247tasty

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins

Layer after layer of incredible flavors, this Hamburger Potato Cheese Casserole is total comfort food! Whether you are serving a crowd or just a simple family dinner, this casserole is perfect! You are so in for a treat. Enjoy!

Ingredients:

1 can cream of mushroom soup
12 slices cheddar cheese
1 c milk
1-pound lean ground beef
½ c chopped onion
1 tsp garlic powder
4-5 large potatoes
Parsley, chopped, for garnish
Salt and pepper to taste

Directions:

Prepare the potatoes by peeling and slicing them into small cuts.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium. Add ground beef, then cook for a few minutes until crumbly and brown.

Add the onion and sauté for a few minutes until soft. Remove from the heat.

Add garlic powder, milk, cream of mushroom soup, salt, and pepper into a mixing bowl. Stir everything until well incorporated.

Apply cooking spray to a 9×13-inch baking dish.

Place 1/2 of the potatoes into the bottom of the baking dish. Make sure to cover it entirely.

Add 1/2 of the ground beef mixture over the potatoes and spread it evenly.

Add 1/2 of the soup mixture on top of the beef layer and spread it evenly to cover. Add cheddar cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Cover the entire baking dish with foil.

Place it in the preheated oven and bake for about 45 to 50 minutes.

Remove the foil cover and bake for 15 more minutes or until done.

Remove the casserole from the oven and allow it to rest for a few minutes at room temperature to incorporate all the flavors. Slice into even servings.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 6 Servings

Beef, cheese, rice, and a lot more! This casserole is a complete one that you and your family are going to enjoy! In just an hour of preparation and cooking, lunch or dinner will be served!

Ingredients:

1 ¼ c uncooked white long-grain rice, (not instant rice)
10.5 ounces cream of mushroom soup
¾ c onions, diced
1 pound ground beef, 85% lean
1 tbsp garlic, minced
Salt/Pepper
8 ounces sliced button mushrooms, washed
½ c sour cream
2 ½ c beef broth
2 c cheddar cheese, separated
½ c milk, any kind
1.5 tsp Italian seasoning
3 tbsp butter, separated

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch casserole dish. Set aside.

Place a large pot on the stove and turn the heat to medium-high. Add ground beef, then cook for a few minutes until crumbly and brown. Season with Italian seasonings, salt, and pepper to taste. Move it onto a clean plate.

In the same pot, add 2 tablespoons of butter and allow it to melt. Add the onions and sauté for a few minutes until translucent.

Add garlic and sauté for a minute or until aromatic.

Add rice, butter, and beef broth. Stir everything until well incorporated. Allow the mixture to boil.

Turn the heat to low, then cover the pot with the lid. Simmer for about 10 minutes.

Add mushrooms and cook for about 5 to 10 minutes.

Remove the pot from the heat, then allow it to rest for at least 10 minutes. Make sure not to stir.

Add sour cream, cream of mushroom soup, ground beef, 1/2 of the cheese, and milk. Stir everything until well incorporated.

Move the mixture into the prepared casserole dish and spread it evenly. Sprinkle the rest of the cheese on top. Cover the top with aluminum foil.

Place the casserole in the preheated oven and bake for about 20 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes:

Feel free to use corn, carrots, or frozen peas in this recipe in exchange for mushrooms.

Place any leftovers in an airtight container, then put them in the fridge or freezer. Thaw and reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 480 kcal, Carbohydrates: 23g, Protein: 33g, Fat: 28g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1085mg, Potassium: 650mg, Fiber: 1g, Sugar: 3g, Vitamin A: 714IU, Vitamin C: 3mg, Calcium: 354mg, Iron: 3mg

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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 to 10 Servings

This Pizza Lasagna is something to consider for a simple dinner with your loved ones! Ready in less than an hour, this recipe is one to try! It has all the components of a pizza just better. Enjoy!

Ingredients:

Sauce:

Two 29 ounces cans of tomato sauce
2 teaspoons oregano, dried
1 teaspoon salt
3 garlic cloves, minced
1 teaspoon pepper
1 yellow onion, chopped
2 teaspoons basil, dried
2 tablespoons olive oil, divided

Meat Filling:

8 ounces mushrooms, chopped
1.25 lbs. Italian seasoned ground turkey

Lasagna:

9 cooked lasagna noodles, cooked
1 teaspoon pepper
1/2 c chopped Italian parsley
30 ounces of ricotta cheese
6 ounces pepperoni
1 teaspoon salt
4 c mozzarella, shredded
2 Eggs, slightly beaten

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a large pot on the stove and turn the heat to medium. Add 1 tablespoon of olive oil and allow it to become hot.

Add onion to the hot oil, then sauté for about 5 minutes or until soft. Season with a bit of salt and pepper to taste.

Add garlic, then sauté for about a minute or until aromatic.

Add oregano, basil, and tomato sauce. Stir everything until well blended. Let it simmer for about 15 minutes.

Place a large skillet on the stove and turn the heat to medium. Add 1 tablespoon of olive oil and allow it to become hot.

Add the ground turkey into the hot skillet, then cook for a few minutes until crumbly and brown.

Transfer the browned meat onto a clean plate.

In the same skillet, add mushrooms and sauté for a few minutes until soft. Transfer to the same plate as the ground turkey.

In a mixing bowl, add Italian parsley, ricotta cheese, salt, pepper, and eggs. Stir everything until well incorporated.

Add 1/4 cup of the tomato sauce into a 13×9-inch baking dish and spread it evenly.

Place 3 lasagna noodles over the sauce and make sure to cover the bottom.

Add 1/3 of the ricotta mixture on top of the lasagna noodles and spread it evenly followed by 1/3 of the mozzarella cheese.

Top everything with 1/3 of the meat mixture, followed by pepperoni. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Bake in the preheated oven for about 20 to 30 minutes or until done.

Serve and enjoy!

Nutrition Facts:

Calories: 707 kcal | Carbohydrates: 28g | Protein: 52g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 200mg | Sodium: 1453mg | Potassium: 602mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 7.1mg | Calcium: 535mg | Iron: 3.1mg

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Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings

Total comfort food! This Shepherd’s Pie is a sure hit! Don’t wait another minute not knowing how delicious this is! Made with mashed potatoes, veggies, and ground beef, you will crave it all the time!

Ingredients:

Mashed Potato Topping:

salt and pepper to taste
¼ c sour cream
¼ to ½ c milk
2 lbs. potatoes, peeled and cut into big chunks
4 tbsp butter

Filling:

1 bay leaf
2 tbsp flour
2 cloves garlic, minced
1 tsp rosemary
½ c beef broth
1 lb. ground beef
1 tbsp tomato paste
½ tsp thyme
1 small onion, diced
1 tbsp Worcestershire sauce
2 c frozen peas, carrots, and corn medley

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.

Add potatoes into the boiling water, then cook for a few minutes until tender. Drain and put them into a large bowl.

Add milk, butter, salt, pepper, sour cream, and milk on top of the potatoes. Use a potato masher to mash all the ingredients.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef and onions, then cook for a few minutes until crumbly and brown. Remove any accumulated grease.

Add 2 cups of frozen veggies and flour, then stir and cook for 5 minutes. Stir in the tomato paste and cook for a minute to remove the raw taste.

Add thyme, bay leaf, Worcestershire sauce, rosemary, and beef broth. Stir everything until well incorporated.

Allow the mixture to simmer, then immediately turn the heat down to low. Cook for another 10 minutes. Remove the bay leaves.

Transfer everything to a 9×13-inch baking dish and spread it evenly. Add the mashed potatoes on top and spread it evenly.

Place the pie in the preheated oven and bake for 30 minutes or until done.

Remove from the oven and allow the pie to rest for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Nutrition Facts:

Sodium: 163mg | Calcium: 63mg | Vitamin C: 24mg | Vitamin A: 432IU | Sugar: 3g | Fiber: 4g | Potassium: 636mg | Cholesterol: 48mg | Calories: 261 kcal | Saturated Fat: 7g | Fat: 15g | Protein: 13g | Carbohydrates: 19g | Iron: 4mg

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Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 6 Servings

Wrapped with delicious ingredients, these Bacon-Wrapped Armadillo Eggs are a must-try! You can cook them in the smoker or the oven. Either way works perfectly well! All you need for this are 7 ingredients. Ready in more than 2 hours, I promise you that this is worth all your time and effort! The best thing about these treats is that they are very versatile. You can eat them pretty much any time of the day!

Ingredients:

6 jalapenos (stems, core, and seeds removed)
2 tbsp Homemade Sweet Rub
12 slices bacon
1 c BBQ Sauce
1 lb. pork sausage
4 ounces cream cheese (softened)
4 ounces cheddar cheese (shredded)

Directions:

Prepare the smoker and preheat it to 250 degrees F.

Add cream cheese, 1 tbsp of sweet BBQ seasoning, and cheddar cheese into a mixing bowl. Stir everything until well incorporated.

Stuff each prepared jalapeno with some of the cream cheese mixture. Press it with the back of a spoon.

Cover each prepared jalapeno with 1/6 of the pork sausage followed by slices of bacon. Make sure to cover it completely. Use your clean hands for this process. Use toothpicks to secure each Bacon-wrapped Armadillo Egg.

Put over the preheated smoker and cover them. Cook for 2 hours or until done. Brush with BBQ sauce from time to time.

Serve right away. Enjoy!

Notes:

You can use oak hardwood, maple, or hickory for the smoker.

You can broil for about 2 minutes if you prefer.

Oven Method:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Repeat the process you did with the smoker until done.

Serve and enjoy!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 658kcal | Carbohydrates: 26g | Protein: 24g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1448mg | Potassium: 493mg | Fiber: 1g | Sugar: 17g | Vitamin A: 904IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

You will be amazed at how easy it is to make this Roasted Cauliflower! With simple seasonings, this is something that will surprise everyone! Take those plain cauliflower florets to the next level with this recipe. You will not be disappointed at all! Enjoy!

Ingredients:

1 tsp garlic powder
1 tsp cumin
¼ c olive oil
1 tsp salt
1 ½ tsp paprika
¼ tsp pepper
1 tsp onion powder
¼ tsp chili powder
1 head cauliflower

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Line a sheet of parchment paper to the inside of a cookie sheet.

Rinse the cauliflower with water to remove any dirt. Slice it into small pieces, then put them into a large mixing bowl.

Drizzle olive oil and sprinkle the seasonings on top of the cauliflower florets. Toss them well to fully coat them.

Transfer the coated cauliflower florets onto the prepared cookie sheet and spread them evenly.

Place the cookie sheet in the preheated oven and bake the cauliflower florets for half an hour or until golden brown. After 15 minutes of cooking the florets, flip them over to cook the other sides.

Remove from the oven, then sprinkle a bit of salt and pepper on top.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

You can use frozen cauliflower florets for this recipe if you prefer.

Feel free to sprinkle chili powder on top before serving for a bit of spice.

Nutrition Facts:

Calories 164 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 1g6% | Sodium 629mg27% | Potassium 464mg13% | Carbohydrates 8g3% | Fiber 3g13% | Sugar 2g2% | Protein 3g6% | Vitamin A 405IU8% | Vitamin C 69.3 mg84% | Calcium 36mg4% | Iron 1.2 mg7%

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