One Dish Meals

Easy Enchilada Casserole

1 pound ground beef or turkey
2-3 cloves garlic, minced
1/4 cup minced onion
1 small can enchilada sauce
1 can cream of mushroom soup
1 soup can of milk
2 dozen small corn tortillas
8 ounces grated cheddar cheese
8 ounces grated Monterrey jack cheese
additional minced onion (if desired) about
1/2 cup

Preheat oven to 350 degrees.
Spray 13x9 inch pan with spray.
In medium saucepan, combine enchilada sauce, mushroom soup, and soup can of milk.
Heat over low heat and mix well.Keep warm.
In skillet, crumble hamburger/turkey and cook with onion and garlic together until cooked through. Warm corn tortillas slightly in oven/microwave/toaster oven. Take one tortilla and dip it in the enchilada sauce mixture. Place at bottom of pan. Continue with 5 more tortillas, covering the bottom of pan as best as you can (there will be some bare spots, that's OK). Sprinkle with 1/4 of the meat mixture.
Sprinkle with some of each cheese.
Sprinkle with additional onions (if desired). Continue three times with the layering process:
1. Tortillas dipped in sauce
2. Meat mixture
3. Cheeses
4. Additional onions (if desired)
The final layer should be tortillas in sauce. Then sprinkle with the
remaining cheese. Bake in oven at 350 degrees for approximately 15-20 mins or until cheese is bubbly. Remove from oven and let stand for about 5-10 mins. Cut with knife and serve warm.You can serve sour cream,
salsa, green onions, tomatoes, and hot sauce on the side, if desired.

Mexican Manicotti

1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoon chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Montery Jack OR Mexican-blend cheese 1/4 cup
sliced green onions
Sliced ripe olives, optional

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in x 2-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refigerate overnight. Remove from the refrigerator 30 mins
before baking. Cover and bake at 350 degrees for 1 hr. Uncover; spoon sour cream over top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 mins longer or until the cheese is melted. Makes 8 servings.

CABBAGE ROLLS

1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls

Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender.

Taco Casserole

Small bag Tortilla chips

1 pound ground beef

1 package taco seasoning

1 large tomato diced

small onion, diced

sliced black olives

1 10 1/2 oz can Cheddar Cheese soup

1/2 cup milk

Shredded Lettuce

Shredded cheddar cheese

Spread chips in 9 x 13 inch pan. Brown burger and drain well. Add taco seasonings per directions on package. Simmer 10 minutes. Layer over taco chips. Layer tomato, onion, olives. Heat soup with milk until creamy. Pour over top. Sprinkle lettuce and cheddar over top. Bake 350* to melt cheese.

Mexican Lasagne

1 pound ground beef

1 small onion, diced

Brown burger and drain

Add:

1 package taco seasoning. Stir in and remove from heat.

1 16 oz can tomatoes with juice

1 16 oz can joan of arc spicy chili beans

Put in blender and puree until smooth.

Add to meat mixture. Mix well.

1 package Flour tortillas (8)

2 cups grated cheddar cheese

Cut each tortilla in half. Place a layer in bottom of 9 x 13 pan. Layer meat mixture and cheddar cheese. Repeat layers. Top with sauce and cheddar. Cover with foil. Bake 350* 45 minutes. Remove foil for last 5 minutes.

Serves 12

Italian Hunter Stew

1 # beef stew meat, cut into 1 1/2" cubes

1 T flour

3 T oil

2 cloves garlic minced

1 large onion, diced

1 cup beef broth

1 tsp seasoned salt

1 tsp chili powder

1 tsp oregano

1 tsp rosemary

2 cans Italian Stewed tomatoes

1 small can tomato paste

1/4 cup minced fresh parsley

1 pound Penne pasta

2 carrots, cut into 1" slices

1/3 cup Parmesan cheese

Toss meat with flour and brown in oil in large dutch oven. Add garlic and onion. Saute. Stir in broth, salt, chili powder, oregano, and rosemary. Cover and simmer 1 hour. Add tomatoes, tomato paste, parsley, and carrots. Simmer until meat is tender. Stir in cooked penne pasta. Sprinkle with parmesan cheese

THIS RECIPE CAN BE MADE WITH VENISON.

Upper Michigan Chili

2 pounds ground meat(beef or venison)

1 large onion chopped

1 green pepper chopped

1 28 oz can tomatoes

1 6 oz can tomato paste

1 can kidney beans

1 can water

1/2 tsp garlic powder

1/2 tsp crushed red pepper

2 tsp Italian seasoning

2 tsp salt

2 tsp chili powder

2 or 3 fistfulls of elbow macaroni

Brown meat in a large kettle. Add onions, green pepper, tomatoes, paste, beans, and seasonings. Cook 15 minutes. Cook macaroni in seperate pan and add to chili.

Serve with crackers and beer!

Porcupine Meatballs

1 can condensed tomato soup

1 lb. ground beef

1 cup quick cooking rice, uncooked

1 egg, slightly beaten

1/4 cup diced onion

1 tsp salt

dash pepper

3/4 cup water

1 tsp prepared mustard

1 small clove garlic, minced

Mix 1/4 cup soup, beef, rice, egg, onion, salt and pepper. Shape firmly into 16 meatballs. Brown in skillet. Pour off fat. Blend in remaining soup, water, mustard, and garlic. Cover, cook over low heat 20 minutes or until done. Stir occasionally. Makes 4 servings.

Note: You can put meatballs in baking dish and pour sauce ingredients over and bake at 350* for about an hour.

We love these with buttered corn, and dinner rolls. Salad tops off the meal!

Wagon Wheel Pasta and Sausage

1 package Johnsonville Breakfast Sausage

1 T. olive oil

1 tsp minced garlic

1 cup canned tomatoes crushed with juice

1 carton whipping cream

salt and pepper

1 T. chopped parsley

1# pasta wagonwheels or rotini works also

Slice sausage into 1/4" slices. Brown with garlic in olive oil. Add the tomatoes and cook uncovered for a few minutes. Add the cream and bring to a boil. Cook for a few minutes until slightly reduced. Add salt, pepper and parsley

Pour over cooked pasta. Serve with Parmesan cheese.

Velveeta Casserole

8 oz. egg noodles

box of frozen chopped broccoli

2 cans cream mushroom soup

1 # velveeta cheese cubed

1 sleeve Ritz crackers, crushed

1/2 cup butter

Cook noodles. Drain. In large bowl add soup, broccoli & cheese. Melt 1/2 the butter in bottom of 9x13 pan. Add mixture. Top with crushed Ritz and remaining oleo. 350* till cheese is melted.

NACHO CASSEROLE

1 lb. ground beef
1 C. corn kernels frozen, fresh or canned
2 C. crushed tortilla chips, divided
2 C. shredded Monterey jack cheese divided
1 (12 oz.) jar chunky salsa
3/4 C. Miracle Whip salad dressing
1 TBLSPN chili powder
Preheat oven to 350. Brown ground beef and drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 of each the meat mixture, chips and cheese in a 2-quart casserole.
Repeat layers. Bake 20 minutes or until thoroughly heated.
To serve, top with shredded lettuce and chopped tomatoes if
desired.

Easy Chicken Pot Pie

4 cups mixed vegetables.......potatoes, carrots, celery, onion
1 cup cut up cooked chicken
1 can cream of chicken soup
1 cup bisquick
1/2 cup milk
1 egg
2 T melted margarine
Parboil veggies until almost tender. Mix vegetables, chicken, and soup together. Add some chicken broth to make gravy like consistency. (you should have chicken broth in your freezer from all the par boiled chicken you grilled this summer) Pour into an ungreased 9" pie plate. Stir remaining ingredients together. Pour over vegetables. Bake 30-40 minutes until golden brown. Makes 6 servings.
I make this in a 9 x 13 baking dish sometimes and i add more ingredients and 2 cans of soup. Double the crust recipe also.

QUICK PIZZA CASSEROLE

1 lb ground beef
1 jar (14 oz) pizza sauce
2 cups shredded Mozzarella cheese
3/4 cup biscuit mix
1-1/2 cups milk
2 eggs

Cook ground beef in a skillet over medium heat until browned, stirring to crumble. Drain off pan drippings. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk, and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400 degrees F. for 30 to 35 minutes. Serves 6.

TATER TOT CASSEROLE

1-1/2 lbs of browned and drained ground beef
1 or 2 Family size cans of Cream of Chicken or Mushroom soup
bag of tater tots
minced onions (optional)
Brown the ground beef, drain. Put in sprayed dish (Pam). Pour soup over~~add just enough water to thin the mixture a little. Mix in minced onions if wanted. Put tater tots on top of casserole. Bake til hot and bubbly at 350 degrees for approx. 30 minutes or so.

Hash

1 pound ground beef

1 large onion, chopped

1 teaspoon salt

1/4 teaspoon pepper

1 cup stewed tomatoes

1 can whole Kernel Corn

1/4 pound cheddar cheese, cubed

Place ground beef, onion, salt and pepper in skillet. Cook and stir over heat until meat is lightly browned and onion is soft. Drain grease. Add tomatoes and corn. Cover and simmer over low heat about 30 minutes. Stir in cheese cubes. Cover skillet and let stand a minute or two until cheese melts. Serve with nacho chips

Taco Pizza

1lb. lean ground beef
2 (8oz.) cans tomato sauce
1(1.25oz.)pkg. taco seasoning mix
1(8oz.)can refrigerator crescent rolls
1/2 lb. process American cheese spread with jalapeno peppers, cubed
or plain cheese spread
1c. shredded lettuce
1/2c. chopped tomato
1/4c. sliced black olives
Dairy sour cream (optional)

Brown meat in large skillet over medium flame; drain. Add tomato sauce and seasoning mix; simmer 5 minutes, stirring occasionally. Press crescent roll dough onto bottom and sides of ungreased 12 inch pizza pan to form crust. Prick bottom and sides with fork. Preheat oven to 375F. Bake 10 minutes or until golden brown. Spread meat mixture over crust; sprinkle cheese over meat mixture. Continue baking until cheese melts. Top with lettuce, tomato, and olives.
Serve with sour cream if desired. Makes 6 to 8 servings.

Italian Bow Tie Pasta Supper
1-1/2 lb hamburger
1 med onion, chopped
1 minced garlic clove
2 8-oz cans tomato sauce
1 14-1/2 oz can stewed tomatoes, cut up
1 tsp dried oregano
1 tsp italian seasoning
Salt/pepper to taste
1 16-oz pkg bow tie pasta
1 10-oz pkg frozen chopped spinach
1-1/2 cups (6 oz) shredded mozzarella cheese 1/2 cup grated parmesan
cheese

In a skillet, cook hamburger, onion and garlic over medium heat until
meat is no longer pink; drain. Transfer to crockpot. Stir in the tomato
sauce, tomatoes (cut up first) and seasonings. Cover and cook on low for
7-8 hours or until bubbly. To get ready to serve, cook and drain pasta
and thaw and drain well spinach. Increase heat to high; stir in pasta,
spinach and cheeses. Cover and cook for 10 minutes or until heated
through and cheese is melted.

SHRIMP, SAUSAGE AND CHICKEN JAMBALAYA

1 (3 lb.) fryer
   1 pound hot smoked sausage -- thinly sliced
   3  tablespoons olive oil
     2/3 cup chopped green pepper
   2 cloves garlic - minced
     3/4 cup chopped fresh parsley
   1 cup chopped celery
   1 cup chopped onions
   2 (16 oz.) cans tomatoes
   2 cups chicken broth
   1 cup chopped green onions
   1 (6 oz.) can tomato paste
   1 1/2 teaspoons thyme
   2 bay leaves
   2 teaspoons oregano
   1 teaspoon chili powder
   1 teaspoon salt
     1/2 teaspoon cayenne pepper
   1 teaspoon black pepper
   1 teaspoon garlic powder
   2 cups long grain rice

3 pounds raw shrimp -- peeled & deveined

In a large pot, cover chicken with water and boil until tender, about 1 hour. Reserve stock. Discard skin and bones, cut meat into small pieces and set aside.
In a heavy 4 quart pot, saute sausage; remove with slotted spoon and drain on paper towels. Pour off drippings, add oil to pot and sauté green pepper, garlic, parsley, celery and onions 5 minutes. Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth and green onions. Stir in tomato paste, spices and seasonings. Stir in rice. Add sausage and chicken, cover
and cook 30-45 minutes over low heat, stirring occasionally. After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp
are pink, 5-10 minutes.
May be made ahead and reheated before serving.
Freezes well. Serves 15.

Three Cheese Enchiladas

1 cup mild Cheddar shredded cheese
1 cup Monterey Jack shredded cheese
1 cup Mozzarella shredded cheese
16 oz. can refried beans
24 oz. jar salsa, divided
1/3 cup thinly sliced green onions
1/3 tsp. ground cumin
12 6-inch flour tortillas

Combine cheeses in a medium bowl. In a separate bowl, stir together refried beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onionsand cumin. Pour 1 cup of salsa into a 13 X 9-inch baking dish, spread evenly on the bottom. Spoon 1/3 cup of the bean mixture down the center of each tortilla, roll up. Place sea-side down in baking dish. Pour remaining salsa over all. Top with remaining cheese mixture. Bake for 30 minutes at 350F. Garnish with sliced olives, green onions and sour cream, if desired.