz.) can tomato sauce
2 c. water
1 c. raw macaroni, cooked
1/4 c. grated cheese

In large skillet brown meat, drain excess fat, stir in onion soup mix, flour, tomato sauce and water. Simmer covered 5 minutes; stir in macaroni.
Turn into 1 1/2-quart casserole. Sprinkle with cheese.
Bake 15 minutes in preheated oven at 400 degrees.
Makes 6 servings.