Nancy’sTex-Mex Rice Casserole
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2 cans Chunky Sirloin Burger soup
1 small can stewed tomatoes (optional)
1 3/4 cups white instant rice
1/2 TBLS chili powder
1/2 TBLS onion powder
1 tsp garlic powder
¼ cup extra sharp cheddar, shredded (optional)
Pre-heat oven to 350 degrees. In a medium mixing bowl, stir in all ingredients, including tomatoes, if desired, until well blended. Grease a medium size baking dish with cooking spray. Spread rice-soup mixture evenly in baking dish, and bake for 20 to 25 minutes. Serves 4. (If desired, sprinkle shredded cheddar on top before serving.)
Nancy’s Tater-taco Casserole
1 lb 85-90% lean ground beef
1/4 cup yellow onion, finely chopped
1 TBLS vegetable oil
2 cans condensed tomato soup
1 packet taco seasoning
1 15 1/2 oz. can whole kernel corn, drained
1/2 bag potato nuggets
1 cup cheddar or Monterey jack cheese, shredded
Pre-heat a large skillet to medium. Add oil and sauté onion until soft. Set aside. Add beef and cook, stirring, until brown and crumbly. In a large mixing bowl, stir in beef and onions with soup, taco seasoning and corn. Grease a large baking dish with cooking spray or butter. Spread meat mixture in an even layer on the bottom. Top with potatoes and bake for 40 minutes. Remove from oven and sprinkle with cheese. Continue baking for 10 to 15 minutes longer, or until potatoes are nicely browned. Serves 4 to 6.
June’s Tomato-Beef -Noodle & Cheese Casserole
1 lb ground beef
1 TBLS vegetable oil
2 slices yellow American cheese, sliced into ¼ inch strips
1 1 lb. can peeled whole tomatoes, with liquid
8 oz medium egg noodles
2 tsp onion powder
1 tsp garlic powder
dash, salt
Cook noodles in rapidly boiling water, adding salt 5 minutes before noodles are finished cooking. Drain and set aside. Meanwhile, brown beef in oil. Next, mash tomatoes and add tomatoes with about half of the liquid to the beef. Stir in onion powder and garlic powder, until well blended. Fold in noodles. Top with strips of cheese and simmer on med-low heat, about 20 minutes, or until heated through and cheese is melted. Serves 4.
Beef-Noodle Bake
3 TBLS butter or margarine, plus 2 TBLS.
3 TBLS all purpose flour
¾ tsp salt
1/8 tsp black pepper
1 ½ cups milk
1 4oz. can mushroom stems & pieces
1/1 package of broad (wide) egg noodles, cooked according to pkg. directions
1 lb ground beef
1 cup yellow onion, chopped
1 clove garlic, minced or (can sub. 1 tsp garlic powder)
¼ tsp oregano
1 8oz. can tomato sauce
1 cup mild white cheddar cheese, shredded
Pre-heat oven to 375 degrees. In a saucepan, melt three tablespoons of butter. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add mushrooms. In a skillet, melt 2 TBLS butter. Brown meat with onion and garlic. Stir in tomato sauce and oregano. Stir in mushroom sauce and a half cup of the cheddar cheese. In a two quart casserole, combine drained noodles with meat mixture. Sprinkle top with remaining cheese. Bake for 25 minutes. Serves 4 to 6.
Lo-cal Frankfurter Casserole
4 beef franks
1 1lb can sauerkraut, drained and well-rinsed
½ yellow onion, diced
¼ cup diced tomato, drained
1 packet sugar substitute
Boil frankfurters. Place in a saucepan with remaining ingredients and simmer, uncovered, for 20 minutes, over very low heat. Serves 2 to 4.
Franks with Sauerkraut and Potatoes
1 lb beef franks
1 tsp yellow or spicy brown mustard
1 1b. can sauerkraut, drained
½ cup tomato juice
1 TBLS onion powder
1 cup cooked potato, peeled and diced
Pre-hat oven to 350 degrees. In a bowl, toss together all ingredients, except franks. Place in a 1 ½ quart casserole and lay franks across the top. Bake for 30 minutes. Serves 4 to 6.
Tuna-Noodle Casserole
8 oz. medium egg noodles, cooked
2 cans tuna, drained
1 can condensed cream of mushroom, or cream of celery soup
2 tsp onion powder
1/8 tsp garlic powder
1 1 /2 cups cooked peas
½ cup potato chips, crushed, or ½ cup buttered bread crumbs
Pre-heat oven to 350 degrees. In a bowl, stir in noodles, tuna, soup onion powder, garlic powder and peas. Turn into a greased 1 ½ quart casserole. Top with crushed chips or bread crumbs. Bake for 20 to 25 minutes. Serves 4 to 6.
*Nancy’s Penny Pincher Tuna Casserole
1 box macaroni and cheese
1 can solid white tuna in water, drained
½ TBLS onion powder
1 small can baby peas, drained
Prepare macaroni and cheese according to package directions. Stir in remaining ingredients an d simmer for 5 to 7 minutes, or until warmed through. Serves 2 to 4.
Cheesy Salmon Broccoli & Rice Casserole
1 box Rice=A-Roni parmesan rice
2 cans boneless, skinless salmon, drained
1 can condensed cream of broccoli soup
½ tsp onion powder
1/8 tsp black pepper
1 cup Monterey Jack cheese, shredded
Pre-heat oven to 350 degrees. Prepare rice according to package directions. Stir in salmon, soup, onion powder, black pepper and half of the cheese. Evenly spread in a 1 ½ quart casserole and sprinkle remaining cheese over the top. Bake for 20 minutes. Serves 4.
Ham-Noodle Bake
2 cups baked ham or canned ham, chopped
8 oz. narrow noodles, cooked
1 cup frozen baby peas, thawed (can sub. regular peas)
1 cup cheese whiz
½ cup milk
1/3 cup sour cream
¼ cup buttered bread crumbs
Pre-heat oven to 350 degrees. In a saucepan, combine all ingredients, except bread crumbs. Turn into a greased two quart casserole. Sprinkle top with bread crumbs and bake for 25 minutes. Serves 4 to 6.
Elbow Macaroni Creole
1/2 box elbow macaroni, cooked until tender
1 lb kilbasi or sweet Italian sausage links, sliced ½ inch
3 TBLS vegetable oil or fat from Italian sausage, cooked
1 medium yellow onion, chopped
1 green pepper, seeded and chopped
3 ½ cups canned tomatoes
¾ tsp salt
¼ tsp black pepper or cayenne pepper (if you prefer it a tad spicy)
1 ½ tsp granulated sugar
½ cup buttered bread crumbs
Pre-heat oven to 350 degrees. Sauté onions and peppers in a large skillet, until soft. Add tomatoes and seasonings. Simmer over low heat for 15 minutes. In a greased baking dish or aluminum foil pan, arrange elbows and sausage mixture in alternating layers. Sprinkle top with buttered bread crumbs and bake fro 30 minutes. Serves 4 to 6.
Pork Chop Casserole
4 lean pork chops
2 large white potatoes, sliced
½ TBLS onion powder
1/2 tsp each, slat & pepper (can sub. Mrs. Dash)
1 can condensed cream of mushroom soup
Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.
Summer Salmon Casserole
½ 14 oz. box of elbow macaroni
3 TBLS butter or margarine
3 TBLS all-purpose flour
1 1 lb tin of pink salmon, (or equiv. tins of boneless, skinless salmon), with juice from can(s).
1/2 tsp lemon juice
Pinch dried dill (can substitute fresh dill, if you wish)
Whole or 2% milk
1/4 tsp Worcestershire sauce
½ tsp salt
1/8 tsp white pepper (can sub. black pepper, if necessary)
½ cup cucumber, peeled and sliced
1 TBLS finely diced pimento (optional)
¼ cup fine, dry bread crumbs
¼ cup mild white cheddar or Swiss cheese, finely grated
Pre-heat oven to 375 degrees. If using pink salmon, first remove skin and bones. Flake salmon. Blend in lemon juice and dill and set aside–if any bones remain, they can be crushed and mixed in with the salmon. Cook macaroni in boiling, salted water until tender–about 15 to 20 minutes. Drain and briefly rinse in cold water. Set aside. In a large saucepan, melt butter. Carefully blend in flour, to make a paste. To paste, stir in juice from salmon, Worcestershire sauce and enough milk to make 1 ½ cups of liquid. Stir constantly over heat, until sauce comes to a boil and thickens. Stir in salt, pepper and macaroni. Grease a 1 ½ quart (6 cups) casserole dish. Arrange flaked fish and macaroni in alternating layers, starting and ending with the macaroni. Arrange slices of cucumber across the top layer of macaroni. If desired, scatter diced pimento over the cucumbers. Melt a small amount of butter, and mix just enough of it in with the breadcrumbs and grated cheese, to hold them together. Sprinkle over top of casserole. Bake for 20 to 25 min. or until top is just golden brown. Serves 4 to 6.
Nancy’s Vegetarian Casserole
1 package Green Giant baby peas (no sauce), thawed
1 packages Green Giant broccoli spears (no sauce), thawed
1 package frozen baby or sliced carrots (no sauce), thawed
2 cups New York or Cabot sharp cheddar cheese, grated
3 packets George Washington’s Vegetable Seasoning & Broth or, 3 TBLS vegetable bullion
2 cups water
¼ cup Ritz crackers, finely crushed
In a bowl, blend together peas, broccoli, carrots, cheese, vegetable seasoning and water. Turn into a casserole dish and top with cracker crumbs. Bake for 30 to 40 minutes, or until top in lightly browned and some of the liquid is absorbed. Serves 4.
Tomato Pie
2 cups medium egg noodles, cooked
2 cups canned stewed tomatoes
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
½ tsp oregano
¼ cup American or mild cheddar cheese, shredded
¼ cup buttered bread crumbs
Pre-heat oven to 350 degrees. Layer a greased 9 inch pie plate with noodles. In a bowl, mix tomatoes with seasonings. Lay tomatoes over noodles, sprinkle with
cheese, and top with buttered bread crumbs. Bake for 20 to 30 minutes, or until bread crumbs are lightly browned. Serves 3 to 4.
Texas Straw Hat
2 15 1/2 oz. cans mild or hot chili con carne (with meat)
1 small can mild or hot chopped green chilies
1 small bag corn chops (the “bonus” size individual bag or about 4 cups)
1/2 cup cheddar cheese, shredded
Pre-heat an oven to 350 degrees. Open cans and put chili in a medium mixing bowl. Stir in chilies until thoroughly blended. Line a 9 inch pie plate with 2 cups of corn chips. Spoon chili mixture evenly over corn chips, and top with remaining chips. Sprinkle cheese over top. Bake for 15 minutes. Serves 2 to 4.
Cheap ‘N Easy Shepherd’s Pie
1 large can, plus 1 small can beef stew
1 tsp onion powder
1 package butter & herb instant mashed potatoes
Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. Pour stew into pie plate and sprinkle with onion powder. Top with mashed potatoes. and bake for 20 to 25 minutes. Serves 2 to 4.
Nancy’s Northeastern Shepherd’s Pie
1 lb ground chuck
1 small yellow onion, chopped
1 can diced tomatoes
1 can whole kernel corn, drained
1 can cut greenbeans, drained
2 TBLS Worcestershire sauce
1 TBLS ketchup or hot sauce
1 package four cheese flavor instant mashed potatoes
¼ cup New York or Cabot extra sharp cheese, shredded (optional)
½ tsp paprika or chili powder
1 refrigerated pie crust
Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. In a large skillet, brown ground beef with onion, until beef is crumbly and onion is soft. Drain off fat. Stir in tomatoes, corn, greenbeans, Worcestershire and ketchup or hot sauce. Simmer over low heat for 10 to 15 minutes. Meanwhile, line a 9 inch pie plate with crust. Spoon meat mixture into crust, in an even layer. Top with potatoes. If desired, sprinkle potatoes with cheese and/or paprika or chili powder. Serves 3 to 6.
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Yum-Yum Skillet Supper
1 lb ground beef
1 small yellow onion, chopped
1 can condensed chicken gumbo soup
2 TBLS ketchup
2 TBLS yellow mustard
1 tsp Worcestershire sauce
½4 tsp each, salt and pepper
1 package Success white rice (or any brand white rice), cooked
Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)
Macaroni Goulash
1 lb ground beef
1 medium onion, chopped
½ cup green pepper, seeded and chopped
3 ½ cups canned whole tomatoes, cut into pieces, with juice from can
1 cup tomato sauce
2 cups elbow macaroni
2 TBLS granulated sugar
2 tsp salt
In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.
June’s Shells & Beef
1 lb ground beef
1 TBLS oil
1 small can baby or regular peas, drained
1 small can Contadina tomato paste
1 15 ½ oz. can Hunt’s tomato sauce
2 ½ tsp onion powder
1 ½ tsp garlic powder
½ box shell pasta (about 8 oz.), cooked
Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.
Nancy’s Cheeseburger Macaroni Skillet
1 lb ground beef
1 small yellow onion, chopped
1/3 cup ketchup
1 box macaroni and cheese
1 can diced tomatoes, with juice
Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.
Beef, Tomato & Macaroni Medley
(This recipe dates from 1964)
1 ½ lbs ground beef
2 TBLS butter, or bacon drippings (can sub. margarine)
1 cup water or leftover cooking liquid from fresh carrots, corn or peas
2 ½ cups canned tomatoes, cut up, without liquid
8 oz. elbow macaroni, cooked until tender.
½ tsp salt
In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.
*Beef Skillet Supper
1 lb ground beef
1 1/2 TBLS onion powder
1 TBLS vegetable oil
2 cups hot water
1 15 ½ oz can diced tomatoes
1 small can whole kernel corn, or cut greenbeans, or peas, drained
¼ cup ketchup or Heinz 57 sauce
1 tsp granulated sugar
1/8 tsp black pepper
1 cup elbow macaroni, cooked
In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.
Sausages Espana
10 fresh mild pork sausage patties
large can tomato juice
¾ cup large onion, coarsely chopped
¾ cup green bell pepper, coarsely chopped
¼ tsp salt and black pepper
1/8 tsp cayenne pepper
1 ½ tsp granulated sugar
2 Tbls all-purpose flour
¼ cup water
¼ cup fresh Manchengo or Romano cheese, finely grated (may, in a pinch, substitute parmesan cheese, but it will change the flavour, somewhat.)
Heat skillet and brown sausages. Remove sausages and drain off all but 1 tsp. of the fat. Stir in tomato juice, onion, green pepper and seasonings. Return sausages to the pan. Cover and simmer over low heat, for 1 hour. Removes sausages to a warm place. In a small bowl or measuring cup, blend flour with water. Stir paste into tomato sauce, and cook, stirring, over very low heat, until sauce thickens. Pour sauce over meat, and sprinkle with cheese. Excellent served with a tossed green salad and fresh crusty bread, on the side. Serves 6.
Country-style Beef and Green Tomato Supper
1 ¼ lb stewing beef, cut into small cubes
1 medium yellow onion, sliced thin
6 small green tomatoes, cored and quartered
2 large carrots, sliced
2 Tbls all-purpose flour
1 ½ tsp Worcestershire sauce
½ tsp black pepper
½ tsp salt
¼ tsp granulated sugar
2 Tbls. vegetable oil
1 cup water
4 servings of hot cooked egg noodles.
In a bowl, mix flour with salt and pepper. Dredge meat in seasoned flour. Heat the vegetable oil in a deep fry pan, and brown meat. Drain. Return meat to pan. Add a quarter cup of the water, and cover and simmer over very low heat, for about 1 hour. After 1 hour, stir in remaining ingredients, re-cover, and simmer over low heat for an additional 45 minutes, stirring occasionally. Shortly before serving, cook noodles according to package directions. Serve beef and vegetables over noodles. Serves 4.
Northeastern Jambalaya
1 lb ground chuck
1 ½ cups green bell peppers, diced
1 cup sweet or yellow onion, diced
2 ½ cups canned tomatoes, with juice
1 clove garlic, peeled and minced
¾ cup white rice, uncooked
1 bay leaf
½ tsp cayenne pepper
1 tsp chili powder
2 tsp Worcestershire sauce
½ tsp black pepper
¼ tsp salt
3 Tbls butter, margarine or bacon fat
Cook rice according to package directions. Set aside. In a deep fry pan, melt butter. saute peppers and onions until soft, and onions are transparent. Set aside. In same skillet, saute garlic for about 4 minutes. Remove the garlic, drain off fat and brown meat. Add vegetables and garlic and all other ingredients–except the rice. Cover and simmer over low heat, one half-hour. Stir in rice and continue to simmer for an additional 15 to 20 minues. Note: if meat mixture becomes too dry, you may add a little more juice from the tomatoes, or some water. Serves 4 to 6.
