Ingredients: 2 Cup Cornmeal 6 Cup Boiling Water 2 Tablespoon Fat (depends on how lean meat is) 1 lb Hamburger or ground Turkey 1 Clove Garlic, minced 1 Small Onion, chopped 1/2 Green Pepper, chopped 1 No. 2 Can Crushed Tomatoes 2 Teaspoon Salt 1 Tablespoon Chili Powder Water Margarine Instructions: Sift the cornmeal slowly into the rapidly boiling water, stirring constantly. Cook until thick, about fifteen minutes and then salt to taste. Line the bottom and sides of a greased casserole dish with the mush, reserving some for the top. Brown the hamburger(gr. turkey), garlic, onion and green pepper in the melted fat; add Tomatoes, seasonings and enough water to allow the meat mixture to simmer about ten minutes. Turn into the mush lined casserole, putting remainder of mush over the top in broken pieces. Dot with margarine and sprinkle with additional chili powder. Bake in hot oven (400 degrees) about thirty minutes.
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Posts tagged with 'casserole'
Black-Eyed Pea Casserole
Ingredients: 1 can Trappey’s® Black-Eyed Peas (regular) 1 can Trappey’s® Jalapeno Black-Eyed Peas 2 lbs. Ground Beef 1 cup instant white rice 1 can Rotel® American cheese slices Instructions: Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box. Mix ground beef, cooked rice, Rotel®, and both cans of black-eyed peas in medium sized mixing bowl. In an 8″X10″ glass or Pyrex® casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted. Makes 4-5 servings. Serve and enjoy!!!
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Sweet Potato Casserole
Ingredients: 4 large sweet potatoes or yams 1 cup of light brown sugar 1 cup of granulated sugar 2 tablespoons of pure vanilla cinnamon and nutmeg to taste 2 eggs (well beaten) 1 cup of chopped pecans 1 stick of butter (do not use margarine) one-fourth cup of frozen orange juice from concentrate Instructions: Boil potatoes until tender. Remove skin and beat with an electric mixer, removing strings until smooth. Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps. Add more sugar if necessary. Add pecans and stir with a large wooden spoon. Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.
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Elayne’s Green Bean Carrerole Arizona style
Ingredients: 4 cans french cut green beans drained 1 large can of Durkee® french fried onions 2 cans of cream of mushroom soup 1 tub of sour cream 1 package of cream cheese Lawry’s® seasoning salt to taste lemon pepper to taste Instructions: In a deep casserole dish combine the green beans, cream of mushroom soup, the full contents of the sour cream, cream cheese and half of the can of Durkee® fried onions. Add lemon pepper and seasoning salt to taste Mix it together until it is creamy, then spread the rest of the Durkee® onions over the top of the creation and bake in the oven until heated all the way through. Note: this recipe serves 6 with plenty of second helpings for all.
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Green Bean Casserole
Ingredients: 2 cans french cut green beans 1 can of Durkee® onions 1 cup of whole milk 1 teaspoon ground pepper (or to your liking) 1 can of Campbell’s® cream of mushroom soup Instructions: Mix green beans, milk, pepper, soup and 3/4 can of Durkee® onions. Bake at 375 degrees for 35 minutes stirring frequently. Add the remainder of onions and bake 5 minutes. Serve hot or cold. (great for bar-b-que’s) Note: Can be eaten with turkey dinner or just something off the grill.
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Potato and Crabmeat Casserole
Ingredients: 5 medium Potatoes-sliced thinly imitation crabmeat-large package 3 cups shredded cheddar cheese 1 carton heavy whipping cream salt, pepper, nutmeg Instructions: Layer the first three ingredients beginning with the potatoes, then crab meat, then cheese in a large casserole dish, sprinkling a small amount of salt and pepper on each layer of potatoes. Make about 3 layers of each or layer until the first 3 ingredients are gone. Sprinkle top layer with a dash of nutmeg. Pour the heavy cream on, making sure it covers all the layers (you may have to use 2 cartons). Bake covered for 1 hour or until potatoes are tender in a 350 degree-F oven.
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Uncle Raive’s Calves Liver Casserole
Ingredients: 2 packages of calves liver 1-8oz package mild cheddar cheese (grated) 1 large onion sliced Success® rice canola oil self-rising flour McCormick® Seasoned Salt garlic Powder black pepper Instructions: Rinse liver and allow to drain. Measure oil to a depth of 1-inch. Season liver to taste with seasoned salt, black pepper, and garlic salt. Roll dredge seasoned liver in self-rising flour. Heat canola oil in a frying pan. Brown liver and set aside to drain on paper towels. Pour oil from the frying pan, leaving 1 tablespoon of oil and pan drippings. Brown 2 tablespoons of flour in the pan drippings. Add 1 cup of water and sliced onions. Cook until liquid has thickened and onions have softened. Cook rice in salted water. Drain rice and stir in gravy. Cut liver into bite-size pieces. Add to rice mixture. Pour liver- rice mixture into a 10-inch casserole dish. Top with cheese. Place in preheated oven at 350 degrees F. Bake until cheese has melted. Serve warn from the oven.
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