Favorite Casserole

• 1# Ground Beef
• 1/4 Cup Onions, chopped
• 1/4 Cup Green Pepper, chopped
• 1 Can Tomatoes, Reserve 1/4 Cup Juice
• 1/2 Cup Dark Corn Syrup
• 1/2  - 1 tsp. Salt
• 1/2 tsp. Chili Powder
• 1 small can Tomato Paste
• 2 Tbsp. Cornstarch
• 2 cups Cooked Pasta (small shells or elbow mac - around 6 ounces, uncooked)
• 1 to 2 Cups Shredded Cheddar

Brown ground beef with onions and green peppers.  Add a Tbsp. of oil if needed.  Add canned tomatoes (puree first if desired), tomato paste, corn syrup, salt and chili powder.  Cover.  Simmer 15 minutes.  Mix cornstarch with reserved tomato juice.  Add to mixture and bring to boil.  Add 2 cups pasta.  Put in casserole dish and sprinkle with Shredded Cheddar.  Bake at 350 degrees about 30 minutes.

My Mexican Torte

• 2# Ground Beef, browned and drained
• 16 oz. Chunky Salsa (I use Medium)
• 1 pkg. Flour Tortillas
• 1 stick Butter, melted
• 1 cup Cheddar Cheese, shredded
• 1 cup Monterey Jack Cheese, shredded
• 1 Tomato, if desired
• Sour Cream, if desired

Combine Ground Beef and Salsa.  Place a tortilla on a greased baking sheet.  Brush tortilla with melted butter.  Then spread a cup or slightly more of the beef-salsa mixture on the tortilla.  Be sure to spread all the way to the edge.  Top with a handful of Cheddar and a handful of Jack.  Brush both sides of next tortilla with butter and place on top.  Repeat beef-salsa and cheese.  Continue stacking until you have 5 or 6 layers.  Near the top, you may include some thin tomato slices, if desired.  Place last tortilla on top and top with cheeses only.  Make tent from foil and loosely cover torte.  Bake at 350 degrees for 30 to 35 minutes or until heated through.  Serve with Sour Cream, if desired.

Marlene's Enchiladas

• 3 Tbsp. Butter
• 3 Tbsp. Flour
• 2 small cans Tomato Sauce
• 1 can Water
• 1 Tbsp. Chili Powder
• 1 Tsp. Sugar
• 1 small can chopped Green Chilies, optional
• 1# Ground Beef
• 1 Onion, chopped
• 1 pkg. Flour Tortillas
• 2 cups shredded Cheddar Cheese

Melt Butter in saucepan.  Add Flour and stir.  Add Tomato Sauce and Water.  Cook and stir until sauce thickens.  Add Chili Powder, Sugar and Chilies, if desired.  Brown Ground Beef and Onion and drain.  Spray 9x13 dish with cooking spray.  Place a spoonful of sauce in center of each tortilla, then spread to moisten.  Fill each tortilla with a spoonful of Ground Beef & Onions and a handful of cheese.  Roll and place in 9x13 pan.  Pour remaining sauce over top and sprinkle with remaining cheese.  Bake at 350 until heated through and cheese melts.

Carolyn's Chicken Spaghetti

• 3 1/2 lb. chicken, boiled and boned  (reserve 3 cups broth)

• 1 1/2 cups chopped celery

• 1 large onion, chopped

• 8 oz. fresh mushrooms, sliced (or one large jar)

• 2 cans cream of mushroom soup

• 1 can nacho cheese soup

• 1 can ripe olives, sliced (optional)

• 1/2 box spaghetti (1 lb size)

• 3 cups chicken broth (from boiled chicken)

• 1/4 lb margarine or butter (1 stick)

• 2 cups shredded sharp cheddar

Sauté mushrooms in margarine or butter.  Remove mushrooms from margarine and sauté celery and onion in remaining margarine.  Cook spaghetti in 3 cups chicken broth.  Do not drain.  Add all other ingredients except cheese and stir.  Pour into 9 x 13 casserole dish.  Sprinkle cheese on top.  Bake at 350 degrees until cheese is melted (but not brown) and edges bubble.

(I've never tried it, but I am sure you could use frozen cooked chicken and canned chicken broth instead of boiling a whole chicken)

 

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