2lb ground beef
1 1/2 c seasoned bread crumbs
3/4 c ketchup
1/2 c warm water
1 pack dry onion soup mix
Mix together and put in loaf pan. Bake at 350 for 1 hour
Beef and Potato Casserole
3 pounds red potatoes, peeled and sliced 1/4-inch thickl
Vegetable oil, to coat pan
1 pound lean ground beef
1/2 onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
2 cups grated sharp Cheddar
1/2 cup unseasoned dry breadcrumbs
Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
Preheat the oven to 350 degrees F.
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
First let me say that a recipe is merely a suggestion, in my opinion, unless you are making pastries and baked goods. The following is my adaptation of a recipe I found on Pinterest. Unfortunately I don't always measure, I just cook. I also used leftover chicken breast from the night before.
1plus pounds of cooked chicken breast chunked
1 yellow onion chopped
12oz mushrooms sliced
3 large cloves of garlic minced
1 can sliced black olives (maybe 4-6 oz) drained
1 can black beans rinsed and drained
2 cans diced tomatoes with basil
coarse ground black pepper
couple of good pinches of Italian Seasoning
2 green onions chopped (add near the end)
Drizzle some olive oil in a large skillet and begin to saute your onions and garlic. When they become translucent add your mushrooms. After the mushrooms begin to cook add your chunks of chicken.Then add remaining ingredients. and allow to simmer. There should be liquid from the tomatoes in the mixture, If it appears to be too dry add a little chicken broth but do not make it soupy. Simmer until all ingredients are warmed through. We served it on brown rice.
The original recipe called for Cannellini , we just prefer black beans. It also used fresh chicken and additional sundried tomatoes. I was working with what was in the pantry.