CASSEROLE (stove top / oven)

I will attempt to list both the regular recipe and if you doubled it(in parenthesis). I usually feed a lot of people or go for leftovers, so I almost always double the recipe.

Casserole ingredients and instructions.
Preheat oven to 375. But according to family members you can cook on stove top when all mixed, if you don't have an oven for example. Or you can try the Instantpot, but I do not have any conversion information on that at this time.
1 lb hamburger (2 lbs)
1 can corn (2 cans) or 1/2 bag-12 to 16 oz- frozen corn ( whole bag )
1/2 box / bag 16 oz elbow macaroni [small noodles not large] ( whole bag / box)
1-2 cans Campbells Tomato soup (3 to 4)
Water
Salt / Pepper to taste
**Extras you could add to hamburger when cooking or to add in when you mix and put in oven - onions or a little chili powder for example.


Cook ground hamburger till browned. Drain fat.

Cook elbow macaroni according to package directions. Drain.

Place hamburger, elbow macaroni, and corn in an over safe pot or casserole dish.

Put in tomato soup 1 can at a time and mix.

Add seasonings to taste. Mix.

Add about 1/2 can water ( 1/2 to 1 can) Mix.

Taste (delicious) if you need to.

Cover and place in oven for roughly about a half an hour or till heated. If you use stove top (which I haven't) probably till heated through, but make sure to stir to avoid burning.

*** Note- Whether you make a regular batch (or double it, in parenthesis), everything is to taste and what you have available to you. I will sometimes use a whole box of macaroni for the regular batch, to make it stretch and adjust the amount of tomato soup.

**** Serve with your favorite cornbread mix or bread

White Bean Veggie Chili Verde (Stove Top)

2 tablespoons olive oil or use non stick spray as you like

1 large white onion, diced

2 poblano peppers, diced

2 4-ounce cans of diced green chilis (mild or med)

5-6 cloves of garlic, minced

8 ounces sliced mushrooms

3 carrots, diced or sliced

3 stalks of celery, diced or sliced

4 cups veggie broth
2 cups salsa verde
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 bay leaf
2 14 ounces great northern beans, drained and rinsed
1/2 cup chopped cilantro
4 tablespoons lime juice

In a large pot or dutch oven, heat oil (or non stick spray) over med heat. Add onions, poplano chilies, and diced chilies. Saute for 2 minutes. Then add carrots, celery, and mushrooms. Saute for 8 minutes, until onions and poblanos are softened.

Add garlic and saute for 30 seconds, until fragrant.

Add veggie broth, salsa verde, salt cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

Reduce heat to simmer, cover and cook for 20 minutes.

Uncover and discard bay leaf. Add beans to the pot and bring to a boil then remove from heat.

Stir in cilantro and lime. And serve with topping of your choice.

Vegetable Soup (Stove top)

Vegetable Soup ingredients and instructions
I made this on 01/23/2020. This is very adaptable.
6 clove garlic chopped
1 white onion chopped
4 carrots peeled and chopped
3 stalks celery chopped
1 red bell pepper chopped
A little bit of green pepper I already had sliced
A cup of cabbage shredded. I had red on hand
3 small potatoes peeled and chopped which was all I had on hand
1 sweet potato peeled and chopped
1 tomato
6 ounces tomato paste
1/4 cup salsa
1 tablespoon salt
1 tablespoon pepper
8 ounces mushrooms sliced
3 4 cup boxes of veggie broth plus more (or water) if needed
**Note - wish I had had a can of tomatoes. I love Rotel but the hubby does not.

I sauted onion and garlic in cooking spray in the soup pot. Add veggie broth. Scrape bottom if needed. Add all ingredients and seasonings. Cook half hour to an hour depending on desired doneness of veggies. Season to taste.

Beef Brisket (Oven)

Beef Brisket ingredients and instructions
1 Beef Brisket. I buy one already cut to fit the size of my 5 quart oven safe pot w/lid
2 packets of Lipton Onion soup mix
2 cans Campbell's Mushroom soup
Water. I use approximately 1 can of water for each can of soup (not quite full cans of water), up to about half way up the roast
**Note - If you are like me and want extra gravy, use 3 packets of soup, 3 cans of soup, and 3 cans of water.

I put the roast in the pot fat side up. Then empty both kids of soup fairly evenly on top of the roast, using a spoon to smooth some over the sides. Add the water around the roast. Then cover and place the roast in the over with the temperature set to 300 and bake for approximately 3 hours or until the roast is brown and shreds easily. Then remove roast to an appropriate size plate or baking dish to shred and serve.

There is nothing to do for the gravy except stir to combine and add additional water to bring to desired consistency and to lessen any saltiness.

Then serve with mashed potatoes and favorite veggie. Mine is corn. This recipe is so great and delicious and SO easy.