• Midwestern Casseroles 22

    From Dave Drum@1:2320/105 to All on Sunday, November 10, 2024 18:57:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cornbread Taco Bake
    Categories: Beef, Vegetables, Breads, Cheese, Herbs
    Yield: 6 servings

    1 1/2 lb Ground beef
    15 1/4 oz Can whole kernel corn;
    - drained
    8 oz Can El Pato tomato sauce
    1/2 c Water
    1/2 c Chopped bell pepper
    1 oz Env taco seasoning
    8 1/2 oz Box cornbread/muffin mix
    2 13/16 oz Can french-fried onions;
    - divided
    1/3 c Shredded Cheddar cheese

    In a large skillet, cook beef over medium heat until no
    longer pink, breaking it into crumbles; drain. Stir in
    the corn, tomato sauce, water, green pepper and taco
    seasoning. Spoon into a greased 2-qt. baking dish.

    Prepare cornbread mix according to package directions
    for cornbread. Stir in half the onions. Spread over beef
    mixture. Bake, uncovered @ 400oF/205oC for 20 minutes.

    Sprinkle with cheese and remaining onions. Bake until
    cheese is melted and a toothpick inserted into cornbread
    layer comes out clean, 3-5 minutes longer.

    Vicki Good, Oscoda, Michigan

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:3634/12 to All on Saturday, March 08, 2025 14:44:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Church Supper Spaghetti
    Categories: Beef, Vegetables, Mushrooms, Pasta, Cheese
    Yield: 12 servings

    1 lb Ground beef
    1 lg Onion; chopped
    1 md Bell pepper; chopped
    14 1/2 oz Can diced tomatoes;
    - undrained
    1 c Water
    2 tb Chilli spice mix
    10 oz Box corn; thawed
    10 oz Box peas; thawed
    4 oz Can mushroom stems & pieces;
    - drained
    Salt and pepper
    12 oz Spaghetti; cooked, drained
    2 c Shredded Cheddar cheese;
    - divided

    In a large skillet, cook beef, onion and green pepper
    over medium heat, breaking beef into crumbles, until
    meat is no longer pink. Add tomatoes, water and chilli
    spice. Cover and simmer for 30 minutes. Add the corn,
    peas, mushrooms, salt and pepper. Stir in spaghetti.

    Layer half of the mixture in a greased 4 qt. baking
    dish; sprinkle with 1 cup cheese. Repeat layers.

    Bake, uncovered, @ 350ºF/175ºC for 20 minutes or until
    heated through.

    Verlyn Wilson, Wilkinson, Indiana

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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