#3433 - Irish Cabbage Casserole

(by Shirley McNevich)

1 head of cabbage
1lb. ground chuck
1/2 cup chopped onions (more if you wish)
1 green bell pepper (chopped)
1 tsp. salt
1/2 tsp. pepper
3 TBSP raw rice
1 - 10.75oz. can Campbell's tomato soup
1 - 8oz. can Hunt's tomato sauce

Slice and separate/cut the cabbage into bite sized pieces and spread them in a greased 9 x 13 glass baking dish. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, salt, pepper and raw rice--cook/stir until beef is browned. Spread the ground chuck mixture evenly over the cabbage pieces. In a bowl add tomato soup and tomato sauce--stir to mix. Spread the tomato sauce mixture evenly over the beef mixture. Cover the baking dish with foil and bake at 350 degrees for 90 minutes or until cabbage is tender.

#3341 - Cowboy Beans

(by Shirley McNevich)

2 cups raw (dry) red kidney beans
1 quart cold water
1 cup diced onions
2 cloves garlic (minced)
1/3 cup minced green bell peppers
1 - 8oz. can Hunt's tomato sauce
1/8 tsp. fresh ground black pepper
2 1/4 tsp. salt
2 TBSP chili powder

Wash the dry red kidney beans, then drain them and place them in a large bowl. Pour 1 quart cold water over the beans and let them soak overnight. The next day drain the beans but reserve 5 cups of the bean water (if you don't have quite 5 cups, add more water to make 5 cups). In a Dutch oven add the drained beans, 5 cups of the bean water, diced onions, minced garlic, tomato sauce, minced green bell peppers and black pepper--stir to mix. Cover the Dutch oven and cook over medium heat until boiling, then turn heat back to low and cook until beans are tender (2 to 2 1/2 hours). If beans get too dry add a little boiling water and stir again. When beans are tender, add the salt and chili powder--stir well. Taste--add more salt/pepper/chili powder to your taste. Optional: if you like sour beans, add apple cider vinegar to your taste and stir again.

#2833 - Sausage and Beans

(by Shirley McNevich)

1/2 lb. sausage (regular, Italian or hot)
1/2 cup chopped onions
1 garlic clove (minced)
1 - 15oz. can Italian style chopped tomatoes
1 - 16oz. can kidney beans (drained)
1 - 8oz. can Hunt's tomato sauce
1/2 tsp. chili powder (optional)

In a skillet add sausage, onions and minced garlic--cook over medium heat until both sides of sausage are browned and onions are caramelized. Drain off any fat, then cut the sausage into coin shaped pieces and return them to the skillet. Add chopped tomatoes, drained kidney beans, tomato sauce and chili powder to the sausage pieces--cook/stir over medium heat until hot and thickened.

#2285 - Crockpot Beef and Vegetables

(by Shirley McNevich)

1 1/2 lbs. beef cubes
1 onion (chopped)
1 - 20oz. bag frozen mixed vegetables (thawed)
4 red potatoes (peeled and cut into bite sized pieces)
1 - 8oz. can Hunt's diced tomatoes
1 - 8oz. can Hunt's tomato sauce
2 TBSP Worcestershire sauce
1 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper

In a skillet add beef cubes, salt, pepper and chopped onions--cook/stir until beef cubes are browned. In a crockpot add diced tomatoes, tomato sauce, Worcestershire sauce and white sugar--stir until mixed. Add beef cubes/onions, potato pieces and thawed vegetables--stir. Turn crockpot on low and cook 8-10 hours.

#2130 - Skillet Shrimp and Rice

(by Shirley McNevich)

1/2 cup chopped onions
1 green bell pepper (chopped)
1 cup finely chopped celery
2 cloves garlic (minced)
1 tsp. salt
1lb. frozen shrimp (thawed, peeled, rinsed and drained--de-veined if needed)
1/4 cup butter
1 - 15oz. can Hunt's tomato sauce
1 cup water
2 tsp. parsley
3 cups cooked rice

In a skillet add butter, chopped onions, chopped celery, chopped green bell peppers and minced garlic--cook/stir over medium heat until tender. Remove from heat--add tomato sauce, water, salt and parsley--stir. Return to heat--stir/simmer until hot. Add shrimp--cook/stir until boiling. Cover the skillet with a lid--turn heat to simmer, then simmer for 20 minutes or until shrimp are pink. Serve mixture over cooked rice.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1711 - BBQ Beef Roast

(by Shirley McNevich)

1 - 3lb. sirloin tip roast
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 chopped onion
2 cloves garlic (chopped) - optional
1 - 8oz. can Hunt's tomato sauce
2 TBSP Domino's dark brown sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Heinz ketchup
1/4 cup cider vinegar
1 TBSP Worcestershire sauce

In a Dutch oven add roast, salt, 1/2 cup water and pepper--cook over medium heat and cook both sides until browned (turning when necessary) and water is almost gone. Add another 1/2 cup water, tomato sauce, onions, garlic--bring to a boil, turn heat to low, put the lid on and cook it for 90 minutes. In a bowl add paprika, dry mustard, ketchup, vinegar and Worcestershire sauce--stir. Pour the mixture over the top of the meat and use a brush to spread the mixture on any empty spots. Bring the mixture to a boil, turn heat back to low, put the lid on and cook for 90 more minutes or until tender.

#1698 - Taco Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
3 - 16oz. cans chili beans (do not drain)
1 - 16oz. can chopped tomatoes (do not drain)
1 - 16oz. can whole kernel corn (do not drain)
1 - 8oz. can Hunt's tomato sauce
1 envelope taco seasoning mix (2 envelopes if you like it spicy)
1 1/2 cups water
1 1/2 cups shredded cheddar cheese
crushed tortilla chips (optional)

In a skillet add ground chuck, salt, pepper and chopped onion--cook and stir until beef is browned, then drain. In a Dutch oven add meat mixture, chili beans, tomatoes, corn, tomato sauce, taco seasoning mix, and water--stir. Turn heat to medium--stir and bring to a boil, then turn heat to simmer. Stir occasionally and cook until all ingredients are hot. Serve in bowls and top each bowl with shredded cheddar cheese. Optional--crush some tortilla chips and add to the top of each soup bowl with the cheese.

#1395 - Tomato Noodle Casserole

(by Shirley McNevich)

1/2 lb. wide egg noodles
1 chopped onion
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 - 15oz. and 1 - 8oz. can Hunt's tomato sauce
1 - 8oz. shredded mozzarella cheese
2 slices of buttered bread (cut into bite sized pieces)

Cook and drain noodles according to bag directions. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook until beef is browned. Add both cans of tomato sauce to the beef--stir, then simmer for 10 minutes. Add cooked noodles to the sauce--stir. Pour entire mixtue into a greased 2 1/2 quart casserole dish. Sprinkle the shredded cheese over the top. Place the buttered bread pieces on top of the cheese. Bake at 350 degrees for 20-30 minutes or until bread is golden brown.

#1366 - Tomato Tuna Casserole

(by Shirley McNevich)

1 - 8oz. bag wide egg noodles
2 TBSP canola oil
1/2 cup chopped onion (more if you wish)
1/2 cup chopped green bell pepper
1 - 15oz. can Hunt's tomato sauce
1 cup water
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
2 - 7oz. cans white albacore tuna (drained and flaked)
1/2 cup shredded cheddar cheese

Cook and drain noodles according to bag directions with 1 tsp. salt--drain and set aside. In a skillet over medium heat add canola oil, chopped onions and chopped green pepper--stir and cook until tender. Add tomato sauce, water, 1 tsp. salt, garlic powder and black pepper to the onion mixture--turn heat to simmer and stir--simmer for 10 minutes. Add noodles and tuna to the sauce--stir until mixed. Grease a 2 qt. casserole dish. Pour the whole mixture into the casserole dish. Bake (covered) at 375 degrees for 30 minutes or until hot. Remove from oven, sprinkle cheese on top, return to oven uncovered and bake until cheese melts.

#802 - Baked Cheeseburger

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped medium onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. can Hunt's tomato sauce
1/4 cup Heinz ketchup
1 cup shredded cheddar cheese
1 - 7.5oz. can Pillsbury buttermilk biscuits (in the refrigerated section of the grocery store)

In a skillet add ground chuck, chopped onions, chopped red peppers, chopped green peppers, salt and pepper--cook until meat is browned, then drain the meat mixture. Return the meat mixture to the skillet and add tomato sauce and ketchup--stir and cook until hot. Grease a 1.5 qt. casserole/baking dish. Pour the meat mixture into the casserole. Sprinkle the cheese over the top. Open the biscuit can and separate the biscuits. Arrange the buttermilk biscuit dough on top of the cheese. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#579 - Quick Taco Bake

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium chopped onion
1 envelope taco seasoning mix (1.25oz. size)
1 - 15oz. can Hunt's tomato sauce
1 - 15.25oz. Del Monte whole kernel corn (drained)
2 cups shredded cheddar cheese
2 cups Bisquick
1 cup milk
2 eggs (beaten)

Heat oven to 350 degrees. Use a skillet to brown the ground chuck. salt, pepper and chopped onion--drain when browned. In a 13 x 9 x 2 greased baking dish, spoon ground chuck into the bottom evenly. In a bowl add taco seasoning mix, tomato sauce and corn--stir and spoon over the top of the ground beef evenly. Sprinkle shredded cheddar cheese on top of corn mixture. In a bowl add Bisquick, beaten eggs, and milk--stir until mixed. Pour batter mixture on top of shredded cheese evenly. Bake at 350 degrees for 35 minutes or until golden brown--can be served with sour cream.

#539 - Baked Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 - 15oz. cans Hunt's tomato sauce
1 - 8oz. box elbow macaroni
1 - 3oz. package Philly cream cheese
1 cup Breakstone's sour cream
1/2 cup grated Cracker Barrel cheddar cheese

In a skillet, brown the beef with the chopped onion, salt and pepper--cook until browned. Add tomato sauce to the browned beef and lower heat to simmer--stir and cook on low for 15 minutes, stirring so it doesn't burn. While that's cooking, cook macaroni according to box directions--drain well but don't rinse. In a bowl combine cream cheese and sour cream--stir well. Grease a large casserole dish. Layer beef, then macaroni, then sour cream. Keep layering until you are out of ingredients, then add the cheddar cheese to the top. Bake at 350 degrees for 20 minutes or until hot.

#498 - Italian Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 minced garlic clove (optional)
1 - 16oz. can Hunt's tomato sauce
1 - 4oz. can chopped mushrooms (drained)
1 tsp. white sugar
1/2 tsp. oregano
1/2 tsp. basil
2 cups Bisquick
1/2 cup milk
1 egg
8 slices provolone cheese
1/4 cup Parmesan cheese

In a skillet, brown beef, chopped onion, salt, pepper and minced garlic--drain and return to skillet. Add tomato sauce, mushrooms, sugar, oregano and basil to the browned beef--stir and heat until boiling. Reduce heat and simmer for 10 minutes. In a bowl, add egg and beat, then add milk and Bisquick--stir to form dough. Spread 1/2 of the dough in a greased square baking dish, then add a layer of 4 cheese slices. Spoon beef mixture over the top of the cheese, add remaining cheese slices on top of the beef mixture. Sprinkle Parmesan cheese over the top of the cheese slices. Drop remaining dough by spoonsful on top of the cheese. Bake at 400 degrees for 20 minutes until slightly browned.