Beef Stuffed Zucchini

Beef Stuffed Zucchini

Metric Ingredient Imperial 1 kg zucchini 2 lb 150 ml beef broth 2/3 cup 2 cloves garlic, minced 2 5 ml dried basil 1 tsp 250 ml extra-lean ground beef 1/2 lb 10 ml cornstarch 2 tsp 1 medium tomato, coarsely chopped 1 75 ml mozzarella cheese, grated 1/3 cup

Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.Serves 4

Spicy Cabbage

 SPICY  CABBAGE

 1 lb. ground beef

1 lg. onion, chopped

1/2 bell pepper, chopped

6 tsp. garlic, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

18 oz. can Rotel tomatoes with green

   chives

1 (8 oz.) can tomato sauce

1/2 c. raw rice

1 cabbage (about 2 lb.), shredded

1 c. grated American or Cheddar cheese

 Fry together first 7 ingredients after mixing them well together.  Fry in small amount of light oil.  When completed, remove from fire and set aside.  Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside.  Shred cabbage, set aside; cut or grate cheese, set aside.   Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.  In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese.  Repeat layer, ending with cheese.  Cover pan well with aluminum foil.  Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.  Makes 8 to 10 servings.  This will look like Italian lasagna.  Enjoy.  

Rump Roast

Rump Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash pepper
2 lb. rump roast
2 Tbsp. oil
12 small red potatoes
6 carrots, diced
1 medium onions, coarsely chopped
1/2 green pepper, coarsely chopped
1 can vegetable-beef soup
1/4 c. water
1 bay leaf
1/3 c. cold water
3 Tbsp. flour

Combine 2 Tbsp. four, salt, paprika and pepper. Rub into roast. Brown roast in skillet.

In crock pot, place potatoes, carrots, onions and green pepper. Set roast on top. Combine soup, 1/4 c. water and bay leaf; pour over meat. Cook on LOW for 10 to 12 hours.

Blend cold water and flour and stir into soup  mixture if you want a thicker gravy.

NOTE: I also added a 4 oz. can of mushroom pieces and 2 stalks of celery, chopped. Then instead of using water, I used red wine.

Melt in Your Mouth Crock Pot Meat Loaf

Melt-In-Your-Mouth Crock Pot Meat Loaf

2 eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
2 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. rubbed sage
1 1/2 lbs. ground beef
1/4 c. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be quite moist). Shape into loaf and place in a greased 2 or 3 quart crock pot. Cover and cook on LOW for 5 to 6 hours or until a meat thermometer reads 160.

In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10 to 15 minutes before cutting.

NOTE: You can always add chopped green peppers to the meat or even mushrooms.

Texas Beef Brisket

Texas Brisket

10 to 12 lb. brisket
salt
black pepper
garlic powder or minced garlic
Worcestershire sauce
celery seed or salt
liquid smoke
soy sauce
parsley flakes
crushed red pepper
bay leaf

Sprinkle one side of brisket generously with salt, black pepper and garlic powder. Place in baking pan - salted side down. Pour liquid smoke (about 3 Tbsp), Worcestershire sauce (1/3 c.) and soy sauce (1/3 c.) over brisket and sprinkle top side with salt, black pepper, garlic powder, parsley flakes, onion ( medium diced), celery seed, crushed red pepper (you be the judge) and 1 bay leaf. Cover pan tightly with foil and bake at 275 until well done (about 1 hour per pound). Remove brisket to cool at least 1 hour (overnight in refrigerator, if possible). Save the drippings!  Slice brisket and return to pan; pour sauce (recipe below) over brisket; cover and simmer in oven at 200 to 225 for about 2 hours before serving.

Sauce
1/2 c. pan drippings - add wine if not enough
1/4 c. vinegar
1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. prepared mustard

NOTE:  This even works well in the crock pot. You'll have to cut it into smaller pieces or use a smaller piece of meat. It'll take 14 hours or more on LOW.   A friend,Ed,  sent me this recipe. It sure comes out great!

Zesty Beef & Vegetable Soup

Zesty Beef and Vegetable Soup 

Ingredients

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (9 oz.) frozen cut green beans
4 cups vegetable juice, hot style
1 can Italian-style stewed tomatoes, undrained
2 tbsp. Worcestershire® sauce
1 tsp. dried basil, crushed
1/4 tsp. pepper 

 

Directions 

In large skillet, cook ground beef, onion, and garlic until
meat is brown and onion is tender. Drain fat. In crockpot or slow
cooker, combine meat mixture, cole slaw mix, frozen corn, frozen green
beans, vegetable juice, undrained tomatoes, Worcestershire sauce,
basil, and pepper. Cover; cook on Low for 8 to 10 hours or on High
for 4 - 5 hours. 

Slow Cooker Beef & Mac Soup

Slow Cooker Beef & Mac Soup

1 pound very lean ground beef

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon seasoned salt

1 envelope dry onion soup mix

1/4 cup grated Parmesan cheese

3 1/4 cups boiling water

1 beef bouillon cube or beef flavor granules

1 can (8 oz.) tomato sauce

1 tablespoon soy sauce

1 cup celery... sliced

1 cup carrots...sliced

1 cup macaroni...cooked & drained

Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, bouillon, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH and add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 10 to 15 minutes.

Sukiyaki

Sukiyaki

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  round steak

     1/2           cup  beef bouillon

  2          teaspoons  soy sauce

     1/4         pound  mushrooms -- sliced

     1/4         pound  spinach

  3        tablespoons  peanut oil

     3/4           cup  sliced celery

     3/4           cup  sliced onion

                        cooked rice

Cut steaks across grain into diagonal strips about 3-inches long. Combine butter and soy sauce. Heat oil in a large skillet and brown the meat. Add bouillon mixture and push meat to one side. Add celery, mushrooms and onions; Cook and stir for about 4 minutes. Add the spinach and cook about 2 minute more. Serve on rice.

Stir Fry Beef and Spaghetti

Stir-Fry Beef and Spaghetti

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  Spaghetti, Fusilli, or Linguine -- uncooked

  4        tablespoons  cornstarch -- divided

     1/3           cup  plus 1 tablespoon soy sauce

  1         tablespoon  dry sherry (optional) -- dry sherry

  1              clove  garlic -- minced

     1/2      teaspoon  ground ginger

     1/4      teaspoon  pepper

  12            ounces  boneless beef round steak -- cut into thin strips

  2               cups  cold water

  2 1/2    tablespoons  vegetable oil -- divided

  1                cup  carrots (2 medium) -- thinly sliced

  2               cups  onion (1 large) -- cut into chunks

  1       10-ounce package  frozen cut green beans -- thawed and drained

                        Toasted sesame seeds (optional) -- toasted sesame seeds

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator. In a small bowl, blend remaining 3 tablespoons cornstarch into water. Stir in remaining 1/3 cup soy sauce. 

Prepare pasta according to package directions; drain. Add 1 teaspoon oil to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook, stirring constantly, until mixture is thickened and translucent. Arrange hot pasta on warm serving platter, and top with meat mixture. Garnish with sesame seeds, if desired.

Italian Style Meat Loaf

Italian Style Meatloaf

2 lbs. ground meat

1 onion, diced

2 Tbsp. minced garlic

1 large tomato, diced

2 eggs, beaten

4 tsp. Worcestershire sauce

1 Tbsp. Italian seasoning

2 cups Italian bread crumbs

1 1/2 cups Parmesan

2 cups mozzarella, shredded

salt & pepper, to taste

Sauce

1 cup tomato sauce

1 tsp. garlic, minced

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes

1 beef bouillon cube

1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. sugar

salt & pepper, to taste

1.  Saute onion until just barely opaque.

2.  Add red pepper, tomato sauce and Italian seasoning until liquid evaporates - about 5 minutes.  Set aside.

3.  In pan over medium high heat, saute garlic until fragrant, then add in the tomato sauce.  Crumble in bouillon and mix well.

4.  Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar, salt and pepper.  Simmer 5 minutes.

5.  Combine ground meat, bread crumbs, Parmesan, half the mozzarella, eggs, 1/2 cup of the tomato sauce, onion, garlic, tomato, Worcestershire sauce, salt and pepper. 

6.  Form into loaf and bake for 60 minutes at 350 degrees. With a meat thermometer, make sure the inside temperature reads 160 degrees.  Now, coat the top of the meatloaf with the remaining sauce and the remaining mozzarella. Bake until cheese melts - about 10 minutes.

7.  Remove from oven and let set for 10 minutes before serving.

Cheeseburger Casserole

Cheeseburger Casserole

2 cups raw pasta

1 lb. ground beef

1 cup onion, chopped

3 cloves garlic, chopped

2 Tbsp. tomato paste or 1 cup marinara sauce

28 ounces diced tomatoes or 1 cup fresh chopped tomato

2 tsp. oil

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. mustard

2 cups grated Cheddar cheese

1/4 cup chopped dill pickle

1.  Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. 

Cook pasta according to directions.  Drain well. 

2.  Heat oil in skillet; add onions; cook just until softened.  Stir in garlic. Stir in beef and cook until browned; season with salt and pepper.  Stir in tomato paste (or marinara sauce), tomatoes and mustard.  Cook on medium heat for about 5 minutes.

3.  Toss meat and pasta together; put into the baking dish.  Sprinkle with cheese.  Bake for about 12 minutes or until bubbly.  Top with pickles and serve.    Serves 6.

Adapted from a recipe from Brunch Time Baker.com

Home Cured Corned Beef

Home Cured Corned Beef

7 cups water

1 cup Kosher salt

1/2 cup brown sugar

1 cinnamon stick, broken in pieces

1 tsp. mustard seed

1 tsp. black peppercorns

8 whole cloves

8 whole allspice berries

2 bay leaves, crumbled

1/2 tsp. ground ginger

1 bottle Guiness draught

1 medium onion, coarsely chopped

1  4-5 lb. trimmed beef brisket

1.  Place water in a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until salt and sugar are dissolved. Remove from heat. Add Guiness. Cool until it reaches 45 degrees. You may have to put it in the refrigerator.

2.  Once cooled, place the brisket in a 2 gallon plastic bag; add the brine. Seal and lay flat inside a container. Cover and place in the refrigerator for 10 days. Turn over once a day.

3.  After 10 days, remove from brine and rinse well under cold water. Place brisket into a large pot; add onion. Cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low; cover and simmer for about 3 hours or until fork tender. Remove from pot and slice across the grain to serve.

Recipe adapted from Alton Brown and my wonderful friend Gene Floyd

Philly Cheese Steak Pizza

Philly Cheese Steak Pizza

Crust

2 cups. all-purpose flour

2 tsp. yeast

1 1/2 tsp. salt

2/3 cup warm water

3 Tbsp. olive oil

Sauce

4 ounces cream cheese, softened

2 Tbsp. sour cream

1/2 tsp. beau monde seasoning

Toppings

1 Tbsp. olive oil

1 cup sliced red onion

1 cup sliced green pepper

1 cup sliced mushrooms

3 cloves garlic, minced

1/4 tsp. black pepper

1/2 tsp. beau monde seasoning

1/2 lb. leftover roast beef, sliced

2 cups shredded mozzarella

1 cup shredded cheddar cheese

1.  Preheat oven to 425 degrees. Grease a 12 inch pizza pan.

2.  Combine 1 cup flour, yeast, sugar and salt in a bowl. Add warm water and oil; mix until well blended. Gradually add enough flour to make a soft dough. Knead until elastic. Let sit while preparing toppings.

3.  Combine cream cheese, sour cream and beau monde seasoning. Set aside.

4.  Heat oil in large skillet on med-high heat. Add veggies, garlic, pepper and beau monde seasoning. Cook for about 7 to 10 minutes. Add roast beef and heat.  Cool.

5.  Pat out dough into pan. Make sure you form a rim.

6.  Spread sauce over crust. Then spoon the veggie/meat mixture over the top. Now, sprinkle cheese over it all.

7.  Bake for 12 to 15 minutes or until cheese is bubbly and crust is browned.

**If you can't find beau monde seasoning in the store, you can find a recipe HERE.

Beef Wellington

Beef Wellington

1 lb. beef filet

1 lb. fresh mushrooms

6 - 8 slices procuitto

1 large shallot

2 cloves garlic

2 Tbsp. olive oil

2 Tbsp. Dijon mustard

1 (10 oz) package puff pastry

flour, to dust

2 egg yolks, beaten

1 Tbsp. garlic powder

2 tsp. basil

2 tsp. thyme

salt & pepper, to taste

1.  Heat oil in skillet. Season beef with garlic powder, basil, salt & pepper. Sear on all sides for 25 seconds. (You don't want to cook it - just color it). Remove from pan and let cool.

2.  Put mushrooms, shallot and garlic in food processor with the thyme, salt & pepper. Pulse to a rough paste.

3.  Scrape mushroom mixture into the skillet and cook over high heat for 10 to 15 minutes, tossing frequently, to cook all the moisture from the mushrooms. Spread on a plate to cool.

4.  Brush the filet with mustard.  Preheat oven to 400 degrees.

5.  Lay a sheet of cling wrap on work surface and arrange ham on it in overlapping rows. Spread mushroom paste over ham. Place filet in the middle. Spread more paste on top of filet and top with remaining ham.

6.  Using the cling wrap, neatly roll ham and paste around filet and twist ends to secure. Chill for 15 minutes so the filet will hold its shape.

7.  Roll out puff pastry on floured surface to the thickness of a penny. Brush with the egg yolk. Remove plastic from filet and lay in the center.

8.  Fold the ends up over the filet and then wrap the pastry around it. Cut off any excess. Turn so the seam is on the bottom and place on a baking sheet. Brush with egg yolk and chill for 15 minutes to let the pastry rest.

9.  Lightly score the pastry in 3 places and glaze again with the egg yolk.

10.  Bake for 20 minutes at 400 degrees. Then lower the oven to 350 degrees and cook for 10 minutes more.

11.  Allow to rest for 10 minutes before slicing. It should still be pink in the middle.

Note: This recipe is adapted from Gordon Ramsey

Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

1 lb. lean ground beef

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp ground cumin

1 can (10 oz) diced tomatoes with green chilies, undrained

3/4 c. light dairy sour cream

1 c. shredded Monterey Jack or Cheddar cheese

Pasta Shell

1 pkg. (7 oz) uncooked spaghetti

1/3 c. shredded Monterey Jack or Cheddar cheese

1 egg

1/2 tsp. salt

1/4 tsp. garlic powder

1.  Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.

2.  Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.  Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.

Serves 4.

I got this from the National Beef website. I've made it many times and it's always great!

Swedish Meatballs

Swedish Meatballs

1 1/2 lbs. lean ground beef

1/2 c. water

2 c. bread crumbs

2 eggs

1 onion, minced

1/4 tsp. pepper

1 1/2 tsp. salt

1/4 tsp. thyme

1/4 tsp. nutmeg

Gravy:

1 c. water

1 c. tomato juice

2 tsp. Worcestershire sauce

1 can cream of mushroom soup or cream of chicken soup *

Egg noodles, cooked and drained

1.  Mix all ingredients for meatballs. Form into balls and brown in the frying pan or under the broiler. Transfer to a 2 quart casserole dish.

2.  Mix gravy ingredients and pour over the meatballs.

3.  Cover the baking dish. Bake the meatballs at 350 degrees for one hour.

4. Serve over noodles.

Serves 12.

* I use half cream of mushroom and half cream of chicken.  

Tamale Pie

Tamale Pie

Filling:

1 1/4 lbs. lean ground beef

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) Ranch Style Pinto Beans, drained

2 c. whole kernel corn

1 can (4 oz.) diced green chilies, drained

1/3 c. chopped bell pepper

1/3 c. chopped onion

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. dried oregano leaves

1/4 tsp. garlic powder

1/4 tsp. dried cilantro leaves

Crust:

1/2 c. flour

1/4 c. cornmeal

1 Tbsp. sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, beaten

1/2 c. milk

paprika (optional)

Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish.

Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this into your prepared baking dish.

Mix together all the ingredients for the crust. Spread this over the filling. Sprinkle with paprika if you want.

Bake for 40 minutes or until golden brown. 

Let sit 10 minutes before serving. 

Chili Con Carne

Chili Con Carne

8 Tbsp. chili powder

2 Tbsp. ground cumin

2 tsp. dried oregano

7 1/2 c. water plus 2/3 cup, divided use

4 lb. beef chuck roast, trimmed of excess fat and cut into 1 inch cubes

2 tsp. salt

8 slices bacon, cut into 1/4 inch pieces

1 medium onion, finely diced

5 garlic cloves, minces

4 jalapenos, cored, seeded and minced

1 c. tomato sauce

2 Tbsp. lime juice

5 Tbsp. masa harina

1/4 tsp. black pepper

1 purple onion, diced, for garnish

cheddar cheese, grated, for garnish

Mix chili powder, cumin and oregano in a small bowl. Stir in 1/2 c. water to form a thick paste; set aside. Toss meat cubes with salt; set aside.

Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat for 10 minutes. Remove bacon with slotted spoon to paper towel lined plate. Discard fat from pot. Increase heat to medium high. Saute meat in 4 batches until well-browned on all sides, about 5 minutes per batch. Reduce heat to medium and add onions; saute 5 to 6 minutes or until softened. Add garlic and jalapenos; saute for 1 minute. Add chili paste and saute 2 to 3 minutes. Add reserved bacon, browned beef, tomato sauce, lime juice and 7 cups of water. Bring to a simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich and starting to thicken - about 2 hours.

Mix masa harina with 2/3 cup water in a small bowl to form a smooth paste. Increase heat to medium. Stir in paste and simmer 5 to 10 minutes, or until thickened. Adjust seasoning generously with salt and ground black pepper. Garnish with diced purple onion and grated cheddar cheese; serve immediately.

Serves 6.

Beef and Broccoli Rice

 Beef and Broccoli Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef top round steak -- cut 3/4 inch thick
  3        tablespoons  butter -- divided
  2             cloves  garlic -- crushed
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1       6.8-ounce package  beef flavor rice and vermicelli mix
     1/2           cup  onion -- chopped
  2 1/2           cups  water
  2               cups  frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through.

Cuisine:
  "Asian"
Source:
  "The Texas Beef Council"
S(Internet address):
  "http://www.txbeef.org/"
Start to Finish Time:
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 467 Calories; 20g Fat (38.2% calories from fat); 31g Protein; 42g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 1033mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat.


Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363

Pot of Pasta

Pot of Pasta

14 oz. shell macaroni, cooked
12 oz. sour cream
2 lb. ground beef, browned and drained
1 medium onion, chopped
3 tsp. oregano or Italian seasoning
32 oz. jarred spaghetti sauce (or make your own)
16 oz. mozzarella cheese, shredded

Grease a crock pot or a very large casserole dish.

Combine the first 2 ingredients. Set aside.

Combine the next 4 ingredients.

Layer the macaroni mixture, meat & sauce mixture and then the mozzarella.
Repeat until used up ending with mozzarella.

Bake at 350 for 60 minutes or set crock pot on low for about 2 1/2 to 3 hours.