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This month we’re featuring 3 easy casseroles using ground beef, seafood and Mexican!  Something for everyone’s taste. They’re versatile, making them great for a family meal, company or a party! Try all 3; you’ll add them to your recipe box, for sure!

Spaghetti Casserole

Easy way to serve spaghetti, just add Texas Toast!

 

1½ lbs. 90/10% ground beef

1  medium sweet onion, finely chopped

1  24-oz. jar Barilla pasta sauce with tomato & basil

½  tsp. oregano

16-oz. thin spaghetti

1  tsp. salt

12-oz. carton small curd cottage cheese

 8-oz. pkg. cream cheese, softened

1  cup sour cream

3  tbsp. butter, melted

 

Preheat oven to 350º . Spray skillet with cooking spray; add meat, breaking it up with large cooking spoon and cook till brown, with no red showing. Add onion, stirring until softened; drain well. Add pasta sauce and oregano; set aside.  In large stockpot, bring lightly salted water to a boil; break spaghetti into 3rds and cook until desired doneness.  Combine cottage cheese, cream cheese and sour cream together, mixing well. Pour ½ of the cooked spaghetti evenly in bottom of 9x13-inch casserole. Spread cheese mixture over spaghetti and top with rest of cheese mixture. Pour melted butter over top. Cover and bake till bubbly, about 45 minutes.   Makes about 6 - 8 servings.

Optional: add 4-oz. can sliced mushrooms, drained, to the sauce.

Baked Seafood Salad

Great luncheon dish with tossed salad & hot rolls

 

1 small green bell pepper, chopped (about ½ cup)

1 small sweet onion, chopped (about ½ cup)

1  cup celery, chopped

1 lb. crabmeat

1 lb. medium shrimp, peeled, deveined & cooked

1 cup mayonnaise

½ tsp. salt

¼ tsp. black pepper

1 tsp. Worcestershire sauce

1 cup buttered bread crumbs

1 cup (4-oz.) sharp cheese, grated

 

Preheat oven to 350º. Combine bell pepper, onions, celery, crabmeat, shrimp, mayonnaise, salt, black pepper, & Worcestershire sauce in a large bowl; mix well and pour into lightly greased 9x13-inch casserole dish. Sprinkle bread crumbs and cheese on top. Bake for 30 minutes. 

Makes about 6 servings.

Nacho Casserole

Doubles as a great party dish!

 

2  lbs. lean ground beef

1  cup water

2  packages (1¼-oz each) taco seasoning mix

1  can (4.5-oz.) chopped green chilies, drained

2  cans (16-oz. each) refried beans

8-oz. sharp Cheddar cheese, grated

1  large tomato, chopped

½  cup thinly sliced green onions (about 8)

1   cup sliced black olives

12-oz. bag thick tortilla chips

Sour cream

 

Preheat oven to 350º. In a large skillet, cook ground beef, stirring constantly and breaking up, till thoroughly cooked; drain. Add water and taco seasoning mix. Bring to a boil and cook for about 3 minutes, stirring constantly till thickened. Stir in green chilies. Spread the refried beans evenly in greased 9x13 baking dish; top with hamburger mixture. Cover tightly with foil and bake for 30 minutes. Remove from oven and sprinkle with cheese, chopped tomatoes, onions and olives. Arrange tortilla chips around edges of dish, sticking up. Bake, uncovered for about 10 minutes more, until cheese is melted.  Serve with sour cream on the side (or on top, if desired) and remaining tortilla chips for dipping.  Makes about 10 servings.

Add a little instant coffee powder when making gravy to give it a rich brown color and a deeper flavor.
When adding flour to a hot liquid for thickening purposes, first blen the flour with several tablespoons of cold water and mix to a thin paste.
There will be no lumps.
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