MEAT-AND-POTATO CASSEROLE
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.-Marna Heitz, Farley, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.
Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
ROASTED POTATOES WITH RED ONIONS
Make and share this Roasted Potatoes With Red Onions recipe from Food.com.
Provided by Pianolady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
- To ensure that the potatoes remain crisp, they should be completely dry before cooking.
- Place the butter and oil in a roasting pan and place in the oven to heat.
- When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
- Toss well and then spread out in a single layer.
- Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
- Shake the pan from time to time to redistribute the potatoes.
- When they are cooked through, season with salt and pepper.
- Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
- Enjoy!
KITTY LITTER CAKE
Great Halloween cake! You'll need a new kitty litter box, box liner and litter scoop as props to get the full effect with this cake!
Provided by Dee
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Yield 20
Number Of Ingredients 6
Steps:
- Prepare cake mixes and bake according to package directions (any size pan).
- Prepare pudding according to package directions and chill until ready to assemble.
- Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
- When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
- Line kitty litter box with the kitty litter liner. Put cake mixture into box.
- Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
- Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 76.6 g, Fat 7.5 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 592.9 mg, Sugar 52.8 g
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LAYERED HAM AND POTATO CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 1 hr 45 minsCategory DinnerCalories 497 per serving
- In a large skillet, saute onion in 1 tablespoon of butter until soft, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute. Add remaining 3 tablespoons of butter to the skillet and stir over medium heat until the butter melts. Add the flour and whisk until blended. Gradually add the milk and chicken broth, whisking constantly. Continue whisking and cooking until the sauce bubbles and thickens. Remove from heat. Stir in the thyme and season with salt and pepper to taste. Add 1 cup of the grated cheese and stir until the cheese melts.
- In the prepared baking dish, spread half of the potatoes in an even layer. Season with salt and pepper. Sprinkle with half of the ham and half of the peas. Pour half of the sauce over top. Repeat layers once more, ending with the remaining sauce on top.
HEARTY BEEF STEW WITH PEAS, CARROTS, AND POTATOES
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- Pat the beef pieces dry, and season them well with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 tbsp of oil, and place beef pieces in, ensuring not to overcrowd. In batches, brown the pieces on each side and then remove and place onto a plate. Continue browning in batches until all the beef has been browned (typically this takes me 3-4 batches). Set aside the plate of browned beef.
- Turn the heat down to medium and add the onions to the Dutch oven. Fry until the onions begin to look translucent, about 3 minutes. Add the garlic and thyme, cook for an additional minute. Then add in the balsamic vinegar and the tomato paste, cook for 2 minutes. Then add the browned beef and it’s juices back into the Dutch oven. Sprinkle with the flour, and stir until well combined and the flour dissolves.
- Add in the wine, beef broth, bay leaf, sugar, salt, pepper and parmesan rind. Stir to combine. Cover the Dutch oven with the lid and place into the oven. Braise for 2 hours.
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