Cabbage Roll Casserole

2 pounds ground beef
1 cup chopped onion
29 ounce can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 - 14 ounce cans beef broth

Preheat oven to 350 degrees. In a large skillet, brown beef in oil over medium heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt, Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Son of a Gun Stew

1/2 pound bacon
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes

Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)

Italian Bake

1 pt. cottage cheese
1 pound hamburger or 1 bunch spinach
1 jar spaghetti sauce
1 cup Parmesan cheese
2 cups shredded American cheese
Mushrooms (optional)
Onions (optional)
12 oz. spiral noodles

Prepare noodles and drain, then mix all together in large casserole dish; top with 1 cup shredded American cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Ground Beef Turnovers

Pastry (use pie crust recipe, ready made pie crust, or buttermilk biscuits rolled out) rolled into circles

1/2 pound ground beef
chopped onion to taste
potatoes, diced
1 stalk celery, diced
dash salt and pepper
2 tsp margarine

Spread meat mixture on one side of circle. Fold pastry over filling and seal edges. Slash top crust 1 inch. Insert small dab of margarine. Bake at 400 degrees for 30 minutes. Then reduce heat to 350 degrees for 30 more minutes (with refrigerated rolls, cut time in half).

Hamburger Casserole

4-5 potatoes, sliced and boiled
1 pound hamburger
1 package Lipton onion soup mix
1 cup crushed saltines
1 can evaporated milk
1 egg
Dash salt & pepper

Topping:
Cream of chicken soup
1/2 can milk

Mix together with your hands. Pat evenly over sliced, cooked potatoes in 9x13 casserole dish. Bake at 350 degrees for 35 minutes, covered with foil.

Blend soup & milk. Warm and pour over individual servings (as a gravy).

Easy Mexicali Dinner

1 pound ground beef
1/2 cup chopped onion
6 oz (3 cups) medium noodles, cooked & drained
16 oz can tomatoes
6 oz can tomato paste
1 1/2 cups shredded cheese
1/2 cup sliced ripe olives
1 tsp salt
1/8 tsp pepper
1/4 tsp basil (optional)

Cook meat and onion in large skillet. Stir in noodles, tomatoes, tomato paste, 1 cup of cheese, olives, and seasonings. Top with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes.

BBQ meatloaf

Preheat oven to 350 degrees.

1 egg-beaten
¼ cup fine dry bread crumbs
2 to 3 - 4 inch pieces of string cheese
1 cup BBQ sauce (we prefer Famous Daves Sweet & Zesty)
1 lb ground beef

Combine egg, bread crumbs, BBQ sauce,and beef. Mix well. In 2 quart rectangular bake dish, pat ½ of meat mixture down, place cheese peices lengthwise. Cover with remaining meat mixture. Bake at 350 degrees for 45 minutes. Spoon more BBQ sauce on top. Serve!
Great with: Mashed potatoes

Cheeseburger Chowder

1 pound hamburger
2 cups cubed potatoes
1/2 cup celery
1/2 cup onion
1/2 tsp salt
1 1/2 cups water
1 Tbsp beef bouillon
3 Tbsp flour
1 cup cheese
2 1/2 cups milk

In a saucepan, brown hamburger, Add potatoes, celery, onion, bouillon, salt and water. Bring to a boil until vegetables are tender. Next add 1/2 milk to flour. Add to meat and vegetables. Next add the rest of the milk and cheese. Cook until thick.

Porcupine Meatballs

1 ½ lbs ground beef (raw)
½ cup rice
½ tsp pepper
1 tsp salt
1 Tbsp chopped onion
1 (10.5 oz) can condensed tomato soup
½ cup water


Combine meat, rice, salt, pepper and onion. Shape into small balls. In sauce pan mix the soup and water, heat to simmer. Add the meatballs, cover and cook for 30 minutes on simmer.

I double the soup and water so I have more sauce and make a couple of cups of plain rice. I put the meatballs and sauce over the rice or on the side --- whichever your family likes. I have used both the regular and minute rice in this recipe --- both work.

Jelly Meatballs

Amy Gentry

1 bag frozen meatballs
1 medium jar grape jelly
1 bottle chili sauce

Stir all ingredients in crockpot and turn on high for 2 to 3 hours then medium/low for 2 to 3 hours stirring every few hours, or follow directions on meatball bag. Let cool. Serve!
Great with: Rhoades Rolls

Corn Tortilla Casserole

I would never have thought to put the ingredients in this recipe together. But trust me, it is actually quite tasty! It was served at a cooking class I attend and everyone LOVED it!

1 pound ground beef
1 package taco seasoning
1/2 medium onion, chopped
2 - 8 ounce cans tomato sauce
2 teaspoons chili powder
12 corn tortillas
1 can cream of chicken soup
3/4 cup milk
2 cups grated cheddar cheese
shredded lettuce

Mix ground beef and taco seasoning (while beef is still raw). Brown mixture with chopped onion. Add tomato sauce and chili pepper. Simmer. Spray 9x13 pan with Pam and line with 6 tortillas (make them come up the sides of the pan). Cover with meat mixture. Layer with remaining shells. Mix soup and milk. Pour over second layer of shells. Top with cheese. Bake at 350 for 30 minutes. Cut and serve on shredded lettuce.

Taco Casserole

GayLyne Shaw

1 lb ground beef
1/2 cup chopped onion
1 (8 0z) can tomato sauce
1/3 cup water
1 pkg taco seasoning
2 eggs
1 cup milk
1 1/2 cups shredded Monterey Jack
10 taco shells, crushed
1 cup shredded lettuce
1 small tomato, chopped
1/2 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack

Brown ground beef. Add onion, tomato sauce, water and seasoning mix. Beat eggs, stir in milk. Mix 1 1/2 cups shredded cheese and taco shells, crushed. Mix together, put in 12x7 1/2x2 inch casserole dish. Bake at 350 for 30 minutes. Top with lettuce, 1/2 cup cheese, tomatoes, and olives. Let stand 5 minutes. Cut into squares. Serve.

Spanish Rice

1 lb hamburger
2 medium onions, diced
2 green peppers, diced
1 Tbsp. cumin
4 1/3 cups water
2 cups rice
4 (8 oz) cans tomato sauce
8 oz. grated cheddar cheese

Brown hamburger in 6 qt saucepan. Add onions and green peppers. Mix well. Add rice, water, cumin, and tomato sauce. Cover and simmer 30 minutes stirring occasionally. When rice is tender, stir well and top with cheese.

Beef Stew

Angie Nelson

1 pkg stew meat
5 potatoes
5 carrots
1 pkg onion soup mix
1 can cream of celery soup
1 can tomato sauce

Put 2 cups water and package of onion soup mix in crockpot and mix well. Mix in other ingredients and put in a crockpot for 3-4 hours.

Tamale Pie

Mike Caldwell

1 lb hamburger
1 (15 oz) can chili
1 medium onion, chopped
2 (8 oz) cans tomato sauce
1 (12 oz) can cream style corn
1/2 cup pitted black olives, chopped (optional)
6 oz cheddar cheese
1 Tbsp sugar
1 tsp salt
2 to 3 tsp chili powder
Dash of pepper

Topping:
1 (8 to 10 oz) package corn bread mix, prepared according to package instructions

Cook meat and onion in large skillet. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder, pepper and cheese. Simmer 20 to 25 minutes. Turn into 9x9x2 baking dish. Spoon topping over mixture. Bake at 375 for 30-40 minutes.

Taco Tot Casserole

Mike Caldwell

1 pound hamburger
1 pkg taco seasoning
1 (11 oz) can Mexicorn
1 can Nacho cheese soup (I have only been able to find this at Associated Food chains)
1 bag tater tots

Brown hamburger; add taco seasoning. Spread hamburger mixture in 9x9 casserole dish. Add can of Mexicorn. Pour in can of undiluted Nacho Cheese Soup concentrate. Cover mixture with tater tots. Cook in preheated oven at 375 for 55-65 minutes or potatoes are brown and mixture bubbles.

Shepherd's Pie

Disclaimer: I actually do not like this recipe but my husband does. So if you make it and don't like it, don't give up on trying an of my other recipes!!

Deborah Jackson

1 can vegetable beef soup (condensed) - do not use regular vegetable soup!!
2 Tbsp corn starch
1 pound ground beef
1 medium onion, chopped
4 cups prepared instant potatoes
1 cup shredded cheddar cheese

Brown ground beef and chopped onion. Add condensed soup. Add cornstarch mixed with 1/2 can water. Boil. Pour into 9x13 inch pan. Put potatoes over soup mixture. Spread evenly and sprinkle with cheese. Bake at 350 for 20 minutes.

Ground Beef Stroganoff

Teresa Gentry

1 lb lean ground beef, turkey, or chicken
1 onion, chopped
1 cup celery, chopped

1 can cream of mushroom soup
1 cup low fat sour cream or yogurt

Brown meat in medium sized skillet; drain off all but 1 tablespoon fat. Push meat to one side of pan. Saute onion and celery in remaining fat until softened and starting to brown. Add soup. Stir all together until meat is well coated with soup. Add sour cream or yogurt; stir. Serve over steamed rice or crispy fried potatoes. Serves 4.

Goulash

Jennifer Miller

2 lbs ground beef
2 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced

1 lg can tomatoes, cut up
1/4 tsp oregano
1/4 tsp Italian seasoning
1 tsp Worcestershire

Brown ground beef with salt, pepper, onion and garlic. Add tomatoes and spices. Cook on low for 2 hours. Add cooked macaroni (1 cup uncooked) for 30 minutes before serving. Top with Parmesan cheese.

Taco Soup

Kathy Miller

1 lb ground beef
l large onion
1 - 16 oz can corn, drained
1 - 8 oz can tomato sauce
1 - 16 oz can kidney beans
1 - 28 oz can stewed tomatoes
1 pkg dry taco seasoning mix

Brown ground beef and drain grease. Add to large cooking pot and add remaining ingredients. Stir well. Let simmer for 30 minutes to one hour to heat and blend flavors. Serve hot. Sprinkle with grated cheese and tortilla chips. (Sour cream if desired).