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Hamburger Casserole in Crockpot
DyVonne Nelson
2
2
1
3
large potatoes, sliced
or 3 large carrots, sliced
(#2) can peas, drained
medium onions, sliced
2 celery stalks, sliced
1 ½ pounds hamburger, browned
1 can tomato soup
1 can water
Place layers of vegetables in order given in crock pot. Season each layer with salt and pepper.
Put hamburger on top of celery. Mix soup with water and pour on top. Cover; set at low
temperature for 6-8 hours. Stir occasionally.
Tator Tot Hotdish
Eunice Nelson
2
1
tator tots, enough to cover top of casserole
onion to taste
pounds hamburger, browned
small box frozen peas
Velveeta cheese, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
Preheat oven to 325º. Place hamburger in a 9 x 13 pan. Add onion, peas, cheese, and tator
tots in layers. Mix the undiluted soups together and spread over the other ingredients. Bake
for 1 ½ hours. Also good reheated.
Potato Patch Casserole
Joyce Mueller
1
½
1
pound ground beef
cup chopped onion
egg
2 tablespoons margarine
2 tablespoons flour
1 cup milk
¼
¼
1
¼
¼
cup milk
cup dry bread crumbs
teaspoon salt
teaspoon pepper
teaspoon celery salt
1 ¼ teaspoons salt
dash of pepper
½ pound Velveeta, cubed
4 cups sliced potatoes
1 (10 oz.) package frozen peas and carrots,
thawed
oil for browning
Heat oven to 350º. Combine meat, onion, egg, milk, bread crumbs, and seasonings; mix
lightly. Shape into 10 meatballs; brown in oil. Make white sauce with margarine, flour, milk,
and seasonings. Add cheese; stir until melted. Combine potatoes and peas and carrots; place
in 12 x 8-inch baking dish. Arrange meatballs around edge of dish; cover with cheese sauce.
Cover dish with aluminum foil; bake at 350º for one hour. Uncover; continue baking 30
minutes. Serves 4-6.
4
9
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