Meat & Potatoes Casserole
1 1/2 to 2 lbs. lean ground beef
8 potatoes, pared & cut into chunks
1 lb. carrots, cut up
2 onions, sliced
2 cans cream of mushroom soup
1 can water
Wash supplied casserole pan.
Brown beef with onion in skillet; drain well. Boil potatoes & carrots together until soft. Reserve the water. Combine 2 cans of soup with 1 can of reserved water (or tap water). Add meat & onions to the soup and blend thoroughly.
Layer potatoes & carrots with meat/soup mixture into pan. Cover top & sides of pan with aluminum foil. Label casserole MEAT & POTATOES with the date and your name.
Cool & freeze casserole.
Baked Ziti Casserole
- 8 oz. ziti pasta, cooked according to directions
- 3/4 lb. ground beef
- 1 24 oz. jar pasta sauce
- 15 oz. ricotta cheese
- 1 tsp. dried basil leavees
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- Parmesan cheese
- Wash supplied casserole pan.
- Heat oven to 350 degrees.
- Meanwhile, in large skillet over medium heat, brown meat until thoroughly cooked; drain. Stir in pasta sauce; simmer 10 minutes.
In small bowl, stir together ricotta cheese, 1 cup mozzarella cheese and seasonings; set aside.
Toss hot cooked pasta with meat sauce.
Spoon one-half pasta mixture into baking pan; spread cheese mixture over top. Layer with remaining pasta; sprinkle with remaining mozzarella and Parmesan cheese.
Cover loosely with foil; bake 25 minutes. Remove foil; bake 5 minutes or until hot and bubbly. Label casserole BAKED ZITI with the date and your name.Cool & freeze casserole.