Archive for Beef

Weeknight Casserole

Another busy workday, coming home exhausted and having absolutely NO idea what to make for dinner?!  This casserole is simple to make with mostly on-hand ingredients, and it freezes well too! I cut the recipe in half to make a smaller one for just the 2 of us, but you can double it and make it in a 13×9 inch pan. Sometimes I do that and then freeze individual pieces wrapped in Saran wrap and then foil. Its really easy to just grab one and throw it in a container and stick it in the microwave when you need a quick meal. They’re great to send to work for lunch with the hubby too when I don’t have any leftovers! LOL! I omitted the tomatoes and green peppers because I can’t have them, so you’re will look a little different then my photo, but any way you make it, this casserole is fantastic! Wondering what to do with that other half a can of mushroom soup!? Well stay tuned, cause I’ve got another great casserole recipe coming up that will finish up those leftovers for ya! Enjoy! 🙂

Baked Spaghetti Casserole (Printable Version)


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 tablespoon butter
  • 14 ounces diced tomatoes, undrained
  • 2 ounces mushroom stems and pieces, drained
  • 1 ounce sliced ripe olives, drained
  • 1 teaspoon dried oregano
  • 1/2 pound extra lean ground beef, browned and drained
  • 6 ounces gluten free spaghetti, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1/2 can Progresso cream of mushroom soup
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef. Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 8-in. x 8-in. baking dish. Layer with half of the vegetable mixture and 1/2 cup of cheddar cheese. Repeat layers.
  • Pour soup over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

Potato ~ Potahto!

There’s nothing like a hot, cheesy potato casserole right out of the oven on a chilly day. I know 50’s and 60’s aren’t really that cold but after a hot summer, its sure feeling arctic to me! Going to have to start pulling out the fall and winter clothes soon just to keep warm! I’m so very glad that we decided to invest in a new HVAC system this year! I can have my house nice and toasty while I bake! I’ve been waiting for the holiday season to begin, and as Halloween is almost here…..I’m READY! Anyways, back to the potatoes! The only problem with some of these potato dishes is that they are really more of a side dish, and I’d rather do a one-dish meal! So I’ve added vegetables and meat and viola, a satisfying, well balanced dish in my Tater Tot Casserole, and a great side dish with the Au Gratin Potatoes. Enjoy! 🙂

Tater Tot Casserole (Printable Version)

1 lb extra lean ground beef
½ of an onion, diced
1/2 can of cream of GF mushroom soup (Progresso)
1/4 cup sour cream
1 cup grated cheddar cheese
1 bag of frozen tater tots                                                                                                                                   ½ small bag of frozen peas & carrots, cooked and drained

In a skillet, brown ground beef. When beef is nearly done, toss in diced onion and cook until meat is done. Remove from heat, stir in soup , sour cream & veggies. Taste, and add salt and pepper if needed. Spread in 8 or 9 inch square casserole dish. Top with grated cheese and as many tater tots as can possibly fit (in one layer). Bake at 375 for about 30 minutes, until bubbly and hot in the center.

Adapted From: Dinner’s On Me

Au Gratin Potatoes Recipe (Printable Version)

2 medium unpeeled Russet potatoes, thinly sliced

1/4 an onion diced

2 Tbsp GF bread crumbs

2 Tbsp butter

1 1/2 Tbsp GF flour

1/4 tsp salt

1 cup milk

1 cup shredded cheddar cheese + some for topping

Salt and pepper to taste

¼ tsp chopped garlic

Real bacon bits


1. Preheat oven to 400 degrees.

2. Heat 1 Tbsp of butter in a medium sauce pan at medium heat, add the garlic, salt, and onions and cook until onions are almost tender. Mix in the flour slowly whisking until it’s a smooth consistency.

3. Stir in the milk and continue to cook on medium to low-medium heat until it starts to thicken up.

4. Add all of the cheddar cheese and mix until melted.

5. Grease a 1 quart casserole dish.  Add one layer of potatoes so they over lap each other slightly. Salt and pepper them and add some of the cheese mixture over the potatoes. Sprinkle with bacon bits. Repeat until all the potatoes and cheese sauce is used.

6. Sprinkle the bread crumbs over the top, cover with foil, and bake for around an hour.

7. Remove the foil to brown, sprinkle with remaining cheese and more bacon bits. Bake for another 20 minutes to half an hour.

8. Let rest about 15 minutes after taking out of the oven to thicken.

Adapted From: A Pinch of Flavor

Classic Sunday Dinner

Like I mentioned in my last post, I made a scrumptious birthday feast of meatloaf, loaded mashed potatoes and zucchini cheese casserole. I love the comfort foods like my mom would make for Sunday dinners, and this is another classic! Who doesn’t like meatloaf?!? I always think of Randy in A Christmas Story though… “meatloaf, beatloaf, I don’t LIKE meatloaf” LOL! At least I don’t make anyone eat it like a piggy, even if most of us end up feeling like pigs we eat so much of it! This meal is simple to make, and if you’re like me (spoiled that is!) and have double ovens, its even easier to bake all of this at once! So lets get started and maybe on your next special occasion or just for a classic Sunday dinner, you can enjoy this delicious meal! Top it off with a delectable dessert like apple pie tarts, which (granted I have the time this weekend!) will be one of my next posts, so stay tuned!

Classic Meatloaf (Printable Version)

2 lbs extra-lean ground beef (or meat mixture)

1 medium onion, diced (1/2 c)

1 egg

1/2 c quick-cooking oats

1/2 c milk

1 Tbsp parsley

1 1/2 tsp salt

1/4 tsp savory

1/4 tsp thyme

Dash of Pepper

1/2 c ketchup

2 Tbsp brown sugar

Heat oven to 350 F. Mix all ingredients except ketchup and brown sugar in Kitchenaid mixer until combined. Press mixture into an ungreased 8 1/2 x 4 1/2 loaf pan. Turn over into an ungreased 13×9 inch baking pan. Bake uncovered for 1 hour. Combine ketchup and brown sugar and spoon onto loaf. Bake for another 15-10 minutes or until internal temperature reaches 160 F or higher.

Thanks to my mom for the recipe! 🙂

Loaded Mashed Potatoes  (Printable Version)

Red potatoes, skins left on, scrubbed and cubed

Sour cream


Salt and pepper to taste

Shredded cheddar cheese

Cooked bacon bits

Green onions or chives, sliced

You’ll need to determine the amount of ingredients you need which depends on how much you want to make. I usually just wing it and go by what looks good. But you can’t really go wrong with this recipe!

Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Or place steamer in pan, add water to bottom of it, then place potatoes in and cover. Bring to a boil then turn to medium and let steam. Check for doneness with fork. When done, drain and place in a large bowl. Beat on medium-low speed until light and fluffy. Add the sour cream, milk, butter, salt and pepper and mix in. Stir in cheese, bacon and onions.  Transfer to a greased baking dish. Top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Zucchini Cheese Casserole (Printable Version)

2 cups unpeeled, shredded zucchini
1/4 cup minced onion
1 cup shredded mexican blend cheese
1/2 tsp dried basil
1 tsp salt
1 cup Gluten Free Bisquick
4 egg whites
4 whole eggs
2 tablespoons oil

Preheat oven 350F. Grease a pie plate.

In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
In a larger bowl combine the zucchini, onion, cheese and Bisquick.
Stir the egg mixture into the zucchini mixture. Mix well and transfer to dish.

Bake for 50 minutes or until cooked through and golden, temperature should reach 160 or higher.

** To mix it up a little you can substitute half the zucchini with grated carrot.

You can cut this in half and bake in a small greased oven dish, the same amount of time.

Adapted From: Artsy-Food

It’s a Spicy Meat-a-balla!

Despite the title of this blog, the recipe I’m sharing today is not spicy! My stomach does not like spicy things, however it does have a nice herb flavor! I was able to give up pasta and bread when I went gluten free… but then I realized I didn’t have to! Walmart carries a wonderful gluten free pasta, its made from corn and rice. The quinoa pasta isn’t bad either. So that’s where I started….I’ve been making some amazing Italian pasta dishes lately. We have a local Italian heritage weekend coming up and as my husbands family is Italian and we go every year, I’ve been getting all geared up for some delicious favorites. So…now that we’ve got the pasta… lets start with the meatballs! Yes….gluten free meatballs, and they only take 30 minutes! Amazing right?!? So here we go….

30-Minute Baked Gluten Free Italian Meatballs (Printable Version)

1 lb extra-lean ground beef (or meat mixture if you prefer)

1 egg

2 2/3 Tbsp milk

2/3 c gluten free bread crumbs (enerG GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

While the meatballs are baking, cook your pasta according to directions on package, add tomato or Alfredo sauce (or if you can’t have either of those like me!, you can add a little butter and some grated Parmesan cheese) and then add your meatballs and Parmesan cheese and Viola! You’ve got one amazing gluten free dinner! The meatballs freeze well too.

Another Italian favorite of mine is spaghetti pie. Easy to make and absolutely delicious! Leftovers are yummy too! I make this without the tomato products because I can’t have them…..and its just as good. So its up to you which way you want to make it!

Spaghetti Pie (Printable Version)


1 pound extra lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained (opt)
1 can (6 ounces) tomato paste (optional)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces GF spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) low-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese


In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the (tomatoes, and tomato paste,) oregano, salt, garlic powder, sugar and pepper; set aside.

In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.

** You can omit the tomatoes and tomato paste and its still amazing!

So now you can enjoy some fabulous Italian meals gluten free and no one will even know they are gluten free! There are many other pasta dishes and casseroles that I will be sharing soon! Its that time of year……as its getting colder, I want to heat up the oven and eat a nice “comfort” food dish! Now I can’t wait for dinner tonight! Leftover spaghetti & meatballs! YUM! Enjoy! 🙂

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