Black-Eyed Pea & Cornbread Casserole

from the kitchen of a friend


1 pound ground beef
1 can black-eyed peas (15 oz) -- drained
1 cup yellow onion -- chopped
3/4 cup cream style corn
1 cup white cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1/4 cup cooked eggs -- slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
2 Jalapeno peppers (bottled or freshly chopped)
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2 inch baking dish.
Place beef in large skillet over medium heat; cook until just beginning to
brown. Drain and crumble; set aside.
Add peas, onion, corn, cornmeal, flour, buttermilk, oil, eggs, salt, baking soda, peppers and cheese to a large bowl in the order given, Mix well.
Add beef, then pour into baking dish.

Bake 40 to 50 minutes or until firm and slightly browned.

Mexican Casserole

from the kitchen of a friend

2 pounds ground beef
1 medium onion -- chopped
1 can black beans (15-oz)-- rinsed, drained
chili powder (1 to 2 tablespoons)
ground cumin (2 to 3 teaspoons)
1/2 teaspoon salt
4 flour tortillas (7 inch)
1 condensed cream of mushroom soup (10-3/4 oz)--undiluted
1 tomatoes with green chilies (10-oz)--diced, undrained
1 cup shredded cheddar cheese (4-oz)

In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top.

Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Yield 8 servings.

Golden Casserole

from the kitchen of a friend


1 cup uncooked shell macaroni -- cooked
1 pound hamburger
1 can tomato sauce (8-oz)
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
5 drops or more hot pepper sauce
3 slices American cheese
1 can whole kernel corn (12-oz)
salt, pepper and garlic powder to taste

Cook macaroni according to package directions;drain and rinse. Brown hamburger in a large skillet . Reduce heat add seasonings to taste . Add tomato sauce and hot pepper sauce. Stir in macaroni, green peppers onion and drained corn. Turn into a 2 quart casserole. Arrange cheese on top.

Bake at 350 degrees 30 minutes. Makes 6 servings.

Ground Beef Casserole

from the kitchen of a friend


2 pounds ground beef
4 cups onions -- diced
2 garlic cloves -- minced
3 medium green peppers -- diced
4 cups celery -- diced
1 jar stuffed green olives (5.75 oz) -- undrained
1 can mushroom stems and pieces (4 oz) -- undrained
1 can condensed tomato soup (10.75 oz) -- undiluted
1 jar picante sauce (8 oz)
1 bottle barbecue sauce (8 oz)
2 tablespoons Worcestershire sauce
medium egg noodles (3 to 4 cups) -- cooked and drained
1 cup cheddar cheese (4 ounces) -- shredded

In a Dutch oven, brown ground beef with onions and garlic; drain. Add
remaining ingredients except cheese; mix well. Cover and bake at 350
degrees for 1 hour or until hot and bubbly. Sprinkle with the cheese
just before serving. Yield 16 to 20 servings.

Hash Brown Casserole

from the kitchen of a friend


2 cans condensed cream of potato soup (10-3/4 oz each)--undiluted
1 cup sour cream (8-oz )
1/2 teaspoon garlic salt
1 pkg frozen hash brown potatoes (2-lbs )
2 cups shredded cheddar cheese (8-oz )
1/2 cup grated Parmasean cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13-in. x
9-in. x 2-in. baking dish. Top with Parmesan cheese. Bake uncovered, at
350 degrees for 55-60 minutes or until potatoes are tender.