My family loves this recipe. This is a healthier version. I got this from sparkpeople.com.
Tator Tot Casserole
Bag of Potato Puffs (tator tots) 32 oz
Ground Turkey 16 oz
Cream of Mushroom soup (10.5) 2 cans
Sweet Corn 15.25 oz
French Style Green Beans 8 oz (left out)
1/2 onion (purple or yellow)
shredded cheese of your choice 2/3 c or 56 grams
Preheat oven to 375.
Brown meat in a skillet. Once brown, add onion, green beans, corn and seasoning to taste. While that heats, pour bag of potato puffs in 9X13 Casserole pan. Top puffs with meat and vegetable mixture. Spread the two cans of cream of mushroom soup over the top and place in oven for 30 minutes.
Remove from oven and sprinkle 2/3 cup of cheese over the top. Place back in oven for 5-7 minutes until cheese is melted.
Makes 12 1 cup servings!
Number of Servings: 8
Cheeseburger and Fries Casserole
(from …and a cookie for dessert)
1 pound lean ground beef
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worchestire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C).
Bake french fries on baking sheet for 10 minutes while preparing beef.
In a skillet over medium-high heat, brown the beef. Cook, stirring occasionally until beef is no longer pink. Drain off excess grease, and add seasonings and Worchestire sauce.
Return to the heat, and stir in the mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 8×8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Filed under beef, casseroles
Chili Beef Stuffing Bake
(from Michelle’s Recipe Box)
1-1/2 cups hot water
1 pkg Stove Top Cornbread Stuffing Mix
1-1/2 lb. ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup Taco Bell Home Originals Thick ‘N Chunky Salsa
1 cup shredded Cheddar Cheese
Preheat oven to 400°F. Add water to stuffing mix; stir just until moistened. Set aside. Brown meat in large skillet; drain. Add beans, tomato sauce and salsa; mix well. Spoon into 2-qt. casserole dish. Sprinkle with cheese; top with prepared stuffing. Bake 30 min. or until heated through.
Filed under beef, casseroles
This is a family favorite here. For me, it is easier and less messy than tacos.
Southwest Nacho Casserole
2 lb lean ground beef
1 cup water
2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chilies
2 cans (16 oz each) Old El Paso® fat-free re-fried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
1 . Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2 . Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chilies.
3 . Spread re-fried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4 . Bake 30 to 40 minutes or until bubbly around edges.
5 . Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.