Cooking For the Future

DH has been cooking like crazy!

He tried many new casserole recipes and the kids really liked these in addition to the Pizza Casserole. One is "Family Spaghetti Pie", the other is "Beef & Cornbread Bake". Both are yummy!

These were in the freezer and we did reluctantly deliver them (I was tempted to keep!) to our kids who all work and each have one of our Grands. May they have a night off from cooking in the near future. Just warm up and serve!

He then tried a Mexican Enchilada Casserole which was also yummy. Almost like a hot bean dip with lots of "stuff" in it. The kids liked it and so did I! More leftovers for my work lunches! You may notice the green sliced olives - DH uses sliced black olives but we were out when he made this one. (Plus - I don't like olives that much and he sprinkled half on top rather than mixing so I would know where not to spoon when fixing my plate)

My DH is the BEST!! I added his recipes below:

Beef and Cornbread Bake

Ingredients:

1 lb. ground beef
1 tsp. dried oregano leaves, crushed
3/4 cup Picante Sauce
1 can (8 oz.) tomato sauce
1 can (about 16 oz.) whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 pkg. (about 8 oz.) corn muffin mix

Directions:

1. Preheat oven to 375°F.
2. Cook beef and oregano in skillet until browned. Pour off fat.
3. Add Picante sauce, tomato sauce and corn. Heat through. Stir in cheese. Pour into 2-qt. shallow baking dish.
4. Mix corn muffin mix according to pkg. directions.
5. Spread over beef mixture.
6. Bake 25 to 30 min. or until crust is golden brown.

Let stand 10 min.

Family Spaghetti Pie

Ingredients:

1 lb. ground beef
1 cup (Pace) Mild Picante Sauce
1 cup (Prego) Fresh Mushroom Italian Sauce
3 cups hot cooked spaghetti
1/3 cup grated Parmesan cheese
1 egg, beaten
1 tbsp melted butter
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Directions:

· COOK beef in skillet until browned. Pour off fat. Stir in picante sauce and pasta sauce. Heat through.

· MIX spaghetti, Parmesan cheese, egg and margarine. Spread on bottom and up side of greased 10" pie plate. Spread ricotta cheese in spaghetti shell. Top with beef mixture.

Bake at 350°F. for 30 min. or until hot. Sprinkle with mozzarella cheese. Let stand 5 min. before serving. Cut into wedges.

Easy Enchilada Casserole

1 pound ground beef or turkey
1 cup (1 small) chopped onion
2 clove garlic, finely chopped
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1 3/4 cups (1-pound can) Refried Beans
1 1/4 cups (10-ounce can) Enchilada Sauce
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) Shredded Mild Cheddar Cheese, divided
Sliced green onions (optional)

Preheat oven to 375� F.

Cook beef, onion and garlic in large skillet until beef is
browned; drain. Stir in salsa, beans, enchilada sauce and
olives. Bring to a boil. Reduce heat to low; cook, stirring
frequently, for 5 to 6 minutes.

Layer half of corn tortillas on bottom of greased 13 x 9-inch
baking dish. Cover with half of meat sauce; sprinkle with 1 cup
cheese. Repeat layers. Bake, covered, for 20 minutes. Remove
cover; bake for additional 5 minutes or until bubbly and cheese
is melted. Sprinkle with green onions before serving.

Note* Served this with shredded lettuces, chopped tomatoes, chopped onions and guacamole sides along with your favorite corn tortilla chips.

Makes 12 servings