ZUCCHINI AND GROUND BEEF CASSEROLE
1/4 c. chopped onion
1 lb. ground beef
1 tbsp. butter
1 pkg. Stove Top stuffing mix
1 1/2 c. water
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
ZUCCHINI AND GROUND BEEF CASSEROLE
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 – 8
1) Add potatoes to a pot of boiling salted water. Boil until tender. Remove from heat. Combine boiled potatoes with butter, milk, salt, pepper and 1 tablespoon chopped chives. Mash until smooth and combined.
2) Pre-heat oven to 400 degrees Fahrenheit.
3) In a large oven safe skillet, cook ground beef until browned and cooked through. Drain beef and set aside.
4) In the same skillet, add onions and cook. Add bouillon cubes and mash to combine with onions. Add mixed vegetables, Worcestershire sauce and tomato paste to skillet. Stir to combine. Allow to simmer together for 10 minutes.
5) Add beef to skillet and stir. Once combined, flatten with your spoon. Top with cheddar cheese, mashed potatoes, Parmesan cheese and remaining chives–in that order.
6) Bake for 20 minutes or until the top has browned.
7) Remove from oven, allow to cool for 10 minutes. Serve.
Recipe source: http://slowcooker.cooktopcove.com/
Here’s a simple recipe to put together for a delicious dinner. You probably have all the ingredients on hand as well.
“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley
Old Fashioned Goulash
1. In a large pan, saute your ground meat in skillet over medium high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.
“Defend your beliefs with courtesy and with compassion, but defend them.”–Elder Jeffrey R. Holland
This is a very easy enchilada filling and it tasted fantastic! It took about 15 minutes to put together. You can leave it cooking for three hours on high while in church and have it when you return.
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
This is a different twist on spaghetti and it’s so quick and easy to make. I found this recipe in an old church magazine. Click here for link.
Stir butter, Parmesan cheese, and eggs into hot spaghetti. Lightly coat a 10-inch (25-cm) pie plate with nonstick spray or butter, and press the noodle mixture into the pan to form a crust. Spread the cottage cheese evenly over the top.
Mix the cooked ground beef and spaghetti sauce, and pour over the cottage cheese.
Bake uncovered for 20 minutes at 350°F.
Trace a heart shape onto the tinfoil and cut it out. Remove the pasta pie from the oven and place the heart-shaped piece of tinfoil in the middle. Sprinkle the mozzarella cheese around the edge of the tinfoil and bake for 5 more minutes. Let the pasta pie cool slightly before removing the tinfoil. Cut into pie-shaped wedges and serve.
1.5 lbs ground beef
1 carrot, shredded
1 zucchini, shredded or finely diced
1 onion chopped
1 bell pepper finely chopped
2 cups frozen corn
1 can whole olives (sliced them up)
1 packet taco seasoning
2 15-oz cans tomato sauce
Serve with cornbread
Brown the ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool because you are going to be putting this in a gallon zip lock bag and you don’t want it to melt the bag. Add the remaining ingredients. Freeze. When you need it, thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread. Mmm. Cornbread. How easy was that?
“If we choose the wrong road, we choose the wrong destination.” –-Elder Dallin H. Oaks
I got this recipe from my daughter, who got it at her wedding shower.
Instructions: Brown ground beef over medium high heat. Drain any excess oil. Add tomato sauce and paste and fill the 2 tomato sauce cans with water and add. Stir to combine. Add all the spices. Stir. Let sauce come to a slow bubble on medium heat, then turn heat down and let simmer. Put a lid partially on pot and let simmer two hours. (You can eat it before but it tastes better the longer it has to combine flavors.) Serve over your favorite noodles.
“The remedy for most marital stress is not in divorce. It is in repentance and forgiveness, in sincere expressions of charity and service. It is not in separation. It is in simple integrity that leads a man and a woman to square up their shoulders and meet their obligations. It is found in the Golden Rule, a time-honored principle that should first and foremost find expression in marriage.” –Gordon B. Hinckley
It’s nice to have a crockpot recipe that cooks for 7 to 9 hours because, let’s face it, sometimes we are at work or school and can’t get home any sooner than that. This recipe is easy to put together and it’s ready for you after cooking on low all day.
1 pound ground beef, cooked and drained
1 medium onion, coarsely chopped
1 box bacon & cheddar scalloped potatoes
1 can whole kernel corn, undrained
1 can cream of celery soup (98% lower fat)
Salt and pepper, to taste
2 tablespoons ketchup
1 tablespoon mustard
4 thick slices American cheese
Place potatoes and seasoning mix in the slow cooker; top with undrained corn and cream of celery soup.Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 7 to 9 hours.