Hamburger Sour Cream Casserole

Ingredients:
1 1/2 lbs hamburger
1 onion, chopped
1/4 green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 - 12oz can corn niblets, drained
3 cups cooked noodles (5 oz)
1 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 - 3oz can chow mein noodles

Directions:
In a skillet, combine meat, onions, and pepper and brown slowly; drain fat. Add all ingredients except chow mein noodles. Place in a 9 x 13 inch baking dish and top with chow mein noodles. Bake uncovered for 25-30 minutes at 350 degrees. Freezes well, but do not top with chow mein noodles until ready to bake. Serves 6.

Crock Pot Meatballs

Ingredients:
1 pkg. frozen meatballs
1 cup Ketchup
1 can Coca-Cola

Directions:
Mix ketchup and coca-cola together in a crock pot. Add meat balls. Cook on high for 2 - 3 hours. Serve over rice or noodles.

If you like a thicker sauce you can add a little cornstarch and water after it is cooked before serving.

Very EASY and GOOD!!

Submitted by Leisa Cook

BBQ Beef

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

DIRECTIONS:
Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in a crock pot for 8 to 10 on low (4 to 5 on high). Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantimeshred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw.

Cheesy Casserole

1 Can Tomato Soup
1 Can Cream of Mushroom Soup
Elbow Macaroni
1 lb Ground Beef
Shredded Sharp cheddar cheese.

Brown ground beef and season to taste. In the meantime, boil noodles according to package directions. Rinse and drain noodles. Mix noodles, ground beef, tomato and mushroom soups together. Pour into 9 x 13 pan and top with shredded cheddar. Bake at 350 degrees for 15-20 minutes, or until cheese is melted.

New England Pot Roast

4-pound beef arm, blade, or cross rib pot roast
1–2 tsp salt
1 tsp pepper
1 jar (8 ounces) prepared horseradish (optional - adds nice savory taste, not overwhelming)
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
pot roast gravy (see below)

Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½ hours.Add potatoes, carrots, and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare pot roast gravy. Serve with beef and vegetables.3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to ¾ teaspoon.

Pot Roast Gravy
water
½ cup cold water
¼ cup all-purpose flour

Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.