Unstuffed Cabbage Rolls AKA Cabbage Casserole

This is a family favorite of mine, grew up on it, so I don't have  a TRUE recipe.

1lb ground beef

1 medium onion, chopped

1 can of tomato sauce

1 can of diced tomatoes

1 head of cabbage, cut up or shredded

2 cups of cooked rice

seasonings (Salt and pepper or whatever you like)

Brown meat and saute onions.  Add the remaining ingredients until heated through and cabbage wilts a bit.

EAT!  or Freeze.  Thaw in fridge, re-heat in skillet until heated through.  Enjoy!

April Dinners

Susan is making Chili.

Dawn is making Italian Chicken

Kerry is making Chicken, Rice, and Broccoli casserole

Jennifer is making Beef Stew

Misti is making Unstuffed Cabbage Rolls

We will meet on Sunday, April 3rd at?????

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes

(Dinner Is Ready page 217)

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Pizza Pasta

Pizza Pasta
Ingredients

• 1 lb. ground beef
• 1/2 onion chopped
• 1 clove garlic, minced
• 1 tsp. Italian seasoning
• 1 tbsp. olive oil
• 1 (26 oz) jar spaghetti sauce
• 16 oz. rotini pasta, cooked and drained
• 2 1/2 cups. shredded mozzarella cheese
• 4 oz. sliced pepperoni

Directions

1. Brown ground beef, onion, garlic, and seasoning in oil
2. Drain
3. Stir in pasta, sauce, and 2 cups cheese
4. Place mixture in greased 9x13 baking pan
5. Sprinkle with remaining mozzarella
6. Top with pepperoni
7. To bake frozen casserole: thaw in refrigerator overnight and bake at 350 for 35-40 min until hot

Layered Enchilada Bake./Taco Casserole

Layered Enchilada Bake/ Taco Casserole

INGREDIENTS:

1 lb. lean ground beef

1 large  onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp.  TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

DIRECTIONS:

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

MAKE AHEAD/FROZEN DIRECTIONS:

Heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Chimichangas

1 lb chicken shredded
1-16 oz jar salsa
1 can refried beans (I used the vegetarian type)
1-4.5 oz can diced green chilies
1 package taco seasoning
16 oz cheese (we used colby jack but have used pepper jack when we want a real kick)
16 burrito size torillas

Combine chicken, salsa, refried beans, green chilies, and taco seasoning. Heat in skillet until warmed through. Divide mixture between the tortillas. Top with the cheese and close up the tortillas. Freeze.

To serve: thaw. using a small amount of oil brown both sides. Serve with rice.

Can be topped with sour cream, salsa or your favorite Mexican topping.