Thursday, February 28, 2008

Mexican Manicotti **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 ½ cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded Monterrey Jack cheese
¼ cup sliced green onions
¼ cup sliced ripe olives

In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover; spoon on sour cream.
Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.

Monday, February 25, 2008

Twice-Baked Potato Casserole ***

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 ½ pounds red potatoes (about 6 medium), baked
¼ teaspoon salt
¼ teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced

Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Cheeseburger 'N' Fries Casserole **


4 pounds lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries

In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze. Thaw. Place meat mixture into 9x13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.
**This makes 2 casseroles

Monday, February 18, 2008

Sloppy Joe Loaf ***

(luckymommyto2boys ~ Amy ~

1 lb. extra-lean ground beef
1 small onion, chopped
1 (8-oz.) can tomato sauce
1 tablespoon Pillsbury BEST® All Purpose or Unbleached Flour (I used self-rising)
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon fennel seed
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded mozzarella cheese

Heat oven to 350°F. Spray cookie sheet and large skillet with nonstick cooking spray. In sprayed skillet, combine ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
Add tomato sauce, flour, basil, oregano and fennel seed; mix well. Reduce heat to medium-low; simmer 5 minutes. Remove from heat.
Meanwhile, remove dough from can; place on lightly floured surface. Cut loaf in half lengthwise. Roll each half to form 16x4-inch rectangle. Place 1 dough rectangle on sprayed cookie sheet, being careful not to change shape.
Stir ½ cup of the cheese into ground beef mixture. Spoon and spread mixture over dough rectangle on cookie sheet. Sprinkle with remaining ½ cup cheese. Top with remaining dough rectangle.
Bake at 350°F. for 25 to 30 minutes or until golden brown. Cut into slices.