Unstuffed Stuffed Bell Pepper Casserole

My sweet neighbor brought me some bell peppers from her garden.  I thought I would make my Stuffed Bell Pepper recipe, but wanted to try something new--my Unstuffed Stuffed Bell Pepper Casserole was born! 

Unstuffed Stuffed Bell Pepper Casserole

1 Tablespoon Grapeseed oil (can use olive oil)
2 cups diced bell pepper (about 3 medium peppers)
1 cup diced onion (a medium onion)
1/2 Tablespoon minced garlic
1 pound ground beef (I use the lean)
1-11/2 Tablespoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
1 (14.5) oz. can petite diced tomatoes
3 cups cooked rice (I used white but can use brown)
1 cup mozzarella cheese, divided
1/4 cup Parmesan cheese, divided

In a large frying pan, saute bell peppers, onion, and garlic in the grapeseed oil on medium high until soft (about 5 minutes).  Add the ground beef (I put a little salt, pepper and garlic  powder on the meat).  When cooked drain any excess liquid from pan.  Add the Italian seasoning, salt, pepper, diced tomatoes, rice, 1/4 cup mozzarella cheese and 1/8 cup of Parmesan cheese.  Mix well.  Put in a 9x13 baking dish and top with the remaining cheese.  Bake at 350 degrees, covered, for 25 minutes.  Uncover and bake another 5 minutes. Enjoy!

**3/4 cup uncooked long grain rice made 3 cups cooked rice.

How to make white long grain rice: 
(Use double the water to the rice.  For 3/4 cup rice, use 1 1/2 cups water.  For 1 cup rice use 2 cups water.)
Put water in a pot and add some salt and butter.  Bring to a boil.  Add rice, stir, cover pot and cook on low for 20 minutes.  After 20 minutes, remove from stove and let sit about 5 minutes.  Your rice should be perfect!

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Gluten Free Meatballs

I wanted to make something delicious for my niece in Charleston, but it had to be gluten free.  So I took some of may favorite recipes and made them gluten free.  Here is my favorite meatball recipe using gluten free ingredients.  They are really good!

Gluten Free Meatballs

2 pounds ground beef
3/4 cup gluten free quick oats
1 cup almond milk
3 Tablespoons of minced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper

Sauce:
1 cup ketchup
2 Tablespoons sugar
3 Tablespoons white vinegar
2 Tablespoons Worcestershire sauce
5 Tablespoons minced onion
Dash of Tabasco

In a large bowl mix together the ground beef, oats, almond mild, 3 Tablespoons minced onion, salt and pepper.  Roll into meatballs (I measure about 1/4 cup mixture per meatball).  Will make about 16 meatballs.  You can make them smaller if you'd like.  Refrigerate them for about 30 minutes to get them firm.

Preheat oven to 350 degrees.  Put about 2 Tablespoons of canola oil in a large skillet over medium high heat.  Brown meatballs until browned. (It doesn't have to be cooked all the way because it will cook in the oven.)  Put in a 9 x 13 pan.

Mix all ingredients for the sauce and pour evenly over the meatballs.  Bake for 45  minutes or until bubbly and hot.

**I found that if I grated a large onion it was enough for the meatballs and the sauce.

Marinated Braised Beef Brisket

Okay!  Okay!  I know you're tired of looking at the picture of my wheat pancakes.  So here is a recipe you can sink your teeth in.  Of course I got it from one of my favorite recipe books, The Pioneer Women Cooks.  I usually make my mom's brisket, but I decided to try Ree Drummond's braised brisket recipe and it was delicious.  My family really enjoyed it.  And so will you.  But be sure to plan ahead--brisket has to marinate at least 24 hours before cooking.

**I only cooked a 4 pound brisket so I halved the recipe. 

Marinated Braised Beef Brisket

2 cans beef consomme (not beef broth), 10.5 oz. cans
1 1/2 cup low sodium soy sauce
Juice of 2 lemons
5 garlic cloves, chopped
1 Tablespoon liquid smoke (optional)  I didn't use this. 
1 brisket (7 - 10 pounds), untrimmed  I trimmed mine a little bit.  Can't stand all that fat.

In a roasting pan, combine the first 5 ingredients.  Place brisket in pan, fat side up.  Ladle some of the liquid on top.  Cover tightly with foil and place in the refrigerator to marinate for 24 - 48 hours.

When you're ready to make the brisket, put into a 300 degree oven and cook for about 40 - 50 minutes per pound.  When the meat is fork tender, place on a cutting board.  Cut away the slab of fat from the top of the meat.  Then slice against the grain.

Now, put the sliced meat back into the pan, juice and all.  Cover with foil and place in the oven to warm up.  Serve.

And as Lee Drummond says, "It's a major crowd pleaser!"

Eggplant Parmesan Casserole

Eggplant?  Yuck!  No, you won't think that after you try this Eggplant Parmesan Casserole. Personally, I don't like eggplant, but I loved this dish and my family loved it too.  You'll become an eggplant lover with this casserole as well.

Eggplant Parmesan Casserole

1 large eggplant, peeled and sliced
1/2 cup milk
1 egg, beaten
1/2 cup flour
1 pound ground beef or ground turkey
1 onion, chopped
1 green pepper, chopped
Salt, pepper, garlic powder to taste
2 (15 oz.) cans of tomato sauce
2 cups Mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable oil

In a bowl mix together the flour, salt and pepper.  In another bowl mix the egg and milk.  Then dip the peeled and sliced eggplant in egg and milk and dredge in the flour mixture. In a large skillet, heat oil and brown eggplant slices on both sides.  Drain on a brown paper bag. (I'm sure you can use paper towels instead.)  Rinse skillet and saute ground beef or turkey and season with salt, pepper and garlic salt to taste.  Add onion and green pepper  and cook until meat is done and onion and peppers are tender.  Drain.  Add tomato sauce, salt and pepper to taste, and Italian seasoning.  (I also added a packet of Stevia.)  In a greased 9 x 11 baking dish place alternating layers of meat mixture, eggplant and Mozzarella cheese.  Top with Parmesan cheese and bake uncovered at 350 degrees for 45 minutes until bubbly.

Hamburger Noodle Delight

Here's a hamburger noodle casserole that is different and delicious.  It will definitely delight your taste buds.

Hamburger Noodle Delight

1 (8 oz.) package medium egg noodles

1 1/2 pounds ground round
1 medium onion, chopped fine
2 small (8 oz.) cans tomato sauce
1 (8 oz. ) package cream cheese
1 (8 oz.) carton sour cream
2 cups grated Cheddar cheese

Cook noodles and set aside.  Combine tomato sauce, sour cream and softened cream cheese.  Mix until creamy and set aside.   Brown meat (I sprinkled salt, pepper and garlic powder on the meat) and onion together and drain the juices.

Spray a 2-quart baking dish with Pam.  Layer half the noodles in the bottom of the dish.  Then put the creamed mixture on top of the noodles (do not stir) and the rest of the noodles on top of the creamed mixture.  Finally place the meat mixture on top of the noodles and sprinkle with the grated cheese (remember, don't stir).  Bake at 375 degrees for 30 minutes until bubbly and cheese is melted and browned.

South of the Border Dinner



Top

Bottom/Inverted

I tried this recipe because I knew my husband would like it.  My husband kept saying, "This has a real nice taste to it!", as he went back for seconds and thirds and . . .  Yep, I knew he'd like it.

South of the Border Dinner

1 - 1/2 pounds ground beef or turkey (I made mine with turkey)

1 medium onion, chopped

1 small bell pepper, chopped

1 (15 oz.) can tomato sauce

4 tablespoons chili powder

1 1/2 teaspoon salt

1 box cornbread mix (I used Jiffy)

In a skillet cook meat until browned, stirring so it will be broken up.(I seasoned meat with salt, pepper, and garlic powder.)  Add onion and bell pepper and cook until soft.  Add tomato sauce, chili powder and salt.  Cook until mixture is heated.  Pour mixture into a 9 x 9 baking dish ( I used a 11 x 7 dish).  Mix cornbread according to package directions.  Spread cornbread on top on mixture.  Bake at 400 degrees for 15 - 20 minutes until lightly browned.  Loosen side of pan with knife and invert onto platter.  Serve hot.

Comfort Meatballs

I wanted to find a recipe where I had everything I needed and didn't have to make a run to the store to buy an ingredient.  So I was browsing some cookbooks and I found it--Comfort Meatballs.  You can find the recipe in The Pioneer Woman Cooks, page 172.  The author, Ree Drummond, says "These delicious meatballs are not in the same category of regular Italian meatballs that would go in spaghetti. . . These are more in the comfort food/meatloaf category."  Whatever category, these are absolutely delicious!

Comfort Meatballs                     

Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper

4 tablespoons canola oil
1/2 cup flour


Sauce:
1 cup ketchup
2 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
4 to 6 tablespoons minced onion
Dash of Tabasco

1.  In a bowl, combine the ground beef and oats.
2.  Pour in the milk, then add the diced onion and salt.
3.  Add the black pepper, then stir to combine.
4.  Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
5.  Preheat the oven to 350 degrees.  Heat the canola oil in a large skillet over medium heat.
6.  Dredge the meatballs in the flour.
7.  Brown the meatballs in batches until light brown.
8.  As they brown, place them into a rectangular baking dish.
9.  Stir together the sauce ingredients and drizzle the sauce evenly on the meatballs.
10.  Bake for about 45 minutes, or until bubbly and hot.

Mexican Cassserole

Well, I'm in Charlotte, NC helping my son, Brian, take care of his four precious children.  His wife, Brandi, is in California visiting her mom.  Brandi's sister, Tiffany, is returning from her mission in Ithaca, NY.  She doesn't know Brandi is there.  What a great surprise!


Speaking of surprises, before Brandi left she made this Mexican Casserole for us to eat.   I'm not a real Mexican food lover, but I really enjoyed this casserole.  Brandi said she did use the mild ingredients just for me.  What a good daughter-in-law!  Thank you, Brandi.  I loved it.


Mexican Casserole
1 pound browned ground beef

2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1/4 cup chopped onions
1 can cream of mushroom soup
1 (15 oz.) can red enchilada sauce
1 (12 oz.) jar mild taco sauce


1 can black beans, drained
1 can pinto beans, drained
1 can corn, drained
8 oz. shredded cheese
1/2 bag large tortilla chips, crushed


In a big pot mix the first six ingredients.  Bring to a boil, turn down, simmer for 20 minutes.  Stir occasionally.  Add beans and corn to mixture.


In a 9 x 13 pan, layer:
1/2 crushed chips
1/2 meat mixture
1/2 cheese
Repeat


Bake at 375 for 30 - 35 minutes until bubbly and hot.


NOTE:  This makes a TON!  Feeds about 10 people.  (I don't know, Brandi.  Brian, the 4 kids and I almost finished it off--it was that good!)

Stuffed Bell Peppers

The only other vegetable that grew in our garden this year besides cucumbers was bell pepper.  As a matter of fact, it's the end of October and we still have bell peppers growing.  Here is a delicious stuffed bell pepper recipe that my family really enjoyed.

Stuffed Bell Peppers

6 green bell peppers, tops cut off and seeds removed so they are hollow inside

2 Tablespoons vegetable oil (can use canola oil or olive oil)
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 pound ground beef
1 Tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked long grain white rice (you can use Quinoa or brown rice)
1 (8 oz.) can tomato sauce
water

Preheat oven to 350 degrees.  In a large pot of boiling water, parboil the peppers about 2 or 3 minutes until just tender.  Remove and dry on paper towels.

In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped bell peppers and cook until soft (about 3 minutes).  Add beef, garlic, parsley, salt and black pepper.  Cook until the meat is browned.  Remove any grease and add the rice and tomato sauce.  Stir well.  Remove from heat and add more seasoning to taste.

Pour enough water into a baking dish just to cover the bottom about 1/8 inch deep.  Stuff the bell peppers with the rice and meat mixture and place in the baking dish.  Bake for 25 - 30 minutes until the peppers are tender and the filling is heated through.

Remove from oven and let sit for 10 minutes before serving.

Low Carb Ranch Hamburgers

Here's another low carb recipe I found at www.lowcarbfriends.com.  Too bad I couldn't eat these delicious burgers with fries or mashed potatoes.  I'll be glad when this diet ends :-) 

Low Carb Ranch Hamburgers

1 pound ground beef
1 package Hidden Valley Ranch Dressing
1 cup shredded cheese

Mix all above ingredients and make into hamburger patties.  Broil, bake, grill--however you like your hamburgers cooked.  The ranch dressing and cheese add lots of flavor.  Oh, the ranch dressing packet has only 2 carbs.

Dora's Delicious Spaghetti Sauce

I have one more recipe from my sister that I want to share.  Her mother-in-law, Dora, makes a delicious spaghetti sauce.  My sister, Cathy, will make this when I come to visit.  Everyone loves it.  Unfortunately, my sister doesn't really have a written recipe and neither does her mother-in-law, so I wrote down everything Cathy did.  When I tried to make it from my notes, it turned out really good.  Hope you can follow my directions and hope that your sauce turns out just as good.  My sister really is a good cook and I love her!  She's the best sister in the whole world.  Here's a picture of her cooking this delicious sauce.

Dora's Delicious Spaghetti Sauce

2 pounds lean ground beef

2 cans (14.5 oz.) stewed tomatoes

4 cans (6 oz.) tomato paste
2 cans (6 oz.) water (use the tomato paste cans)
2 - 3 large onions chopped (or use 2 (8 oz.) packages of chopped onion)
3 - 4 stalks of celery, chopped (or use 1 (6 oz.) package of chopped celery)

1 large bell pepper, chopped (or use 1 (8 oz.) package of chopped bell pepper)

Canola oil
2 - 3 Tablespoons minced garlic
Salt, Pepper, Garlic Powder, Onion Powder
1/4 cup of Sugar
Juice from 1/2 of a lemon

Pour canola oil to fill bottom of a large pot (about 1/4 to 1/2 cup) on a medium-high to high heat.  Add the 2 - 3 tablespoons of minced garlic, onion, bell pepper and celery and cook until soft and onions are transparent.

While the above is sauteing, season the ground beef with salt, pepper, garlic powder (lots of garlic powder), onion powder--don't be stingy, season well--and as my sister says, "Mush it all together".  Then all meat to onion mixture and let it brown. (My sister says to make the meat chunky, not little pieces.)

While browning the meat, open the cans.  Add the tomato paste and tomatoes to the mixture.  Again, Cathy says to "Mush" the stewed tomatoes into the mixture.  Add the lemon and bring to a boil.  Now you will need to heavily add more salt, pepper, garlic powder and onion powder.  HEAVY, HEAVY, HEAVY!  Especially the garlic powder--Cathy must have put in 1/4 to 1/2 cup.  Then add 1/4 cup sugar, bring to a boil again, stir and simmer for 2 1/2 hours, covered.

Here we are enjoying our delicious meal.  Thanks, Cat!

By the way, HAPPY MEMORIAL DAY!  Sorry I didn't post any cookout recipes.  I'll try to do better next year.  I'm thankful for all those men and women who have served and do serve today protecting our country and preserving our freedom.  God Bless America!

Not So Spicy Crock Pot Chili

Lately I've been doing more traveling than cooking.  I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC.  I also went to visit my family in Charleston, SC.  While in Charleston, my sister made some delicious chili and cornbread.  I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili.  Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped.  Also, my sister used 1 pound of venison and 1 pound of  bison instead of the 2 pounds of ground beef.  It was so good, and like my sister says, "Healthy for you!"  So, here's to your health!

Not So Spicy Crock Pot Chili

2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice

In a large skillet, cook meat over medium heat until no longer pink.  Drain and put into your crock pot.  Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice.  Cover and cook on low for 4 - 6 hours.  Add more tomato juice if needed for desired thickness.

**My sister uses those crock pot liners in her crock pot.  Sure does make clean up easy.  You can find them in the grocery store by the plastic wrap.

Tater Tot Hamburger Casserole

The other morning I went to get something from the outside freezer.  I reached to open the door to the freezer and realized it was already opened.  My heart stopped!  Why was the door open?  Who left the door open? Was all my food ruined?  I quickly opened the freezer door wide so I could see the inside.  Oh, I was so sad.  My chicken, hamburger and tater tots were all thawed.  Well, I knew what we'd be having for supper that night--Tater Tot Hamburger Casserole!  Of course the next evening we had my famous grilled chicken. Just goes to show that something good does come out of something bad. 

Tater Tot Hamburger Casserole

1 pound ground beef
1 large onion, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 bag frozen tater tots
1 - 2 cups grated cheese
Salt, pepper, garlic powder

Brown meat and onion.  Add salt, pepper, and garlic powder to taste. Drain juices from meat and add soups.  Mix together.  Spray a 9 x 13 dish with Pam and pour mixture into dish.  Put tater tots on top.  Bake at 350 degrees for 45 minutes, until tater tots are brown.  Sprinkle cheese on top and bake 10 - 15 minutes more, until cheese is melted.

**In case you're interested, here's the scoop on the opened door to the freezer:
My granddaughter, Addy, went to the freezer to get a popcicle.  As she grabbed the popcicle, she saw a huge bug in the garage.  Screaming at the top of her lungs, she ran inside as quickly as she could.  (She's like her mom, Charen--HATES BUGS!)  And you know the rest of the story!

Mexican Salad

Thinking about all the good things I use to make for my kids when they were young, I remembered making Mexican Salad (remember it, kids?). It was one of our favorites when they were growing up. Back then, I wasn't much of a Mexican food eater (I'm a Southern girl), but I loved this. And now that I think about it, it's not really a Mexican food--guess that's why I loved it so much. I got this recipe when we lived in California. Man, that was about 35 years ago. But it tastes just as good today as it did then.

Mexican Salad

1 pound of ground beef

1 onion, chopped

1 can red kidney beans, rinsed and drained

Brown ground beef, adding salt, pepper, and garlic powder to taste. Add onions and cook until they are clear and soft. Drain any juices and add the kidney beans. Mix together and set aside.

In a large salad bowl, place the following ingredients:

Lettuce

Tomato

Avocado

Grated Cheese

Doritoes Nacho Cheese Corn Chips, crumbled up into medium pieces

Catalina Dressing (to your desired consistency)

Add the meat mixture and mix all together. Serve immediately.

Speaking of serving--my good friend, Lynn, gave me this beautiful strawberry bowl for my birthday. I just love it and couldn't wait to serve something in it. Now I know Mexican Salad doesn't go with a strawberry bowl, but I couldn't help myself. Isn't the bowl beautiful. Can't wait to make my strawberry, blueberry, poppy seed, bowtie pasta salad in it. Oh, that recipe will be posted later. So, keep visiting my blog. I've got lots of great recipes to share.

Sloppy Joes

Did you ever eat Manwiches when you were younger? I use to always fix those for my kids when they were little. They loved them (do they still make 'em?), and I loved them too because they were so easy to make--brown the meat, open the can, mix together, slop it on the bun and eat! Hummm, slop it on the bun--is that why they are called sloppy Joes? Well, where did the Joe come from? He must have been the person slopping it on the bun. Ya think?

Seriously though, here's a recipe for Sloppy Joes that remind me of those Manwiches we use to enjoy. Hope you enjoy these. Oh, and by the way, this recipe is much better than Manwich.

Sloppy Joes

2 pounds ground beef

1/2 cup ketchup

1 can tomato soup

1 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar

2 Tablespoons vinegar

1 Tablespoon prepared mustard

Salt and Pepper

Cook hamburger. Salt and pepper (I put some garlic powder too) to taste. Drain grease and add the other ingredients. Simmer slowly for at least 30 minutes. Add more salt and pepper if needed. Scoop (or should I say "Slop") on to hamburger buns and serve.

Lazy Day Stew

Here's another crock pot recipe I found in the cookbook my sister, Cathy, gave me for Christmas. It's called Lazy Day Stew. Just the name caught my interest. Of course, the idea of putting butter beans in my stew sounded wonderful to me, too. I do love butter beans. So when you have a lazy day, try this delicious crock pot beef stew.

Lazy Day Stew

1 - 2 pounds stewing beef, cubed

1 - 2 cups carrots, diced

2 cups potatoes. diced

1 large onion, chopped

1 cup celery, chopped

1 package (10 - 14 oz.) frozen butter beans or green beans

1 teaspoon salt

1/2 teaspoon pepper

1 (8 oz.) can tomato sauce

1/2 - 1/3 can of water

1 Tablespoon brown sugar

Place beef in bottom of crock pot (I put salt, pepper and garlic powder on the beef). Add vegetables. Sprinkle salt and pepper over ingredients. Mix together tomato sauce and water, and pour over top. Sprinkle brown sugar over all. Cover. Cook on LOW for 8 hours. (I did stir it after about 4 hours, but I probably didn't have to.)

Beefy Mac

Here's another one of Brandi's crock pot recipes. See why she thinks I should rename my blog? That's okay, Brandi. Your day is coming--I want you to be a guest chef. Get those recipes and pictures ready. I'll be calling you.

Beefy Mac

12 oz. elbow macaroni, cook 5 - 6 minutes, drain and transfer to crock pot

1 1/2 pounds ground beef cooked

1 packet beef stew mix

2 cups shredded 4 cheese blend

1 can cheddar cheese soup

1 small onion, chopped

1 can beef broth

Mix all ingredients in the crock pot and cook on low 2 - 4 hours. Serve with chopped tomato on top and you family's favorite veggie on the side.

Chinese Hamburger Casserole/Slightly Oriental

Happy Groundhog Day! I decided to go through my old recipe box to look for recipes to try. You know, some of the best recipes are the ones my mom taught me or the ones friends shared with me many years ago when my children were young. When I read this recipe card in the box, my mouth started watering as I remembered how much I enjoyed this tasty dish. As a matter of fact, I have two recipes that are very similar so I included both. You choose.
Chinese Hamburger Casserole

1 pound ground beef

1 small onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 cups water

1/2 cup uncooked rice

1/8 cup soy sauce

1/4 teaspoon pepper

1 can chow mein noodles

Brown meat and onion. Drain off fat. Add other ingredients except for the chow mein noodles.

Bake at 350, covered, for 30 minutes. Remove cover and bake 20 minutes longer. Top with the chow mein noodles and bake 10 more minutes. Remove from oven and let sit about 5 - 10 minutes before serving.

Slightly Oriental

1 pound ground beef

3 cups diced celery

1 large onion

1/4 cup soy sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water chestnuts

1/2 cup rice uncooked

1 can (5 oz.) chow mein noodles

Brown meat. Add celery and onion. Saute until onions are golden brown or clear.

Mix everything together, except chow mein noodles and put in covered casserole dish.

Bake at 350 for 50 - 60 minutes.

Remove cover the last 10 minutes and sprinkle chow mein noodles on top. Continue baking uncovered.

The first recipe is very good. The kids really like it because it doesn't have the celery and the water chestnuts. Now me--I love the celery and the water chestnuts. Again, it's your choice.

Beef and Mushroom Lasagna

The best part about waiting in the doctor's office is finding a great recipe in a magazine. I found this in a Woman's Day magazine and decided to make it for my family. Of course, I changed it just a little bit--have to add Nana's touch. We really liked this lasagna. As a matter of fact, I liked it so much that I made it for a friend for her family to enjoy.

Beef and Mushroom Lasagna

1 can cream of mushroom soup
1/4 cup milk

1 pound ground beef

small onion, chopped

2 cups of your favorite spaghetti sauce

Salt, pepper, garlic powder to taste

9 cooked lasagna noodles

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. In a small bowl, mix together soup and milk and set aside.

Cook ground beef in a skillet. Add onions and salt, pepper, garlic powder to taste. Cook until meat is browned and onions are tender. Remove any grease from the skillet and stir in spaghetti sauce.

In a 9x13 baking dish layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese and cover baking dish.

Bake at 400 degrees for 30 minutes until hot. Then, uncover and broil 2 - 4 minutes until cheese is golden brown. Let stand 10 minutes before serving.