Showing posts with label Casseroles and Hot Dishes. Show all posts
Showing posts with label Casseroles and Hot Dishes. Show all posts

Thursday, March 20, 2014

Hamburger Spanish Rice With Bacon

This meaty Spanish rice has lots of flavor.  Every time I make this dish, it reminds me of my childhood days when I was in grade school, and the delicious hamburger Spanish rice which was served for lunch. Prep time includes cooking the bacon, hamburger, and vegetables.



Hamburger Spanish Rice With Bacon

Prep Time: 30 Minutes
Cook Time: 30 Minutes

6 slices bacon
1 lb. hamburger
1 medium size onion, chopped
1/2 of one green bell pepper, chopped (See *Note)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5-oz.) can tomatoes, cut-up (See *Note)
2/3 cup long grain white rice, or instant brown rice

1.)  In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.

2.)  In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.

3.)  Return cooked beef and vegetables to the skillet, then add the remaining ingredients.

4.)  Crumble the cooked bacon; add to the skillet, and stir.

5.)  Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.

6.)  Yields: 5 to 6 servings

7.) *Note: You can substitute stewed tomatoes for the regular canned tomatoes.  Also, I've substituted a yellow bell pepper for the green bell pepper.  

An additional up-close photo of Hamburger Spanish Rice With Bacon.




I thought I'd also include a photo of the canned stewed tomatoes, as well as the instant brown rice I used, when preparing this dinner as well. 


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Sunday, January 26, 2014

Uber-Braten Kielbasa and Sauerkraut Casserole

I happen to come across this recipe at food.com.  Heidi Renee had posted the recipe, but I did tweak the recipe just a bit.  I love this casserole, and could eat this at least once a month.  It's great comfort food!  If you love sauerkraut, then you certainly are going to enjoy this dish!!



Uber-Braten Kielbasa and Sauerkraut Casserole

8 ounces wide noodles
1 (14-oz.) pkg. Kielbasa or smoked sausage
1/3 cup butter
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
3 cups milk
1 cup shredded sharp cheddar cheese
1-1/2 cups sauerkraut, drained
4 Tablespoons plain dried bread crumbs
2 Tablespoons melted butter

1.)  Grease the inside of a 2-1/2 to 3-quart casserole baking dish; set baking dish aside.

2.)  Cook egg noodles as per directions on package; set aside.

3.)  Cut Kielbasa or smoked sausage into chunks, then cut each chunk in half; set aside.

4.)  Melt the 1/3 cup of butter in a large saucepan.  (I used a 3-quart saucepan.)

5.)  Stir in the flour, garlic power, onion powder, and mustard.

6.)  When mixture is well combined, gradually add the milk.  Bring mixture to a boil for 1 minute; stirring constantly until the sauce has thickened.  (Mine started to thicken in less than a minute.)

7.)  Add the cup of cheese to the pan, stir until melted.

8.)  Add the Kielbasa or smoked sausage, the drained sauerkraut to the pan, and stir.

9.)  Pour mixture into the greased baking dish, then stir in the precooked noodles.

10.)  Top the casserole with a mixture of 4 tablespoons of bread crumbs mixed with 2 tablespoons of melted butter.

11.)  Bake casserole (uncovered) for 25 minutes in a 375ΒΊF oven.

12.)  Yields: 5 servings

13.) Note: When preparing this casserole, you can use Bavarian Sauerkraut in place of regular sauerkraut.  Plus, the original recipe states to use 2 cups of the kraut, but I just use 1-1/2 cups.  Also, you can use smoked sausage in place of the Kielbasa. I used smoked sausage, and the brand of sausage I used was, Eckrich.

Friday, May 25, 2012

Goulash

This goulash is not only quick and easy to make, but it's also very satisfying. It can be made with any pasta sauce or spaghetti sauce. I make mine with Hunt's Garlic & Herb Spaghetti Sauce. I do add red pepper flakes, which gives this goulash a 'bit of a kick'. It's comfort food at it's best!



Goulash

1 lb. ground beef

1/2 of one large onion, finely chopped

2 or 3 cloves of garlic, minced (Or use 1 teaspoon garlic powder)

Lawry's Seasoning Salt, add according to taste

black pepper, add according to taste

1-1/4 cups elbow macaroni, uncooked

1/4 teaspoon red pepper flakes

1/2 teaspoon dried Italian seasoning

2-1/2 cups Hunts Spaghetti Sauce or Pasta Sauce

dried parsley flakes, optional

Kraft Grated Parmesan Cheese, optional


1.)  In a large deep skillet, add the ground beef, onion, and garlic.

2.)  Season the beef mixture with the seasoned salt & black pepper.

3.)  (While the beef mixture is browning, start cooking the macaroni according to package directions. I cooked mine for 9 minutes.)

4.)  Once the beef mixture is done cooking, drain off any excess grease.

5.)  Place the beef mixture back in the skillet, and then add the red pepper flakes, Italian seasoning, and the pasta sauce.  Simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.  

6.)  When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through.

5.)  Once heated through; sprinkle on a bit of dried parsley flakes.

6.)  Serve immediately, and top with a bit of grated parmesan cheese.

7.)  Yields: 4 to 5 servings



Photo of Goulash topped with Kraft Grated Parmesan Cheese.

Sunday, January 29, 2012

Five O'Clock Franks

This recipe is from my 1975 Campbell's Cookbook titled...
A Campbell Cookbook Most-For-The-Money Main Dishes.
I did however tweak the recipe a bit, substituting one soup
for another, and also using another kind of noodles.



Five O'Clock Franks


1 (l6-oz.) package franks, cut into 1/2" pieces
1/2 cup chopped onion
2 Tablespoons butter or margarine
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
2 Tablespoons ketchup
1/3 cup water
1-1/2 cups uncooked rotini noodles
8 oz. frozen cut green beans, cooked and drained

1.)  In a 10-inch skillet, brown the franks and onion in butter until tender; stirring often.  (I browned the franks and onion over medium to medium-low heat within 5 minutes.)

2.)  Stir in the soup, ketchup, and water.

3.)  Add the cooked noodles and cooked green beans; stir and heat through.

4.)  Season with salt and pepper, according to taste.

5.)  Yields: 5 servings

6.) *Note: Campbell's original recipe states to use a can of cheddar cheese soup, but I opt to use Fiesta Nacho Cheese, which gave this hot dish a bit of a 'kick'.  Also, I cooked the frozen green beans with 2 tablespoons of water, in a 900 watt microwave oven for 9 minutes; stirring them after 4 minutes and 30 seconds.  I should also mention, I cooked the noodles for 9 minutes.



Friday, August 26, 2011

Homesteaders Casserole

I got this recipe out of a magazine about 30 years ago, it's from Kraft.  It's an all-in-one casserole dish made with mashed potatoes, breakfast sausage links, green beans, onions, pimientos, and Velveeta cheese.  This is really good comfort food!



Homesteaders Casserole 


1 (9-oz.) pkg. frozen cut green beans, cooked & drained

2 Tablespoons finely chopped onions

1 (2-oz.) jar diced pimiento, drained

4 cups hot cooked mashed potatoes

1 lb. pork sausage links, cooked & drained (See *Note)

8-oz. Velveeta Cheese Spread, sliced & divided


1.)  Combine the green beans, onions and pimiento.


2.)  In a 2-1/2 quart casserole baking dish, add the mashed potatoes.


3,)  Put half of the cheese slices on top the potatoes.


4.)  Place the green bean mixture over the cheese slices.


5.)  Top with the cooked pork sausage links.


6.)  Cover the casserole, and bake for 30 minutes in a 350ΒΊ oven.


7.)  Top with the remaining cheese slices, and continue baking until the cheese melts, then serve. Be careful when eating, as this dish is quite hot (temp-wise).


8.)  Yields: 4-5 servings


9.) *Note: You could substitute fresh cooked green beans for the frozen-cooked green beans.  I cooked my fresh green beans with a 1/2 cup of water, and sprinkled them with a bit of salt & pepper, and cooked them in a 900 watt microwave oven for 13 minutes (stirring the beans half way through the cooking time).  Also, when cooking the potatoes, I added a few cloves of fresh garlic to the pot of water, and when the potatoes were done cooking and drained, I added several pats of butter, a bit of half-and-half cream, plus I sprinkled the mashed taters with freshly cracked black pepper, and added some Mrs Dash Table Blend Seasoning.  Also...  for the sausages, you can use Swift Premium Brown 'N Serve Sausages, as shown in photo above.


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Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...