Beef and Cabbage Casserole

I came up with this simple and easy recipe one evening when I was tired of the same old stuff all the time. If you like cabbage rolls then you will probably like this dish.

1 lb. ground beef, browned, drained and rinsed under hot running water
1 medium head of cabbage, cleaned, cored and shredded
1 can (26-32 oz.) Spaghetti sauce, your choice of brand and flavor (I use Del-Monte Garlic & Herb)
Grafted Parmesan Cheese (optional)

Combine all ingredients in 11 X 15 oblong glass casserole dish. Bake in 350 degree oven for 45-60 minute. Sprinkle top with grated Parmesan Cheese (optional and tastes great without).

Serves 4-6

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Tin Can Stew

Even though the days are still warm here, the evening has started cooling down pretty rapidly.  I’ve started making some of our favorite cool weather meals.  Last night I made what I call Tin Can Stew, aptly named by the fact that it uses vegetable from tin cans.  For working women and busy mom’s, this is something that can be assembled in a hurry and left to simmer on the stove while their attention is diverted to the many other details that kids’ and the end of the day bring.

Tin Can Stew

1 pound of browned ground beef
1 29 oz. can of Veg-All Homestyle Large Cut vegetables
1 14 1/2 oz. can pea’s
1 14 1/2 oz. can green bean’s
1 15 oz. can whole corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 cup water
4 tablespoons Better Than Bullion Beef Base

In 4 quart dutch oven combine all ingredients except Better Than Bullion Beef Base.  Bring to a simmer and add the Better Than Bullion Beef Base stirring until thoroughly dissolved.  Let simmer uncovered for about 30 minutes.  Makes approximately 4 quarts of soup.

Ground turkey can be substituted for the ground beef.

If fresh vegetable are substituted for the canned vegetables, allow for a long simmer time of about 1 hour.

Happy Eatin’ Y’all!

Chicken, Broccoli & Rice Casserole

This is one of my favorite quick fix, dinner all in one dish meals. When my kids were young and I was working I could throw this together, put it in the oven and have almost an hour to get other things done.

Chicken, Broccoli & Rice Casserole
4 boneless skinless chicken breasts
1 1/2 cups Minute rice (uncooked)
1 small can cream of chicken soup
1 small can cream of celery soup
1 #1 package frozen broccoli florets (broccoli cuts work well too)
2 cups water
Mortin’s Nature’s Seasoning to taste (Salt & pepper can be substituted)

In a 13″ x 9″ cake pan or casserole dish add rice & water. Stir in both cans of soup until smooth and no longer lumpy; stir in broccoli. Sprinkle both sides of each chicken breast with Nature’s Seasoning and place on top of broccoli/rice mixture. Put into preheated 350 degree oven for 45-60 minutes.

Happy eatin’!

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