Sloppy Joe Casserole

I absolutely love sloppy joes, so when I came across this casserole version, I couldn't resist trying it. And I'm glad I did...it's great.

Ingredients:

1 pound ground beef, cooked through and grease drained off
1 can (15.5 oz) origianl Sloppy Joe sauce
1 can refrigerated breadsticks
1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 375 degrees.
2. In non stick skillet, mix cooked beef and sloppy joe sauce. Heat to boiling over medium high heat, stirring occaisionaly.
3. Meanwhile, unrole breadstick dough, separate into 12 breadsticks. Cut each into 4 pieces, about 1 & 1/2 long.
4. Pour beef mixture into ungreased 12 x 8 or 11 x 7 baking dish. Place dough pieces in single layer over beef mixture.
5. Bake uncovered 13 minutes...sprinkle with cheese and bake about 2 minutes longer or until cheese is melted.

***6 servings

Zucchini Beef Goulash

I really like this take on goulash...it is not as heavy as the kind loaded with cheese.

Ingredients:

1 pound ground beef
1 large onion sliced
1/4 pound mushrooms, sliced
2 tbl olive oil
1 & 1/2 tsp paprika
1/4 cup minced green onion
2 tbl fresh, minced fresh basil
2 cps peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan

Directions:

1.In large pot, saute oinion and mushrooms in hot oil, until soft. Add ground beef and cook until
crumbly. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes...cover and simmer for 15 minutes.
2. Add zucchini to pot and stir well, and simmer for 20 minutes, until tender. Serve in bowl and
sprinkle with parmesan cheese.


***serves 2

Not Rolled Cabbage

I found this recipe in a magazine a month ago, and tried it tonight...everyone loved it.

1 & 1/4 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
1 medium head of cabbage-shredded (about 12 cups)
1 can (16 ounce) jellied cranberry sauce
1 tsp lemon juice
1 can (29 ounce) tomato sauce

Directions:

1. In medium bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Form into 1 inch meatballs (about 1 tbl each).
2. Place half of the cabbage in bottom of large soup pot, along with 1/4 cup water.
3. Place meatballs on top of cabbage., then spread the cranberry sauce over top of meatballs, then the lemon juice. Then add remaining cabbage and pour tomato sauce over cabbage...do not stir.
4. Bring to boil, then reduce heat to low and simmer, uncovered for 20 minutes. Stir gently, then simmer another 40 minutes...stirring halfway.


***8 servings

***can add 2 tbl brown sugar at 20 minute stirring

***if after 40 minutes, the cabbage isn't tender enough for you, put lid on and simmer until desired doneness is reached.

***can serve over rice

Slow Cooker Sloppy Joes

Everyone loves sloppy joes, and these are absolutely great!

Ingredients:

1 & 1/2 pound lean ground beef
1 (16 oz) pkg ground pork sausage
1 small onion chopped
1/2 med green bell pepper chopped
1 ( 8 oz) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tbl cider vinegar
2 tbl yellow mustard
1 tbl chili powder
1 tbl worcestershire sauce
1/2 tsp salt
1/2 cup all purpose flour

Directions:

1. Brown beef and sausage with the onion and green bell pepper. Drain well.
2. Place beef and sausage mixture in a 4 & 1/2 qt slow cooker.
3. Stir in tomato sauce and next nine ingredients.
4. Cover and cook on high for 4 hours


**serves 8

Tater Tots Casserole

There are alot of variations of this recipe out there...this is the one I like the best. It's very satisfying and very easy to make.

Ingredients:

1 & 1/2 pound lean ground beef
1 medium onion chopped
1 medium green bell pepper, chopped
1 can (10.75 oz) condensed cream of celery soup
1 (4 oz) can slices mushrooms, drained
1 (8 oz) pkg shredded cheddar cheese
1 (32 oz) pkg frozen potato nuggets, unthawed

Directions:

1. Preheat overn to 400 degrees....coat a 13 x 9 baking dish with non stick spray
2. Cook beef, onion, and bell pepper in medium skillet over medium high heat, stirring with spoon to break up large pieces, about 8 to 10 minutes, or until browned and vegetables are tender. Drain fat from skillet.
3. Stir in soup and mushrooms. Remove from heat and stir in cheese.
4. Transfer beef mixture to pan...top sith potato nuggets.
5. Cover and bake 10 minutes more or until beef mixture is bubbly.

Unstuffed Cabbage

This tastes just like regular stuffed cabbage, without the work. It's very easy, and great over rice or egg noodles.

Ingredients:

12 ounces lean ground beef (can use ground turkey)
1 cup chopped onion
1/2 medium head of green cabbage (about 1 & 1/2 pounds)
1 can (28 ounce) crushed tomatoes
1 tbl packed light brown sugar
1 tbl distilled white vinegar
1/2 tsp salt

Directions:

1. Break up ground beef in 4 quart pan, and add oinions and cook over medium heat for 5-6 minutes, stir often, until beef is lightly browned
2. Remove the core from the 1/2 head cabbage. Cut crosswise in inch wide strips (about 8 cups)
3. Add to meat mixure, cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until cabbage wilts.
4. Stir in tomatoes, sugar, vinegar, and salt....bring to boil, reduce heat, cover, and simmer...stirring occasionally, 10 minutes or until cabbage is tender.

**4 servings

Stew Pie With Crescent Roll Crust

This dish is really tasty, very filling, and very easy to make.

Ingredients:

1 & 1/2 pounds ground beef
1/4 cup chopped onion
3 cups (28 oz pkg) frozen chunky style hashbrown potatoes
1 (1 pound) package frozen mixed vegetables
2 (12 ounce each) jars beef gravy
1 (8ounce) tube crescent rolls

Directions:

1. Preheat oven to 375 degrees
2. In large skillet, brown ground beef & onion....drain off grease.
3. Add potatoes, veggies, & gravy...mix well. Bring to boil.
4. Reduce heat to medium, cover & cook 8 to 10 minutes, ot until vegetables are tender.
5. Spoon mixture into a greased 2 & 1/2 to 3 quart casserole, or a 13 x9 pan.
6. Separate crescent rolls into 8 triangles. Place over hot mixture with points toward
center.
7. Bake 15 -17 minutes or until crescent roll topping are golden brown and the mixture
is bubbly.