Old Fashioned Comfort Food - Casserole Recipes

!±8± Old Fashioned Comfort Food - Casserole Recipes

In today's society with all the worries about jobs, finances, etc most families are trying to cut back on spending everywhere they can. One of the areas where many families are cutting back is on eating out and the food budget. Casseroles to the rescue. Casseroles are inexpensive to make, feed several, and they are comfort foods. Here is a variety of old-fashion casserole recipes for you to choose from. Try our Beef and Rice Hot Dish, Turkey Noodle Casserole, or Tamale Pie. Surely one will be a big hit with your family.

BEEF AND RICE HOT DISH

1 lb hamburger meat
1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles
1 tbsp margarine, melted
5 tbsp grated Parmesan
4 to 5 slices cooked turkey
1 cup milk
1 cup shredded Cheddar cheese

Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

TAMALE PIE

2 lb hamburger meat
2 medium onions, chopped
1 tbsp chili powder
1 bell pepper, chopped
1 cup vegetable oil
2 tsp red pepper
1 1/2 tsp salt
1 can whole kernel corn
1 can diced tomatoes
2 cups corn meal
1 cup milk
3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

Enjoy!

Old Fashioned Comfort Food - Casserole Recipes

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Beefy Mushroom Pot Pie

!±8± Beefy Mushroom Pot Pie

BEEFY MUSHROOM POT PIE

Ingredients:

1-pound Beef, ground

1-medium Onion, finely chopped

2-cups Mushrooms, fresh

2-tablespoons Butter

1-can Cream of Mushroom soup

4-deep dish Pie shells

¼-teaspoon Pepper

½-teaspoon Salt

¼-teaspoon Garlic powder

Instructions:

Place beef in large skillet and brown; in a small skillet sauté onion, butter, garlic powder and mushrooms; mix onion mixture with beef. Add remaining ingredients and mix well.

Bake 2 empty pie shells for 6 minutes at 400°. Remove baked pie shells and let cool for ten minutes. Pour beef mixture into baked pie shells. Take the other pie shells and mold over the top of beef filled pie shells. Make three small slices in the top of pies and bake for 35 minutes at 400° or until pie shell is golden brown. Bake both pies or bake one and freeze one for later.

1 pie serves 5

Note: I have also made this with 2-cups of chopped left over pot roast in place of the ground beef. Another great way is to replace the ground beef with left over pork roast chopped up and replace Cream of Mushroom soup with Golden Mushroom soup.

You can find this and many more recipes along with specialty spices or Cristie's new novel "11.11.11". Please submit your favorite recipe to win a "Gotcha Covered" apron.

Beefy Mushroom Pot Pie

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Fried Eggplant With Marinara Sauce

!±8± Fried Eggplant With Marinara Sauce

Here are 2 delicious, but simple recipes for fried eggplant, along with a homemade marinara sauce for dipping. The first recipe dredges seasoned eggplant slices in flour, egg and bread crumbs. The breaded slices are immersed in hot oil until golden brown. The second recipe dredges seasoned eggplant slices in a mixture of cornmeal, garlic salt, and white pepper. The coated slices are sautéed in hot oil until golden brown and tender. Grated fresh Parmesan cheese tops this hot dish.

To go with the deed fried goodies is a quick and easy marinara sauce that is ready to serve in less than half an hour.

Cook's Notes:
Freshly cut eggplant can be bitter. One way to lessen the bitterness is to place the slices in a colander, sprinkle lightly with salt and allow the excess liquids to drain off. Pat dry.

Deep Fried Eggplant

Ingredients:

1 Large Eggplant, peeled and cut into ¼-inch thick sticks
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/4 cup All-Purpose Flour
1 Large Egg
2 tablespoons Whole Milk
1/4 cup fine Unseasoned Bread Crumbs
Vegetable or Canola Oil, for frying

Preparation:

1. Preheat oil in deep fryer to 375 F.

2. Add the egg and whole milk to a small bowl. Beat with a fork to combine.

3. Season with coarse salt and fresh ground black pepper.

4. Dredge the sticks in flour. Dip in egg and milk mixture.

5. Dredge in unseasoned bread crumbs.

6. Carefully add to deep fryer in small batches. Remove when golden brown and cooked through.

7. Drain on paper towels. Serve hot.

Fried Eggplant

Ingredients:

1 Large Eggplant, peeled and cut into ½-inch thick strips
1 teaspoon Coarse Salt
3/4 cup Cornmeal
1/4 teaspoon White Pepper
1/8 teaspoon Garlic Powder
Vegetable Oil
1/4 cup grated Fresh Parmesan Cheese

Preparation:

1. Preheat vegetable oil in large skillet. Heat the oil over medium high heat until hot, but not smoking.

2. Add cornmeal, white pepper, and garlic powder to shallow bowl.

3. Dredge sticks in cornmeal mixture.

4. Sauté breaded sticks in hot oil, turning once.

5. Drain on paper towels.

6. Sprinkle with grated Fresh Parmesan cheese.

Marinara Sauce

Ingredients:

1/2 cup Extra Virgin Olive Oil
1/2 cup chopped White Onion
1/4 cup chopped Fresh Garlic
1 teaspoon Coarse Salt
1 teaspoon Granulated Sugar
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Dried Basil
1 (28 ounces) can Diced Tomatoes
1 (28 ounces) can Pureed Tomatoes

Preparation:

1. Add olive oil to large saucepan.

2. Sauté onion and garlic until onion is tender.

3. Season with salt, sugar, fresh ground black pepper and dried basil.

4. Stir in diced and pureed tomatoes.

5. Simmer 15 minutes.

Fried Eggplant With Marinara Sauce

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Hamburger Casserole

!±8± Hamburger Casserole

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Hamburger Casserole

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Betty's Tasty Mexican Tostadas Recipe

!±8± Betty's Tasty Mexican Tostadas Recipe

In this video, Betty demonstrates how to make her Tasty Mexican Tostadas. These are crisp tortilla shells, topped with refried beans, a spicy Mexican-style sauce, shredded Cheddar cheese, shredded lettuce, and chopped tomatoes. It is a great party food—you might want to consider serving it at a game day party! It is also an appealing and hearty meal, but it is easily put together and easily served. Don't forget this tasty treat at Super Bowl time! Ingredients (for 12 tostadas): 12 tostada shells 1 pound lean ground beef (You may use 1 pound of chicken breast meat, cooked in 2 tablespoons of butter or olive oil, if you prefer.) ¼ cup chopped onion 2 cups pre-made jarred salsa (any brand, hot or mild) 1 package taco seasoning (any brand) 16 oz. can refried beans, heated 3 cups fresh lettuce, shredded 3 medium fresh tomatoes, chopped 3 cups finely shredded Cheddar cheese Heat tostada shells at 350 degrees for about 5 minutes. (I placed my on an oiled baking pan, but the oil is not necessary.) In a large skillet, cook 1 pound ground beef (or chicken) with ¼ cup chopped onion until browned and cooked through. Drain, if needed. Add 2 cups salsa and 1 package taco seasoning mix. Simmer, uncovered, over low heat for about 10 minutes. Now assemble your tostadas: Spread about 1 tablespoon of heated refried beans on each tostada shell. Spoon about ½ cup of hot beef (or chicken) mixture on top of that. Sprinkle finely shredded Cheddar cheese on top of the hot beef (or chicken ...

Betty's Tasty Mexican Tostadas Recipe

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