RECIPE # 29 - GROUND BEEF CASSEROLE

Ingredients:

1 1/2 pounds of ground beef, browned and drained

1 medium chopped onion

1 can of diced tomatoes, drained (14 oz)

1 can of corn, drained (15 oz)

16 ounces diced frozen hash browns, thawed OR 3 to 4 cups sliced potatoes

1 green bell pepper, chopped

2 cups of shredded sharp Cheddar cheese

1 small can of tomato sauce

1 tsp salt

1 tsp ground pepper

Preheat oven to 350 degrees. 

In a large skillet, brown ground beef, salt, pepper, and onion, drain.  Place beef mixture in the bottom of a glass casserole dish.  Layer the tomatoes, bell pepper, potatoes, and corn on top.  Spread the tomato sauce on top and place in oven for 30 minutes or until bubbly.

Removed from oven and sprinkle with the Cheddar cheese.  Return to oven for 10 to 15 minutes or until the cheese is melted.

An entire meal in a dish!

RECIPE #5 - SIMPLE POT ROAST

This is not a new recipe, but it is one that we enjoy!

Medium size chuck roast
Lipton Onion soup mix (the kind in the box)
1 large onion, chopped (we like the pieces pretty big)
1 small package of fresh mushrooms
1 14 ox package of baby carrots
5 medium red potatoes, cubed with skin on (cut into 1 inch cubes)

Place roast in crock pot and cover with soup mix, mushrooms, and onions.  Do NOT add water.  Set crock pot for 6 to 8 hours.  Add carrots and potatoes for the last hour of cooking.  Enjoy!

RECIPE # 4 - ROSEMARY ROAST WITH CARROTS & MUSHROOMS

ROSEMARY ROAST

1/2 cup of panko

2 Tablespoons of ground rosemary

2 1/2 - 3 lb roast

3 Tablespoons of Dijon mustard

Let roast set to room temperature.  Mix panko and rosemary.  Coat roast with Dijon mustard and cover with panko mixture.  Cook at 350 degrees for 2 1/2 to 3 hours.

CARROTS WITH MUSHROOMS

1 bag of baby carrots

1 package of sliced fresh mushrooms

2 cups of chicken broth

Place all ingredients in a sauce pan.  Simmer on low heat until chicken broth is absorbed and carrots are at desired tenderness.

* GREEN BEANS ARE SIMPLY KENTUCKY WONDERS WITH SEASON SALT.