Sloppy Joe Casserole
Prep: 10 mins Bake: 15 mins
1 pound ground beef
1 can condensed Tomato soup
1/4 cup water
1 teaspoon Worestershire sauce
1/8 teaspoon ground black pepper
1 package of refrigerated biscruits(10) (Pillsbury has some good ones)
1/2 cup shredded cheddar cheese
1. Cook the beef in a 10-inch skillet over medium high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
2. Stir the soup, water, Worcestershire and black pepper into the skillet. Heat to a boil. Spoon the beef mixture into 1 1/2 quart casserole. Arrange the biscuits over the beef mixture around the edge of casserole
3.Bake at 400 F for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over beef mixture.
1 can condensed Tomato soup
1/4 cup water
1 teaspoon Worestershire sauce
1/8 teaspoon ground black pepper
1 package of refrigerated biscruits(10) (Pillsbury has some good ones)
1/2 cup shredded cheddar cheese
1. Cook the beef in a 10-inch skillet over medium high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
2. Stir the soup, water, Worcestershire and black pepper into the skillet. Heat to a boil. Spoon the beef mixture into 1 1/2 quart casserole. Arrange the biscuits over the beef mixture around the edge of casserole
3.Bake at 400 F for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over beef mixture.
Garlic Mashed Potatoes and Beef Bake
Prep: 10 mins Bake: 20 mins
1 pound ground beef OR ground turkey
1 can condensed cream of mushroom with roasted garlic soup
1 tablespoon of Worcestershire sauce
1 bag (16 ounces) frozen vegetables
2 cups of water
3/4 cup milk
2 cups instant mashed potato flakes
1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
2. Stir the beef, 1/2 can of the soup, worcestershire and vegetables in an 11 X 8-inch shallow baking dish
3. Heat the water and remaining soup in a 2-quart saucepan over high heat to boil. stir the milk. Slowly stir the potatoes. Spoon the potatoes over the beef mixture.
4. Bake at 400 F for 20 minutes or until hot
1 can condensed cream of mushroom with roasted garlic soup
1 tablespoon of Worcestershire sauce
1 bag (16 ounces) frozen vegetables
2 cups of water
3/4 cup milk
2 cups instant mashed potato flakes
1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
2. Stir the beef, 1/2 can of the soup, worcestershire and vegetables in an 11 X 8-inch shallow baking dish
3. Heat the water and remaining soup in a 2-quart saucepan over high heat to boil. stir the milk. Slowly stir the potatoes. Spoon the potatoes over the beef mixture.
4. Bake at 400 F for 20 minutes or until hot
Italian Sub Casserole
Prep: 10 mins Bake: 35 mins
1 1/2 pounds ground beef
1 can condensed tomato soup
1 cup water
1/2 teaspoon dried italian seasoning
2 cups of stovetop stuffing
1 package (8 ounces) shredded mozzerarella cheese (2 cups)
1. Cook the beef in a 12-inch skillet over medium-high until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soup, water and seasoning into the skillet
2. Spoon the beef mixture into a 13 X 9 X 2- inch shallow baking dish. Add the stuffing and stir lightly to coat. Sprinkle with cheese.
3.Bake at 350 F for 35 mins or until golden brown and bubbly.
1 can condensed tomato soup
1 cup water
1/2 teaspoon dried italian seasoning
2 cups of stovetop stuffing
1 package (8 ounces) shredded mozzerarella cheese (2 cups)
1. Cook the beef in a 12-inch skillet over medium-high until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soup, water and seasoning into the skillet
2. Spoon the beef mixture into a 13 X 9 X 2- inch shallow baking dish. Add the stuffing and stir lightly to coat. Sprinkle with cheese.
3.Bake at 350 F for 35 mins or until golden brown and bubbly.
Creamy Beef, Carrot and Noodle Baked Stroganoff
Prep: 10 mins Bake: 30 mins
1 pound ground beef
1 large onion, diced ( about 1 cup)
2 cans condensed cream of mushroom soup
2 cups water
2 cups frozen crinkle cut carrots, thawed
2 cups uncooked medium egg noodles
1/2 cup sour cream
1. Cook the beef and onion in a 12-inch skillet until the beef is well browned, stirring frequently to breat up meat. Pour off any fat. Spoon the beef mixture into a 13X 9 X 2-inch shallow baking dish. Stir the soup, water, carrots, noodles and sour cream into the dish. Cover.
2. Bake at 375 F for 30 mins or until hot and bubbly.
1 large onion, diced ( about 1 cup)
2 cans condensed cream of mushroom soup
2 cups water
2 cups frozen crinkle cut carrots, thawed
2 cups uncooked medium egg noodles
1/2 cup sour cream
1. Cook the beef and onion in a 12-inch skillet until the beef is well browned, stirring frequently to breat up meat. Pour off any fat. Spoon the beef mixture into a 13X 9 X 2-inch shallow baking dish. Stir the soup, water, carrots, noodles and sour cream into the dish. Cover.
2. Bake at 375 F for 30 mins or until hot and bubbly.