Lynette’s Meatloaf

1 ½ lbs hamburger
2 eggs
¼ tsp pepper
2 tsp salt
¾ C oats
1 package Western Family dry onion soup mix
1 can tomato paste

Mix all ingredients together, kneading with hands. Pack into loaf shape and put on pan. Bake at 350 degrees for 1 hour. Serves 8 people.

from Sarah E. Bybee

Velda’s Casserole

1 lb hamburger
1 C chopped onion
2 C cooked noodles
1 can creamed corn
1 Can tomato soup
2 C grated cheese
1 small can sliced olives
1 can cream of mushroom soup

Brown hamburger and onions. Add soups, noodles, and half of the grated cheese.

Simmer for 10 minutes.

Pour into casserole dish and sprinkle remaining cheese on top.

Bake at 350 degrees fro 30 minutes.

from Sarah E. Bybee

Lynette’s Lasagna

1 ½ lb hamburger
1 C chopped onion
2 cloves garlic, minced
1 tsp salt
1 ½ tsp basil
¼ tsp pepper
½ C parsley
1 Tbsp sugar
2 cans tomato paste
1 Tbsp salt
4 C tomatoes
1 15 oz cottage cheese
1 egg
¾ lb white and cheddar cheese
12 lasagna noodles

Brown hamburger, onion, and garlic. Add sugar, salt, and spices. Add tomatoes and paste. Mash tomatoes. Bring to a boil, reduce heat and simmer for 1 ½ hours. Cook noodles and drain in cold water. Blend cottage cheese, eggs, parsley, and salt. Layer meat, noodles, cottage cheese, cheese, etc, ending with meat and cheese. Spray treat foil so cheese won’t stick. Bake in 9 by 13 pan at 350 degrees for 25 minutes covered and 20 minutes uncovered.

Sarah’s Mini Meatloaves

1 ½ lbs ground beef
½ C oatmeal
1 egg
½ C ketchup
1/8 C dehydrated onion
¼ tsp ground sage
1 Tbsp Worcestershire Sauce
Ground salt and pepper to taste
¼ C brown sugar
1/2 Tbsp McCormick Montreal Steak Seasoning

Mix all ingredients together. Shape into mini meatloaves (about ½ C of mixture) and Bake at 400 degrees for 20-25 minutes. Top with ketchup.

from Sarah E. Bybee

Great Beef Enchiladas

½ lb ground beef
½ C chopped green peppers
½ C chopped red peppers
2 C thick and chunky salsa, divided
1 C shredded sharp cheese, divided
2 Tbsp Light Zesty Italian dressing
8 small corn tortillas
2 Tbsp chopped fresh cilantro

Preheat oven to 400 degrees. Cook meat and pepper in a large nonstick skillet . Add 1 C of the salsa; simmer 3 to 4 minutes or until peppers are tender. Remove from heat; stir in ½ C cheese.

Spread ¼ C of the salsa onto the bottom of a 9 by 13 pan. Brush dressing lightly over both sides of the tortillas. Stack 4 of the tortillas and microwave on high 20 or 30 seconds until warm. Repeat. Spoon meat mixture down the center of each tortilla and roll up, placing in pan seam side down. Spoon remaining ¾ C salsa evenly over filled tortillas; cover with foil.

Bake 20 minutes or until heated through. Uncover; top with remaining cheese. Bake until cheese is melted and top with cilantro.

from Sarah E. Bybee

Becky’s Sloppy Joe's

1 lb hamburger cooked
1 tsp prepared mustard
3 Tbs brown sugar
½ cup chopped onion
1 can tomato sauce
1/3 c water
1 Tbs Worcestershire sauce
1 c ketchup
1 Tbs vinegar
1 bay leaf
Chopped Bell Pepper (optional)

Simmer all. Serve on buns with cheese

from Sarah E. Bybee

Becky’s Lasagna in a Bun

8 subs, or hogie buns, or 1 french bread loaf
1 lb. ground beef
1 jar spaghetti sauce
1 clove garlic, or 1 tsp garlic powder
¼ c onion finely chopped
1 tsp Italian seasoning
1 c. ricotta or cottage cheese (optional)
1 c. cheddar grated
1 c mozzarella grated
Parmesan


Hollow out buns. Combine sauce, meat, and seasoning. Simmer.

Combine shredded cheeses. Combine ricotta with meat if using it.

Spoon meat mixture into buns.

Top with shredded cheese, bake @350 for 10-15 minutes until bubbly, or broil if in a hurry!

from Sarah E. Bybee

Beefy One Pot Dinner

½ lb ground beef
¼ C chopped onions
1 C thinly sliced carrots
1 C finely chopped potatoes
1 C water
1 14 oz can baked beans
½ C barbeque sauce
1 C shredded cheddar cheese

Brown meat and onion. Add vegetables; cook 5 minutes, stirring occasionally.

Stir in water. Reduce heat to medium low; cover and simmer 10 minutes or until vegetables are tender.

Add beans and barbeque sauce; stir. Cook 5 minutes or until heat through. Top with cheese.

from Sarah E. Bybee

Mexican Pizzas

½ -1 lb ground beef
½ C chopped onions
2 Tbsp taco seasoning
¾ C water
2-3 tomatoes, diced
1 can refried beans
Pace mild red taco sauce
Tortillas
½ C shredded cheese

Brown beef in skillet. Add taco seasoning and water; bring to a boil and then let simmer down until all the water is gone, stirring occasionally.

Put one tortilla on a microwave safe plate. Top with some of the refried beans, taco seasoning, and a little taco sauce.

Place another tortilla on top. Top with onions, tomatoes, and shredded cheese and taco sauce.

Microwave for about 5 minutes or until cheese is melted. Cut into wedges and serve with lettuce and sour cream.

from Sarah E. Bybee

Spanish Noodles and Ground Beef

½ lb ground beef
1 small green or red pepper, chopped
1 small onion, chopped
3 ¼ C uncooked medium egg noodles
1 can diced tomatoes, undrained
1 C water
½ C chili sauce, I use the whole bottle
1 tsp salt
1/8 tsp pepper
4 bacon strips, cooked and crumbled or Hormel real bacon pieces

In a large skillet over medium heat, cook the beef, pepper, and onion until browned. Stir in the noodles, tomatoes, water, chili sauce, salt, and pepper, mixing well. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Add the bacon.

from Sarah E. Bybee

Cabbage Rolls

½ lb ground beef
1 C chopped ham
¼ C chopped onion
1/3 C tomato sauce
1 Tsp sugar
½ C cooked rice
½ tsp chili powder
1/8 tsp garlic powder
1 medium head cabbage
1 C tomato sauce
1 Tbsp sugar
¾ C grated sharp cheese
½ tsp seasoning salt

Brown beef in skillet. Add ham, onion, 1/3 C tomato sauce, sugar, rice, chili powder, and garlic powder, mixing thoroughly. Core cabbage and remove outer leaves. Place leaves in boiling water in a medium saucepan and simmer for 5 minutes until tender. Drain. Spoon meat mixture into the center of each cabbage leaf. Fold up to make a tight roll placing seam side down in a 9 x 13 pan. Mix 1 C tomato sauce, 1 Tbsp sugar, grated cheese, and seasoning salt. Pour over top of cabbage rolls. Or cover and refrigerate, then bake at 350 for 30 minutes.

from Sarah E. Bybee

Pizza Casserole

1 ½ C uncooked spiral pasta
1 lb ground beef
½ medium onion, chopped
1 can mushrooms
1 8oz can tomato sauce
1 jar pizza sauce
1 can tomato paste
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
2 cups mozzarella or Monterey jack cheese, divided
½ package Hormel turkey pepperoni
¼ C grated parmesan cheese

Cook pasta according to directions. Cook beef and onions; stir in the mushrooms, sauces, tomato paste, sugar, and seasonings. Drain pasta; stir into meat sauce.

Divide half the mixture between a greased 11 by 7 pan; sprinkle with ½ the cheese. Repeat layers and top with pepperoni and parmesan cheese. Bake covered at 350 for 20 minutes and uncovered for 10-15 minutes longer.

from Sarah E. Bybee

Lasagna

1 lb hamburger
½ C chopped onion
2 cloves garlic, chopped
1 16 oz container cottage cheese
2 eggs
1 Tbsp dried parsley flakes
2 cans petite diced tomatoes, drained
2 28oz jars Prego spaghetti sauce
2 Tbsp sugar
1 jar tomato paste
2-3 C shredded cheese, Italian, sharp, and Colby jack
1 package lasagna noodles, cooked

Brown hamburger, onion, and garlic. Add tomatoes, spaghetti sauce, tomato paste, and sugar. Let simmer for a few minutes.
Mix cottage cheese, eggs, and parsley.

Layer meat sauce, noodles, cottage cheese, and cheese, then meat sauce, noodles, cheese.

Spray foil underneath with cooking spray so it won’t stick. Cover and bake at 350 for 25 minutes. Remove foil and bake another 20 minutes. Makes one large lasagna pan.

from Sarah E. Bybee

Taco Salad

½ - 1 lb ground beef
1 pkg taco seasoning
1 ½ heads lettuce, green leaf or romaine
2 tomatoes, chopped
1 can corn, drained
1 can kidney or pinto beans, rinsed and drained
½ C shredded sharp cheese
Tortilla chips
Olives, optional
Avocados, optional
Pace Taco Sauce
Ranch dressing

Brown beef and mix with taco seasoning according to directions.

Layer lettuce, meat, beans, corn, olives, avocados, tortilla chips and cheese.

For dressing, mix equal parts taco sauce and ranch dressing.

from Sarah E. Bybee

Zucchini Casserole

3 medium zucchini, sliced and partially boiled
1 lb hamburger
onion
1 C cooked rice
1/8 tsp oregano, salt, and pepper
1 small can cream of mushroom soup
sour cream
3 fresh sliced tomatoes

Add cream of mushroom soup, sour cream, and rice. Either layer or mix with the sauce the meat mixture (meat, onion, oregano, salt, and pepper) and zucchini (it is much better mixed). Grate cheese on top. Bake at 350 degrees for 30-45 minutes.

by Sarah E. Bybee

Hamburger Stroganoff

½ lb ground beef
¼ C chopped onion
1 Tbsp flour
½ tsp salt
1/8 tsp pepper
1 can (4.5 oz) mushrooms, undrained
1 can cream of chicken soup
½ - ¾ C sour cream
hot, cooked noodles

In a skillet brown beef and onion. Stir in flour, salt, and pepper until blended. Add mushrooms; cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles. 2 –3 big servings

Another variation: use cream of mushroom soup instead and add 1 Tbsp Worcestershire sauce.

from Sarah E. Bybee

Sloppy Joe Potato Dinner

1 can Manwich sloppy joe sauce
1 lb ground beef
6 potatoes, baked
sour cream
Colby jack cheese

Brown ground beef. Add sloppy joe sauce, and heat until bubbly.

Chop up potatoes into a casserole dish, top with sauce and cheese.

Put pan in oven at 350 for about 5 minutes or until cheese is melted.

Serve with sour cream as desired.

This is a good recipe for using leftover baked potatoes.

from Sarah E. Bybee

Beef Enchiladas

1 pkg Lawry’s enchilada mix
1 small can re-fried beans
(6 oz can tomato paste)
1 can chopped olives
1 lb hamburger
½ - 1 onion, chopped
1 pkg wheat flour tortillas
grated cheddar cheese

Brown hamburger and onion. Mix meat and beans; season with salt and pepper. Mix enchilada mix. Mix half of sauce, meat, beans, cheese, and olives together. Put a few tablespoons in each tortilla and roll. Put smooth side up in 9x13 pan. Pour remaining sauce over enchiladas and add more grated cheese if desired.

Cook at 350 for 20 minutes. Serve on top of lettuce. Top with tomatoes and sour cream.

I also use canned mild enchilada sauce instead of the packet.

from Sarah E. Bybee

Chili Casserole

1 lb ground beef
½ C minced onion
¾-1 Tbsp chili powder
1 tsp salt
¼ tsp oregano
1 can re-fried beans
1 ½ C shredded cheddar cheese
1 16 oz can stewed tomatoes
1 ½ C broken tortillas or tortilla chips

Brown beef and onion in a skillet. Add chili powder, salt, and oregano. Stir in beans and tomatoes. In a 2-quart casserole dish, alternate layers of beef mixture, 1 C cheese, and tortilla chips. Bake at 350 degrees for 20 minutes. Sprinkle remaining cheese over the top. Bake 10 minutes longer or until cheese is melted and mixture is bubbly.

from Sarah E. Bybee

Stuffed Pepper Cups

6 medium peppers
1 1b hamburger
1/3 C chopped onion
2 C stewed tomatoes
¾ C precooked rice
2 Tbsp Worcestershire sauce
1 C cheddar cheese

Cut off tops of peppers, remove seeds, and precook in boiling water (salted) about 5 minutes. Brown meat and onion, add rest of ingredients and salt and pepper to taste. Cover and simmer until rice is tender. Add cheese, stuff peppers. Top with more cheese
Bake uncovered 350 for 25 min or until hot

from Sarah E. Bybee