Betty's Cheeseburger and Fries Casserole Recipe

!±8± Betty's Cheeseburger and Fries Casserole Recipe

In this video, Betty demonstrates how to make an original dish, her Cheeseburger and Fries Casserole. It is composed of browned ground beef in a creamy cheese sauce, topped with slightly thawed French fries, and baked in an oven until bubbly and brown on top! Scrumptious! Ingredients: 1 pound lean ground beef 1 teaspoon salt 1 tablespoon butter, melted ½ medium onion, chopped 3 tablespoons butter, melted ¼ cup flour 2 cups milk 2 cups Velveeta shreds (You may use shredded or cubed cheese of any type that you like with a burger.) approximately ½ of a 22-oz. bag of frozen French fries that have thawed for about an hour cooking oil spray Saute ½ chopped onion in 1 tablespoon butter in a small skillet. In a large skillet, place 1 pound of ground beef and 1 teaspoon salt, and brown, stirring frequently, until it is crumbly, and no pink is showing. Drain off any excess fat. In a medium saucepan, melt 3 tablespoons butter, add 1/4 cup flour, and stir until there are no lumps. Add 2 cups of milk and 2 cups of shredded Velveeta cheese. Stir to combine, and then place over low heat, stirring constantly, until the cheese sauce is smooth and thickened. Spray a 13-inch by 9-inch by 2-inch baking pan with cooking oil spray. Add the sautéed onions to the cheese sauce, and stir. Pour the onion/cheese sauce over the browned ground beef in the large skillet. Mix well. Pour the mixture into the greased baking dish. Place about ½ bag of (partially-thawed) frozen French fries carefully over ...

Betty's Cheeseburger and Fries Casserole Recipe

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Sealing Roast Beef #1

!±8± Sealing Roast Beef #1

EasyRecipesHQ.com - Easy Recipes HQ shows you how to seal your Roast Beef before it goes to the oven for Roasting. The sealing of the Beef before Roasting is an important part of the Roast Beef process, as if you don't your Roast Beef will become dry and loose a lot of its flavor.

Sealing Roast Beef #1

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Hamburger, Cheese and Mashed Potato Casserole

!±8± Hamburger, Cheese and Mashed Potato Casserole

www.realcajuncooking.com Jacques Gaspard demonstrates how easy it is to prepare a simple casserole made with ground beef, cheeses and mashed potatoes in about a half-hour. Go to http:realcajuncooking.blogspot.com for the text version of this recipe as well as other great Cajun dishes.

Hamburger, Cheese and Mashed Potato Casserole

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Beefy Mushroom Pot Pie

!±8± Beefy Mushroom Pot Pie

BEEFY MUSHROOM POT PIE

Ingredients:

1-pound Beef, ground

1-medium Onion, finely chopped

2-cups Mushrooms, fresh

2-tablespoons Butter

1-can Cream of Mushroom soup

4-deep dish Pie shells

¼-teaspoon Pepper

½-teaspoon Salt

¼-teaspoon Garlic powder

Instructions:

Place beef in large skillet and brown; in a small skillet sauté onion, butter, garlic powder and mushrooms; mix onion mixture with beef. Add remaining ingredients and mix well.

Bake 2 empty pie shells for 6 minutes at 400°. Remove baked pie shells and let cool for ten minutes. Pour beef mixture into baked pie shells. Take the other pie shells and mold over the top of beef filled pie shells. Make three small slices in the top of pies and bake for 35 minutes at 400° or until pie shell is golden brown. Bake both pies or bake one and freeze one for later.

1 pie serves 5

Note: I have also made this with 2-cups of chopped left over pot roast in place of the ground beef. Another great way is to replace the ground beef with left over pork roast chopped up and replace Cream of Mushroom soup with Golden Mushroom soup.

You can find this and many more recipes along with specialty spices or Cristie's new novel "11.11.11". Please submit your favorite recipe to win a "Gotcha Covered" apron.

Beefy Mushroom Pot Pie

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Tater Tot Hotdish

!±8± Tater Tot Hotdish

If you are from Minnesota, North, or South Dakota, the title says it all. If you are from anywhere else in the United States, this is a casserole. Whoever invented this particular dish is to be commended, since it is one of the tastiest and most beloved hotdishes in the Midwest. It is a really good comfort food, and as is usually the case with such dishes, tastes just as good if not better when reheated. This is one casserole that little kids seem to enjoy just as much as the adults do.

Aside from the name, there are a few other differences between a casserole and a hotdish. While the hotdish generally uses some cream-based soup as a binder, the casserole uses pasta or flour. Both have a crunchy topping, and both contain meat of some sort, and vegetables. The casserole uses a much wider variety of meat, while the hotdish almost inevitably contains hamburger. Both are cooked uncovered.

Highly Addictive Tater Tot Hotdish

This tater tot hotdish recipe is anything but bland. Because the primary ingredients can be quite bland, this recipe relies on several unusual ingredients to jazz things up. As always, the cook should make their own changes based on personal preferences.

What You Will Need:

2 pounds ground round 2 cans cream of mushroom soup 1 bag frozen mixed vegetables 1 bag tater tots, thawed Worcestershire sauce Soy sauce Minced garlic Red pepper or red sauce Chopped onion (can be bought frozen, use as much as desired) You will also need a large skillet for browning the meat, and an oversized baking pan (13 x 9 has a tendency to not be big enough, so use either the next size up or a high-sided 13 x 9 pan).

How To Make It:

Preheat the oven to 350°.

Start grounding the hamburger, adding the sauces, garlic, and onion to taste. This will give the hamburger a very robust flavor, which will help alleviate blandness. You may also add those sauces to the cream of mushroom soup. Do not salt, because cream of mushroom soup is very high in sodium, as is the soy sauce.

Drain the hamburger completely, and place it in a very large bowl. Add the soup and mixed vegetables. Stir thoroughly, and place in the greased (or sprayed) pan. Completely cover the mixture with tater tots, and bake for one hour.

Cheeseburger Tater Tot Hotdish

Before removing from oven, cover hotdish with 12-16 ounces of shredded cheese. Close oven door and let sit until cheese melts, roughly 5 minutes (keep a close eye on it).

Remove from oven and let set for 5-10 minutes.

Side Dishes

Some welcome accompaniments to tater tot hot dish would be a simple garden salad, warm bread sticks, or even a fruit salad.

Tater Tot Hotdish

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Easy To Make Recipe: Corned Beef And Cabbage Soup

!±8± Easy To Make Recipe: Corned Beef And Cabbage Soup

Making corned beef and cabbage soup during the month of March and especially on March 17 to celebrate Saint Patrick's Day in America regardless of where your ancestors came from. Many might first consider that corned beef and cabbage soup is a dish that is commonly served in Ireland during this time of the year. However, in Ireland, the traditional meal for this special day may be that of a piping hot dish of cabbage and potatoes. Therefore, serving baked potatoes or even a potato soup recipe will go well when you are making and serving corned beef and cabbage soup.

It is a wonderful tasting soup that will help drive away the coldness in the weather and many individuals and families do enjoy eating it no matter the time of the year. You may want to make some homemade bread or homemade biscuits to serve along with this delicious soup recipe. For dessert, you might consider making a scrumptious blackberry or blueberry pie to serve later. Of course, you can also make any of your favorite desserts to serve afterwards. If you are preparing this dish to celebrate this holiday in March, you might also want to consider making other types of dishes and include green food coloring to complement the meal and the occasion.

Recipe for Corned Beef and Cabbage Soup

What You Need

¼ cup vegetable oil, butter, or margarine 1 cup thinly sliced celery stalks ½ cup chopped green onions 2 minced garlic cloves 3 cups chicken broth 2 cups shredded cabbage 1 cup thinly sliced carrots ¼ pound cooked shredded corned beef ½ teaspoon salt ¼ teaspoon pepper 3 Tablespoons cornstarch 1 cup milk

How to Make It

Using a large saucepan or skillet over a medium heat, you will add the vegetable oil, butter, or margarine to melt. Add the thinly sliced celery stalks, the chopped green onions and minced garlic cloves. Stir to combine and then saute for about 5 minutes or until the vegetables are tender.

Slowly stir in the chicken broth, the shredded cabbage, thinly sliced carrots, cooked shredded corned beef, salt and pepper. Stir well and then cover with a lid. Bring to a boil and cook for about 2 minutes and then reduce the heat to the lowest setting. Simmer, while occasionally stirring for about 20 minutes or until all the vegetables are tender.

Using a small mixing bowl you will add the cornstarch and the milk and stir to combine well. Gradually stir this mixture into the meat and vegetables you are cooking. Increase heat to medium and bring to a boil while constantly stirring. Boil for about 1 minute and then remove from heat. Allow the corned beef and cabbage soup to cool for several minutes before serving to friends and family.

Easy To Make Recipe: Corned Beef And Cabbage Soup

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