I’m a bb kind of gal. I didn’t know that until I was about 17 and dating San, but that was when my whole life changed. I never would try bbq sauce because the thought of something sweet and salty (at the same time – now way!) to dip my chicken nuggets in was revolting. However, San introduced me to Famous Dave’s, and I’ve been a new woman ever since. I’ve been really craving some of that sweet sauce lately, so I looked to my Betty Crocker cookbook for an easy, yet delicious recipe. I found one for a Cheesy Barbecue Beef Casserole and knew we were meant to be!
3 cups (or 10 ounces) uncooked ziti pasta (I used farfalle)
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 cup barbecue sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup chopped fresh parsley, if desired (I used dried parsley)
1 cup milk
1 1/2 cups shredded cheddar cheese (6 ounces)
I chopped up the big, bad, bermuda onion first.
Revamping Recipes: Cheesy BBQ Beef Casserole
School has got me craving some major comfort food. What is more comforting than tator tot hotdish (or casserole as all you non-Minnesotans probably say)? With such few ingredients and so much deliciousness, I really couldn’t go wrong. I got the recipe from San, who tweaked a recipe my mom gave him. I tried to get San to write the post, but he wouldn’t – maybe you could encourage him by mentioning it in the comments!
I love this dish because it is so easy to play around with. Try experimenting!
1 pound ground beef (I substituted ground turkey breast)
1 medium onion
1 bag of tator tots
1 can cream of mushroom soup (I used cheddar cheese soup for a cheeseburger spin off and used a can full of milk to make the soup cover everything)
Salt and pepper (to taste)
Garlic powder (to taste)
Other optional items: green peppers, ketchup & mustard (for a true cheeseburger taste), one can of corn, shredded cheese (which I added but didn’t include in the picture), etc. You really can’t go wrong – just add anything that sounds tasty!
Revamping Recipes: Tator Tot Hotdish
After eating my heart out at Easter and munching on all the jelly beans and chocolate candy the following week, I was ready for some healthier food. I found a recipe for Ground Beef and Cabbage Casserole that looked not only healthy, but easy and low in ingredients. A small shopping trip later and I was ready to go.
Here’s what I started with:
1 lb ground beef (I used ground turkey)
1 medium onion, diced
2 garlic cloves, minced (I used garlic powder)
salt & pepper, season according to taste
1/2 teaspoon crushed red pepper flakes
2 (8 ounce) cans tomato sauce (one fifteen ounce can did the trick)
4 cups shredded cabbage (silly me couldn’t find that so I substituted two bags of coleslaw mix instead)
2 1/2 tablespoons grated parmesan cheese
Because I used a 9”x13” casserole dish instead of a 2 1/2 quart dish, I found that I needed more sauce to cover over all the cabbage, so I also added some spaghetti sauce to the top of the dish, which I will show later. There I go again, revamping the recipes!
Revamping Recipes: Ground Beef and Cabbage Casserole
Once again, I needed another hearty meal to pump more protein into my body and thus prepare myself for midterms next week. This recipe is perfect because it uses just seven ingredients (all things most people have on hand) and it can feed one person for a whole week or a large family. I got this recipe from Recipe Zaar.
1 lb ground beef
1 small onion, diced
8 ounces tomato sauce
8 ounces sour cream (I used light sour cream which tasted the exact same for fewer calories)
4-6 slices Velveeta cheese (I used mild cheddar cheese slices and shredded mozzarella cheese – not pictured)
elbow macaroni noodles (use approximately 3/4 of a box)
1/2 teaspoon garlic salt (I used garlic powder and just eyeballed the salt and pepper amounts)
salt and pepper
Preheat the oven to 350 degrees. Start preparing the ingredients by chopping the onion.
Then slap that meaty block of hamburger deliciousness into the pan.Revamping Recipes: Beef Macaroni Casserole with Sour Cream
I needed to get meat back into my life – and quick – so I made this incredibly easy and super delicious casserole.
4 teaspoons butter
1 lb boneless skinless chicken breast (cut into small pieces)
1 cup chopped white onion
1 can cream of chicken soup
1 can chicken broth (I used chicken bouillon and made broth)
1 can Rotel Tomatoes (your preference on hotness – I used the original kind)
1 package corn chips (your preference)
4 cups shredded cheese (your preference – I used Mexican-style taco blend)
I also added a can of sweet corn to add more vegetables and because it already has a yellow theme. After trying it, I would definitely keep the corn and also throw in some jalapenos, perhaps some green peppers, as well as maybe a can of beans. That’s what I love about casseroles – you can throw in just about whatever you want!
Like most of my recipes lately, I started by chopping up the white onion.
Continue reading Revamping Recipes: Chicken and Chip Casserole