Easy Skillet Beef and Hashbrowns

From Campbell's Kitchens

1 lb. ground beef
1 can cream of celery soup (I used cream of mushroom)
1/2 c. water
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
2 c. frozen hashbrowns
3 slices American cheese

1. Brown the beef, drain.
2. Stir in the soup, water, ketchup, worcestershire sauce. Bring to a boil.
3. Stir in the hashbrowns. Reduce temperature to low, cover and cook for 10 minutes or until potatoes are tender. Top with cheese.

**personally, I think I will bake this dish next time so that the hashbrowns don't get so mushy.

Beef and Potato Hash (crockpot)

I think this recipe could be done on the stove-top as well, but haven't tried it. This recipe comes from the Busy Mom's Slow Cooker cookbook (J. Steinback). All of the recipes in this cookbook (that I have tried) are delicious and are supposed to be low-fat, low-calorie as well!

Beef and Potato Hash

• 1 lb lean ground beef


• onion, chopped


• garlic, minced


• 3 1/2 c. frozen O'Brien potatoes


• 2 (8 oz) cans tomato sauce


• 1 (14.5 oz) can diced tomatoes with garlic, oregano, and basil (undrained)


• 1/2 c. shredded cheddar cheese

Brown the ground beef, onion, and garlic. Drain well. Combine beef, potatoes, and tomato products in slow cooker. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours. Just before serving, sprinkle with cheese.

Brown Gravy Patties

Absolute comfort food!! This reminds me of something you'd get in a 1950's style diner. In fact, the original recipe that this is based on is called "Blue Plate Special". One of our family's favorites! Brown Gravy Patties: make hamburger patties out of standard meatloaf recipe (meat, egg, onion, salt/pepper). Brown patties on both sides in a frying pan. Add 2 packages of brown gravy (mixed with water, according to package directions) or 2 packages of mushroom gravy. Simmer the patties until cooked through. Serve with mashed potatoes.

Two in One Meal: Burritos and Mexican Pizza

Isn't it nice to make two meals with the effort of only one?? This is a great way to reduce your prep time, while still having two home-cooked meals for the week. I make the filling for the burritos, and then use the leftover filling for Mexican Pizza later. If you find you only like the burritos or only like the Pizza, then make the filling, use what you need right now, and freeze the rest for a duplicate meal later. It's a win-win deal! Burritos: I make mine with 1 lb browned, ground beef, 1 can refried beans, and 1 jar salsa. Combine ingredients, add 1 cup shredded cheddar cheese. Place in tortillas and roll up. You can eat immediately, or bake them in a casserole dish with more cheese on top. Save the leftover fillling for Mexican Pizza. Mexican Pizza: use the leftover filling from the burritoes to make a fast pizza. I spread the leftover filling on a store-bought pizza crust (the ones in the can). I top with mozzarella and cheddar cheese and bake at 400 degrees for 20 min (or until crust is starting to brown and cheese is melted). I serve a slice with lettuce, tomato, and sour cream on top.

Saucy Italian Orzo

Saucy Italian Orzo (from Simple and Delicious magazine) 6 servings This recipe looks sooo good in the picture! 1 lb. ground beef 1 large onion, chopped (I probably won't use this much) 3 cloves garlic, minced 2 (14 oz) cans diced tomatoes with basil, oregano and garlic 1 (14 oz) can beef broth 1 (6 oz) can tomato paste 3/4 c. uncooked orzo pasta (this is the little pasta that looks like rice) 1 tsp. Italian seasoning 2 c. fresh baby spinach (I don't think I'll be able to sneak this one past my husband, but I can usually sneak in some minced frozen spinach. I keep a box of it in my freezer, and just slice off some when needed in recipes. He usually just assumes it is parsley, and I don't tell him any different! :) ) 1. Cook the beef, onion, and garlic over medium heat in a large dutch oven. Crumble and cook until no longer pink. Drain grease. 2. Stir in remainder of ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 min. or until orzo is tender. Add spinach; cook and stir until spinach is wilted.

Beef and Potato Hash

Beef and Potato Hash (a crockpot recipe from "The Busy Mom's Slow Cooker Cookbook") 1 lb. ground beef 3/4 tsp. onion powder 1/2 tsp. garlic powder 3 1/2 c. frozen potatoes O'Brien 2 8 oz. cans tomato sauce with roasted garlic 1 14 oz. can diced tomatoes with garlic, oregano, and basil (undrained) 1/2 c. shredded cheddar cheese 1. Cook ground beef, onion and garlic powder in a large skillet until browned and crumbly. Drain well. 2. Combine beef mixture with remainder of ingredients in slow cooker. 3. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours. 4. Sprinkle with cheese just before serving.

Stuffed Pizza Burgers

***Really you can stuff your burger any way that you like. Here are some of our favorites*****

Always start with 2 very thin hamburger patties. Place the "stuffing" on top of one of the patties and then place the other patty over top. Use a fork to seal the two burgers together.

Pizza Burgers: Stuff with pizza sauce and cheese, add pepperoni if desired. Sprinkle burger with Italian Seasoning before grilling.

Cheddar Burgers: Stuff with a slice of cheddar, or go crazy with cheese, bacon, and onion!

Pepperjack Burgers: Stuff with pepperjack cheese. Sprinkle burger with dried red pepper seasoning before grilling (but not too much if your tongue can't handle the hot stuff!)

Meatball Pasta Bake

Meatball Pasta Bake
(adapted from a Paula Deen recipe)
*********I love this dish because it is sooo creamy, and doesn't dry out like some other baked pasta dishes************************
for 8x8 baking dish, serving 4-6

12-14 prepared meatballs (more or less, depending on taste)
8 oz small shell pasta (or small pasta of choice), cooked and kept warm
4 oz cream cheese, softened
1/4 c. sour cream
1 jar of prepared spaghetti sauce or homemade
1/4 c. shredded mozzarella cheese (more if desired!!)
3 Tbsp. grated parmesan cheese

1. Preheat oven to 350 degrees. Lightly grease 8x8 baking dish. In separate large bowl, combine hot, cooked pasta with cream cheese and sour cream, stirring to melt cheeses.
2. Spoon half of pasta into baking dish. Top with half of meatballs (may want to cut meatballs in half if they are large size meatballs). Spoon half of spaghetti sauce over meatballs. Sprinkle evenly with all of the mozzarella cheese.
3. Repeat pasta, meatballs, and sauce layers. Sprinkle with parmesan cheese. Bake for 35-40 min or until hot and bubbly.

note: This dish can be made up to 1 day ahead of baking, or it can be prepared and frozen for up to 1 month. Thaw in fridge before baking.

Baked Salisbury Steak

This is a Taste of Home Recipe that I'm looking forward to trying. It's on the menu for October.

Baked Salisbury Steak

1 c. quick cooking oats
2 eggs, lightly beaten
1/2 c. each: chopped green pepper, celery, and onion (I will probably just use onion)
1/2 tsp. salt
2 lbs. ground beef
1 can condensed golden mushroom or cream of mushroom soup, undiluted
3/4 c. water
1/4 tsp. pepper

1. In a large bowl, combine the oats, eggs, green pepper, celery, onion, and salt. Crumble beef over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain.
2. Place patties in an ungreased 13x9 baking dish. Combine soup, water, and pepper; pour over beef. Cover and bake at 350 degrees for 30-35 min or until the meat is no longer pink.

8 servings.
* This could be frozen after the patties have been browned and combined with the soup. Thaw in fridge overnight and continue with step 2.

Spaghetti Casserole

8 oz. spaghetti (or pasta of choice)
2 eggs
1/4 c. cream (or whole milk)
1 tsp. dried basil leaves
1 lb. bulk sausage (or ground beef)
handful of chopped onion
2 cloves chopped/minced garlic
1 jar spaghetti sauce (or 14 oz canned diced tomatoes, 8 oz tomato sauce, and 6 oz tomato paste)
1 c. beef broth
1 tsp. dried Italian seasoning
2 c. colby-jack cheese

1. Cook Spaghetti as directed on package. Meanwhile, beat eggs, cream, and basil in large bowl. Drain spaghetti and immediately add to egg mixture. Toss to coat. Place in 9x13 baking dish.
2. In heavy skillet, cook sausage with onion and garlic until browned. Drain fat. Add remaining ingredients, except cheese. Simmer to blend flavors. Pour sauce mix over spaghetti. Top with cheese.
3. Bake at 375 degrees for 30-35 min until thoroughly heated and cheese is melted.

** This is from my Meals for a Month cookbook, so it is freezer-friendly. A 9x13 would be more than our family would eat in a sitting so I would most likely make an 8x8 to eat immediately and freeze the other half.
**To freeze: Follow recipe, except line casserole dish with plastic wrap before putting spaghetti into it. Layer the casserole as directed, cover with plastic wrap, and freeze in the casserole dish. When frozen, lift the casserole out of the dish and place in large freezer ziplock bag. Put cooking directions on outside of bag. When ready to use, remove plastic wrap and return the casserole to the baking dish (it should fit perfectly!). Thaw overnight in fridge, bake 40-50 min at 375 degrees.

Pepper Jack Burgers

*caution: may be too spicy for the kiddos!
makes 4 burgers

1 lb lean ground beef
1 c. shredded pepper jack cheese
1 Tbsp. worchestershire sauce
1 Tbsp. water
2 tsp. grill seasoning (recipe follows)
2 Tbsp. paprika
2 Tbsp. onion powder
2 tsp. cumin
1 Tbsp. sugar
2 tsp. salt
2 tsp. dried oregano
1 Tbsp. garlic powder
1 tsp. black pepper
1/2 tsp. red cayenne pepper
*combine all of the above, store in airtight container. Sprinkle on meats or veggies.

1. In a medium bowl, combine beef, pepper jack cheese, worchestshire sauce, seasoning and water. Mix gently. Form into 4 patties. Grill immediately or freeze for later use.