Over a Cup of Coffee: Two New Casseroles
This week I did use the Crockpot once — to cook a piece of roast beef until it was tender. When I got home from work I made sandwiches with the beef, cheese, and sliced Jalapenos for my husband Lyle and none for me. I wrapped the buns in aluminum foil and put them in the oven until the cheese melted. This is one of our favorite sandwiches, and the leftovers can be warmed for lunch.
Besides that, I made two new casseroles this week — because they were “different” and I could share them with you. The first, “Beef Casserole Covered with Mashed Potatoes,” was intriguing to me because the topping of the casserole is mashed potatoes mixed with diced green chilies. When I make this casserole again, I’m going to use half of the chilies. When you try the recipe, add part of the chilies and taste the potatoes so you know how spicy it is before you spread the potatoes on the casserole. I also used a pound of ground beef instead of the half pound.
The second recipe, “Easy Beef and Chili Beans” is easy, indeed, and it makes a lot of casserole. When I make it again, and I will because it’s easy to put together when I come home from work, I’m going to add a little diced green bell pepper and onion to the browning meat.
Beef Casserole Covered with Mashed Potatoes
½ pound ground beef
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The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.
1/3 cup chopped onion
1 (8-ounce) can tomato sauce
¼ teaspoon garlic powder
1/8 teaspoon pepper
1 (15-ounce) can whole kernel corn, drained
1 ½ cups boiling water
½ cup milk
2 cups mashed potato flakes*
1 (4-ounce) can diced green chilies, drained
2 cups shredded Cheddar cheese
1 medium tomato, chopped
Preheat the oven to 350 degrees. Spray or lightly grease a 12 x 8-inch casserole. Brown the ground beef and onion. Add the tomato sauce, garlic powder, and pepper. Spoon it into the casserole. Spread the drained corn over the top. Bring water to a boil and stir in the potato flakes. Add the milk. Stir. Then add the chilies and mix. Spread evenly over the corn. Sprinkle with the cheese. Bake at 350 degrees for about 30 to 35 minutes, until the casserole is bubbly around the edges and cheese is melted. Serve with chopped tomatoes. * I used a small package of potato flakes. It was enough to cover the casserole.
Easy Beef and Chili Beans
8 ounces uncooked rotini pasta
1 pound ground beef
1 (15-ounce) can chili bean, undrained
1 (14.5-ounce) can diced tomatoes
1 teaspoon chili powder
2 ounces Cheddar cheese, shredded
Cook noodles as directed. Drain and set aside. In a big saucepan, brown the ground beef. Then add the cooked noodles, beans, tomatoes, and chili powder. Stir and cook until it is all heated through. Top with the cheese. Easy!
I think these recipes may have first appeared in a Pillsbury flyer or little cookbook before they were written down for me.
If you have recipes that you would like to share with readers, call me at 824-8809 or write to me at Box 415, Craig 81626.
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The Craig Press’s long-planned Longevity Project event will be held in-person Wednesday as scheduled, despite a number of tweaks to the plan.