Cabbage Rolls

Ingredients

• 1 medium head cabbage


• 1 1/2 cups uncooked white rice


• 1.5# ground beef


• 2 tablespoons butter


• 1 onion, chopped


• salt and pepper to taste


• 1 (46 fluid ounce) can tomato juice

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.


2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.  Brown ground beef, drain off grease and add to the rice mixture. 


4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.


5. Cover and bake in preheated oven for 2 hours.


6. ** I like to add a bit of rinsed sauerkraut to the filling....

Sloppy Joes

2 pound lean ground beef, or ground turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 teaspoon garlic powder

2 teaspoon prepared yellow mustard

1-1/2 cup ketchup

6 teaspoons brown sugar

salt to taste

ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.


2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.  ***I often times will use my crockpot in this recipe after step #1***  I also use whole wheat buns mostly and doubling this recipe is a must.

Swedish Meatballs

•1 1/2 cups soft bread crumbs, about 3 slices bread
•1/4 cup finely chopped onion
•1 1/2 teaspoons salt
•1/4 teaspoon pepper
•1/4 teaspoon allspice
•3/4 cup milk
•2 pounds ground beef
•2 tablespoons peanut oil
•2 tablespoons flour
•1 can (10 1/2 ounces) condensed beef broth
•1 cup half-and-half or light cream

Preparation:
Combine bread crumbs, onion, salt, pepper, allspice and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs inoil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. ( I use my trusty rice cooker and add either a bit of sour cream or cream cheese at the very end)

Swedish Meatballs

•1 1/2 cups soft bread crumbs, about 3 slices bread
•1/4 cup finely chopped onion
•1 1/2 teaspoons salt
•1/4 teaspoon pepper
•1/4 teaspoon allspice
•3/4 cup milk
•2 pounds ground beef
•2 tablespoons peanut oil
•2 tablespoons flour
•1 can (10 1/2 ounces) condensed beef broth
•1 cup half-and-half or light cream

Preparation:
Combine bread crumbs, onion, salt, pepper, allspice and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs inoil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. ( I use my trusty rice cooker and add either a bit of sour cream or cream cheese at the very end)
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Beef Tortilla Casserole

1 1/2 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
3 cilantro sprigs
1 cup olives, chopped
1 pound tomatoes
1 1/4 cups enchilada sauce
8 corn tortillas
1/2 pound cheddar cheese, grated
1/2 pound monterey jack cheese, grated
1 cup corn chips, crushed

Brown ground chuck; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approximately 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees f for 20 minutes or until heated through. Cut into wedges.

Three Bean Casserole

1 pound ground beef
1/2 pound bacon, diced
1 onion, diced
1/2 cup ketchup
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup brown sugar
2 teaspoons vinegar
1 (15 ounces) can pork and beans
1 (15 ounces) can lima beans
1 (15 ounces) can kidney beans

Brown hamburger, bacon and onion and drain the fat off. Add the rest of the ingredients and bake for 40 to 45 minutes at 350 degrees.

Seven Layer Casserole

1 cup minute rice, uncooked
1 cup whole corn
1 cup tomato sauce with
1/2 cup water
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 pound ground chuck, browned
1 cup sliced mushrooms
4 slices bacon, cut in 1/2 inch pieces
4 slices american cheese

Layer ingredients in 3-quart casserole dish in order given: Rice, corn, tomato sauce, onion, pepper, meat, mushrooms, bacon and cheese. Bake at 400 degrees approximately 45 minutes.

Meatloaf with Mushrooms

Unlike most meatloaves that use breadcrumbs, it's the mashed potatoes that hold this meatloaf together.

Ingredients:
1 pound lean ground beef
2 tablespoon diced onion
1 teaspoon salt
1 cooked medium potato, mashed
1 large egg
1/2 teaspoon garlic powder
1/2 pound fresh mushrooms (sliced or 1 can drained)

Directions:
Preheat oven to 350 degrees. In a medium mixing bowl, combine all of the ingredients except mushrooms, mixing with your hands. Form into a loaf shape. Spray an 8 inch loaf pan with cooking spray. If mushrooms are fresh, brush away any dirt specks. Press mushrooms to the top of the loaf. Bake in center of oven for an hour.

Hamburger Soup

1/2 pounds lean ground beef
1 each medium.
Onion chopped
1 cup carrots sliced
1 cup celery sliced
1 cup cabbage sliced
6 ounces (1 can) tomato paste
2 teaspoons worcestershire sauce
3 cups beef bouillon or stock

In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

Beef Macaroni Casserole

2 cups macaroni
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup grated cheddar cheese
Sugar
Salt and pepper to taste
1 small can mushrooms
2 small cans tomato sauce
1/2 cup milk

Cook macaroni; set aside to drain. Brown beef, onion, pepper and celery together. Arrange alternate layers of macaroni and beef mixture in baking dish. Add cheese, sugar, salt, pepper and mushrooms. Add tomato sauce and milk. Cover; bake at 400 degrees for 30 to 45 minutes.

Meat and Vegetable Casserole Supreme

1 pound ground beef
3 medium baking potatoes, peeled and sliced
3 medium onions; peeled, sliced
Salt and pepper to taste
1 stewed tomatoes

Preliminary: Preheat oven to 350 degrees. Fry beef in a large skillet, breaking up with a spatula, until no pink color remains. Drain. Arrange a layer of potatoes, a layer of meat and a layer of onions in a 2 1/2 quart casserole dish. Season with salt and pepper; repeat layering until all ingredients are used. Top with tomatoes. Bake in preheated oven for 1 hour.

Easy Beef Pie

2 cups cooked beef, cut into 1/2" pieces
1/2 cups chopped onion, sautéed in butter
1 cup cooked carrots, cut in chunks
1 cup cooked potatoes, cut in chunks
1 cup beef gravy
1/4 cups butter
1 1/2 cups flour
1 cup grated cheddar cheese
1 tablespoon dried minced onion
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk

Combine beef, onions, carrots, potatoes and gravy. Set aside. Melt butter in bottom of 8" square baking dish in 350 degree oven. Combine remaining ingredients in mixing bowl. Stir until blended. Pour in baking dish. Pour beef mixture over batter. Do not stir. Bake 1 hour and serve. Note: This dish is a great way to use up leftover roast and gravy! Feel free to substitute the 1-cup carrots and/or 1-cup potatoes for same amount of any other leftover veggies you may have on hand too!

Divine Casserole

1 pound small egg noodles
2 pounds ground beef
2 can (6ounce) tomato sauce
1 tablespoon worcestershire sauce
Salt, to taste
1 packet (8ounce) cottage cheese
1 packet (8ounce) cream cheese
1 cup sour cream
4 green onions, chopped
1 stick butter


Boil, drain and rinse noodles in hot water. Brown meat well, add tomato sauce, worcestershire and salt. Mix cottage cheese, cream cheese, sour cream and onions. Melt butter. Grease 2- 2quart casseroles. Place noodles in each casserole, pour a little melted butter over noodles. Add half cheese mixture to each casserole. Add remaining noodles, more butter and top with meat mixture. Bake at 350 degrees for 30-45 minutes.

Ground Beef Minestrone

6 cup beef broth
1 cup elbow macaroni
2 tablespoon olive oil
1 cup onion; finely chopped
2 large cloves garlic; minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
3/4 pound lean ground beef
28 ounce can peeled italian-style-tomatoes
1 medium zucchini
10 ounce package frozen mixed vegetables
15 ounce can kidney beans
Salt
Pepper
Red wine vinegar
Parmesan cheese; grated


Bring broth to a boil in a soup pot; add macaroni. Cook until al dente; cover and remove from heat. Heat oil in a 12-inch frying pan. Add onion, garlic and herbs and sauté until onions are translucent. Stir in ground beef, breaking it up with a fork, and cook until beef is no longer pink. Break up tomatoes, removing tough stalk ends, and add to meat. Add zucchini and mixed vegetables and simmer for 15 minutes. Add to the broth and macaroni, along with the kidney beans and their liquid. Season with salt, pepper and red wine vinegar to taste. Garnish with parmesan cheese.

Baked Rigatoni

This is great alternative to the traditional lasagna and spaghetti. An easy and quick weeknight dinner you can have on the table in less than an hour!

1 lb lean ground beef
1 lb mild Italian sausage
1 cup onion, diced
2 cloves garlic, minced
1 jar (32 ounces) meatless spaghetti sauce
1 cup chicken broth
1 t dried oregano
1 t garlic powder
1 t minced onion
1 t basil
1 (16 ounce) package rigatoni, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. In large skillet cook ground beef, sausage, onion, and garlic until meat is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and spices. Reduce heat and simmer for 15 minutes. Stir 1 cup of the sauce into the cooked rigatoni noodles. Spray a 9 x 13 pan with cooking spray. Layer 1/2 of the rigatoni mixture into the pan. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining rigatoni mixture and remaining sauce. Cover and bake for 20 minutes. Sprinkle with remaining cheese. Return to oven and bake for 10 minutes more.

Beef and Rice Casserole

3 ounces ground beef
1 tablespoon onion, chopped
1 tablespoon celery, chopped
3/4 cup condensed chicken gumbo soup
1/4 cup water
1/2 cup rice (uncooked)
1/4 cup condensed cream of mushroom soup


Combine ground beef, onion, and celery with a small amount of water in a saucepan. Boil until all moisture is absorbed. Mix beef mixture, rice, and mushroom soup. Pour into a small greased casserole dish. Add salt and pepper. Bake at 350 degrees f. For 25 minutes. To microwave: Cook on medium for 8 to 10 minutes.

Crockpot Saucy Meatballs

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Hamburger Green Bean Casserole

1 teaspoon salt
1 pound ground beef
1 number 303 can green beans
1 medium onion, sliced into rings
1 can cream of mushroom soup


Brown salted beef in a skillet. Place in the bottom of casserole. Pour in undrained beans; top with onion rings. Cover with mushroom soup. Bake, covered, at 350 degrees for 30 minutes.

Chinese Upside Down Casserole

1 pound ground meat or left over chicken
1 large onion, chopped (coarse)
1 cup celery, chopped (coarse)
1 small can water chestnuts, chopped
2 or 3 teaspoon dehydrated onion soup
1/2 teaspoon pepper
1 can mushroom soup, undiluted
1 can chinese noodles
1 can bean sprouts (optional)


Brown meat; add onions, celery and water chestnuts. Stir and cook until crisp and tender (avoid over cooking). Add soups and pepper; stir until well mixed. Put in casserole, top with noodles. Bake at 350 degrees for 25 minutes.

Beef Enchiladas

1 lb. Lean hamburger
1 10-12 oz. can of red enchilada sauce
1 10-12 oz. can of green enchilada sauce
1 lb. cheddar cheese (shredded)
1/2 onion chopped fine
1 pkg. corn tortillas
1 10 oz. can chili without beans

Directions:
Preheat oven to 400.
In a large pan cook the hamburger and onions, season with salt and garlic powder to taste, until done and drain. Put meat to the side.
In a smaller six inch pan put 1/4 inch of vegetable oil and heat until hot.
Have your 9x12 pan to the side and pour half the can of red enchilada sauce in the pan. Put tortillas into the six inch pan until the tortilla softens, take the tortilla, put it in the 9x12 pan, place a spoonful of meat on the tortilla and then roll it up. Do this repeatedly until you fill up the pan. After the pan is full pour the remaining can of red sauce over the enchiladas, then add the can of green sauce making sure to cover as many of the enchiladas as possible. Put the small can of chili covering as much area as you can. Put in preheated oven for 1 hour. Take out the 9x12 inch pan, put grated cheese covering the whole dish. Put back in the oven for 5 minutes. Take the 9x12 pan out of the oven and let the enchiladas set for ten minutes. Serve and enjoy!