|
Shepherd's Pie Ingredients: 3/4 c. milk, 1 c. quick oats, 1 Tbsp. beef soup mix or crushed bouillon cube, 1 egg, 1 Tbsp. onion flakes, 2 tsp. parsley, 1/4 tsp. thyme, 1/4 tsp. pepper, 1 c. raw carrots, shredded, 1 lb. lean ground beef, browned, 4 c. hot mashed potatoes, 1 tsp. onion powder, 1/4 tsp. black pepper, 8 oz. shredded cheese In a large bowl, mix together the milk, oats, soup mix, and egg. Add the onion flakes, parsley, thyme, pepper, carrots, and beef. Mix well. Turn mixture into an 11 inch pie plate and bake at 350 for 45 minutes. Mix potatoes with onion powder and 1/4 tsp. black pepper. Remove baked meat pie crust from the oven and drain the grease. Sprinkle with most of the cheese. Then spoon the potatoes on top and dot with the remaining cheese. Serves 6-8. Freezes well, remove from freezer and bake 30-45 minutes. Cyndi Worsham, Child Care Resources, Inc. Sour Cream Beef Cassarole Ingredients: 1 lb. ground beef, 1 Tbsp. parsley, salt and pepper to taste, 2 cloves of chopped garlic, 1/2 pt. sour cream, 2 sm. cans tomato sauce, 3 oz. pkg. cream cheese, 1 lg. chopped onion, 5 oz. pkg. egg noodles, 1 tsp. sugar, 1/4 c. parmesan cheese. Brown beef. Add salt, sugar, and garlic while browning. Add tomato sauce and simmer for 15 minutes. Mix sour cream and cream cheese, set aside. Cook noodles as directed. Alternate layers of noodles and ground beef mixture in a casserole dish. Cover with sour cream mixture. Sprinkle parmesan cheese on top. Refrigerate up to 48 hours. Bake 350 degrees for 15-20. Serves 6. Ann Twitchell, Middle School Teacher  BackNext
|