Easy Beef Casserole Cookbook: 50 Delicious Beef Casserole Recipes [2 ed.]

Table of contents :
Table of Contents
Deep Dish Spanish Stewed Beef
Baked Open Beef and Cabbage Rolls
Oven-Cooked Rice and Beef Stew
Cheesy Potato and Beef Bake
Arizona Style Beef Casserole
Diner-Style Hash Brown and Roast Beef
Quick Macaroni and Beef Bake
Creamy Cheesy Nachos
Cheesy Beef Noodle Bake
Oven-Baked BBQ and Cornbread Stew
School Lunch Stroganoff
Egg Noodle Breakfast Casserole
Central European Casserole
Pennsylvania Inspired Macaroni Casserole
Spanish Fiesta Bake
Quick and Easy Shepherd's Pie
Rachael’s Florentine
Greek Meaty Stew
Comfort Food Pie
Tuesday’s Dinner
Potato and Meat Lovers Heaven on Earth
Tex-Mex Cheese Chili Blast
Tomato and Cabbage Lovers' Favorite
Ground Beef Delight
Southwest Squash
7-Ingredient Zucchini
Mexico City Tortilla Casserole
Dorm Room Casserole
Monday’s Mediterranean Stew
Extra Creamy Noodle and Meat Dinner
Mexican Cheesy Tortillas
Central American Enchilada Casserole
Mom’s Brown Rice Dinner
Hamburger Spinach Bake
3-Course Meal Casserole
Thursday’s Dinner
Rigatoni Casserole
Hamburger Delight
Lumberjack’s Lunch
Cream Cheese Biscuits With Beef
Quick Crockpot Casserole
Spanish Hamburger Bake
Meaty Potato Surprise
Maggie’s Casserole
Santa Ana Pie
Cornmeal Beef Pie
Mesa Dinner
Maui Mushroom Casserole

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Easy Beef Casserole Cookbook 50 Delicious Beef Casserole Recipes

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Table of Contents Deep Dish Spanish Stewed Beef 7 Baked Open Beef and Cabbage Rolls 10 Oven-Cooked Rice and Beef Stew 11 Cheesy Potato and Beef Bake 12 Arizona Style Beef Casserole 13 Diner-Style Hash Brown and Roast Beef 16 Quick Macaroni and Beef Bake 17 Creamy Cheesy Nachos 18 Cheesy Beef Noodle Bake 19 Oven-Baked BBQ and Cornbread Stew 22 School Lunch Stroganoff 23 Egg Noodle Breakfast Casserole 24 Central European Casserole 25 Pennsylvania Inspired Macaroni Casserole 26 Spanish Fiesta Bake 27 Quick and Easy Shepherd's Pie 28 Rachael’s Florentine 29

Greek Meaty Stew 32 Comfort Food Pie 33 Tuesday’s Dinner 34 Potato and Meat Lovers Heaven on Earth 35 Tex-Mex Cheese Chili Blast 37 Tomato and Cabbage Lovers' Favorite 38 Ground Beef Delight 39 Southwest Squash 42 7-Ingredient Zucchini 43 Mexico City Tortilla Casserole 44 Dorm Room Casserole 46 Monday’s Mediterranean Stew 47 Extra Creamy Noodle and Meat Dinner 48 Mexican Cheesy Tortillas 49 Central American Enchilada Casserole 53 Mom’s Brown Rice Dinner 55 Hamburger Spinach Bake 56 3-Course Meal Casserole 57

Thursday’s Dinner 58 Rigatoni Casserole 59 Hamburger Delight 62 Lumberjack’s Lunch 63 Cream Cheese Biscuits With Beef 64 Quick Crockpot Casserole 65 Spanish Hamburger Bake 66 Meaty Potato Surprise 67 Maggie’s Casserole 70 Santa Ana Pie 71 Cornmeal Beef Pie 72 Mesa Dinner 73 Maui Mushroom Casserole 74

Deep Dish

Spanish Stewed Beef

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 477 kcal Fat 32.8 g Carbohydrates 23.6g Protein 23.6 g Cholesterol 82 mg Sodium 1381 mg

Ingredients 1 lb. ground beef 1 tbsp instant minced onion 1/2 tsp garlic salt 2 (8 oz.) cans tomato sauce 1 C. chopped black olives 1 C. sour cream 1 C. ricotta cheese

3 (4 oz.) cans diced green chili peppers 6 oz. corn tortilla chips 1 (8 oz.) package shredded Monterey Jack cheese

Directions 1. Before doing anything else set your oven to 350 degrees. Get a baking dish and apply some butter to it. 2. Get a frying pan and your beef in it fully then remove the excess oils. Mix in: instant minced onion, tomato sauce, olives, and garlic salt. 3. Get a bowl, mix in: sour cream, green chilis, and ricotta cheese. 4. Place some chips to the side and crush the rest of the chips. Layer half of your chips into the baking dish then top the chips with half of your ground beef mix. Now layer on half of your sour cream. Now add half of the cheese then continue layering Ingredients until everything has been used up. 5. Everything in the oven for 32 to 37 mins. Serve the finish dish with your chips that were placed to the side. 6. Enjoy.

Deep Dish Spanish Stewed Beef

7

BAKED OPEN BEEF

and Cabbage Rolls

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 268 kcal Fat 9.4 g Carbohydrates 32.6g Protein 13 g Cholesterol 39 mg Sodium 470 mg

Ingredients 1 lb. ground beef 1 small onion, chopped 1 (16 oz.) bag coleslaw mix 3/4 C. uncooked white rice 2 (10.75 oz.) cans condensed tomato soup

1 (10.75 oz.) can water

Directions 1. Get a blender: Combine in it the beans, lime juice, orange juice, garlic, salt, and cayenne pepper. Blend them smooth. 2. Pour the mixture into a mixing bowl. Fold into it the bell peppers with scallions. 3. Divide the mixture between the tortillas and spread them in an even layer. Wrap your tortillas tight then serve them. 4. Enjoy.

10

Baked Open Beef and Cabbage Rolls

Oven-Cooked Rice and Beef Stew

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 472 kcal Fat 30.6 g Carbohydrates 29.3g Protein 20.6 g Cholesterol 95 mg Sodium 488 mg

Ingredients 3 C. chicken broth 3/4 C. uncooked wild rice 1 1/4 C. uncooked brown rice 2 bay leaves 1/2 C. butter 1 medium onion, chopped 1 lb. ground beef

2 (4 oz.) cans sliced mushrooms, drained 1 (4 oz.) can water chestnuts, drained and chopped 2 tsps soy sauce 1 tsp curry powder 2 C. shredded Cheddar cheese

Directions 1. Boil the chicken broth in a medium-sized pot. Add both types of rice to the broth and stir in the bay leaves. Reduce the heat to low and cover the pot. Let the pot's contents simmer for 50 minutes, or until the rice absorbs most of the broth. 2. Melt the butter in a frying pan. Add the onion and sauté it until tender. Stir in the beef and until it is no longer pink. Once the beef turns brown, stir in the water chestnuts, mushrooms, curry powder, and soy sauce. Keep stirring the contents of the pan until they are heated thoroughly. 3. Set the oven's temperature to 350 degrees F. 4. Remove the bay leaves from the rice mixture, and then add in the beef mixture. Transfer the combined mixture into a 9x13 inch casserole dish and spread it evenly. Sprinkle cheddar cheese on top. 5. Bake the casserole for 25 minutes, or until the cheese turns light brown. 6. Enjoy.

Oven-Cooked Rice and Beef Stew

11

CHEESY POTATO

and Beef Bake

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 694 kcal Fat 42.7 g Carbohydrates 37.4g Protein 39.6 g Cholesterol 134 mg Sodium 784 mg

Ingredients 2 tbsps shortening 2 pounds beef stew meat, cut into 3/4 inch pieces 1 large onion, thinly sliced 1 C. water 1 (10.75 oz.) can condensed cream of mushroom soup 1 C. sour cream 1 1/4 C. milk

1 tsp salt 1/4 tsp ground black pepper 4 large potatoes, peeled and chopped 1 C. shredded Cheddar cheese 1 1/4 C. whole wheat flake cereal, crumbled

Directions 1. Before you begin, set the oven to 350 degrees F. 2. Melt the shortening in a large frying pan. Sauté the beef and onion. Add water and bring the pan's content to a boil. Reduce the heat to low, cover the pan, and let the beef and onion simmer for 35 minutes. 3. Get a medium-sized bowl; add the cream of mushroom soup, milk, sour cream, salt, and pepper. Thoroughly mix these Ingredients and then set the bowl aside. 4. In a 9x13 inch casserole dish, pour the meat mixture. Layer the potato slices over the meat and pour the soup mixture on top. Evenly coat the surface of the casserole with cheddar cheese and wheat flake cereal. 5. Place the dish without covering it in the oven and bake it for 90 minutes. 6. Enjoy.

12

Cheesy Potato and Beef Bake

Arizona Style

Beef Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 480 kcal Fat 15.9 g Carbohydrates 58.1g Protein 31.1 g Cholesterol 58 mg Sodium 881 mg

Ingredients 3/4 pound lean ground beef 2 tsps olive oil 2 onions, chopped 1 green bell pepper, chopped 1/4 C. frozen green peas 1/2 tsp chili powder 1/2 tsp red pepper flakes 1 (14.5 oz.) can canned tomatoes, drained and chopped

1/4 C. tomato paste 1 (15.25 oz.) can kidney beans, drained 1 (11 oz.) can whole kernel corn, drained 4 (6 inch) corn tortillas, quartered 1/3 C. shredded reduced-fat Cheddar cheese

Directions 1. Before you begin, set your oven to 350 degrees F. Lightly coat a medium-sized baking dish with grease. 2. Place a frying pan over medium heat. Add the beef and it until it is no longer pink. Drain the extra grease and set the pan on the side. 3. In another frying pan, heat the olive oil over medium heat. Sauté the onion until tender. Add the green pepper and peas, followed by chili powder and red pepper flakes. Combine the beef, tomatoes, and tomato paste with the contents of the pan. Reduce the heat and for five more minutes. Add the kidney beans and corn next. 4. Place half of the beef mixture into the baking dish and top it with half of the tortilla quarters. Add the remaining beef mixture. 5. Cover the dish and bake it for 27 minutes. Remove the cover and add the rest of the tortilla quarters and cheese on top. Bake for 15 more minutes, or until the cheese turns into golden brown. 6. Enjoy

Arizona Style Beef Casserole

13

DINER-STYLE

Hash Brown and Roast Beef

Prep Time: 15 mins Total Time: 8 hrs Servings per Recipe: 4 Calories 408 kcal Fat 26 g Carbohydrates 27.3g Protein 26.3 g Cholesterol 82 mg Sodium 2688 mg

Ingredients 1 pound boneless beef roast 2 C. water 3 drops Worcestershire sauce 2 C. milk 1 (10.75 oz.) can condensed cream of chicken soup 1/2 C. shredded Cheddar cheese 2 C. frozen hash brown potatoes 1 tbsp curry powder

1 tbsp salt 1 tsp garlic powder 1 tsp seasoned salt 1/4 tsp paprika 1 pinch ground black pepper

Directions 1. In a slow cooker, add the beef, Worcestershire sauce, and water. 2. Cover the cooker and let its contents for 6-7 hours on low heat. Remove the roast once it is cooked and let it cool down before shredding it. 3. Set the oven to 375 degrees F. 4. In a skillet, combine milk and soup. Bring the liquid to a boil before adding cheddar cheese. 5. Remove the skillet from the heat, then mix the beef and hash browns. 6. Sprinkle curry powder, garlic powder, salt, seasoned salt, pepper, and paprika. 7. Transfer the mix onto a baking dish. 8. Slip the dish into the oven for no more than 42 minutes. Let the dish cool for five minutes before serving it. 9. Enjoy.

16

Diner-Style Hash Brown and Roast Beef

Quick Macaroni

and Beef Bake

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 645 kcal Fat 31.8 g Carbohydrates 58.6g Protein 32.5 g Cholesterol 90 mg Sodium 1809 mg

Ingredients 1 C. uncooked elbow macaroni 1 lb. ground beef 1 (10.75 oz.) can condensed cream of mushroom soup 3/4 C. milk 2/3 C. ketchup 1/2 C. shredded Cheddar cheese

1/4 C. chopped green bell pepper 1 C. dried minced onion 1 tsp salt, or to taste 1 C. crushed potato chips

Directions 1. Before you do anything, heat the oven to 350 degrees F. Boil lightly salted water in a pan. Cook the pasta in it for 10 to 12 minutes, or until it is firm to the bite. Drain the pasta. 2. Add the beef in a frying pan and it over medium heat. Stir the beef regularly until it is evenly browned. Add the cooked macaroni, milk, condensed soup, and ketchup. Stir all the Ingredients until you get a well-blended mixture. Add the onion, green pepper, and cheese next. Sprinkle salt on top, and then pour the mixture into a 2-quart casserole dish. 3. Cover the dish and bake for no more than 42 minutes. Uncover the dish and add potato chips on top. Bake for another 7-12 minutes, or until the casserole feels firm. 4. Enjoy.

Quick Macaroni and Beef Bake

17

CREAMY CHEESY

Nachos

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 497 kcal Fat 33.6 g Carbohydrates 23.9g Protein 26.1 g Cholesterol 98 mg Sodium 1128 mg

Ingredients 1 lb. ground beef 1 1/2 C. chunky salsa 1 (10 oz.) can whole kernel corn, drained 3/4 C. creamy salad dressing (e.g. Miracle Whip)

1 tsp chili powder 2 C. crushed tortilla chips 2 C. Colby cheese

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Place a large frying pan over medium-high heat. Add the beef and stir continuously until it becomes crumbly and evenly browned. Remove the pan from the stove and add the corn, chili powder, mayonnaise, and salsa. In a 2 quart baking dish, layer the beef mixture, tortilla chips, and cheese twice. Make sure to end with the cheese. 3. Place the dish in the oven and let it bake for no more than 22 minutes, or until the cheese layer melts and the other layers are thoroughly heated. 4. Enjoy.

18

Creamy Cheesy Nachos

Cheesy Beef

Prep Time: 30 mins

Noodle Bake

Total Time: 1 hr Servings per Recipe: 4 Calories 745 kcal Fat 38.1 g Carbohydrates 55.5g Protein 44.1 g Cholesterol 169 mg Sodium 1540 mg

Ingredients 6 oz. egg noodles 1 lb. ground beef 2 (10.75 oz.) cans condensed tomato soup 2 tbsps Worcestershire sauce 2 cloves garlic, minced 1/2 pound shredded Cheddar cheese 1/4 C. grated Parmesan cheese

¼ cup apple cider

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Cook the noodles according to the instructions on the noodles package. 3. Place a large frying pan over medium-high heat. Stir in the beef and until evenly browned. 4. Add garlic, tomato soup, and Worcestershire sauce before bringing the pan's content to a boil. 5. Reduce the heat and let simmer. 6. Add the cooked noodles and cheese to the mixture. After the cheese melts, stir in the cider. Stir the sauce for a minute before pouring it into a 2 quart baking dish. Sprinkle parmesan on top. 7. Put the dish in the oven and bake for no more than 30 minutes. 8. Enjoy.

Cheesy Beef Noodle Bake

19

OVEN-BAKED BBQ

and Cornbread Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 420 kcal Fat 15 g Carbohydrates 52.2g Protein 18.7 g Cholesterol 48 mg Sodium 1232 mg

Ingredients 2 pounds ground beef 1 large onion, diced 1 green bell pepper, seeded and diced 1 (10 oz.) can whole kernel corn, drained 1/2 C. barbeque sauce

1 (14.5 oz.) can diced tomatoes, drained 3 (8.5 oz.) packages corn bread mix

Directions 1. Before you do anything, heat the oven to 400 degrees F. 2. In a large frying pan, the beef over medium-high heat. Crumble the meat and until well browned. Stir in bell pepper, corn, onion, and tomatoes. Cook the mixture until the vegetables are tender. Drain excess grease before adding the barbeque sauce. Place the mixture in a 9x13 inch casserole dish. 3. Follow the instructions on the cornbread mix's package to prepare the batter. Add the batter on top of the meat mixture. 4. Place the casserole dish into the oven and bake 22-27 minutes. Remove it once the cheese is golden brown, and a knife through the cornbread layer comes out clean. 5. Enjoy.

22

Oven-Baked BBQ and Cornbread Stew

School Lunch Stroganoff

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 664 kcal Fat 31.9 g Carbohydrates 65g Protein 28.8 g Cholesterol 153 mg Sodium 882 mg

Ingredients 1 (16 oz.) package egg noodles 1 lb. ground beef 1 pinch salt and ground black pepper to taste 1 pinch garlic powder (optional) 2 (10.75 oz.) cans cream of mushroom soup

1 (8 oz.) package cream cheese 1/2 C. milk, plus more to taste 1 (11 oz.) can diced carrots

Directions 1. Boil lightly salted water in a deep pot. Add the egg noodles to the water and stir occasionally. Cook the noodles for 10-12 minutes or until al dente. Drain the noodles and transfer them into a baking dish. 2. Season the beef with garlic powder, salt, and pepper. 3. Place a large skillet over medium heat. Add the beef and it for 6-8 minutes, or until it is well browned. Stir in cream cheese, milk, and cream of mushroom soup. Stir occasionally for 8 minutes, or until the cream cheese melts and the mixture gains a sauce-like texture. 4. Pour the mixture over the pasta, add carrots, and combine evenly. 5. Enjoy.

School Lunch Stroganoff

23

EGG NOODLE

Breakfast Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 328 kcal Fat 14.1 g Carbohydrates 37g Protein 13.1 g Cholesterol 60 mg Sodium 739 mg

Ingredients 1 (12 oz.) package egg noodles 1 (10.75 oz.) can condensed cream of mushroom soup 1/3 C. milk 1 (15 oz.) can corned beef hash 1 small onion, diced

salt and pepper to taste 1/4 pound processed cheese, cubed

Directions 1. Boil lightly salted water in a large pot. Cook the pasta in the water for 10-12 minutes, or until al dente. Drain. 2. Heat the oven to 375 degrees F. Spray non-stick spray onto an 8x8 inch baking dish. 3. Get a large bowl and mix in corned beef hash, noodles, milk, soup, onion, salt, and pepper. Scoop this mixture onto the casserole and top it off with the cheese. 4. Place the dish in the oven and bake for 32 minutes, or until the cheese is melted and bubbly. 5. Enjoy.

24

Egg Noodle Breakfast Casserole

Central European Casserole

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 546 kcal Fat 36.3 g Carbohydrates 28.9g Protein 27.2 g Cholesterol 92 mg Sodium 1931 mg

Ingredients 2 tbsps butter 1/2 onion, chopped 1 pound cooked corned beef, cut into bitesize pieces 1/2 C. chili sauce 1/2 C. mayonnaise 1 (14 oz.) can sauerkraut, drained

1 1/2 C. shredded Swiss cheese, divided 1 (12 oz.) can refrigerated biscuit dough

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Lightly apply grease onto a 2-quart baking dish. 3. Place a frying pan over medium heat and melt the butter until it becomes bubbly. 4. Stir in onion and for 10 minutes, or until the onion is browned. Set aside. 5. Get a bowl and mix the corned beef, mayonnaise, and chili sauce. 6. Place sauerkraut in the bottom of the dish. 7. Add the corned beef mixture on top of the sauerkraut. 8. Sprinkle the browned onions on top. 9. Add 1/2 C. Swiss cheese next. 10. Cover the dish with foil and place it in the oven. Bake for no more than 32 minutes. 11. Cut each biscuit in half. Remove the dish from the oven and place the biscuit halves on top of the bake. Bake for an additional 20 minutes, or until the biscuits are golden brown. 12. Sprinkle the rest of the cheese on top. Place the dish back in the oven and bake for 5-7 minutes, or until the cheese melts. 13. Enjoy. Central European Casserole

25

PENNSYLVANIA INSPIRED

Macaroni Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 537 kcal Fat 22.7 g Carbohydrates 52.4g Protein 28.8 g Cholesterol 77 mg Sodium 589 mg

Ingredients 2 1/2 cups uncooked elbow macaroni 1/2 pound ground beef 1 onion, chopped 2 tbsps white wine 1 1/2 C. milk 1 tbsp whole grain mustard 1 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp ground black pepper

1/8 tsp cayenne pepper 1/2 C. all-purpose flour 2 1/2 C. shredded sharp Cheddar cheese, divided 1 tbsp chopped fresh thyme 2 C. quartered cherry tomatoes

Directions 1. Before you do anything, heat the oven to 350 degrees F. Apply or lightly spray grease into a large baking dish. 2. Boil water in a large pot. Add the macaroni to the boiling water, and for 11-13 minutes, or until al dente. Drain the pasta and transfer it to the dish. 3. Place a frying pan over medium heat and add beef and onion in it. Cook until the beef is well browned and the onion is tender. Add the wine and for 2 more minutes. Stir in the mustard, Worcestershire sauce, and milk. Add cayenne pepper, salt, and pepper next. Continue cooking until the mixture is heated thoroughly. Whisk the flour into the pan, then stir the cheese until melted. Add in thyme and cherry tomatoes. 4. Scoop the mixture from the pan and the macaroni into the dish. Add the remaining cheese on top. 5. Place the dish uncovered in the oven and bake for 32 minutes, or until the cheese is golden brown and bubbly. 6. Enjoy. 26

Pennsylvania Inspired Macaroni Casserole

Spanish Fiesta Bake

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 280 kcal Fat 12.2 g Carbohydrates 24.2g Protein 21.8 g Cholesterol 55 mg Sodium 614 mg

Ingredients 1 pound lean ground beef 1/3 C. chopped fresh cilantro (optional) 1 (15.5 oz.) can reduced black beans, drained 1 (11 oz.) can Mexicorn, drained 2 tbsps Country Crock(R) Spread 1/2 C. salsa

2/3 C. fat-free sour cream 1/4 C. shredded low-fat Cheddar cheese

Directions 1. Before you do anything, heat the oven to 400 degrees F. In a non-stick frying pan, the beef over medium-high heat. Stir frequently for 5 minutes, or until the beef is well done. Remove the pan from the heat and add cilantro. Stir to properly mix the cilantro. 2. In an 8 inch casserole dish, mix Country Crock(R), corn, and black beans. Add the beef mixture on top, followed by salsa, sour cream, and cheese. 3. Bake for 22 minutes, or until the casserole is heated thoroughly and the cheese is evenly melted. 4. Enjoy.

Spanish Fiesta Bake

27

QUICK AND EASY

Shepherd's Pie

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 712 kcal Fat 42.4 g Carbohydrates 51.5g Protein 31.5 g Cholesterol 132 mg Sodium 538 mg

Ingredients 6 large potatoes, peeled and chopped 1/2 C. milk 2 tbsps butter 2 pounds ground beef 1 onion, chopped 1 green bell pepper, chopped

salt and pepper to taste 1 (8 oz.) package processed American cheese, sliced

Directions 1. Before you do anything, heat the oven to 375 degrees F. Boil lightly salted water in a large, deep pot. Add potatoes to the water and for 17 minutes, or until they are tender yet still firm. Drain the potatoes then mash them with milk and butter until you get a smooth mixture. 2. Place a large, deep frying pan over medium high heat. Add beef, onion, and green pepper to the pan. Cook until the meat is well browned then drain excess fat. Add salt and pepper for seasoning. 3. In a deep baking dish, add a layer of the beef mixture followed by a layer of mashed potatoes. Repeat the two layers until the dish is full. Add cheese on top. 4. Bake in the oven for no more than 22 minutes. 5. Enjoy.

28

Quick and Easy Shepherd's Pie

Rachael’s

Florentine

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 574 kcal Fat 39.4 g Carbohydrates 17.2g Protein 37.7 g Cholesterol 137 mg Sodium 1110 mg

Ingredients 2 C. medium egg noodles 1 1/2 pounds ground beef 2 cloves garlic, chopped 1 tsp dried oregano 1/2 tsp salt 1/4 tsp pepper 2 (8 oz.) cans tomato sauce 1/2 C. water 1 (10 oz.) package frozen chopped spinach,

thawed and drained 1 (8 oz.) container cottage cheese 1/4 C. chopped onion 2 tbsps grated Parmesan cheese 8 oz. shredded mozzarella cheese

Directions 1. Boil lightly salted water in a deep pot. Add the egg noodles and for 12 minutes, or until al dente. Drain in a colander. 2. Heat the oven to 350 degrees F. 3. Place a frying pan over medium heat. Cook the beef until it is no longer pink and is well browned. Drain the fat, then season with salt, pepper, and oregano. Add tomato sauce and water. Remove from the stove and add the noodles. 4. Get a medium sized bowl and mix together spinach, onion, cottage cheese, and parmesan cheese. Scoop half of the noodle mixture in a large baking dish. Add all of the spinach mixture, followed by the rest of the noodle mixture. 5. Place the dish in the oven and bake for no more than 17 minutes. Sprinkle mozzarella on top and bake for an additional 12 minutes, or until the cheese is melted and bubbly. 6. Enjoy.

Rachael’s Florentine

29

GREEK

Meaty Stew

Prep Time: 45 mins Total Time: 2 hrs 45 mins Servings per Recipe: 8 Calories 544 kcal Fat 34.6 g Carbohydrates 20.6g Protein 31.7 g Cholesterol 112 mg Sodium 281 mg

Ingredients 2 tbsps butter 1 tbsp olive oil, divided 2 pounds beef stew meat, cubed 1 medium onion, chopped 2 cloves garlic, minced 1/2 C. red wine 1/4 tsp ground cinnamon 1 pinch salt and pepper to taste

1/4 tsp ground nutmeg 1 tsp white sugar 1 strip (4- by 1-inch) fresh orange zest 1 (14.5 oz.) can diced tomatoes 1/2 C. water 1 tbsp olive oil 1 pound pearl onions, peeled

Directions 1. In a large frying pan, heat 1 tbsp. butter and 1/2 tbsp. olive oil. Add half of the beef cubes and stir until all sides are brown. Transfer the cubes into a large saucepan. 2. Repeat this step with the remaining butter, olive oil, and beef. 3. Add garlic and onions to the oil remaining in the pan. Cook over medium heat for 6 minutes, or until the onion becomes soft and translucent. 4. Pour the red wine and let the mixture simmer. Scoop the onions onto the beef in the saucepan. Sprinkle salt, pepper, nutmeg, sugar, cinnamon, and orange zest onto the meat. 5. Add the water and tomatoes next. Cook the meat mixture over medium high heat until it begins to simmer. Then, reduce heat to medium low and let it for 60 minutes. 6. Heat the rest of the olive oil over medium heat. Add the pearl onions and them for 22 minutes, or until well browned. Add the pearl onions to the beef once it has simmered for 60 minutes. 7. Close the saucepan's lid and continue simmering for 22 more minutes. 8. Remove the lid and let the stew simmer uncovered for 12 minutes, or until it becomes slightly thicker. Do not forget to fish out the orange zest before serving the stew. 9. Enjoy. 32

Greek Meaty Stew

Comfort Food Pie

Prep Time: 30 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 346 kcal Fat 19.2 g Carbohydrates 21.6g Protein 21 g Cholesterol 153 mg Sodium 887 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1 tsp salt 3 eggs, beaten 1 1/2 C. milk 1/4 C. melted butter 1 tbsp dried parsley 1 pound extra lean ground beef 1/4 C. finely chopped onion

1/4 C. diced celery 1/4 C. chopped carrot 1/2 tsp salt 1/4 tsp pepper 1 tbsp Worcestershire sauce 1 tbsp steak sauce (such as A.1.(TM))

Directions 1. Before you do anything, heat the oven to 350 degrees F. Apply little grease on an 8x8 inch casserole dish. 2. Get a bowl; add flour, baking powder, and 1 tsp. salt. Whisk the dry Ingredients well. In another bowl, whisk the milk, butter, and eggs. Pour the liquid mixture over the dry one. Beat all until well blended. Add parsley, stir the mixture one more time, and then set aside. 3. Place a large frying pan over medium high heat. Stir in the beef and onion. Continue cooking for 12 minutes, or until the beef is crumbly and evenly browned. Drain to get rid of fat. 4. To the meat mixture, add celery, carrot, steak sauce, Worcestershire sauce, pepper, and salt. Mix well and then spread the mixture into the casserole dish. Add the batter on the top. 5. Bake in the oven for 47 minutes, or until the pudding is golden and tall. Serve hot. 6. Enjoy.

Comfort Food Pie

33

TUESDAY’S

Dinner

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 386 kcal Fat 15.9 g Carbohydrates 26.2g Protein 35.1 g Cholesterol 156 mg Sodium 2484 mg

Ingredients 2 C. small seashell pasta 4 hard-cooked eggs, chopped 1/2 pound Cheddar cheese, cubed 1 pinch ground black pepper 2 C. milk 2 (10.75 oz.) cans condensed cream of

mushroom soup 1 onion, chopped 1 1/2 pounds dried beef, torn in pieces

Directions 1. In a 9x13 inch casserole dish, add the macaroni, cheese, eggs, milk, soup, pepper, onion, and beef. Mix all the Ingredients well, cover the dish, and place it in the fridge overnight. 2. Begin by heating the oven to 350 degrees F. 3. Place the dish in the oven and bake for 60 minutes. 4. Enjoy.

34

Tuesday’s Dinner

Potato and Meat Lovers Heaven on Earth

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 521.9 Fat 30.4 g Cholesterol 103.8 mg Sodium 835.1 mg Carbohydrates 32.6 g Protein 29.3 g

Ingredients 1 1⁄2 lbs ground beef 1 medium onion, chopped 1 small green bell pepper, seeded and chopped (optional) 4 garlic cloves, finely chopped (or to taste) 1⁄2 tsp dried chili pepper flakes (adjust to taste) (optional) 1 tsp seasoning salt (or to taste) or 1⁄2 tsp white salt (or to taste) 1⁄2 tsp fresh ground black pepper (or to taste) 5 -6 russet potatoes (peeled and sliced thinly, or use as many as desired)

2 C. shredded cheddar cheese (or to taste) 2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good) 1 small onion, chopped (about 1/3 C.) 3⁄4 light cream 1⁄2 C. sour cream 1⁄4 C. grated parmesan cheese 1 tsp garlic powder 1⁄2 tsp seasoning salt fresh ground black pepper (to taste)

Directions 1. In a frying pan, beef with onion, bell pepper, and, if you are using it, chili flakes. Once the beef is no longer pink, drain the fat. 2. Add garlic, black pepper, and season salt to the meat. Using a wooden spoon, stir occasionally until the meat is lightly browned. For added flavor, consider adding 1-2 tbsp. bacon fat. Set aside once done. 3. Get a medium bowl to prepare the sauce. Mix undiluted soup with onion, sour cream, milk, garlic powder, seasoned salt, black pepper, and parmesan cheese. 4. Grease a 13x9 inch casserole dish or a large oval baking dish. Layer the potato slices alternately on the bottom of the baking dish. Pour the soup mixture and meat mixture on top. In case of spills, keep the dish on a jelly-roll sheet. 5. Cover the dish with foil and bake for 60 minutes at 350 degrees F. Potato and Meat Lovers Heaven on Earth

35

6. Take out the dish, uncover it, and continue baking for 22-32 minutes, or until the potatoes are tender. You may need more or less time depending on how thick your potato slices are. 7. Remove from the oven and add the grated cheese on top. Bake for 5-6 minutes, or until the cheese melts evenly. 8. Enjoy.

36

Tex-Mex

Cheese Chili Blast

Prep Time: 30 mins Total Time: 1 hr 43 mins Servings per Recipe: 8 Calories 312.7 Fat 13.1 g Cholesterol 44 mg Sodium 1101.5 mg Carbohydrates 33.4 g Protein 16.3 g

Ingredients 1 lb ground beef 2 tbsps minced fresh garlic 1 onion, chopped 1 green bell pepper, chopped 1 -2 tsp dried chili pepper flakes 2 (1 oz.) packages taco seasoning mix 1⁄3 C. grated parmesan cheese (optional) 8 slices cooked turkey bacon, diced 1 (8 oz.) can tomato sauce

2 (10 oz.) cans tomato soup 1 -2 tbsp brown sugar (optional) seasoning salt (can use white salt) pepper 3 C. cooked macaroni 4 C. shredded tex-mex cheese, divided (or to taste or cheddar cheese or mozzarella cheese)

Directions 1. In a large frying pan, the beef with onion, garlic, green pepper, and dried chili flakes for 12-15 minutes, or until it is evenly browned. Drain fat if any. 2. Add parmesan cheese and taco seasoning to the meat and mix well. Cook for 1 minute. 3. Stir in the bacon, brown sugar, tomato soup cans, and tomato sauce. Let the mixture simmer for 32-42 minutes while stirring occasionally. 4. Sprinkle seasoning salt and pepper. Add 2 C. of the cheese you chose and mix well. 5. Add the pasta and mix to combine. 6. Pre-heat the oven to 350 degrees F. 7. Spray a 13x9 inch (or larger) baking dish with non-stick spray. 8. Pour the mixture into the dish. 9. Cover the top with parmesan cheese and the remaining 2 C. of cheese. 10. Place the dish uncovered in the oven. Bake for no more than 22 minutes, or until the cheese is bubbly. 11. Enjoy. Tex-Mex Cheese Chili Blast

37

TOMATO

and Cabbage Lovers' Favorite

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 217.6 Fat 10.6 g 16 Cholesterol 38.6 mg Sodium 643.8 mg Carbohydrates 18.3 g Protein 13.5 g

Ingredients 1 head cabbage 1 lb ground beef 1⁄2 C. onion (cut up) 1 green pepper (chopped) 1 tbsp cooking oil 1 tsp salt

3 tbsps uncooked rice 1 (10 1/2 oz.) can condensed tomato soup 1 (8 oz.) can tomato sauce 3⁄4 C. water

Directions 1. In a skillet, add oil and the beef until it is evenly brown. Add onion, green pepper, salt, and rice. 2. Layer cabbage slices on the bottom of the bake dish. Scoop the beef mixture on top. 3. Mix water with tomato soup. Once well mixed, add tomato sauce. 4. Pour the tomato mixture over the cabbage and meat. 5. Cover the baking dish and bake for 90 minutes at 350 degrees F. 6. Enjoy.

38

Tomato and Cabbage Lovers' Favorite

Ground Beef Delight

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 422.7 Fat 18.7 g Cholesterol 100.8 mg Sodium 728.2 mg Carbohydrates 36.3 g Protein 27 g

Ingredients 1 lb lean ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 1 (1 lb) can chopped tomatoes, undrained 1⁄2 tsp salt 1 can cream of mushroom soup

1 (8 oz.) package noodles 1 C. shredded sharp cheddar cheese

Directions 1. In a skillet, add beef, bell pepper, and onion. Cook until the beef is no longer pink and evenly browned. 2. Drain excess grease. 3. Stir in tomatoes, soup, and salt. 4. Let the mixture simmer. Meanwhile, prepare the noodles according to the cooking Directions on the package. 5. Drain the noodles. 6. Stir the noodles and 1/2 of the cheese into the meat mixture. 7. Pour the contents of the skillet into a baking dish. Top with the rest of the cheese. 8. Place the dish in oven heated to 350 degrees F. Bake for no more than 32 minutes. 9. Enjoy.

Ground Beef Delight

39

SOUTHWEST

Squash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 296.5 Fat 20.5 g Cholesterol 71.2 mg Sodium 186.9 mg Carbohydrates 7.8 g Protein 20.9 g

Ingredients 1 lb ground beef 1 tbsp oil 3 medium yellow squash, sliced 1 small onion, sliced 1 garlic clove, minced 1 (14 1/2 oz.) can diced tomatoes, undrained (OR 1 pint fresh tomato, diced and 1/2 C. water)

1 tsp chili powder 1 tsp cumin 1 tsp smoked paprika salt and pepper 1 C. cheddar cheese

Directions 1. Place a large frying pan over medium heat. Add beef to it and until well done. Drain the beef and put it aside. 2. Heat oil in the pan over medium heat. Add the onion, garlic, and squash. Sauté until the vegetables are tender. 3. Stir in the meat and tomatoes. Add water if you are using fresh tomatoes. Sprinkle the spices: chili powder, paprika, cumin, salt, and pepper. 4. Pour the mixture into an oven-proof baking dish. Add the cheese on top and slip the dish into the oven, baking it for no more than 17 minutes at 400 degrees F. 5. Enjoy.

42

Southwest Squash

7-Ingredient

Prep Time: 10 mins

Zucchini

Total Time: 40 mins Servings per Recipe: 4 Calories 243.4 Fat 11.9 g Cholesterol 73.7 mg Sodium 472.9 mg Carbohydrates 9.1 g Protein 25.2 g

Ingredients 2 medium zucchini, fresh cut in 1/4-inch chunks 1 lb lean ground beef 1⁄2 medium onion, chopped 2 garlic cloves, chopped 1 C. salsa, jarred with tomatoes, onions and

chilis 1 tsp ground cumin salt and pepper

Directions 1. In a skillet, add beef, garlic, onions, salt, and pepper. 2. Cook the beef over medium heat for 12 minutes, or until it well cooked. 3. Add salsa and cumin before covering the skillet. Let the mixture simmer over low heat for another 10 minutes. 4. Stir in the zucchini chunks. Cover the skillet and the zucchini for 12 minutes, or until the vegetable is firm yet cooked. 5. As this is a versatile recipe, you can make some changes to the Ingredients. For example, you can substitute beef with ground turkey or ground/shredded chicken. Moreover, you can serve it in tacos or burritos, or with rice or spaghetti. 6. Enjoy.

7-Ingredient Zucchini

43

MEXICO CITY

Tortilla Casserole

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 708.3 Fat 32.6 g Cholesterol 123.3 mg Sodium 1415.6 mg Carbohydrates 65.2 g Protein 42.8 g

Ingredients 1 1⁄2 lbs ground beef 1 onion, chopped 1 green bell pepper, seeded and diced 1 -2 tbsp fresh minced garlic 1 large jalapeno pepper, seeded and finely chopped (optional) 2 -4 tsps cumin (or to taste) salt and black pepper 2 (10 oz.) cans red enchilada sauce 1 (15 oz.) can black beans (rinsed and well drained)

2 C. frozen corn 9 corn tortillas 2 C. shredded Mexican blend cheese, divided (can use more or less) Garnishing 2 plum tomatoes, finely chopped sour cream green onion coarsely crushed tortilla chips

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Spray non-stick spray on an 11x7 inch casserole dish. 3. In a large pan, add the beef, garlic, onion, green bell pepper, and, if you are using it, jalapeno. Cook until the meat is no longer pink. Drain excess fat before returning the meat to the pan. Add in one of the cans of enchilada sauce, corn, black beans, and cumin. 4. Once the beef mixture starts boiling, reduce heat to medium-low. Let simmer for 22-27 minutes while stirring occasionally. Sprinkle salt and a lot of black pepper as desired. 5. Place 3 tortillas in the baking dish. Cut as needed to cover the bottom properly. 6. Spoon 1/4 C. canned enchilada sauce on the tortillas. 7. Spoon 1/3 of the beef mixture and 1/3 of the shredded cheese on top. 8. Repeat the above three steps two more times, but omit the last cheese layer on top. 9. Cover the dish with foil and bake for no more than 27 minutes. 44

Mexico City Tortilla Casserole

10. Take the dish out, remove the foil, and add the cheese. Place the dish in the oven for 7 more minutes, or until the cheese melts completely. 11. Wait for 12-17 minutes before slicing your bake. 12. Serve with sour cream/tomatoes, green onions, and crushed tortilla chips. 13. Enjoy.

45

DORM ROOM

Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 1 Calories 540.9 Fat 29.1 g Cholesterol 61.3 mg Sodium 1928.9 mg Carbohydrates 46 g Protein 23.2 g

Ingredients 2 (3 oz.) packages ramen noodles, any flavor 2 tbsps sour cream 1 (10 1/2 oz.) can cream of mushroom soup 1⁄2 C. water 1⁄2 C. milk 1⁄4 C. onion, chopped

1⁄4 C. French's French fried onions 1⁄2 lb ground beef

Directions 1. Before you do anything, heat the oven to 375 degrees F. 2. Get a bowl and mix in it the noodles, onion, undiluted soup water, sour cream, 1 packet of seasoning, and milk. Stir until well blended before pouring the mixture into a 9x9 ovensafe baking dish. 3. Cook the meat until brown and remove fat. Add the beef to the noodles and mix well. 4. Cover the dish and put it in the oven. 5. Take the baking dish out after no more than 22 minutes. Sprinkle French onion on top and bake for 12 more minutes uncovered. Take the dish out again and add the cheese. 6. Enjoy.

46

Dorm Room Casserole

Monday’s

Mediterranean Stew

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 456.1 Fat 30.4 g Cholesterol 170 mg Sodium 1155.2 mg Carbohydrates 11.3 g Protein 34.8 g

Ingredients 4 C. unpeeled shredded zucchini 1⁄2 tsp salt 2 eggs 1⁄2 C. grated parmesan cheese 1 C. shredded cheddar cheese, divided (or to taste) 2 C. mozzarella cheese, divided (or to taste) 1 lb ground beef

1 -2 tbsp minced fresh garlic salt and pepper 1 onion, chopped 1 (15 oz.) can Italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil) 1 medium green pepper, seeded and chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, heat the oven to 400 degrees F. Spray non-stick spray on a 13x9 inch casserole dish. Put the zucchini in a strainer, then sprinkle it with salt. Allow it to drain for 12 minutes. Squeeze out excess moisture. Add eggs, half the cheddar cheese, mozzarella cheese, and parmesan cheese. Press the zucchini mixture onto the casserole's bottom. Place the casserole in the oven and bake for 22 minutes. While the zucchini bakes, the beef with garlic and onions. Season with salt and pepper. Once brown, get rid of any fat before adding tomato sauce. Add the beef mixture over the zucchini. 10. Add the remaining cheese and some green pepper. 11. Place the casserole one last time in the oven. Bake for 22 more minutes. 12. Enjoy. Monday’s Mediterranean Stew

47

EXTRA CREAMY

Noodle and Meat Dinner

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 389.5 Fat 24.2 g Cholesterol 106.4 mg Sodium 474.9 mg Carbohydrates 23.8 g Protein 19.3 g

Ingredients 1 lb lean ground beef 2 tbsps Italian seasoning 16 oz. diced tomatoes, drained 12 oz. wide egg noodles 2 tbsps butter 1 tsp salt 1⁄2 tsp black pepper 8 oz. cream cheese, cubed

4 oz. cottage cheese 8 oz. sour cream 8 oz. cheddar cheese, shredded

Directions 1. Start by sautéing the beef with Italian seasoning in a large frying pan. Drain the fat, add diced tomatoes, and set aside. 2. Cook the egg noodles according to package instructions. Meanwhile, mix butter, cream cheese, sour cream, cottage cheese, salt, and pepper in a bowl. Set the bowl aside. 3. Drain the noodles once they are cooked. Immediately, add the cheese mixture. Properly mix everything until the cheese melts. 4. Grease a 9x13 inch casserole dish. Place half of the noodles mixture in it. Add 2/3 of the beef mixture next, followed by half of the cheese. 5. Add the rest of the noodle mixture, beef mixture, and cheese. Place the casserole in the oven and bake for no more than 47 minutes at 350 degrees F. 6. Enjoy.

48

Extra Creamy Noodle and Meat Dinner

Mexican Cheesy Tortillas

Prep Time: 30mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 697.9 Fat 44.9 g Cholesterol 130.6 mg Sodium 1513.3 mg Carbohydrates 38.9 g Protein 36.7 g

Ingredients 1 lb ground beef 1 medium onion, finely chopped 2 tbsps minced fresh garlic 1 small green bell pepper, seeded and finely chopped 2 tsps dried chili pepper flakes (optional) 1 tbsp seasoning salt (or to taste or use white salt) black pepper 1 (4 oz.) can green chilies, diced 12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces) 1 (10 oz.) can cream of mushroom soup, undiluted

1 1⁄2 C. canned sliced black olives 1 1⁄4 C. red enchilada sauce (I use my own recipe for this) 1⁄2 C. sour cream 3 1⁄2 C. cheddar cheese (or use a Mexi-blend cheese) 2 firm tomatoes, coarsely chopped Garnishing shredded lettuce diced tomato chopped sweet onion

Directions 1. Before you do anything, heat the oven to 400 degrees F. 2. Lightly apply grease on an 11x7 inch baking dish. 3. In a large frying pan, the beef, garlic, onions, green chilies, bell pepper, chili powder, and, if used, dried chili flakes. 4. Stir over medium heat until the beef is evenly browned. Drain the excess grease completely. 5. Continue to the next step, or refrigerate the mixture to use it the next day. 6. Sprinkle seasoned salt and black pepper before transferring the meat mixture into a bowl. 7. Add the tortilla pieces, cream of mushroom soup, enchilada sauce, sour cream, black olives, and 1-1/2 C. cheese. Stir until well combined. Mexican Cheesy Tortillas

49

8. Transfer the mixture to the prepared casserole dish. 9. Cover the dish and bake in the oven for no more than 32 minutes. 10. Uncover the dish and add the remainder of the cheese. You can add more if you like along with chopped tomatoes. 11. Place the dish back in the oven and bake uncovered for 10-12 minutes, or until the cheese is bubbly. 12. Serve with topics. 13. Enjoy.

52

Central American

Enchilada Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 766.1 Fat 41.2 g Cholesterol 128.6 mg Sodium 2139.3 mg Carbohydrates 57.7 g Protein 43.3 g

Ingredients 2 tbsps butter 1 large onion, chopped 3 garlic cloves, minced 1 lb ground beef 1 tbsp chili powder 1 1⁄2 tsps kosher salt 1⁄2 tsp ground red pepper 2 (10 3/4 oz.) cans creamy chicken verde soup 1 (4 1/2 oz.) can chopped green chilies 1 1⁄2 dozen corn tortillas, divided 2 (10 oz.) cans red enchilada sauce,

divided 1 (16 oz.) can refried beans 4 C. Monterey jack cheese, shredded black olives, sliced (optional) red pepper, curls (optional) green pepper, curls (optional) yellow pepper, curls (optional)

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Prepare a 13x9x2 casserole dish by lightly greasing it. 3. Place a large frying pan over medium heat to melt the butter. 4. Add onion and garlic. Stir for 7 minutes, or until the onion is tender. 5. Stir in the beef, chili powder, red pepper, and salt. 6. Once the beef is well browned and crumbly, drain excess fluids. 7. Add soup and green chilies. Set the beef mixture aside. 8. Place 6 tortillas in the casserole dish. 9. Get a medium-sized bowl; mix the enchilada sauce and refried beans in it. 10. Spoon the bean mixture on top of the tortillas. 11. Sprinkle 1 C. cheese on top. 12. Add six more tortillas to the dish. Central American Enchilada Casserole

53

13. Spread the remaining bean mixture onto the tortillas. 14. Top the tortillas with the remaining cheese. 15. Bake for 27 minutes, or until the cheese is bubbly. 16. Serve with slice black olives and bell pepper curls on top. 17. Enjoy.

54

Mom’s

Brown Rice Dinner

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 248.6 Fat 12 g Cholesterol 56.5 mg Sodium 271.1 mg Carbohydrates 15.9 g Protein 19 g

Ingredients 1 lb lean ground beef 1⁄2 C. chopped onion 1⁄2 C. uncooked brown rice 1 C. tomato sauce 1 1⁄2 tsps beef bouillon 1 tbsp Worcestershire sauce

1 tsp sugar 1⁄2 tsp dried dill 3⁄4 C. water 4 1⁄2 C. coarsely chopped cabbage 6 oz. shredded Swiss cheese or 6 oz. Colby

Directions 1. Cook the meat and onion together until browned. Add seasoning as desired. 2. In a greased 9x13 casserole dish, place the cabbage. Add the rice, meat, and onion over the cabbage in that order. 3. Mix together tomato sauce, Worcestershire sauce, bouillon, sugar, water, and dill. Pour the liquid mixture on top of the cabbage. 4. Place in a pre-heated 350 degrees F oven and bake, covered, for 90 minutes. 5. Remove from oven and add cheese on top. Let it settle until the cheese melts completely. 6. Enjoy.

Mom’s Brown Rice Dinner

55

HAMBURGER

Spinach Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 484.9 Fat 14.7 g Cholesterol 51.4 mg Sodium 299.6 mg Carbohydrates 67.2 g Protein 23.5 g

Ingredients 1 lb ground beef shredded Monterey jack cheese 1 (16 oz.) box penne pasta, cooked salt & pepper seasoned garlic salt 2 -3 bunches fresh spinach olive oil 3 -4 garlic cloves

1⁄2onion, chopped 1 (10 3/4 oz.) can condensed cream of mushroom & garlic soup

Directions 1. In a large skillet, heat a small amount of the oil. Add onion and garlic. Cook until transparent. 2. Stir in spinach and until it wilts. Set aside. 3. Cook the beef until it is well browned. Add garlic salt, salt, and pepper for seasoning. Set aside. 4. Mix together the pasta, beef, spinach, cheese, and soup. You can add more cheese if you like your casserole cheesy. 5. Sprinkle salt and pepper as desired. 6. Pour the mixture into a large casserole dish. Top it off with shredded cheese. 7. Cover the dish with tin foil and place it in a pre-heated 350 degree F oven. Bake for no more than 32 minutes. 8. Uncover the casserole and bake for an additional 12 minutes. 9. Enjoy.

56

Hamburger Spinach Bake

3-Course Meal Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 294.9 Fat 12.2 g Cholesterol 47.6 mg Sodium 184 mg Carbohydrates 29.8 g Protein 16.9 g

Ingredients 1 1⁄3 lbs potatoes (about 4 medium) milk butter thinly sliced onion 1 C. frozen green beans 2 -4 slices processed American cheese

slices or 2 -4 slices shredded casserole cheese 1⁄2 lb ground beef paprika breadcrumbs (optional)

Directions 1. 2. 3. 4.

Peel the potatoes, cut them into cubes, and boil them. Boil the green beans. Cook the beef until evenly browned. Slice the onions. Lightly grease the baking dish with non-stick coating. Place the beef on the bottom of the baking dish. Add half of the cheese, tearing it into chunks to cover the surface. Add half of the onions. 5. Add green beans and then repeat layering cheese and onion. 6. Drain the potatoes. Add as much milk and butter as you like and mash the potatoes. Ideally, you can opt for 2 tbsp. butter and slowly add milk until you get the consistency you prefer. Add the mashed potatoes on top of the casserole. 7. Sprinkle paprika on top. You can also sprinkle additional cheese and breadcrumbs if desired. You can refrigerate this dish after this step and bake it later. 8. Bake in pre-heated 400 degrees F oven for 22-32 minutes, or until the cheese melts and the mashed potatoes are golden. 9. If this recipe seems bland, you can spice it up by adding garlic, Worcestershire sauce, or other spices while cooking the meat. Another way is to add paprika and garlic powder while mashing potatoes. You can also use jalapeno cheese. 10. Enjoy. 3-Course Meal Casserole

57

THURSDAY’S

Dinner

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 487.5 Fat 28.6 g Cholesterol 118.2 mg Sodium 518.5 mg Carbohydrates 33.4 g Protein 23.6 g

Ingredients 1 lb ground beef 1 medium onion, minced 8 oz. egg noodles 1 tbsp butter 1 C. sour cream 1 (10 2/3 oz.) can cream of mushroom soup salt and pepper

1⁄2 C. grated cheddar cheese (or more if you'd like it cheesier) crushed potato chips

Directions 1. 2. 3. 4.

Cook the beef and onion until brown. Cook the noodles and drain them. Add butter to the noodles while they are hot. Mix soup, sour cream, and seasonings until well blended. Grease a 2 or 2-1/2 quart baking dish. Place a layer of each of the noodles, beef mixture, cheese, and soup mixture. Spread the soup as best as you can, even if it is not evenly. Repeat until you have no more Ingredients. 5. Add potato chips on top. 6. Place the dish into a pre-heated 350 degrees F oven, and bake for 27-37 minutes. 7. Enjoy.

58

Thursday’s Dinner

Rigatoni

Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 978.9 Fat 63.4 g Cholesterol 208.1 mg Sodium 2499.8 mg Carbohydrates 43.2 g Protein 56.4 g

Ingredients 1 lb lean ground beef 1 large onion, chopped 1 medium green pepper, chopped 1 tbsp fresh minced garlic salt or seasoning salt and pepper 3 -4 tbsps grated parmesan cheese

1 lb pepperoni, divided 1 (4 oz.) can sliced mushrooms, drained 4 C. pasta sauce 3 -4 C. rigatoni pasta (cooked to firm-tender and drained, do not over cook the pasta) 4 C. mozzarella cheese, divided

Directions 1. Apply grease onto a 12x9 inch casserole dish. 2. In a medium sized frying pan, add the beef, onions, garlic, green peppers, salt, and pepper. Cook until the meat becomes brown and the vegetables tender. Drain the excess grease, then add parmesan cheese. 3. Chop 1/2 pound pepperoni and add it to the mixture. Add pasta sauce and mushrooms as well. Stir until all Ingredients are well combined. Simmer for 22-27 minutes. 4. Pre-heat the oven to 350 degrees F. 5. Evenly distribute the pasta on the bottom of the casserole dish. 6. Add 1/2 of the mozzarella cheese on top. 7. Layer the rest of the pepperoni over the cheese. 8. Pour the beef and pasta sauce mixture on top of the pepperoni. 9. Place the casserole, uncovered, in the oven and bake for no more than 32 minutes. 10. Take the casserole out of the oven. Sprinkle the remainder of the mozzarella cheese. 11. Put the dish in the oven again and bake for 12 minutes, or until the cheese is bubbly. 12. Allow to cool for 12-17 minutes before serving. 13. Enjoy. Rigatoni Casserole

59

HAMBURGER

Delight

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 398.1 Fat 17.6 g Cholesterol 90 mg Sodium 556.2 mg Carbohydrates 35.4 g Protein 22.9 g

Ingredients 1 lb lean ground beef 1⁄4 tsp salt 1⁄4 tsp pepper 1 tsp oil, to taste 8 oz. sliced fresh mushrooms 1 large onion, chopped 3 minced garlic cloves, I just use the jarred kind

1⁄4 C. dry white wine or 1⁄4 C. chicken broth or 1⁄4 C. chicken bouillon 1 (10 3/4 oz.) can cream of mushroom soup 1⁄2 C. sour cream 1 tbsp Dijon mustard 4 C. cooked egg noodles

Directions 1. In a large, deep skillet, the hamburger with salt and pepper. Continuously break up the meat until crumbly. 2. Drain the excess grease before stirring in onion, garlic, mushrooms, and oil. 3. Continue cooking for four minutes, or until the onion is tender. 4. Add wine (or one of its substitutes). Reduce heat to medium-low and let the mixture simmer for no more than 5 minutes. 5. Add mustard, soup, and sour cream. Mix everything until well combined. 6. Add the noodles to the mixture. If the skillet is too small, add the noodles to a large dish, pour the meat mixture on top, and toss well. Finally, pour the coated noodles into a sprayed 13x9 inch casserole dish. 7. Cover the dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 22 minutes. 8. Uncover the casserole and bake for 12 more minutes. 9. Serve with garlic bread on the side or fresh tossed salad. 10. Enjoy. 62

Hamburger Delight

Lumberjack’s Lunch

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 395.1 Fat 19 g Cholesterol 77.1 mg Sodium 1169.7 mg Carbohydrates 33.6 g Protein 23.2 g

Ingredients 1 lb ground beef 1 tsp salt 1 (16 oz.) can favorite beans 3⁄4 C. barbecue sauce 2 tbsps brown sugar 1 tbsp instant minced onion

1 can hungry jack biscuit 1 C. grated cheddar cheese

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Cook the meat until evenly browned. Drain the excess liquid. 3. Stir in the salt, can of beans, barbecue sauce, brown sugar, and instance minced onion. 4. Heat the meat mixture until bubbly. 5. Pour the mixture into a greased 2-quart baking dish. 6. Cut the biscuits in half, producing 20 half circles. 7. Place the biscuits on top of the mixture, with the cut side facing down. 8. Layer the surface with cheese. 9. Bake for no more than 32 minutes. 10. Enjoy.

Lumberjack’s Lunch

63

CREAM CHEESE

Biscuits With Beef

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 617.6 Fat 39.7 g Cholesterol 103.3 mg Sodium 1256.9 mg Carbohydrates 36 g Protein 28.4 g

Ingredients 1 lb ground beef 1⁄4 C. chopped onion 1 (3 oz.) package cream cheese, softened 1 (14 oz.) can cream of mushroom soup 1⁄8 C. milk

1⁄8 C. catsup salt 1 (8 oz.) can biscuits

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the meat and onions until evenly browned. Drain the excess grease. In a bowl, mix the catsup, milk, soup, cream cheese, and salt. Stir in the meat mixture. Mix everything until well blended. Bake the mixture uncovered at 375 degrees F for no more than 12 minutes. Add the can biscuits on top of the casserole and bake for an additional 17-22 minutes, or until the biscuits are brown. 8. Enjoy.

64

Cream Cheese Biscuits With Beef

Quick Crockpot Casserole

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 4 Calories 414.5 Fat 14.8 g Cholesterol 145.2 mg Sodium 1498.8 mg Carbohydrates 13.5 g Protein 52.2 g

Ingredients 2 lbs stewing beef, well-trimmed and cut in one-inch cubes 1 envelope dry onion soup mix 1 can cream of mushroom soup 1 (4 oz.) can whole mushrooms or 1 (4

oz.) can sliced mushrooms 1⁄2 C. white grape juice

Directions 1. Add all the Ingredients into a crockpot. 2. Stir the Ingredients well. 3. Cover the crockpot and place it on low heat for 8-12 hours. Alternatively, you can on high heat for 5-6 hours. 4. Serve the casserole with rice or noodles. 5. Enjoy.

Quick Crockpot Casserole

65

SPANISH

Hamburger Bake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 580.6 Fat 33.2 g Cholesterol 116.2 mg Sodium 1093.5 mg Carbohydrates 35.4 g Protein 34.1 g

Ingredients 1 lb ground chuck 1 tsp garlic, minced 1 C. Minute Rice (uncooked) 1 (1 oz.) package dry vegetable soup mix (Lipton's)

1 (11 3/4 oz.) can Campbell’s tomato soup 1 1⁄2 C. water 1 1⁄2 C. colby-monterey jack cheese, shredded

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the ground chuck with minced garlic until evenly browned. Drain the excess liquid. Crumble the meat before placing it at the bottom of a 1-1/2 quart baking dish. Add Minute Rice over the meat. Scatter the Vegetable Soup Mix evenly over the rice. Combine water with tomato soup, and pour the liquid mixture onto the casserole. Evenly add the cheese over the top. Cover the baking dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 32 minutes. Uncover the dish and bake for an additional 17 minutes. 8. Enjoy.

66

Spanish Hamburger Bake

Meaty Potato Surprise

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 791 Fat 38.9 g Cholesterol 192.5 mg Sodium 284.6 mg Carbohydrates 47.6 g Protein 55.1 g

Ingredients 4 medium russet potatoes (peeled, sliced and cooked) 2 lbs lean ground beef 4 tbsps butter, divided 1 large onion, chopped 1 tbsp garlic (or to taste) 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped

1⁄4 C. grated parmesan cheese (optional) salt and pepper (I use seasoned salt) 2 -4 tbsps cooking sherry (or use red wine) 1⁄4 C. chopped fresh parsley 1⁄4 C. milk (I use whipping cream or buttermilk) 1⁄2 C. Swiss cheese, shredded

Directions 1. Before you do anything, heat the oven to 350 degrees F. Grease a 2-1/2 quart casserole dish. 2. In a heavy frying pan, the beef in 2 tbsp. butter until evenly browned. Stir in onion, both types of bell peppers, and garlic. Sauté until soft and then drain the excess fat. 3. Add salt, black pepper, sherry, parsley, and parmesan cheese. Sauté for no more than 7 minutes. 4. Pour the mixture into the baking dish. 5. Add the rest of the butter and milk to the cooked potatoes, and beat them until smooth. Add salt and black pepper if you want. 6. Spread the potatoes over the meat, covering all corners. Use a spoon to push the potato mixture tightly around the corners and side. 7. Cover the top with cheddar cheese (or parmesan cheese). Place the dish uncovered into the oven and book for 27-32 minutes, or until the potatoes and cheese turns light brown. 8. Enjoy.

Meaty Potato Surprise

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MAGGIE’S

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 379.4 Fat 16.5 g Cholesterol 59 mg Sodium 641.3 mg Carbohydrates 38.7 g Protein 20.1 g

Ingredients 1 lb ground beef 1 C. chopped onion 1⁄2 C. chopped green pepper (optional) 3 C. uncooked elbow macaroni (or similar shaped pasta) 28 oz. crushed tomatoes 14 3⁄4 oz. cream-style corn 1⁄2 C. half-and-half or 1⁄2 C. evaporated milk

2 C. shredded cheddar cheese, DIVIDED 3⁄4-1 tsp salt 3⁄4 tsp pepper 1 tsp thyme 1 tsp parsley 1⁄2 tsp garlic powder

Directions 1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain the excess grease. 2. Follow the package Directions to the macaroni. Drain once al dente. 3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn, crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl well. 4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly layer the remaining cheese on top. 5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes. 6. Enjoy.

70

Maggie’s Casserole

Santa Ana Pie

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 1886.7 Fat 189.7 g Cholesterol 255.7 mg Sodium 698.4 mg Carbohydrates 14 g Protein 25.9 g

Ingredients 2 tbsps olive oil 6 slices turkey bacon, coarsely chopped 1 onion, finely sliced 2 garlic cloves, finely chopped 1⁄2 C. red wine 1 kg beef, topside trimmed of fat, cut into 3cm pieces 1 1⁄2 C. tomato puree 1 C. reduced-beef broth

2 tbsps Kikkoman naturally brewed soy sauce 2 bay leaves 200 g large flat mushrooms chopped parsley, and mashed potatoes, to serve

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Pour half of the oil into a flameproof baking dish. Place the dish over medium high heat. 3. Add 1/3 of the beef. Cook until it is brown on all sides, then set aside. Repeat this step two more times, setting aside the well-browned meat every time. 4. Lower heat to medium and add the rest of the oil. Stir in the onion, garlic, and bacon. Cook until the onion becomes tender. 5. Add wine and stir the contents of the dish well, dislodging any Ingredients that got stuck to the bottom of the dish. 6. Add the beef, stock, soy sauce, tomato puree, bay leaves, and mushrooms. Cover the dish and bake in the oven for 90 minutes, or until the beef becomes tender. 7. Uncover the dish and for another 17 minutes, or until there is little liquid. 8. Take the dish out of the oven and let it stand for 10 minutes. Top the pie with parsley and serve it from the dish. 9. Serve mashed potatoes separately. 10. Enjoy. Santa Ana Pie

71

CORNMEAL

Beef Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378.6 Fat 16.5 g Cholesterol 66.5 mg Sodium 873.5 mg Carbohydrates 35.2 g Protein 24.6 g

Ingredients 1 C. yellow cornmeal 1⁄2 tsp salt 4 C. water 1 lb lean ground beef 1 C. yellow onion, chopped 1⁄2 C. green bell pepper, chopped 1 garlic clove, minced 1 tbsp chili powder 1⁄2 tsp dried oregano 3⁄4 tsp salt

fresh ground black pepper 1 (14 1/2 oz.) can crushed tomatoes, in thick puree 1 (16 oz.) can kidney beans, rinsed and drained 2 C. corn kernels (fresh, frozen or canned(drained) 2 C. grated cheddar cheese

Directions 1. 2. 3. 4.

Before you do anything, heat the oven to 350 degrees F. Prepare the cornmeal layer. In a deep pot, mix cornmeal with 1/2 tsp salt, and 4 C. water. Bring the cornmeal mixture to a boil over medium heat. Reduce the heat and continue cooking the cornmeal mixture. Stir it for 7 minutes, or until it becomes thick. 5. In a large frying pan, beef, bell pepper, garlic, and onion for 7 minutes, or until the meat becomes evenly browned and the vegetables grow tender. 6. Add seasonings, corn, beans, and tomatoes. Simmer for approximately 7 minutes. 7. Grease a 9x13 inch casserole dish. Add the meat mixture to the dish. 8. Pour the cornmeal mixture over the meat. Sprinkle the top with cheese. 9. Place the dish in the oven, uncovered, and bake for no more than 32 minutes, or until the cheese melts. Allow the dish to stand for 12 minutes before serving it. 10. Enjoy. 72

Cornmeal Beef Pie

Mesa

Dinner

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 292.9 Fat 11 g Cholesterol 47.3 mg Sodium 707.5 mg Carbohydrates 30.2 g Protein 18.3 g

Ingredients 1 C. brown rice 1 beef bouillon cube 2 tbsps butter 1 medium onion, thinly sliced 1 lb lean ground beef 1 -2 garlic clove, minced 2 tsps dry mustard 1 tbsp chili powder 1 tsp salt

1⁄2 tsp black pepper 1 (15 oz.) can tomatoes, drained 1 (15 oz.) can kidney beans, liquid reserved 1 tsp paprika 1⁄4 C. parmesan cheese, grated

Directions 1. Follow the Directions on the package to the rice. Add the bouillon cube to the rice as it cooks. 2. Before the rice is fully done, melt the butter in a skillet and sauté the onion. 3. Add the beef to the onion, crumbling it to properly it. Add chili powder, garlic, mustard, salt, and pepper. Once the meat becomes evenly browned, drain the excess grease if any. 4. In a 2-quart baking dish, spoon 1/2 of the meat mixture. 5. Add the rice on top of the meat. 6. Place the tomatoes over the rice. 7. Pour the beans along with their liquid on top. 8. Evenly spread the remaining meat mixture over the beans. 9. In a small bowl, mix the paprika and cheese. Sprinkle the mixture over the casserole. 10. Bake uncovered for no longer than 32 minutes at 350 degrees F. 11. Add sour cream for additional flavor. 12. Enjoy. Mesa Dinner

73

MAUI

Mushroom Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 530.2 Fat 12.7 g Cholesterol 73.7 mg Sodium 1047.9 mg Carbohydrates 76.7 g Protein 30.5 g

Ingredients 1 lb lean ground beef or 1 lb ground chicken 1⁄2 C. brown sugar 2 tsps cornstarch 2 tsps dry mustard 1 medium onion (sliced) 1 -2 C. fresh mushrooms

1 C. ketchup 1 (14 oz.) can kidney beans (drain & rinse) 1 (14 oz.) can pineapple chunks

Directions 1. 2. 3. 4. 5. 6.

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Cook the meat until no longer pink. Add onions and mushrooms to the meat. Drain the meat and mushroom mixture to get rid of excess grease. In a bowl, mix the remaining Ingredients. Add the mixture to the meat and mushrooms. Allow the stew to simmer over low heat for 27-32 minutes. Serve the stew with rice. Enjoy.

Maui Mushroom Casserole

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