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Thiis freezes well, great for a side dish, or add chicken for a main dish.
SQUASH CASSEROLE
1 PKG CORNBREAD STOVE TOP STUFFING
5 CUPS YELLOW SQUASH, DICED
1 LARGE GREEN BELL PEPPER, DICED
4 LARGE GRATE CARROTS
1 MEDIUM ONION, DICED
2 RIBS CELERY, DICED
SALT, PEPPER, GARLIC TO TASTE
1 TSP SAGE
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
8 OZ SLICED MUSHROOMS
6 TBSP BUTTER
1-1/2 CUPS DICED COOKED CHICKEN (OPTIONAL)
1 CUP WATER (1&1/2 CUPS IF USING CHICKEN)
BOIL SQUASH IN WATER JUST UNTIL DONE, DRAIN, SET ASIDE. SAUTEE VEGGIES IN BUTTER, MIX ALL INGREDIENTS TOGETHER, BAKE 400 DEGREES FOR 45 MINUTES.
Brown beef and onion. Drain. Stir in sauces and cooked pasta. Put in 2 greased 13x9x2 baking dishes Sprinkle with cheese. Arrange pepperoni over top. Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350o for 25-30 minutes or until heated through. To use the frozen one, thaw in frig overnite, Bake at 350o 35-40 minutes or until heated through.
This is a great recipe that freezes well. DH & I love it.. but it's too big for the 2 of us. Bet ya can double it..
Thanks to Betty R
I got this recipe from my MIL many years ago, I think she got it out of one of the River Road cookbooks. This is one of my son's favorite meals; I make onion bread to go with it.
Texas Hash
1 lb lean ground beef
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1-8 ounce can tomato sauce
2 cups water (do not decrease the water)
1 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp garlic salt
1/2 teaspoon pepper
Lightly grease a 2-quart casserole dish.
Brown beef and onions in a large skillet over medium heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened.
Remove from heat; stir in remaining ingredients. Transfer mixture to the casserole dish; cover with lid or foil and bake at 350 degrees F. for 45 minutes to 1 hour or until rice is done.
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