Quick & Easy Family Dinners Cookbook (5 page)

1-1/2 lbs. ground beef

1 c. herb-flavored stuffing mix

10-3/4 oz. can cream of mushroom soup, divided

1 egg, beaten

1/2 onion, chopped

2 T. sour cream

Combine ground beef, stuffing mix, half the soup, egg and onion; spread in an ungreased 9”x5” loaf pan. Bake at 400 degrees for 35 minutes. Mix remaining soup with sour cream; spread over meatloaf. Bake for an additional 5 to 10 minutes. Serves 3 to 4.

A quick & easy side dish…quarter new potatoes and toss with a little olive oil, salt and pepper. Spread on a baking sheet and bake at 400 degrees until crisp and golden, 35 to 40 minutes.

4 boneless, skinless chicken breasts

1-1/2 oz. pkg. onion soup mix

1/4 t. garlic salt

1/4 c. Italian salad dressing

1/4 c. water

4 sandwich buns, split

Garnish: lettuce, sliced cheese, sour cream or ranch salad dressing

Place chicken in a slow cooker; sprinkle with soup mix and garlic salt. Pour dressing and water over chicken. Cover and cook on low setting for 8 to 9 hours. Remove chicken and shred with 2 forks; return to slow cooker. Serve with a slotted spoon on buns; garnish as desired. Makes 4 sandwiches.

Bags of shredded lettuce make quick work of recipes. Keep a bag on hand not only for crispy tossed salads, but for layered dips, sandwiches and wraps.

6 potatoes, baked, cubed and divided

salt and pepper to taste

1 lb. bacon, crisply cooked, crumbled and divided

3 c. sour cream, divided

8-oz. pkg. shredded mozzarella cheese, divided

8-oz. pkg. shredded Cheddar cheese, divided

Garnish: 2 green onions, chopped

Place half of cubed potatoes in a greased 13”x9” baking pan; sprinkle with salt and pepper. Top with half each of bacon, sour cream and cheeses; repeat layers. Bake for 350 degrees for 20 minutes. Sprinkle with green onions before serving. Serves 8.

Use Mom’s vintage baking dishes from the 1950’s to serve up casseroles with sweet memories. If you don’t have any of hers, keep an eye open at tag sales and thrift stores...you may find the very same kind of dishes she used!

6 T. butter, divided

3 T. all-purpose flour

2 c. milk

8-oz. pkg. cream cheese, cubed

2 c. Cheddar cheese, shredded

2 t. spicy brown mustard

1/2 t. salt

1/4 t. pepper

7-oz. pkg. elbow macaroni, cooked

3/4 c. bread crumbs

2 T. fresh parsley, minced

Melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Reduce heat, add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Add macaroni to cheese sauce; stir to coat. Transfer to a lightly greased 3-quart baking dish. In a separate saucepan, melt the remaining butter and toss with bread crumbs and parsley; sprinkle over macaroni. Bake, uncovered, at 400 degrees for 15 to 20 minutes or until golden. Makes 6 to 8 servings.

Try using a different shape of pasta next time you make macaroni & cheese. Wagon wheels, seashells and bowties all hold cheese sauce well...they’re fun for kids too!

1 lb. ground beef

10-3/4 oz. can tomato soup

1/2 green pepper, diced

2 T. vinegar

1 t. sugar

1 sm. onion, diced

2 T. Worcestershire sauce

4 to 6 sandwich buns, split

Brown ground beef in a medium saucepan and drain. Add remaining ingredients to beef and stir. Simmer on low heat for 30 to 60 minutes, until heated through. Serve on buns. Serves 4 to 6.

Turn leftover Sloppy Joe sauce into a tasty quick casserole… spread it in a baking pan, top with cheese slices and refrigerated biscuits. Bake until bubbly and biscuits are golden.