Sunday, October 23, 2011

No Time to Cook?!??!

So this week has been insanely busy---where did October go?  Wasn't it just summer like yesterday?  I don't even know.  But I've been so busy--the cooking has gotten creatively easy.  Here are two Quick and Delicious casseroles I came up with, if you are pressed for time  :-)  They are both J approved  :-)

French Onion
You need:

1 lb ground meat (beef or sausage) uncooked
1 1/2 cups rice (I used brown, but white is probably fine too)
1 can Campbells French Onion soup
Frozen veggies (green beans, peas, carrots)
Spices (rosemary, sage, oregano)

And here's how its done:
Take a 9x13 casserole dish, put the raw meat in the bottom (oh and spray the pan), put the rice over the meat, then top with the veggies, put the spices on it, pour the french onion soup over the mixture, fill the can with water (or half water/half red wine) pour that over the whole mixture.  Cover with foil and bake at 300 for about 30-40 min.  That's it, takes about 5 minutes, and is SO GOOD!

Mexican Tator-Tot Casserole

This one is uber-good--J and one of his friends polished off the pan the first time I made it.

You need:
1 lb ground cooked meat (beef or sausage)
Diced veggies (green beans or carrots)
1 can rotel
1/2 a bag of tator-tots
1 can of enchilada sauce (if you don't have enchilada sauce, take one can of tomato soup and a packet of taco seasoning--so good!)
1 packet of taco seasoning (season the meat)
1 can of beans (dark red, chili, red, whatever you have)
Shredded cheese
and if you have any leftover soup, meat, whatever, throw it in

Brown the meat and add the rotel, veggies, beans, leftovers (should be messy).  Then take a 9x13 casserole dish, put the meat mixture in there, put the tator tots over the top, then pour the enchilada sauce over the top.  Bake at 350 for 30 min, pull out top with cheese, put back in the oven, broil so the top gets nice and bubbly.  Yummo!

1 comment:

  1. These sound delicious. Can't wait to try them.