Spicy Beef N' Corn Casserole

When I made this, I added a bit more rice than it called for and it made it too dry and hubby said it have way too much rice.. LOL!! But otherwise it was really good. It had just the right amount of spice for me but if your not big on spicy dishes then cut back on the cayenne pepper.

Spicy Beef N' Corn Casserole

from pillsbury.com
Shared By Teresa on Her Week

1/2 cup uncooked regular long-grain white rice
1 1/3 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 can (15.5 oz) red beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 tablespoon Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet



DIRECTIONS
1. Heat oven to 375°F. Cook rice in water as directed on package, omitting butter and salt.

2. Meanwhile, in 12-inch skillet, cook beef, onion, bell pepper and celery over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3 to 5 minutes, stirring occasionally, until hot. Spoon into 2-quart casserole.

3. Remove dough from can; do not unroll. Cut into 1-inch slices. Cut each slice in half; place cut side down around edge of casserole.

4. Bake 25 to 30 minutes or until bubbly and golden brown

Italian Mac

I pulled this recipe from the Miserly Mom's website. After my husband lost his job when Circuit City closed I had to take a different approach to cooking and shopping. So a lot of the recipes you will see me post now will be very frugal recipes with few ingredients. But only if they are good enough for us to eat again. This one is already on my menu plan for this week.

Italian Mac Recipe

from: Miserly Mom's

Very inexpensive, makes a large batch, freezes well and takes hardly any time to make! For my family of 3 we eat one meal, leftover lunch for husband, and still have half a pan to freeze for another meal!

2 boxes Mac & Cheese (store brand 2@.89)
1lb hamburger (on sale @ .89/lb)
1 small onion diced (unsure of price)
1/2 green pepper diced (unsure of price)
1 16oz can spaghetti sauce (store brand meat flavor @ .89)
1 package (2 cups) mozzarella ( store brand 1.50 on sale)

Make mac&cheese according to package directions.

Brown hamburger, onion, and pepper. Drain and add spaghetti sauce.

In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer.

Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans).

Quick and Easy Enchilada's

Oh my! This were a choice from the recipe challenge group and I've tried a lot of Enchilada type recipes like this one but this one is the best so far, These were so yummy!!!!!

Quick and Easy Chicken Enchiladas
From: Karen's Week on Recipe Fanatics
1 can refried beans
10 flour tortillas
1 can cream of chicken soup
½ cup sour cream
1 rotisserie chicken, meat pulled and shredded (I used cooked chicken breast)
8 oz Monterey Jack Cheese, grated
1 can enchilada sauce

Spread 2 tablespoons beans on each tortilla. Combine soup, sour cream, and chicken. Spoon ½ cup down the center of each tortilla; top with 2 tablespoons cheese. Roll up; place seam side down in sprayed 9 x 13 baking dish. Pour enchilada sauce over top; sprinkle with remaining cheese. Bake uncovered at 350 for 35 minutes until heated through

Wendy's Chili

Another recipe found on Recipezaar, This chili was delicious!! and it made a HUGE pot :) Definitely making this one again, I didn't post a picture because everyone knows what chili looks like.. hehe!!!

Wendy's Chili Recipe #17858

This is a version of the famous Wendy's chili and it tastes just like it!!
by Pam Walk
2¼ hours 15 min prep

SERVES 12 , 1 big potful

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies) (used canned)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2-3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat.
Drain off the fat.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Creamy Tuna and Shells Casserole

This was SOOOO good, I'm not a huge Tuna fan, and I've tried Tuna Casseroles before and never liked any of them. Also the mayonnaise kind of threw me off and I almost didn't add
it at the end because of how moist the recipe was, But I threw it in anyway and it was delicious in there!!! Everyone here loved it!

Creamy Tuna and Shells Casseroles Recipe #126573

Smooth creamy sauce--very yummy.
by Chef Aduladi
1 hour 30 min prep

SERVES 4 -6

1 (6 ounce) can tuna (drained)
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1 small onion
1 cup chopped celery
8 ounces mushrooms (sliced or chopped up)
1 cup mayonnaise (NOT Miracle Whip)
1 cup milk
1 (8 ounce) package large shell pasta
1/4 cup butter, for sauteing vegetables
2 cups shredded cheese, mix jack or cheddar cheese

Preheat oven to 350°F.

Cook shell pasta according to package directions.
Add butter to sauté pan on low-med heat.
Add celery and onions.
Sauté until onions almost clear.
Add mushrooms - remove from heat.
Drain veggies (if extra butter in pan).
Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
Remove from heat add mayo and cook pasta.
Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
Remove and let sit for about 5 minutes.
Eat.

Kittencal's Hearty Chicken Soup

This was so good found on Recipezaar!! Definitely a family favorite...


Kittencal's Hearty Chicken Soup Recipe #206939

From: Recipezaar.com

1½ hours 15 min prep

SERVES 6

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2-3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated Parmesan cheese, cheese (optional)


Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potatoes are tender (about 15-20 minutes).
Using a potato masher mash the potatoes in the the stock.
Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
Season with salt, pepper and cayenne (if using) to taste.
In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired

Hearty Mexican Spaghetti

This was delicious this is definately a family favorite they've already asked me to make it again next week. Hubby and I would add a bit more taco seasoning to it for us. But we need to keep it mild for the kids, but this was great!

Hearty Mexican Spaghetti Recipe #129025

From: Recipezaar.com

SERVES 8

12 ounces spaghetti, uncooked

1 (1 ounce) package taco seasoning mix

1 lb lean ground beef or ground turkey

14 1/2 ounces tomatoes, canned, diced in sauce, undrained

22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)

1 (7 ounce) can diced green chilies, undrained

1/2 cup green onion, sliced

1/2 cup Mexican blend cheese, shredded

Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender. In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally. Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.