Meat and potato casserole (a real man's dish!)

I made this dish I call a meat and potato casserole last night. It wasn't all that beautiful to look at but man is it delicious. I browned some ground beef, boiled some sliced/diced/cubed potatoes, stirred in a can of cream of mushroom soup, a little sour cream, and some of the potato broth, put it all in a casserole dish, topped with Parmesan cheese and baked briefly. It would have looked better if I'd added some vegetables and topped with yellow cheese, but I was using what I had available.

Well, that's pretty much the directions but here it is more precisely:

Beef and Potato Casserole

1 lb. ground beef
7-8 medium potatoes
Can of cream of mushroom soup
1/2 medium onion
1/2-3/4 cup sour cream
Parmesan cheese
Salt and pepper to taste

Peel and cut the potatoes up into small pieces and put in a pan of water to boil. Brown ground meat with onions.

When meat and potatoes are done, stir in the can of soup, sour cream, salt and pepper, and enough of the potato broth to make it moist but not watery. Spoon the mixture out into a casserole dish, sprinkle liberally with Parmesan cheese and bake about 15 minutes or so.

Seafood Chowder

Oh I do love a good seafood chowder. I can't wait to try this one from Campbell's Kitchen. It looks really easy and we have the ingredients on hand! Seafood Chowder 1 tbsp. vegetable oil

1 large onion, chopped

1/4 tsp. garlic powder OR 1 garlic, minced

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup

1 1/2 soup cans milk

1/4 tsp. dried dill weed, crushed

1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined

1/2 lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces*

Chopped fresh parsley

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley.

Bacon Chicken and Dumplings

My mouth is watering just thinking about this. I got this recipe today from All Recipes, and thanks to my husband's wonderful grocery shopping this past weekend, I have everything I need to make it. I could make the dough myself or to pick up some biscuit mix while I'm out tomorrow. Oh boy, we're having this for supper tomorrow night!

Bacon Chicken and Dumplings

• 3 slices bacon
• 3 large potatoes, peeled and diced
• 1 onion, diced
• 4 skinless, boneless chicken breast halves - diced
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 3 cups half-and-half
• 1 1/2 cups biscuit mix
• 1 cup milk

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Two-Bean Chili and other great Superbowl food

Plans for a lot of cooking are being made at my house, and it's no surprise that I'm not involved in any of it. I've heard there will be chili dogs and cupcakes for starters.

Campbell's Kitchen has a lot of good ideas for tomorrow's game food. The Two-Bean Chili recipe is very similar to how we usually make our chili. We like to make it with ground turkey (like everything else) and put the tomatoes in the chili itself instead of topping the chili with them.

Two-Bean Chili

1 lb. ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tbsp. chili powder
1/4 tsp. ground black pepper
3 cups tomato juice
1 can (about 15 oz.) kidney beans, rinsed and drained
1 can (about 15 oz.) great Northern beans, rinsed and drained
Sour cream
Sliced green onion
Shredded Cheddar cheese
Chopped tomato

Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.

Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Taco Salad

Here's a no-cook version of the Burrito Pie from earlier this week. We call it Taco Salad although that is not really what it is called. Our friend makes it for us and it's delicious. I made it the other night, thinking we'd have lots of leftovers, but it was all gone that night except for a small amount my son and I ate for lunch the next day.

Taco Salad

1-1.5 pounds ground turkey
2 cans refried beans
Head of lettuce
1-2 tomatoes
Small onion, chopped
Container of sour cream (16-24 oz.)
Shredded cheese
Package of taco seasoning
Bag of nacho cheese chips

Cook the ground turkey and onion; stir in the refried beans and taco seasoning.

Chop up the tomatoes and lettuce and set aside. Preparation is now finished. Wasn't that easy!

We like to build our taco salads like this: Place chips on a plate. In this order add meat, lettuce, tomato, sour cream, and cheese. Be careful because it gets big fast! Enjoy!

You could also add things like onion, black olive, etc. to the salad.

Burrito Pie

We are absolutely going to try this recipe!

Burrito Pie

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Creamy Chicken Enchiladas

This recipe comes from Campbell's Kitchen and sounds easy and delicious!

Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.