Main Dishes/Casseroles

If you have a recipe to share, post it at the Keeping Room and we will save it here!

 Taco Ring

We made this at a friends Pampered Chef party and it was awesome. I've tweaked it a little to be easier for me but it still turns out  super yummy!

Ingredients

2lbs groud beef or turkey
2 pkgs of taco seasoning
1 1/2 cup water
2 cans of crescent rolls
shredded cheese

Garnish if desired

shredded lettuce
chopped tomatos
onions
chopped olives
sour cream
salsa
guacamole
shredded cheese

In skillet, brown meat. Add taco seasoning and water according to package directions. Simmer for 5 minutes to make sure it's not runny. Add some cheese and mix well.

Preheat oven to 375 degrees. On large pizza pan or pizza stone (I would recommend the stone), place crescent roll triangles in a circle around the middle of the pan, large side to the middle, point towards the edge of the pan (sunburst pattern). Use a small roller to flatten out the middle of the ring. Add meat in the middle of the ring in a ring inside the crescent rolls. Fold crescent points into the middle of the ring. Top with cheese if desired. Bake for 20-30 minutes or until nice and golden. Once ring is done baking, garnish with your favorite toppings, serve and enjoy!

TACO PIE   cindy
TACO PIE
Ingredients:
1/4 cup butter
2/3 cup milk
... 1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.See More

 

Reuben casserole...Kathy

5c uncooked noodles

2-14oz can sauerkraut drained and rinsed

2-10oz cr chicken soup

3/4c milk

1/2c. chop onion

3T mustard

3/4lb. deli corn beef chopped

8oz shredded swiss cheese

2slice day old rye bread

2T. melted margarine

1. Cook noodles according to pkg. directions. Meanwhile, in a lg, bowl, combine the sauerkraut, soup, milk, onion & mustard.
2. Drain noodles; stir into saurkraut mixture. transfer to a greased 9 x 13 baking dish. Sprinkle with corned beef & cheese.
3. Place bread in a food processor; cover & process until the mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over top.
4. Bake, uncovered, at 350 degrees for 40-45 min. or until bubbly.
Enjoy!!

Crescent Beef Casserole Recipe

 

Crescent Beef Casserole Recipe

• Prep/Total Time: 30 min.
• Yield: 6 Servings

 

25 30

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 cup diced zucchini
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 teaspoons olive oil
• 1 cup tomato puree
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups mashed potatoes
• 1 cup (4 ounces) crumbled feta cheese
• 1 tube (8 ounces) refrigerated crescent rolls

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the beef, tomato puree, oregano, salt and pepper; heat through.
• Spread mashed potatoes in an 11-in. x 7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese.
• Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375° for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Yield: 6 servings.

Grilled Cheeseburger WrapsMakes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce


Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.

Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.

Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

corn pudding and corn bread
It’s a cross between corn pudding and corn bread. I think I will try this

People will ask you for the recipe and you’ll be embarrassed how easy it is!

Print

Corn Casserole

A Kitchen Muse: A Kitchen Muse

Recipe type: side dish

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 8

An easy one bowl side dish that’s perfect for your next cookout!

Ingredients

• ½ cup chopped onion
• ½ cup chopped green pepper (or jalapenos – or both!)
• 2 eggs
• 1 can cream corn
• 1 can regular corn with juice
• 1 box Jiffy corn muffin mix
• 1 stick butter

Instructions

1. Mix all together in a bowl. Pour into a 9 x 9 inch pan. Bake at 350 degrees for 1 hour uncovered.

Veggie and Sausage Skillet Pizza    from  Dawn

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A veggie- and sausage-filled variation of deep-dish pizza that will be a hit with pizza lovers.

 

• of ingredients7
• prep time30 Min
• total time1 Hr 15 Min

1/2

lb bulk Italian turkey sausage

1 1/2

cups sliced fresh mushrooms

2

medium plum (Roma) tomatoes, chopped

1/2

cup pizza sauce

1

can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

2

cups shredded reduced-fat mozzarella cheese (8 oz)

Chopped green onions, if desired

• 1 Heat oven to 400°F. In 6-inch nonstick skillet, cook sausage over medium-high heat 4 to 6 minutes, stirring frequently, until no longer pink. Stir in mushrooms, tomatoes and pizza sauce. Remove from heat; cover to keep warm.
• 2 Spray bottom and side of 12-inch cast-iron skillet or other ovenproof skillet with cooking spray. Unroll dough in skillet; press in bottom and at least halfway up side. Bake 5 minutes. Sprinkle 1 3/4 cups of the cheese over dough. Spoon sausage and vegetable mixture over cheese; top with remaining 1/4 cup cheese.
• 3 Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with green onions. Let stand 10 minutes before cutting. To serve, cut into 6 wedges.

Betty's Chuck Wagon casserole

1 lb. ground beef browned in a skillet and drain the fat if any , and 2 kinds of Beans (I use 1 can of Bush's Vegetarian baked beans (NO need to drain these) and also 1 can of Drained Butter beans ) But... (You can use a Drained can of Lima beans IF you prefer Instead of the Butter beans ) then add 1 large chopped onion and salt and pepper (1/4 teaspoon of each ) Stir all over on medium heat for a few minutes trying not to mush the beans, (LOL)and adding 1/2 cup catsup 1 teaspoon of prepared mustard (regular table kind) and 1 Tablespoon of Worcestershire Sauce and mix well . Place it all into a 1 1/2 qt. COVERED Casserole Dish in preheated 350* oven and bake for 40 minutes


Spaghetti Pie

Here's the recipe I promised. You can bake the entire thing in a 9x13 pan or bake half in an 8x8 pan and freeze the other half (what I usually do). Gail


1-1/2lbs hamburger
1 onion, diced
2 cans tomato sauce (15 oz each)
1/2 green pepper, diced
2 jars button mushrooms (6 oz each)
2 cans pitted black olives (4-1/2 oz each)
1/2 lb. Velveeta, cubed
1/2 lb spaghetti, cooked, rinsed, drained
2T parmesan cheese
dots of butter

Brown hamburger, add onion and pepper and cook slowly for 10 minutes. Add all other ingredients except parmesan cheese and butter. Mix well. Pour into greased 9x13 pan. Sprinkle with parmesan and dot with butter. Bake at 350 for 30 minutes.

Pizza Pepperoni Bake from Carole

2 cans Grands Homestyle biscuits

1 (16 oz.) pizza sauce

4 cups shredded mozzarella cheese (16 oz.)

32 slices pepperoni

Cut each biscuit into 8 pieces. Toss w/pizza sauce and 2 cups of cheese.

Spread in 9x13 pan. Top w/pepperoni and remaining 2 cups of cheese.

Bake at 375º 22-28 mins. or until brown and bubbly.

Carole's Green Pepper Bake




1 lb. Ground chuck (I usually use 1-1/2 - 2 lbs.)


1/3 cup chopped onion


1-1/2 cup diced red or green pepper



½ tsp. salt



¼ tsp. ground black pepper



1 14.5 oz. can petite diced tomatoes, drained



1 15 oz. can tomato sauce



1-1/2 cups instant white or brown rice



8 oz. finely shredded sharp cheddar cheese





Preheat oven to 375º.






Saute chuck, onions, and peppers until beef is browned and veggies are tender. Drain excess fat and season with salt and pepper.














Stir in the tomatoes and rice. Remove from heat and stir in 1 cup of cheese.














Spread mixture evenly into a 9x13 baking dish. Top with tomato sauce and remaining cheese.














Bake uncovered for 20 minutes until heated through and cheese is melted and bubbly. Let stand 5 mins. before serving.






Cookie's Prime Rib ( how she made it in the restraunt)

Set out roast at room temperature for about two hours before being placed in the oven. Rub it with garlic powder, season salt, salt & pepper real good. Then rub on rosemary.


Place oven rack on lower level. Preheat oven to 450 degrees.



Cook 20 minutes.

Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.

That is how I learned to cook it at the restaurant.






Magda's Beef Tacos....  Dawn

1 tablespoon of vegetable oil
1 onion, minced
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon oregano
¼ cayenne pepper (optional)
Salt
1 lb. lean ground beef
½ cup smooth canned tomato sauce
½ cup chicken broth
 1-can of black beans drained
1 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices and 1 tsp. salt and cook until fragrant, about 30 seconds.

Stir in the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in the tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 min. Season with salt to taste.

Divide the filling evenly among the taco and serve with your favorite toppings.

It’s very easy to make and you can make crunchy tacos, burritos, nachos or tostadas with it. Just add your favorite topping! Lettuce, cheese, beans, sour cream, etc.




Paul's sloppy Joes  ( Dawn)
...Do you remember Paul that used to hang out on a few of the forums? He would visit Prim and Rustic, and Primitive Ponderings, along with a few others. He passed away from cancer several years ago, I sure miss him! Anyway, he posted this recipe and I've used it ever since. My family loves it.



Paul's Sloppy Joes

1 lb. hamburger

1 medium onion

Salt and pepper

1 1/2 tbsp. vinegar

1 1/2 tbsp. brown sugar

1 1/2 tsp. mustard

3/4 c. ketchup

(The spices and flavorings above are approximate; adjust to taste.)

Fry onions and hamburger together until meat is browned. Add other ingredients and simmer about 15 minutes (or longer if desired). Serve on hamburger buns.

I like to top mine with cheese and pickles...yummy!






Betty's chuck wagon casserole
Chuck Wagon Casserole : Brown the pound of ground beef adding 1/4 teaspoon salt and pepper, a large onion chopped, and the add a tablespoon of Worcestershire sauce and if you like a bit of minced garlic , stir till all heated and Put in about a 1/2 or so cup of ketchup, and then 1 teaspoon of regular yellow mustard.(add a bit more catsup if you think it needs it) Taste it and it will tell you .. Stir in well, and then Put in a drained can of Pork and Beans and a drained can of Butter beans (you may substitute Limas or kidney beans 's if you need to) I like theButter bean and Pork and bean combo the best but you may like something different. Stir these in carefully so as not to break or mush the beans up , and then pout into a 1 1/2 qt. casserole dish and bake . No man will turn this down! Every man likes this dish. At picnics you will bring home an empty dish I promise!

 Chicken and bowtie pasta




Ingredients



1 cube butter



4 chicken breasts...you can use more if you'd like. I throw mine in frozen...gotta love that!



2 packages dry italian salad dressing mix, I use Good Seasons.



1 8 oz brick of cream cheese



2 small cans cream of chicken soup



1 box bowtie pasta



In the slow cooker/crockpot, slice up the cube of butter. Put in the chicken breasts, then sprinkle dry italian dressing over the top. You can also add whatever seasonings you like, I usually add some dried minced onions too. Cook the chicken for several hours until done. Remove chicken and shred. Put soup and cream cheese in the crockpot and stir together. Add the chicken back into the mixture and cook until the sauce is warmed through. It is usually done by the time the pasta is finished. Cook the pasta according to directions, then stir into the soup/chicken mixture.



EAT! So fattening, but easy and yummy.



I'm sure they edited it and changed some stuff because they emailed me several times for clarifications, but this is my version. Oh, and I also like to add some frozen peas that I've cooked slightly. Adds color and texture, and they are yummy


  corn casserole.
(Darlene) It is always a hit when my sis and I take it to church or family functions and for funerals. we always get requests for the recipe.

1 cup dry macaroni

1 can Ro-Tel tomatoes(tomatoes and green chilies)

1/2 cup chopped onion

1 can cream style corn, undrained

1 can whole kernel corn, undrained

1 cup chopped Velveeta

1 stick melted butter or margarine

Salt and pepper to taste (I use lots of the Coarse Ground Black Pepper...it seems to really add something to the dish rather than just regular black pepper)

Mix all together and pour into a greased 10 x 10x 2 casserole dish(or a round 2 quart dish). Bake one hour at 350 degrees covered, then take off cover and bake 15 minutes longer.




Carole chicken turnovers..

3-4 chicken breasts (I'm using boneless today)




2 cans Crescent rolls (8 count)



8 oz. cheddar cheese (more if you want)



Prepare your chicken. If you use a crockpot the chicken will fall off the bone.



Get a large cookie sheet (or some call them a jelly roll pan). I line it with no stick tin foil.



Place 8 Crescent rolls in the pan. Add chicken. Use the other 8 rolls for the top and press all the way around the edge. (like a turnover)



Bake according to directions on the Crescent rolls.



When they are almost done add the cheese on top and let it melt.

Pepsi pot roast
An easy pot roast favorite, made with cola, onion soup mix, and other ingredients.


Ingredients:

1 pot roast, chuck, bottom round, rump, etc., about 3 to 4 pounds

1 envelope dry onion soup mix

1 can cream of mushroom soup

12 oz Pepsi

Preparation:

Mix all together, put in slow cooker. Cook 8 to 10 hours on low.

From Liesl:

You can throw in 2 chopped carrots, 2 stalks celery, and a chopped onion.

You have got to try the "finished




DO - AHEAD LITTLE PIZZA APPETIZERS




1 lb. Velveeta cheese

 1 lb. hot pork sausage

 1 tbsp. Worcestershire sauce

 2 tbsp. ketchup

 1/4 tsp. garlic salt

 1 tsp. oregano

 2 loaves light (not dark) party rye bread


Fry sausage and drain. In a separate pan, melt cheese and add remaining ingredients, then include sausage. Place spoonful of mixture on each slice of party rye. Put slices on cookie sheet and freeze. When frozen, individual slices can be stored in freezer bags until needed. Bake frozen slices on an ungreased cookie sheet at 450 degrees for 10-15 minutes.






Chicken Stew

Gail asked me to post this. So you all help yourself.  Dawn


3- boneless chicken boobs cooked and cut into bite size pieces. (I do this the night before while I am cooking supper) Sorry, I forgot to gat the weight but they are a fairly good size.

2- cans of cream soup ( I use mushroom and celery)

1-bunch of green onions. ( I use them all down to the light green part)

How, here is the tricky part. The following ingredients I don't measure...sorry JUst do to your taste.

I use red potatoes (precooked and cut how you like) saute some cut up fresh mushrooms, sage time, black pepper.

2-can of water
4 tsp of flour

2-tsp of granulated chicken boullion

1-pkg of carrots, broc and cauliflower.


OK....I use a slow cooker on low. On my other one I would turn it a lil higher.Depends on how long you want it to cook.



Add the soups, water, four and boullion. Mix with a whisk to make sure flour is blended, sage and thyme



Add chives and mushrooms,and chicken, veggies and anything else I have forgotten...LOL stir. I add my potatoes the last 30 minutes. Check now n then and stir. Bon Appetit' :o)



Don't forget the hot biscuits :oD





Chicken Scampi  ~ Blondi

Ingredients:


1/2 cup butter

1/4 cup olive oil

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano 3 cloves garlic, minced

3/4 teaspoon salt

1 tablespoon lemon juice

4 boneless chicken breast halves, sliced

lengthwise into thirds



Directions:

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.

2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.



Grandma's Beefy



Noodle Bake (gooseberry patch recipe)

16-oz. pkg. medium

egg noodles, uncooked

2 lbs. ground beef

3/4 c. celery, chopped

1/2 c. onion, chopped

2 10-3/4 oz. cans tomato soup

4-oz. can sliced mushrooms,

drained

2 T. water

1 t. salt

1/2 t. pepper

8-oz. pkg. shredded

Cheddar cheese

Cook noodles according to package directions; drain and set aside. Brown beef, celery and onion together in a skillet over medium heat; drain. Combine beef mixture, cooked noodles and remaining ingredients except cheese; toss to mix lightly. Spoon into 2 ungreased 2-quart casserole dishes. Sprinkle cheese over top. Bake, uncovered, at 350 degrees for one hour. Makes 2 casseroles; each serves 8.




 Turkey sloppy joes..

Letting all the flavors combine in the slow cooker is the key to these mildly sweet sloppy joes. This recipe is sure to be a keeper, and since it calls for turkey, you can feel good about serving it to your family.      10 ServingsPrep: 20 min. Cook: 4 hours
Ingredients


2 pounds lean ground turkey


1 medium onion, finely chopped


1 small green pepper, chopped


2 cans (8 ounces each) no-salt-added tomato sauce


1 cup water


2 envelopes sloppy joe mix


1 tablespoon brown sugar


10 hamburger buns, split


Directions


In a large nonstick skillet coated with cooking spray, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.


Stir in the tomato sauce, water, sloppy joe mix and brown sugar. Cover and cook on low for 4-5 hours or until flavors are blended. Spoon 1/2 cup onto each bun. Yield: 10 servings.
Nutrition Facts: 1 sandwich equals 304 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 870 mg sodium, 33 g carbohydrate, 2 g fiber, 20 g protein.

Crock pot BBQ

3 lbs pot roast

1/4 cup water

1/4 cup milk

2 T vinegar

3 T worcestershire sauce

1 t chili powder

3 cups BBQ sauce

12 hamburgar buns

Place roast in 4 quart slow cooker . add water, milk, vinegar,worcestershire sauce,chili powder, cover and cook on low for 10-12 hours 2 hours before serving , remove roast and liquid from slow cooker. shred meat and return to cooker with BBQ sauce...cook additional 2 hours

Low Carb Cheeseburger Pie

12 large eggs

2 cups. shredded cheddar cheese

1/2 t. salt

1/4 t. pepper

12 cup muffin pan - Spray with Pam

Preheat oven 375º

Mix all ingredients together. Pour egg mixture into each muffin cup.

Bake 30 mins. Cool 5 mins. and serve.

Sausage/Egg Casserole (carole)

1 lb. roll sausage, browned and drained

1 lb. ground chuck (or whatever you choose to use)

1 sm. onion - chopped

8 oz. shredded cheddar

4 large eggs

Grease 9" pie pan (I use Pam)

Brown meat & onion. Drain.

Beat eggs and add meat and cheese.

Mix well.

Pour into pie pan. Bake 400º for 30 mins. Let stand 10 mins. before cutting.

6 servings - 2.5 carb per serving

Pulled Pork ( Lizzie)

This is something else that is easy to cook and good anytime of the year..especially in the winter!

buy a pork butt roast..whatever size you need for your family/gathering. I usually buy about a 4-5 pound butt roast.

Night before: rub roast down with mustard(you can use yellow, spicy, german, dijon...I have used them all at one time or another). Take some brown sugar and rub over roast. Then using your favorite pork rub mixed with a liberal amount of coarse ground black pepper rub this over roast. Cover and let marinate all night. sometimes I make my own pork rub and sometimes I use McCormicks pork rub found in the spice aisle.

Next morning...put in crockpot...take a can of root beer. pour over roast(I usually use about 3/4 can). add:

1/4 cup apple cider vinegar

1 capful of liquid smoke

several squirts of your favoriet BBQ sauce. (we have one down here called Sweet Baby Rays Honey Chipotle that is to die for).

Cover and let cook on Low for at least 8 hours or until it is tender enough to shred. Pour off liquid...put back in crockpot and shred. Pour rest of BBQ sauce over and let cook on low for about 30 more minutes. We also love to make BBQ baked potatoes out of these. yumm!!

Best turkey ever!

 sis sent this to me..

Turkey brine reipie

Brine:

1 gallon water

1/2 ounce ground cloves

1/2 ounce ground ginger

4 ounces cracked black peppercorns

12 bay leaves

1 pound kosher salt

24 ounces honey

1 lb brown sugar

In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and brown sugar until well blended. Turn off heat and allow to cool to room temperature.

When brine is cool, put it in a pot, add turkey, weighing turkey down till it is submerged and let marinate for 24 hours in refrigerator.

oH you just gotta try it. It makes it super moist and nice flavor. first time i soaked 12 hours as I wasnt sure how I'd like or even the family ~ 12 was tasty but next time I soaked 24 hrs and YUMMY~ Great flavor and it the folks I had over went home with the recipe and has folks over and THEY wanted the recipe... It's a major hit to boring turkey.... I baked in the oven bag...

It's super easy ~ one of the those "set it and forget it" till the next day... Then simply bake. It REALLY FOOLS everyone that your best cook in world and you worked hard to create it.... 

Cabbage ground beef casserole ( P&R board)

2 lbs ground meat (I like ground round)

2 onions, finely chopped (I use one large onion)

4 cups shredded cabbage (I used a small head of cabbage, shredded then chopped, might be more than 4 cups)

Salt and Pepper to taste or I use Nature's Seasons by Morton

2 tubes crescent rolls (I've found sheet crescent rolls!)

1 lb mild cheddar cheese, shredded

Brown ground meat and onions, drain. Put cabbage on top of meat and steam for a few minutes. I probably do more than steam. . . I mix it in and like it cooked through. Add salt and pepper (nature's seasons). Using 1 tube, spread crescent roll over the bottom of 9x13 pan (which I grease lightly). Spread the meat - cabbage mixture over it, then the cheese. Fit a second tube of crescent rolls over the top of the cheese. Bake at 350 degrees for 35 to 40 mins, covering with foil the last 10 mins to soften crust.

Crock Pot Easy Swiss Steak ( Blondie)

Delicious served with mashed potatoes or rice.

2 to 3 lbs. round steak

2 pkg. onion soup mix

2 can cream of mushroom soup (10 oz.)

1 soup can of water

Trim fat and cut steak into 5 or 6 serving size pieces. Place in Crockery Pot. Add dry onion soup mix, water and mushroom soup. Cover and cook 6 to 8 hours.

NOTE: This make lots of gravy. If you want less gravy use 1 package of onion soup mix, 1 can of mushroom soup and1/4 cup of water.

Easy Chicken casserole

1 box Stove Top for chicken...prepare according to box.

1 can Cream of Chicken soup

1 can Cream of Celery soup

1 large can chicken breast (drain it) kinda chopped or diced (or you can use fresh...whichever is best for you)

1 large microwaveable bowl

Put in the Stove Top...then remaining ingredients. Stir well. Microwave on high for I'm guessing here....(I play it by ear) 10 mins. Just long enough to heat it thru and thru.

Shipwreck

Brown 1 lb of hamburger and place in bottom of crockpot. Cut 4 or 5 potatoes in strips (like french fries) and put on top of burger. Chop 1 or 2 onions and put on top of potatoes. Drain one can of kidney beans and put on top of onions. Chop 1/4 lb Velveeta and put on top of beans. Pour one can of tomato soup over top of everything. Sprinkle with salt and pepper and dot with butter (about 1 tablespoon). Cover and cook on low 6-8 hours

Crock Pot Meat Loaf  (Sena)

2 1/2 pounds ground beef

1/4 cup ketchup

1 tablespoon brown sugar

1 egg, beaten

1 cup breadcrumbs, I like Progresso Italian breadcrumbs.

1 tablespoon Worcestershire sauce

1 small onion (diced)

1/4 C milk

Optional: salt and pepper to taste, I like a little garlic salt myself.

Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 6 hours

Little Cheddar Meat Loaves  Angie

1 egg

3/4 cup milk

1 cup shredded cheddar cheese

1/2 cup quick cooking oats

1/2 chopped onion

1 lb ground beef

2/3 cup ketchup

1/2 cup packed brown sugar

1 1/2 tsp prepared mustard

.1 In a bowl, beat the egg and milk. Stir in cheese, oats, and onion.Crumble beef over mixture and mix well.

2. Shape into 8 loaves;place in a greased 9 x 13 dish. Combine ketchup, brown sugar and mustard; spoon over loaves.

Impossibly Easy Chicken Pot Pie
(Gail) 

2c cut up chicken

1c frozen mixed veggies, thawed

1 can sliced mushrooms

1/4c chopped onion

1/2c Bisquick

2 eggs

salt and pepper

In 9" pie pan mix chicken, veggies, mushrooms and onions. Sitr rest of ingredients together. Pour into pie plate. Bake at 400 for 30 to 35 minutes. Let stand 5 mnutes before serving.

Citrus Chicken ( Taste of Home)

Citris chicken


METHOD: Other stovetop



TIME: Prep/Total Time: 30 min.



Ingredients:

1 cup uncooked instant brown rice

4 boneless skinless chicken breast halves (4 ounces each)

1 tablespoon canola oil

1 medium sweet orange pepper, sliced

1 medium sweet red pepper, sliced

1 tablespoon cornstarch

1/3 cup orange juice

2 tablespoons water

2 tablespoons lime juice

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon paprika

Dash pepper

Minced fresh basil, optional

onions as desired..

Directions:

Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.

I have made this particular chicken in the crock pot several times before, and is a favorite at our house. To satisfy your rotisserie chicken cravings, throw a whole (skinned) chicken in the crock pot today, using Stephanie's awesome seasoning blend. The result will be as the author describes ...." moist and delicious with virtually no fat." I liked her recipe , though I have also used seasoned salt..

I would remove giblet pack and wash chicken, inside and out. Spray or coat entire surface of chicken with olive oil. Spray inside of crockpot with spray as well. Sprinkle inside and outside of chicken with seasoned salt.(Lawreys works well)

Step2 Roll aluminum foil into balls and place in the bottom of the crockpot. Make enough to hold chicken away from bottom of crockpot. Place chicken, back side down on top of aluminum foil balls. DO NOT ADD WATER. Cook on high for about 6 hours

Here is the seasoning blend and directions that Stephanie has kindly provided us . I highly recommend subscribing to her blog...she has new recipes as this weekly.

--1 whole chicken, skinned (4-5 pounds)

--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)

--1 tsp paprika

--1 tsp onion powder

--1/2 tsp dried thyme

--1 tsp Italian seasoning

--1/2 tsp cayenne pepper

--1/2 tsp black pepper

--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)

--1 yellow onion, quartered (optional)

The Directions.

6 quart crockpot for a 5 pound bird.

Skin the chicken .( Skinning is optional...do this if you want to reduce fat content) ...or if you like the skin left on... drain off fat during cooking process, using a bulb syringe as you would a turkey in an oven).

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.It will make it's own juices.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

If it looks easy...it is.. Your husband and family will love this !

Slow-Cooked Pulled Pork ( Judy said this was from Gooseberry Patch)

1 T. oil

3-1/2 to 4-lb. boneless pork shoulder roast, tied

10-1/2 oz. can French onion soup

1 c. catsup

1/4 c. cider vinegar

2 T. brown sugar, packed

24 slices Texas toast or 12 sandwich rolls, split

Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast. Cover and cook on low setting for 8 to 10 hours, until roast is fork-tender. Remove roast to a platter; discard string and let stand for 10 minutes. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls. Makes 12 sandwiches


Oven Fried Chicken Thighs with Buttermilk-Mustard Sauce  Cindy


Serving Size : 4 

1/2 cup lowfat buttermilk

2 1/2 tablespoons dijon mustard

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried rosemary

1/2 cup dry bread crumbs -- you might need a bit more bread crumbs

3 tablespoons grated parmesan cheese

8 each chicken thighs

Preheat oven to 425 degrees.

Combine the first 6 ingredients in a small microwave-safe small bowl. Spoon 6 tablespoons buttermilk mixture into a shallow bowl, reserve remaining mixture.

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 6 tablespoons buttermilk mixture, dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with nonstick spray and place empty sheet in oven for 5 minutes.

Place the chicken on baking sheet. Bake at 425 degrees for 24 minutes, turning chicken after 12 minutes.

Microwave reserved buttermilk mixture on high for 20 seconds or until warm. Drizzle the sauce over the chicken.

Upside-Down Pizza

1 1/2 lb ground beef
1 onion, chopped
15 1/2 oz can spaghetti sauce
1/2 tsp garlic powder
8 oz mazzarella cheese, grated
Brown meat and onion, drain. Add sauce, garlic and pour in greased 9 x 13 pan. Sprinkle with cheese.
Mix together and pour over top:
2 eggs
1 cup milk
1 tbsp oil
1/2 tsp salt
1 cup self-rising flour

Bake at 350º for 30 minutes.

Chicken and Cornbread Stuffing Casserole

4-6 boneless chicken breasts

1 box stove top cornbread stuffing

1 (10 oz.) pkg. Chopped broccoli (thawed)

1 can cream of broccoli with cheese soup

1 cup chicken broth

Place chicken breasts in bottom of crockpot. Mix together remaining ingredients and place on top of chicken.

Cook on low 6-7 hours. Serves 4.

CHOW MEIN CASSEROLE

Brown together in large skillet:

1-pound hamburger

2 med. Onions, chopped

2 cups thinly sliced celery

Then add:

1 cup uncooked long grain rice (Minute Rice)

1 can undiluted cream of mushroom soup

1 can undiluted cream of chicken soup

1 can of sliced mushrooms

1 cups hot water

Salt and pepper to taste

Stir all ingredients together and then add 4 tablespoons soy sauce. Place in 350-degree oven for 1-½ hours in a 3-quart baking dish (uncovered)

Add a little water at this time if needed and then top with on can of drained bean sprouts. Bake an additional ½ hour.

Beef Tips with Gravy

2 pounds beef tips

1 can cream of mushroom soup

1 envelope onion soup mix

1 cup ginger ale

Coat a crock pot with non stick cooking spray. Layer the items in the

following order: beef tips on bottom, next pour the mushroom soup over

tips, sprinkle onion soup mix, lastly pour the ginger ale over the top.

Cook on low for 8-10 hours. Stir the mixture halfway through the

cooking time.

*This recipe makes tender beef tips with wonderful brown gravy that can

be served over rice or noodles. Inexpensive round steak can be cut into

tips and used in this recipe

Beef and Noodle Casserole from Dawn

 (oven at 350)

1# lean grnd beef

1-diced onion

1- pkg shredded sharp cheese

1-sm can of tomatoe sauce

1-can mushrooms (or fresh ones)

1/2- pkg of egg noodles

thick white sauce:

In saucepan on low heat melt butter/marg. Stir in milk and mix VERY often so it doesn't make clumps. You can turn it up after a bit. Add black pepper to taste.

IT IS IMPORTANT THAT YOU DRAIN EVERYTHING WELL

Start cooking your noodles while you do the rest.

Cook onion, drain, cook ground beef in with the onions and drain. (very inportant you drain)

Add tomatoe sauce and white sauce and half of the cheese to the ground beef. Stir well and melt cheese.

Add noodles and stir well. (drain them well)

Put in casserole dish and spread the rest on the cheese on top. Bake for 15-20 minutes.

Enjoy!!

Best n Blessings..Dawn Ü Indpls,IN

Spaghetti Caponata

Sauce:

1/4 cup olive oil

2 large ripe tomatoes, chopped

1 small onion, chopped

1/2 cup zucchini, diced

1/2 cup eggplant, diced

1 medium red or green pepper, sliced

2 cloves garlic, finely chopped

1/2 cup tomato sauce

salt and freshly ground pepper to taste

Put water in large pot to boil for pasta. Saute tomatoes, onion, zucchini, eggplant, pepper and garlic in oil in a large skillet on medium heat for 8-10 minutes until vegetables are tender.

Drop 1 lb. spaghetti( I used whole wheat pasta) into pot. To the skillet with vegetables, add tomato sauce and simmer on medium heat for 8-10 minutes. Season with salt and pepper.

Add drained, cooked spaghetti to tomatoes, onion, zucchini, eggplant, pepper, garlic, and tomato sauce. Toss and heat.

Put spaghetti into a warm serving bowl or on warm plates. Sprinkle with Parmesan cheese and serve.

Sweet and Sour Pork Over Rice

Ingredients:

4 boneless pork loin chops

1 small onion

1 green pepper

1 yellow pepper

1 red pepper

2 Roma tomatoes

1 can pineapple tidbits plus juice (or fresh pineapple)

1 small jar of LaChoy sweet and sour sauce

1 bag Success rice - cooked as directed on box

Cook pork loin in crockpot on low for about 5 hours. Remove from crockpot and slice thinly. Place pork slices in large skillet over medium heat. Coarsely slice and chop peppers and onion and add those to pork in skillet. Stir at intervals. Pour in sweet and sour sauce, rinse jar with water and pour that into skillet as well. Add pineapple and juice, and coarsely chopped tomato. Heat until peppers and onions are a bit less less crisp (but not limp). Spoon pork mixture over cooked rice and enjoy.

Turkey brine rescipe

Brine:

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
1 lb brown sugar

In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and brown sugar until well blended. Turn off heat and allow to cool to room temperature.
When brine is cool, put it in a pot, add turkey, weighing turkey down till it is submerged and let marinate for 24 hours in refrigerator.
oH you just gotta try it. It makes it super moist and nice flavor. first time i soaked 12 hours as I wasnt sure how I'd like or even the family ~ 12 was tasty but next time I soaked 24 hrs and YUMMY~ Great flavor and it the folks I had over went home with the recipe and has folks over and THEY wanted the recipe... It's a major hit to boring turkey.... I baked in the oven bag...
It's super easy ~ one of the those "set it and forget it" till the next day... Then simply bake. It REALLY FOOLS everyone that your best cook in world and you worked hard to create it!


Crockpot Pizza Meal


1-1/2 lb hamburger, browned & well drained
16 oz. Shredded Mozzarella cheese
½ cup chopped onion
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
1 can (4 oz.) mushrooms
2 jars pizza sauce

Spray crockpot with Pam. Layer ingredients as follows:
Hamburger
Noodles
Cheese
Soup
Mushrooms
Onions
Pizza sauce
Pepperoni

Cook on LOW 4 hours.


Mexican crock pot chicken (Deb V)

Ingredients

2-3 chicken breasts

1 can diced tomatoes

1 can black beans

1 can mexican chili beans

(Do not drain tomatoes or beans)

1 Package Taco Seasoning

1 can black olives

1 can chopped green chiles

Directions
Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order written. Do not stir. Cook on low 7-8 hours. Take out chicken and shred. Return chicken to crock pot and stir well. Serve with tortilla chips or on a flour tortilla. Serve with chopped lettuce, tomatoes, and shredded cheese if desired.


Quickie Chickie (Gail)


1c uncooked rice
2c water
1 can cream of mushroom soup
1 pkg. onion soup mix
1 can mushrooms, drained
chicken pieces
Combine all ingredients except chicken and place in 9 x 13 pan. Lay chicken pieces on top. Sprinkle with paprika. Bake uncovered, 2 hours at 350.


Sausage Casserole


1 Crockpot
2 boxes AuGratin or Scalloped Potatoes, milk and butter as needed to prepare
2 cans French Style Green Beans, drained or 1 to 1 1/2# fresh green beans, cleaned and cut up
1 1/2 packages of either Polish Sausage or Smoked Sausage, cut into bite size rings
Put all into crockpot, stirring to mix. Set on high for about 4 hours. Ready to eat!

BIG BOY CASSEROLE (Carole)

1 can of Pillsbury buttermilk biscuits

1 jar Frisch’s tartar sauce (it has to be Frisch’s)- see recipe below if you can't buy Frisch's Tarter sauce where you live* - (you only need 1/2 the recipe)

2 lbs ground beef

1 medium sized jar of dill pickle slices

1 bag shredded lettuce

2 (8 oz) package finely shredded cheddar cheese

*Tartar sauce:

3 1/3 cup of Plain Mayonnaise*

3 1/2 Tablespoons of Sweet Pickle Relish

3 1/2 Tablespoons Minced Onions

1/3 cup of Lemon juice

* You can use Low-fat plain yogurt to cut down on the calories.

Mix everything together

Directions

In a 13x9 inch dish, first spray with Pam. Next, spread biscuits over bottom of dish and bake according to directions. Once baked, allow to cool a bit and then spread entire jar of tartar sauce over dough (or 1/2 of the included recipe). Cook and drain ground beef. Spread cooked beef over top of the tartar sauce. Layer pickles over the beef; cover all the beef with pickles, but do not layer pickles on top of themselves. Layer shredded lettuce over pickles. Use about ½ - ¾ of the bag. Cover top of lettuce with shredded cheese. Before serving, cook in oven at 350 for 15-20 minutes, until the cheese is melted.
Number of Servings: 12


Mac & Cheese

1 pound cooked macaroni (whatever shape you want)
1 pint heavy whipping cream
1 pound velveeta
cook and drain mac and set aside.
Pour cream into pan and the velveeta cut into chunks. Stir continuely until cheese has meted and then mix in macaroni. Add salt and pepper to taste. You may sub the Mexican Velveeta or add bacon to the reg. Both are good.



Amish One-Dish Meal (Char)

Ingredients:
*Sliced raw potatoes
*1 lb. hamburger
*sliced raw carrots
*Velveeta cheese
*1 can cream mushroom soup
*1/2 cup milk
*9 x 13 inch casserole dish
Directions:
Put into casserole dish ingredients in order as listed. In small bowl mix mushroom soup and milk. Pour over items in dish. Bake covered with lid or foil in a 350 degree oven for 1 to 1-1/2 hours.

Easy Chicken Potpie (Char)
Ingredients:
*2 cans of cream of chicken soup
*2- 9oz. pkgs. of frozen mixed veggies, diced
*2 cups of diced chicken
*1 cup milk
*2 eggs
*2 cups bisquick baking mix
Directions:
Preheat oven to 400 degrees. Mix soup, chicken, and vegetables together in large bowl. Pour into a 11 x 13 inch pan. Mix milk, eggs, and Bisquick in another large bowl. Pour over chicken mixture. Bake for 30 minutes or longer until top is lightly brown. Let cool slightly. Enjoy!

DELICIOUS TUNA (or Salmon) CASSEROLE


Makes 6-8 servings.
Ingredients:

1 cup uncooked elbow macaroni

2 cans (6 ounce) tuna, drained

[or 1 can (14.75 ounces) salmon, drained and boned]

1 small can of peas, drained

4 large carrots, peeled and sliced

5 tablespoons butter

1/2 cup seasoned dry bread crumbs

1/4 cup onion, sliced

1/4 cup unsifted all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon pepper

2 1/2 cups milk

3/4 cup sharp Cheddar cheese, grated

Directions:
1. Preheat oven to 375 F.

2. Cook sliced carrots as usual and drain. Set aside.

3. Cook macaroni according to package directions. Drain and set aside.

4. In 2-quart casserole dish, combine macaroni with tuna, carrots and peas. Mix well.

5. Melt butter. In small bowl, mix one tablespoon of melted butter with bread crumbs. Set aside.

6. Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes).

7. Remove pan from the stove. In the same pan, add flour, salt and pepper. Stir until smooth. Then gradually stir in milk.

8. Replace pan on stove. Bring milk mixture to a boil. Boil for one minute. Reduce heat.

9. With pan still on stove, add cheese. Stir mixture until cheese is melted.

10. Pour cheese sauce over the tuna mixture in the 2-quart casserole dish. Mix well.

11. Sprinkle buttered crumbs over top of casserole.

12. Bake for 20 minutes or until golden-brown.

23364.1




Awesome Crockpot Dressing... From someone who would only eat stuffing from the bird!!

1 cup butter melted

2 cups chopped celery

1 cup chopped onion (I omit this cause hubby can't eat onion)

1 teaspoon poultry seasoning

1 1/2 teaspoon sage

1/2 teaspoon pepper

1 1/2 teaspoon salt

1 teaspoon thyme

4 cups chicken broth

2 eggs, beaten

12 cups dry bread cubes

mix butter,celery, onion, spices, broth, and eggs together. Add bread cubes and mix. Cook in slow cooker on high 45 minutes and then on low for 6 hours.
Serves 10-12 servings


Macadamia nut crusted sea Bass

From Deb Leffler

Crush about 2 cups of macadamia nuts into small pieces. Add about 1 cup of seasoned bread crumbs. In a seperate bowl whip up 2-3 eggs Dip each piece of sea bass (about a 3 x 3 or so piece) into the egg then dip into the nut mixture. place in a bakng dish that has been sprayed with Pam. After all the fish is coated and in pan pour remaining nut mixture over the fish. Bake in a 350 degree oven until fish is cooked through and just slightly shiny when you cut into it. Remove from oven and let sit for 5-10 min before serving .
(depending on your tastes you may want to season with a citrus seasoning or make a sauce up with butter, milk and basil to drizzle over)

French Onion Beef   ~from Linda

1 1/2 pound boneless beef round steak (1/2 to 3/4 thick)
1 (8 oz) pkg fresh mushrooms, sliced (or canned)
1 large onion sliced and seperated into rings
1 (10 3/4 oz) can condensed french onion soup
1 (6 1/4 oz) pkg 15 minute herb stuffing mix
1/4 cup butter, melted
4 oz (1 cup) shredded mozzarella cheese
Cut beef into 6 serving size pieces--- layer half of the beef, mushrooms and
onion in a 3 1/2 to 4 quart crock pot--- repeat layers, then pour soup over all....
Cover and cook on low for 8 to 10 hours or until beef is tender and no
longer pink....
Before serving toss the stuffing mix and contents of seasoning packet with
the melted butter and 1/2 cup of the liquid off of the beef.
Place stuffing on top of meat in crock pot and increase setting to high and
cook 10 to 15 minutes or until stuffing is fluffy.
Sprinkle with cheese, cover and cook until cheese is melted.
Serve with a fresh crisp salad.....


Linda's spicey southern baked beans and sausage

1 lb hot bulk sausage (or half and half hot & mild)


1 lg +1 med onion, chopped

1/4 green pepper, chopped

2-- 24 oz cans Campbells' Pork N' Beans (must use for best flavour)

1/2 cup brown sugar

1/2 cup "HOT" BBQ sauce

Saute first 3, drain, add to last 3 in lg casserole

Bake 325F 1 hour