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Taste of Home - Cookbook

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The taste of home cooking guide
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Content Preview
COMFORT FOODS
For the First Time Ever!
76ON PULL-OUT CARDS
Announcing...
The“Cadillac”of Cookbooks!
Best Loved ALL WITH
PHOTOS!
WHY do we call The Taste of Home Cookbook our “Cadillac” of cookbooks? Because it’s
the BIGGEST, most complete cookbook we’ve ever published…our top of the line!
No other cookbook has as many pages, recipes and photos combined as this definitive
resource. And no home cook should be without this ultimate kitchen companion from
the world’s #1 cooking magazine, Taste of Home.
I BIG 676-PAGE, must-have cookbook
you’ll reach for every time you cook!
FALL 2006
I 1,200+ CLASSIC RECIPES—all made
with everyday ingredients, tasted, tested
...
and approved by Taste of Home.
MORE
I 1,300+ FULL-COLOR PHOTOS of
THAN HALF
finished recipes, common ingredients
and how-to’s.
WITH ONLY
I 300+ PRACTICAL KITCHEN TIPS,
basics, plus how-to’s, reference charts
and more!
I COMPLETE NUTRITION FACTS to take
20
2
the guesswork out of healthy eating.
I DURABLE 5-RING BINDER with handy
tabs, wipe-clean cover and splash guards.
MINUTE
I QUICK 5-WAY RECIPE LOOKUP
MINUT
including handy “by ingredient” index.
With over 4 million readers,
##############################
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Taste of Home is without a
PREP
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29.95
ONLY
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doubt the most trusted food
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magazine in the world!
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That’s why it’s only natural
that we publish an every-
thing-you-need reference book like The
Taste of Home Cookbook
. Believe me, this
comprehensive, all-in-one cookbook is
unlike any you’ve seen! Whether you’re a
seasoned chef or a blushing beginner, this is
one cookbook you simply must have!
Catherine Cassidy, Editor in Chief
Display until
$4.99 U.S.
NOVEMBER 21, 2006
$5.99 CAN
Available wherever books are sold nationwide!
www.ShopTasteofHome.com/cookbook

Best Loved
FALL 2006
beef & ground beef
3
poultry
23
pork, ham & sausage
43
fish & seafood
55
meatless
59
breakfast & brunch
65
side dishes
71
index
79
© 2006 Reiman Media Group, Inc., 5400 S. 60th Street, Greendale WI 53129.
bookeditors@reimanpub.com
All rights reserved. Printed in Canada.
Published by Reader’s Digest Association, Inc.
Pictured on front cover: Savory Baked Spaghetti (p. 11).

baked
beef stew

For Satisfying Suppers
We get plenty of cold
With One-Dish Convenience,
winter days here in
the Midwest. Nothing
Casseroles Can’t Be Beat!
warms us up like this
chunky, oven-baked
stew.
COZY CASSEROLES are perfect when it comes to delicious
Joanne Wright
Niles, Michigan

meal-in-one family suppers as well as for entertaining a
crowd or sharing dishes at potluck dinners.
If you’d like to serve some family-tested-and-approved
casseroles, the 76 recipes in this handy book are for you.
All are shared by the readers of Taste of Home, America’s #1
cooking magazine.
These entree casseroles assemble in a snap, then you just
pop them in the oven and let them go. There are even 53 no-
fuss recipes here that come together in just 20 minutes or less!
baked
It’s hard to resist the classic combination of ingredients in
spaghetti
main dishes like Beef and Corn Casserole (p. 5), savory
This satisfying pasta
bake is quick to make
Alfredo Chicken ’n’ Biscuits (p. 23), comforting Au Gratin Ham
PREP OR LESS
and pleases young
Potpie (p. 45) and creamy Cheesy Noodle Casserole (p. 61).
and old alike. Add a
salad and breadsticks,
We’ve also included handy side dish casseroles and tempting
and you’re ready for
recipes for breakfast and brunch.
company.
With a few common ingredients and this little book, you
20-MINUTE
Betty Rabe
Mahtomedi, Minnesota

can fix a tempting, convenient casserole tonight. Enjoy the
compliments on your cooking and the smiling faces around
your table!
2
www.tasteofhome.com • best loved casseroles
beef & ground beef
3

baked beef stew
beef ‘n’
eggplant pie

1 can (14-1/2 ounces) diced tomatoes,
2 celery ribs, cut into 3/4-inch
undrained
chunks
Everyone likes
3/4 cup water
1 medium onion, cut into chunks
eggplant in this
1/4 cup red wine
1/2 cup soft bread crumbs
PREP OR LESS
savory pie. If you
3 tablespoons quick-cooking tapioca
1 cup frozen peas, thawed
have eggplant in the
2 teaspoons sugar
In a large bowl, combine the tomatoes, wa-
garden or can get it at
1-1/2 teaspoons seasoned salt
ter, wine, tapioca, sugar, seasoned salt,
the market, I’d
1 teaspoon browning sauce, optional
browning sauce if desired, marjoram and
recommend this
pepper. Let stand for 15 minutes. Add the
1/2 teaspoon dried marjoram
20-MINUTE
meat, carrots, potatoes, celery, onion and
recipe. If the vegetable
1/2 teaspoon pepper
bread crumbs.
is large and the skin
2 pounds lean beef stew meat, cut
Pour into a greased 13-in. x 9-in. x 2-in.
seems tough, peel it
into 1-inch cubes
baking dish. Cover and bake at 375° for 1-1/4
first.
hours. Uncover; stir in peas. Bake 15-20 min-
4 medium carrots, cut into 1-inch
utes longer or until meat and vegetables are
Audrey Nemeth
chunks
tender. Yield: 6-8 servings.
Chesterville, Maine
5 small red potatoes, quartered
baked spaghetti
beef
and corn

8 ounces uncooked spaghetti
Break spaghetti into thirds; cook ac-
1 egg
cording to package directions. Drain. In
casserole
a bowl, beat egg, milk and salt. Add
1/2 cup milk
spaghetti; toss to coat. Transfer to a
PREP OR LESS
This recipe was
PREP OR LESS
1/2 teaspoon salt
greased 13-in. x 9-in. x 2-in. baking dish.
passed down from
1/2 pound ground beef
In a large skillet, cook the beef,
my mother. It’s now a
1/2 pound bulk Italian sausage
sausage, onion and green pepper
standby for me as
1 small onion, chopped
over medium heat until meat is no
well as our three
longer pink; drain. Add spaghetti
grown daughters. It’s
20-MINUTE
1/4 cup chopped green pepper
20-MINUTE
sauce and tomato sauce; mix well.
a great dish to pass
1 jar (14 ounces) meatless
Spoon over the spaghetti mixture.
at potlucks.
spaghetti sauce
Bake, uncovered, at 350° for 20 min-
1 can (8 ounces) tomato sauce
Ruth Jost
utes. Sprinkle with the cheese. Bake
Clear Lake, Iowa
1 to 2 cups (4 to 8 ounces)
10 minutes longer or until cheese is
shredded part-skim
melted. Let stand for 10 minutes be-
mozzarella cheese
fore cutting. Yield: 6-8 servings.
4
www.tasteofhome.com • best loved casseroles
beef & ground beef
5

beef ’n’ eggplant pie
beef and
potato

2 cups cubed eggplant
1/2 to 1 cup shredded part-skim
1/4 cup butter
mozzarella cheese
moussaka
3/4 pound ground beef
In a small skillet, saute eggplant in but-
My son—who is now
PREP OR LESS
1/2 cup finely chopped onion
ter until tender, about 5 minutes. In a
large skillet, cook the beef, onion, celery
grown—brought
1 celery rib with leaves, chopped
and garlic over medium heat until meat
home this recipe for
1 garlic clove, minced
is no longer pink; drain. Add the egg-
moussaka (a classic
plant, tomato sauce, parsley, oregano,
1 can (8 ounces) tomato sauce
Greek entree) when
salt and pepper; bring to a boil. Remove
1 tablespoon minced fresh
he had a sixth-grade
20-MINUTE
from the heat.
parsley
assignment about
Prick pastry shell with a fork. Add beef
1 tablespoon dried oregano
Greece.
mixture. Bake at 375° for 20-25 minutes.
1 teaspoon salt
Sprinkle with cheese. Bake 5-10 minutes
Jean Puffer
longer or until cheese is melted. Let stand
1/8 teaspoon pepper
Chilliwack,
for 10 minutes before cutting. Yield: 4-6
British Columbia
1 unbaked pastry shell (9 inches)
servings.
beef and corn casserole
beef
spinach

1 package (10 ounces) fine
1 teaspoon salt
egg noodles
1/2 teaspoon pepper
hot dish
1 pound ground beef
Cook noodles according to package
My family, which
PREP OR LESS
1 medium onion, chopped
directions; drain. In a large skillet,
includes my parents
1 can (15-1/4 ounces) whole
cook beef and onion over medium
and six brothers and
kernel corn, drained
heat until meat is no longer pink;
sisters, all love this
1 can (10-3/4 ounces)
drain. Add the noodles and remain-
recipe. Sometimes I
condensed tomato soup,
ing ingredients.
use ground turkey in
20-MINUTE
undiluted
Transfer to a greased 13-in. x 9-in.
place of the ground
1 cup water
x 2-in. baking dish. Cover and bake
beef.
1 cup diced process cheese
at 325° for 30 minutes. Uncover; bake
(Velvetta)
30-35 minutes longer or until bub-
Rachel Jones
bly. Yield: 8-10 servings.
Roland, Arkansas
1/2 medium green pepper,
chopped
1 medium carrot, thinly sliced
6
www.tasteofhome.com • best loved casseroles
beef & ground beef
7

beef and potato moussaka
beefy
1 pound ground beef
1/2 teaspoon salt
corn bread
1 medium onion, chopped
5 medium potatoes, peeled and thinly
casserole
sliced
1 garlic clove, minced
3/4 cup water
In a large skillet, cook the beef, onion and garlic
PREP OR LESS
To stretch our grocery
over medium heat until meat is no longer pink;
1 can (6 ounces) tomato paste
budget, we eat a lot
drain. Stir in water, tomato paste, parsley, salt, mint
3 tablespoons minced fresh parsley
if desired, cinnamon and pepper. Set aside.
of soups and pots of
1 teaspoon salt
For sauce, melt butter in a saucepan over medi-
beans. This satisfying
1/2 teaspoon dried mint, optional
um heat. Stir in flour until smooth; gradually add
Mexican corn bread
milk. Bring to a boil; cook and stir for 2 minutes or
1/4 teaspoon ground cinnamon
until thickened. Remove from the heat. Stir a small
always livens up the
20-MINUTE
1/4 teaspoon pepper
amount of hot mixture into eggs; return all to the
meal. Like many of
pan, stirring constantly. Add the Parmesan cheese
PARMESAN SAUCE:
and salt.
my recipes, this one
1/4 cup butter
Place half of the potato slices in a greased shal-
came from a church
1/4 cup all-purpose flour
low 3-qt. baking dish. Top with half the meat mix-
cookbook.
2 cups milk
ture. Arrange the remaining potatoes over meat;
top with the remaining sauce. Bake, uncovered, at
Patty Boling
4 eggs, beaten
350° for 1 hour or until potatoes are tender. Let stand
Seymour, Tennessee
1/2 cup grated Parmesan cheese
for 10 minutes before serving. Yield: 8-10 servings.
beef spinach hot dish
biscuit-
topped
1 pound ground beef
2 cups (8 ounces) shredded
1 medium onion, chopped
part-skim mozzarella
italian
cheese, divided
2 garlic cloves, minced
PREP OR LESS
casserole
1 can (4 ounces) mushroom
In a large skillet, cook beef, onion
and garlic over medium heat until
A saucy beef and
stems and pieces, drained
the meat is no longer pink; drain. Stir
vegetable mixture is
1 teaspoon salt
in the mushrooms, salt, oregano and
topped with herb
1 teaspoon dried oregano
pepper. Add the spinach, soup and
biscuits to create a
1/4 teaspoon pepper
sour cream. Stir in half of the moz-
20-MINUTE
mouth-watering
2 packages (10 ounces each)
zarella cheese.
one-dish dinner.
frozen chopped spinach,
Transfer to a greased 2-qt. baking
Kathy Ravis
thawed and squeezed dry
dish. Bake, uncovered, at 350° for 15
Vermilion, Ohio
1 can (10-3/4 ounces)
minutes. Sprinkle with the remain-
condensed cream of celery
ing cheese; bake 5 minutes longer or
soup, undiluted
until cheese is melted. Yield: 6-8
1 cup (8 ounces) sour cream
servings.
8
www.tasteofhome.com • best loved casseroles
beef & ground beef
9

beefy corn bread casserole
savory
In a large skillet, cook the beef, onion and
baked
1 pound ground beef
1 small onion, chopped
peppers over medium heat until meat is
spaghetti
no longer pink; drain and set aside. In a
2 to 3 jalapeno peppers,
small bowl, combine the corn bread mix,
This yummy spaghetti
PREP OR LESS
seeded and chopped
salt, baking soda, corn, milk, oil and eggs.
casserole will be
2 packages (8-1/2 ounces each)
Pour half in a greased 13-in. x 9-in. x
requested again and
corn bread/muffin mix
2-in. baking dish. Layer with half of the
again for potlucks
3/4 teaspoon salt
cheese and all of the beef mixture. Top
and family gatherings.
1/2 teaspoon baking soda
with remaining cheese. Carefully spread
remaining batter over top. Bake, uncov-
It’s especially popu-
20-MINUTE
1 can (14-3/4 ounces) cream-
ered, at 350° for 40-45 minutes or until a
lar with my grand-
style corn
toothpick inserted near the center comes
children, who just
1 cup milk
out clean. Yield: 8-12 servings.
love all the cheese.
1/2 cup vegetable oil
Editor’s Note: When cutting or seeding
Louise Miller
2 eggs, beaten
hot peppers, use rubber or plastic gloves
to protect your hands. Avoid touching
Westminster, Maryland
3 cups (12 ounces) shredded
cheddar cheese, divided
your face.
biscuit-topped italian casserole
cabbage
roll

1 pound ground beef
In a large skillet, cook beef over
1 can (8 ounces) tomato sauce
medium heat until no longer pink;
casserole
drain. Stir in the tomato sauce, water
3/4 cup water
and pepper. Bring to a boil. Reduce
PREP OR LESS
I layer cabbage and a
PREP OR LESS
1/4 teaspoon pepper
heat; cover and simmer for 15 min-
ground beef filling
1 package (10 ounces) frozen
utes. Remove from the heat. Stir in
lasagna-style in this
mixed vegetables
vegetables and 1-1/2 cups cheese.
hearty casserole that
2 cups (8 ounces) shredded
Transfer to a greased 13-in. x 9-in. x
cabbage-roll lovers
cheddar cheese, divided
2-in. baking dish.
will savor.
20-MINUTE
20-MINUTE
1 tube (12 ounces) refrigerated
Split each biscuit in half. Arrange
Doreen Martin
buttermilk biscuits
biscuits around edge of dish, over-
Kitimat,
lapping slightly; brush with butter
1 tablespoon butter, melted
British Columbia
and sprinkle with oregano. Sprinkle
1/2 teaspoon dried oregano
remaining cheese over the meat
mixture. Bake, uncovered, at 375° for
25-30 minutes or until the biscuits are
golden brown. Yield: 6-8 servings.
10
www.tasteofhome.com • best loved casseroles
beef & ground beef
11

savory baked spaghetti
cheese-
topped

1 package (16 ounces)
Cook spaghetti according to package di-
rections. Meanwhile, in a large skillet, cook
1 medium onion, chopped
beef bake
beef and onion over medium heat until
1 jar (26 ounces) meatless
meat is no longer pink; drain. Stir in the
PREP OR LESS
Looking for something
spaghetti sauce
spaghetti sauce and seasoned salt; set
aside.
quick but different for
1/2 teaspoon seasoned salt
In a large bowl, whisk the eggs, Parme-
dinner one night, I was
2 eggs
san cheese and butter. Drain spaghetti;
browsing through a
1/3 cup grated Parmesan cheese
add to egg mixture and toss to coat.
Taste of Home
5 tablespoons butter, melted
Place half of the spaghetti mixture in a
cookbook. I found two
20-MINUTE
greased 13-in. x 9-in. x 2-in. baking dish.
2 cups (16 ounces) small-curd
Top with half of the cottage cheese, meat
easy recipes and
cottage cheese
sauce and mozzarella cheese. Repeat lay-
combined them.
4 cups (16 ounces) shredded
ers. Cover and bake at 350˚ for 40 minutes.
Uncover; bake 20-25 minutes longer or
Debbie Pirlot
part-skim mozzarella
until cheese is melted. Yield: 8-10 servings.
Green Bay, Wisconsin
cheese
cabbage roll casserole
cheesy
2 pounds ground beef
1 cup (4 ounces) shredded part-skim
beef spirals
1 large onion, chopped
mozzarella cheese
My mom shared this
3 garlic cloves, minced
In a large skillet, cook the beef, onion and gar-
easy-to-assemble
PREP OR LESS
2 cans (15 ounces each) tomato
lic over medium heat until meat is no longer
casserole years ago.
sauce, divided
pink; drain. Stir in one can of tomato sauce
and seasonings. Bring to a boil. Reduce heat;
It’s very good with
1 teaspoon dried thyme
cover and simmer for 5 minutes. Stir in rice
garlic toast. Large
1/2 teaspoon dill weed
and bacon; heat through. Remove from the
shell macaroni or ziti
heat.
1/2 teaspoon rubbed sage
noodles can be used
Layer a third of the cabbage in a greased
20-MINUTE
1/4 teaspoon salt
13-in. x 9-in. x 2-in. baking dish. Top with half
instead of spiral pasta.
1/4 teaspoon pepper
of the meat mixture. Repeat layers; top with
Brenda Marschall
1/4 teaspoon cayenne pepper
remaining cabbage. Pour remaining tomato
Poplar Bluff, Missouri
sauce over top.
2 cups cooked rice
Cover and bake at 375° for 45 minutes.
4 bacon strips, cooked and crumbled
Uncover and sprinkle with cheese. Bake 10
1 medium head cabbage (2 pounds),
minutes longer or until cheese is melted. Let
shredded
stand for 5 minutes before serving. Yield: 12
servings.
12
www.tasteofhome.com • best loved casseroles
beef & ground beef
13

cheese-topped beef bake
hamburger
stovetop

1 package (16 ounces)
Cook pasta according to package di-
medium pasta shells
rections. Meanwhile, in a large skil-
casserole
1 pound ground beef
let, cook beef over medium heat un-
til no longer pink; drain. Stir in the
PREP OR LESS
I have good memories
PREP OR LESS
1 jar (26 ounces) spaghetti
spaghetti sauce and taco seasoning.
sauce
of eating this meal-
In a small bowl, combine cream
in-one often while
1 envelope taco seasoning
cheese and sour cream; set aside.
growing up. We all
1 carton (8 ounces)
Drain the pasta; stir into beef mix-
loved the flavor and
spreadable chive and
ture. Transfer to a greased 13-in. x 9-
20-MINUTE
onion cream cheese
seldom had leftovers.
20-MINUTE
in. x 2-in. baking dish. Spread with
1 cup (8 ounces) sour cream
cream cheese mixture; sprinkle with
Andrea Brandt
Newton, Kansas

1 cup (4 ounces) shredded
cheddar cheese. Bake, uncovered,
cheddar cheese
at 350° for 25-30 minutes or until
the cheese is melted. Yield: 8-10
servings.
cheesy beef spirals
herbed
saucepan, cook the beef, onions and
shepherd’s
2 cups uncooked spiral pasta
2 pounds ground beef
garlic over medium heat until meat is no
pie
longer pink; drain. Stir in spaghetti
2 small onions, chopped
sauce and mushrooms; bring to a boil.
This one-dish meal
1 garlic clove, minced
Reduce heat; cover and simmer for 20
pleases the meat-
1 jar (26 ounces) spaghetti sauce
minutes.
and-potato lovers in
1 jar (4-1/2 ounces) sliced
Place 1/2 cup of meat sauce in a
my family...and they
mushrooms, drained
greased shallow 2-1/2-qt. baking dish.
get their veggies, too.
Drain pasta; place half over sauce. Top
1/2 cup sour cream
with half of the remaining meat sauce;
Margaret Wagner Allen
1/2 pound process cheese
spread with sour cream. Top with
Abingdon, Virginia
(Velveeta), cubed
process cheese and remaining pasta
2 cups (8 ounces) shredded
and meat sauce.
part-skim mozzarella cheese
Sprinkle with mozzarella cheese.
Cover and bake at 350° for 25-30 min-
Cook the pasta according to package utes. Uncover; bake 5-10 minutes longer
directions. Meanwhile, in a large
or until bubbly. Yield: 8-10 servings.
14
www.tasteofhome.com • best loved casseroles
beef & ground beef
15

hamburger stovetop casserole
italian
hot dish

1 pound ground beef
In a large skillet, cook beef over
medium heat until no longer pink;
1-1/2 cups water
My husband had a
drain. Stir in the water, poultry sea-
1/2 teaspoon poultry seasoning
poor perception of
soning and pepper. Bring to a boil.
PREP OR LESS
healthy food until he
1/4 teaspoon pepper
Stir in gravy mix. Cook and stir for 2
tried this beefy
1 envelope brown gravy mix
minutes or until slightly thickened.
casserole. The
1 medium onion, sliced and
Arrange the onion, carrot and po-
combination of pasta,
separated into rings
tatoes over beef. Reduce heat; cov-
oregano, mushrooms
er and simmer for 10-15 minutes or
1 medium carrot, sliced
20-MINUTE
and green peppers
until vegetables are tender. Sprinkle
2 medium potatoes, sliced
with cheese. Cover and cook 3-5
make it a favorite in
1 cup (4 ounces) shredded
minutes longer or until cheese is
our house.
cheddar cheese
melted. Yield: 4 servings.
Theresa Smith
Sheboygan, Wisconsin

herbed shepherd’s pie
meat lover’s
1 pound ground beef
1 cup frozen corn, thawed
pizza bake
1 can (14-1/2 ounces) beef broth,
2 tablespoons all-purpose flour
I’m pleased to share
divided
In a large skillet, cook beef over medium heat until no
the recipe for this
3 to 4 bay leaves
longer pink; drain. Stir in 1 cup broth, bay leaves,
PREP OR LESS
2 whole cloves
cloves, pepper and thyme. Bring to a boil. Reduce
yummy casserole.
heat; cover and simmer for 30 minutes.
1/2 teaspoon pepper
With ground beef and
Meanwhile, place potatoes in a large saucepan;
1/8 teaspoon dried thyme
pepperoni, it’s very
cover with water. Bring to a boil. Reduce heat. Cover;
1 pound potatoes, peeled and cubed
cook 15-20 minutes or until tender. Drain. Mash pota-
hearty. Instead of a
toes with milk, butter, chives and 1/2 teaspoon salt. Stir
1/4 to 1/2 cup milk
in cheese; keep warm.
typical pizza crust, it
2 tablespoons butter
20-MINUTE
Add vegetables and remaining salt to the beef
features a crust-like
mixture. Cover and simmer for 10 minutes. In a small
1 tablespoon minced chives
bowl, whisk the flour and remaining broth until
topping that’s a snap
1 teaspoon salt, divided
smooth. Gradually stir into beef mixture. Bring to a
to make with biscuit
boil; cook and stir for 1-2 minutes or until thickened.
1 cup (4 ounces) shredded part-skim
Remove from the heat. Discard bay leaves and
mozzarella cheese
mix.
cloves.
2 medium onions, sliced
Transfer beef mixture to a greased 11-in. x 7-in. x
Carol Oakes
2 celery ribs, diced
2-in. baking dish. Top with mashed potatoes. Bake,
Sturgis, Michigan
uncovered, at 375° for 10 minutes or until heated
1 large carrot, sliced
through. Yield: 4-6 servings.
16
www.tasteofhome.com • best loved casseroles
beef & ground beef
17

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