Posts Tagged ‘Casserole’

Tasteful Tuesday: Burrito Casserole

Tuesday, September 22nd, 2015

As much as we can’t believe it, October is just over a week away. Something to look forward to as the days get colder however, are warm hearty meals you’ll love cooking for your family and friends. This casserole is perfect for any dinner, game day entrée and leftover lunch at work.

TortillasWhat you’ll need:

  • 1 lb ground beef or turkey
  • 1/2 medium yellow onion, chopped
  • 1 (1 1/4 oz) package taco seasoning
  • 6 large flour tortillas
  • 1 (16 oz) can refried beans
  • 2-3 cups shredded taco cheese or cheddar cheese
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 4 ounces sour cream
  • Hot sauce if desired

Directions:

  1. Preheat oven to 350°F Brown ground meat or turkey and onion on medium heat, drain. Add taco seasoning and stir in refried beans.
  2. In a separate bowl, mix together soup and sour cream.
  3. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  4. Tear up 3 tortillas and spread over sour cream mixture, spread 1/2 meat-bean mixture over tortillas, add a layer of cheese. Add hot sauce if desired.
  5. Repeat layering. Bake uncovered for 20-30 minutes, let cool for about 5 minutes and enjoy!

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Tasteful Tuesday: Meat Lover’s Lasagna

Tuesday, July 28th, 2015

Lasagna is an American staple and with so many varieties, it’s difficult to not love at least one lasagna recipe. This recipe is for meat lovers and likers – although you can alter the amounts based on your tastes (something else to love about lasagna!) Make it for a Sunday brunch this weekend, or save it for a cold day in the fall; no matter the weather, it’s always a good time for lasagna!

What you’ll need:

  • 9 x 13 baking pan
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausageMeat Lover's Lasagna
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each)
    whole tomatoes,
    undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • 24 oz ricotta cheese
  • 2 eggs, beaten
  • 1/2 teaspoon pepper
  • 2 tbsp parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12-15 lasagna noodles

Directions:

  1. Brown ground beef, Italian sausage, onion and garlic.
  2. Add salt and pepper to taste, parsley flakes, oregano, basil, chopped tomatoes with juice and tomato paste; stir until well mixed.
  3. Cover and simmer for approximately 45 minutes.
  4. Meanwhile, cook lasagna noodles according to package directions; drain and set aside.
  5. Spray baking pan with cooking spray; Preheat oven to 375°F.
  6. In a separate bowl, combine ricotta cheese, eggs, pepper, parsley, parmesan cheese and half of the mozzarella cheese.
  7. In the pan, layer noodles, meat sauce and cheese mixture; repeat.
  8. Top off with layer of noodles and sprinkle evenly with remaining mozzarella cheese. Make sure to cover noodles completely.
  9. Bake for 40-60 minutes. We suggest covering with foil for about 40 minutes, then uncover for 15 minutes.
  10. Let sit for about 15 minutes before serving. Enjoy!

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Tuesday Recipe: Traditional Shepherd’s Pie

Tuesday, April 7th, 2015

Shepherd's Pie

That’s right, a recipe that isn’t for a breakfast dish! Although, this Traditional Shepherd’s Pie is so delicious you’ll want to be eating it for every meal. Double up on the ingredients for week long leftovers, or indulge in this warm dish for a week-day dinner. Enjoy!

What you’ll need:

  • 1 pound ground beef
  • 1 can sweet corn
  • 1 can creamed corn
  • 3 large potatoes, peeled
  • 1/4 cup milk
  • 2 tablespoons butter or margarine
  • Salt and pepper to taste

Directions:

  1. Place the potatoes in a large pot and add enough water to cover. Bring to a boil and cook for about 15 minutes, or until soft. Drain and mash, mixing in the butter and milk until smooth.
  2. Preheat the oven to 350°F.
  3. In a large skillet, cook the ground beef until just browned. Season with salt and pepper, if desired.
  4. Place the cooked ground beef into the bottom of your glass baking dish and pour the can of creamed corn on top.
  5. Add the can of sweet corn, distributing it over the creamed corn layer as evenly as possible. Top with the mashed potato, again spreading as evenly as possible.
  6. Cover with foil and bake for 30 minutes. Remove foil and cook for 5 more minutes uncovered, or until the top is browned. Will serve about 8 people.

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