Chili Pie Casserole

Meat and Potato Casserole

Also known as Alden’s Grandmother’s Meat and Potato Casserole

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt
5 tablespoons unsalted butter
1 tablespoon freshly ground black pepper
3/4 cup whole milk
1 tablespoon olive oil
2 pounds ground beef
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
One 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded Cheddar cheese (optional)

Preheat the oven to 350ºF.

Bring a medium pot of water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain the beans and put them in a large bowl filled with ice and water to cool. Drain again and reserve.

Meanwhile, combine the potatoes and 1 teaspoon salt with water to cover in a medium saucepan over high heat and bring to a boil. Lower to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the pan. Add the butter, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash the potatoes until smooth but slightly lumpy and reserve.

Heat the olive oil in a large heavy skillet over medium-high heat. Add the ground beef, season with the remaining 2 teaspoons salt and 2 teaspoons black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and celery and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 5 minutes. Add the remaining 1/2 cup milk and cook, stirring, for 4 minutes. Remove from the heat and reserve for later use.

Spread half of the potatoes in the bottom of a 9 x 13-inch baking dish. Pour in the meat mixture, then top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about 1 hour. Remove from the oven and serve hot.

Makes 10 to 12 servings
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Sweet Potato Casserole (3)

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Chicago Style Franks and Macaroni

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Cacerola de Tamales

Western Casserole

1 lb ground beef, thawed
16 oz can red kidney beans, drained
1 cup (4 oz) Colby cheese
1 to minced dried onion flakes
16 oz can whole corn, drained
10 3/4 oz can condensed tomato soup
1/4 cup milk
1/2 teaspoon chili powder

Combine beef, corn, beans, soup, cheese, milk, onion & chili powder in slow cooker.

Cover. Cook on Low 1 hour.

Makes 5 servings.

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Squash Bacon Casserole

1 tablespoon olive oil
2 sliced green onions
8 cups diced peeled butternut squash
1/2 teaspoon salt
2 bacon slices
1 1/2 tablespoons chopped parsley
1/4 cup unsalted beef stock
2 oz Parmesan cheese, grated
2 tablespoons ricotta cheese
1/4 teaspoon black pepper

Heat oven to 350 degrees.

Heat a skillet. Add oil. Add green onions, saute 30 seconds. Add 6 cups squash, saute 2 minutes. Stir in 1/4 teaspoon salt. Cook until tender and liquid evaporates. Place squash mixture in a bowl, mash until smooth.

Cook bacon in a skillet until crisp. Remove bacon from pan, crumble bacon. Add stock and parsley, cook until liquid almost evaporates. Add remaining 2 cups diced squash, remaining salt, 1 oz Parmesan, ricotta cheese and pepper to mashed squash mixture, stirring to combine.

Spoon squash mixture into a baking dish coated with cooking spray. Cover with foil, bake 1 hour. Remove pan from oven, discard foil. Heat broiler. Combine bacon, remaining Parmesan in a bowl, sprinkle over casserole. Broil until lightly browned. Let stand 5 minutes before serving.

Makes 8 servings.

26 Piece Kitchen Utensils Set & Cooking Tools, Stainless Steel & Nylon Gadgets, Includes Turner, Tong, Spatula, Pie Server, Pizza Cutter, Whisk, Grater, Peeler, Can Opener, Measuring Cups & Spoons

Splenda Apple and Squash Bake

1/3 cup Splenda® No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash – peeled, seeded, and cut into 1/2-inch slices
2 large apples – cored, and cut into 1/2-inch slices

Preheat oven to 350°F (175°C).

In a medium bowl, stir together Splenda® Granulated Sweetener, molasses, butter, flour, salt, and mace.

Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.

Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Makes 8 (3/4 cup) servings.

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Lazy Lasagna

12 ounce wide egg noodles

1 pound ricotta
1 egg
1 hand full Parmesan cheese
1/2 teaspoon kosher salt
2 cups mozzarella cheese

3 cups favorite marinara sauce

Boil noodles according to package directions. Drain and add back to the pot.

Mix in 2 cups of sauce.

In a bowl mix together ricotta, egg, Parmesan cheese, salt, and mozzarella.

Fold cheese mixture gently into the noodles, do not over stir.

Place in 9×13 inch baking dish and top with the remaining sauce, and sprinkle with more Parmesan cheese.

Bake in 350 degree oven for 35 minutes.

Note– This is also good with cooked ground beef or sausage thrown in, or even some veggies.

Calphalon Nonstick Bakeware Set, 6-Pieces

Ragin’ Cajun Casserole

8 ounces low-fat smoked sausage, cut into 1/4-inch slices
1 small onion, diced
1 celery rib, diced
1 large green bell pepper, cut into thin strips
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with garlic, basil, and oregano
1 (14-ounce) can fat-free chicken broth
1 3/4 teaspoons Creole seasoning
1/8 to 1/2 teaspoon ground red pepper
3/4 cup uncooked long-grain rice
1 pound cooked medium shrimp, peeled and deveined

Peel shrimp, and devein, if desired; set aside.

Sauté smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned. Add onion and next 3 ingredients; sauté 2 to 3 minutes. Add tomatoes and next 3 ingredients. Bring to a boil, and stir in rice; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed. Stir in shrimp; cook 3 to 5 minutes or just until shrimp turn pink

Makes 4 servings

Prepworks by Progressive Seafood Scissors