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Baked Meatballs and Rice Casserole

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Baked Meatballs and Rice Casserole
Course: Main Course
Cuisine: American
Keyword: meatball rice casserole
Author: Linda
Ingredients
  • 1 1/4 lbs. 85% ground beef (If it's too lean it's dry.  If there's too much fat it's greasy. )
  • 2 Tbsp soy sauce, (can use reduced sodium)
  • 1 Tbsp Worcestershire sauce
  • 1 egg
  • 1 tsp chili powder
  • 1 tsp onion power
  • 1/2 tsp garlic powder
  • 1 10 oz. can cream of mushroom soup (can use reduced fat)
  • 2 cups chicken broth
  • 1 cup Uncle Ben's long grain rice
Instructions

  1. Preheat your oven to 375 degrees. Spray a 9×13 dish.

  2. In large bowl, stir your ground beef, egg, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder.

  3. In another bowl,  whisk your cream of mushroom soup and chicken broth until all the lumps are gone.

  4. Add your rice and stir well. Pour into the prepared dish.

  5. Using a small scoop or tablespoon form your meatballs and drop them into the rice mixture, arranging them into a straight line. I had 25 meatballs.

  6. Cover the dish with foil and bake for 40 minutes. 

  7. Remove the foil and bake an additional 15-20 minutes. The meatballs need to be cooked through and most of the liquid absorbed. 

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Easy Crockpot Pot Roast

Crockpot Pot Roast
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Easy Crockpot Pot Roast

This super easy crockpot recipe is quick to prepare and only has a few ingredients, so it's easy on your wallet too.

Course: Main Course
Cuisine: American
Keyword: crockpot pot roast
Servings: 8 people
Author: Christina
Ingredients
  • 3 lbs. pot roast (choose your favorite cut)
  • 3 cans cream of mushroom soup
  • 2 packets Lipton onion or beefy onion dry soup mix
  • 1 cup water
Instructions

  1. Place your pot roast into the crockpot.

  2. Mix all the remaining ingredients and pour over the top of the roast.

  3. Cover and cook on low for 8 hours.

  4. Serve with rice, noodles or mashed potatoes.

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Savory Pot Roast

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Savory Pot Roast
Prep Time
10 mins
Cook Time
2 hrs 30 mins
 

This recipe is almost identical to our Clay Pot Roast recipe, however this recipe uses a dutch oven.

Course: Main Course
Cuisine: American
Keyword: dutch oven pot roast recipe, pot roast recipe
Servings: 6 servings
Author: Randy
Ingredients
  • 3-3.5 lb. boneless pot roast
  • 1 packet Lipton dry soup mix (choose your favorite beef flavor)
  • 2 cups water
  • 1 can cream of mushroom soup
  • flour (to thicken)
Instructions

  1. In your dutch oven, brown your roast.

  2. Add soup mix, soup and water.

  3. Simmer covered for 2 1/2 hours (until the meat is tender), turning occasionally.

  4. Blend about 1/4 cup water with 2 1/2 Tbsp. flour and stir into the gravy.

  5. Bring to a boil, then simmer, stirring constantly until thickened (about 5 minutes).

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Corned Beef Casserole

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Corned Beef Casserole
Course: Main Course
Cuisine: American
Keyword: corned beef casserole
Author: Juanita
Ingredients
  • 1 10 oz. package egg noodles (cooked and drained)
  • 1 can corned beef
  • 1 can cream of chicken soup
  • 1 cup cheese (diced)
  • 1/2 cup celery
  • 1/2 tsp. onion (flakes or french minced onion)
  • 1 cup milk
  • 1 small bag regular potato chips
Instructions

  1. Cook your noodles.

  2. Heat the soup and milk.

  3. Drain noodles and add to the soup and milk.

  4. Mix in the remaining ingredients.

  5. Pour into a greased casserole dish and crumble potato chips on top.

  6. Bake at 350 degrees for 1 hour.

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Barbecue Pasta

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Barbecue Pasta

Serve it with a salad and or fruit and you have a meal. This pasta tastes well reheated.

Course: Main Course
Cuisine: American
Keyword: barbecue pasta
Servings: 4
Author: Linda
Ingredients
  • 1 lb. ground beef (I use 90 percent, but use at least 85 percent)
  • 1 1/2 cups macaroni (or any small pasta)
  • 1 medium bell pepper, chopped
  • 2 1/2 cups beef broth
  • 3/4 -1 cup barbecue sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup frozen corn (or 1 can of corn, drained)
  • 1 1/2 cups shredded cheddar
Instructions

  1. Brown your ground beef in a 12 inch non stick skillet for about 5 minutes.

  2. Add your chopped bell pepper to your meat and continue cooking until the meat is cooked completely through.

  3. Drain your meat and stir in the pasta, broth, salt, pepper and barbecue sauce. Heat until boiling.

  4. Cover and cook on medium for about 15 minutes, until pasta is tender. Stir occasionally.

  5. Add your corn and 1 cup of cheddar cheese to your ground beef mixture. Stir to combine.

  6. Cover and cook 4-5 minutes longer. until the corn is hot and the cheese is melted.

  7. Top with additional cheese. 

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Cheesy Shepherd’s Pie

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Cheesy Shepherd’s Pie
Prep Time
18 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: shepherd’s pie
Servings: 8
Author: Linda
Ingredients
  • 1 lb. ground beef
  • 1 1/2 cups onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 8 oz. Velveeta cheese
  • 1/4 cup beef broth
  • 1 pouch instant potatoes (Idahoan or Betty Crocker), made as directed
  • 1 Tbsp. Montreal steak seasoning
  • 1/2 cup shredded cheese
  • 8 oz. mushrooms (optional)
Instructions

  1. Preheat your oven to 350°F.

  2. In large, nonstick skillet, cook your ground beef, onions and bell pepper over medium-high heat for 6-8 minutes. Heat until beef is no longer pink and then drain.

  3. If you want mushrooms add them now. Also add your Montreal seasoning. Cook for 3-5 minutes, stirring occasionally.

  4. Reduce heat to medium-low. Stir in the Velveeta cheese and beef broth. Cook 1-2 minutes or until cheese is melted, stirring frequently.

  5. Pour into an ungreased 2-quart baking dish.

  6. Cook your potatoes as instructed on the pouch. Spoon potatoes on top of your beef mixture.

  7. Bake 25-30 minutes, until bubbly around the edges.

  8. Remove from oven and over the top with Cheddar cheese. Return to oven and bake an additional 2-5 minutes, until the cheese is melted. 

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Barbecued Chuck Roast

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Barbecued Chuck Roast

Looking for a new way to prepare your chuck roast? Then this recipe is for you! This recipe includes a bonus recipe for California marinade.

Course: Main Course
Cuisine: American
Keyword: barbecue chuck roast, barbecue roast, chuck roast recipe
Author: Randy
Ingredients
  • 3-4 lb. chuck roast (2 1/2 – 3 inches thick)
  • 2 Tbsp. ketchup
California Marinade
  • 2 garlic cloves, crushed
  • 1/4 cup olive oil or salad oil
  • 1 tsp. rosemary leaves, crushed
  • 1/2 tsp. dry mustard
  • 2 tsp. soy sauce
  • 4 cups wine vinegar
  • 1/4 cup sherry or apple juice
Instructions

  1. Make your California Marinade – Cook and stir garlic in the oil. Add rosemary, mustard and soy sauce. Remove from heat. Stir in vinegar and sherry (or apple juice).

  2. Place meat in shallow glass dish.

  3. Pour marinade over meat. Cover dish with plastic wrap. Refrigerate for 24 hours, turning the meat 2-3 times.

  4. Remove from the refrigerator. Remove meat from marinade.

  5. Stir ketchup into the marinade.

  6. Heat the marinade until warm. Brush onto meat.

  7. Place meat into baking pan and cook at 350 degrees for 1 to 1 1/4 hours, turning the meat 1-2 times. Baste the meat with the pan juice when turning.

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Prime Rib

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Prime Rib

This is one of our family's favorite recipes. We frequently cook it for special family occasions. We hope your family enjoys it as much as we do.

Course: Main Course
Cuisine: American
Keyword: 5 minute prep, prime rib
Servings: 4 people
Author: Randy
Ingredients
  • 4 lbs. standing rib (1 lb. per person)
  • 1 tsp. salt
  • 1 1/8 tsp. pepper
  • 1 garlic clove
Instructions

  1. Heat oven to 325 degrees.

  2. Rub the meat with garlic.

  3. Mix the salt and pepper and then rub on the meat.

  4. Place the meat fat-side up in the oven pan.

  5. Insert meat thermometer through the outside fat into the thickest part of the meat.

  6. Do not baste, cover or add water.

  7. For rare – cook 28-33 minutes per pounds to an internal temperature of 140 degrees

  8. For medium – cook 34-38 minutes per pound to an internal temperature of 160 degrees

  9. For well done – cook 40-44 minutes per pound to an internal temperature of 170 degrees

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Mom Romeo’s Baked Macaroni

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Mom Romeo’s Baked Macaroni
Course: Main Course
Cuisine: American
Keyword: baked macaroni
Author: Juanita
Ingredients
  • 1 lb. ground beef
  • 1 large onion
  • 1 green pepper (for meat sauce)
  • 1 lb. can of tomatoes
  • 2 Tbsp. worcestershire sauce
  • 8 oz. package macaroni
  • Velveeta cheese (or American Cheese slices)
Instructions

  1. Saute ground beef, onion and green pepper until meat is browned.

  2. Add tomatoes and worcestershire sauce. If you use more than one pound of ground beef, add an extra can of tomatoes. Bring to a boil and then reduce to a simmer.

  3. Cook macaroni according to directions on package.

  4. Simmer sauce until macaroni is complete. Do not start the macaroni until the sauce has started to simmer for more flavor.

  5. Combine the sauce and the macaroni and pour into a baking dish.

  6. Cover with Velveeta cheese or American cheese slices.

  7. Cook in oven at 350 degrees for 45 minutes, or until the cheese is browned and melted.

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Steak and Potatoes Foil Packs

Steak Foil Pack
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Steak and Potatoes Foil Packs
Prep Time
15 mins
Cook Time
25 mins
 

With the Corona virus causing us to eat at home more often and not always having the ingredients we need due to a shortage in our area we have started to experiment with new ways to cook things. Today we tried foil packs to give us the camping cookout feeling at home.

Course: Main Course
Cuisine: American
Keyword: camping meal, foil pack meal, foil pack steak
Servings: 4 people
Author: Tracy
Ingredients
For the Steak
  • 23 oz. steak, cut into 2 inch cubes
  • 1 Tbsp. smoked paprika
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/2 tsp. brown sugar
Vegetables
  • 4 medium potatoes, peeled and cut into 1/2 inch pieces
  • 2 carrots, peeled and cut into 1/2 inch pieces (if using baby carrots, either half or quarter them to get 1/2 inch pieces)
  • salt (to taste)
  • shredded cheddar cheese
  • bacon bits
Instructions

  1. Wash, cut and peel your carrots and potatoes.

  2. Boil your potatoes and carrots for 5 minutes in a saucepan with no lid.

  3. Set out 4 pieces of aluminum foil, at least 12×12 inches. Place on large cookie sheet.

  4. Mix your steak seasoning in a mixing bowl.

  5. Cut your steak into 2 inch pieces. Toss your steak in the seasoning.

  6. Drain your carrots and potatoes. Salt to taste.

  7. Add your steak, carrots and potatoes to the middle of the foil squares. Dividing evenly among the packs.

  8. Top potatoes with shredded cheese.

  9. Lightly close your packs at the top.

  10. Bake the steak foil packs at 425°F for around 25-30 minutes, or until done to your liking.

  11. Remove from oven and place on plates. Carefully open the packs and top your potatoes with bacon bits. Serve in packs for a creative look.

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