MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Meat Loaf
Categories: Beef, Cheese, Vegetables, Grains, Dairy
Yield: 8 servings

1 lg Egg
3/4 c Whole milk
1 c Shredded cheddar cheese
1/2 c Quick-cooking oats
1/2 c Chopped onion
1/2 ts Salt
1 lb Ground beef
2/3 c Ketchup
1/2 c (packed) brown sugar
1 1/2 ts Prepared mustard

In a large bowl, whisk egg and milk. Stir in the cheese,
oats, onion and salt. Crumble beef over mixture and mix
well. Shape into 8 loaves; place in a greased 13x9-in.
baking dish. In a small bowl, combine the ketchup, brown
sugar and mustard; spoon over loaves.

Bake, uncovered, @ 350ºF/175ºC for 25-30 minutes or
until no pink remains.

Kathy Bowron, Cocolalla, Idaho

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lasagna Casserole
Categories: Beef, Vegetables, Pasta, Cheese, Herbs
Yield: 8 servings

1 lb Ground beef
1/4 c Chopped onion
1/2 ts (ea) salt & pepper; divided
1 lb Medium pasta shells; cooked,
- drained
4 c Shredded mozzarella cheese;
- divided
3 c Cottage cheese
2 lg Eggs; lightly beaten
1/3 c Grated Parmesan cheese
2 tb Dried parsley flakes
24 oz Pasta sauce

In a large skillet, cook beef and onion over medium
heat until meat is no longer pink, breaking meat into
crumbles; drain. Sprinkle with salt and 1/4 teaspoon
pepper; set aside.

In a large bowl, combine pasta, 3 cups mozzarella
cheese, cottage cheese, eggs, Parmesan cheese, parsley
and the remaining pepper. Transfer to a greased shallow
3 qt. or 13" X 9" baking dish. Top with beef mixture and
spaghetti sauce (dish will be full).

Cover and bake @ 350ºF/175ºC for 45 minutes. Sprinkle
with remaining mozzarella cheese. Bake, uncovered, until
bubbly and cheese is melted, about 15 minutes longer.
Let stand for 10 minutes before serving.

Deb Morrison, Skiatook, Oklahoma

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Pie Casserole
Categories: Pasta, Beef, Vegetables, Cheese, Sauces
Yield: 8 servings

8 oz Spaghetti
1 lb Ground beef
1 sm Onion; chopped
2 cl Garlic; minced
14 oz Can/jar spaghetti sauce
1/2 ts Salt
1/4 ts Pepper
3 oz Cream cheese
1 c Sour cream
3 Green onions; chopped
1 1/2 c Shredded Cheddar-Monterey
- Jack cheese

Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet, cook the beef, onion and
garlic over medium heat until beef is no longer pink,
6-8 minutes, breaking up beef into crumbles; drain. Stir
in the spaghetti sauce, salt and pepper; bring to a
boil. Reduce heat; simmer, uncovered, for 20 minutes,
stirring occasionally.

In a small bowl, mix cream cheese and sour cream until
blended; stir in green onions. In a greased 11x7-in.
baking dish, layer the spaghetti, cream cheese mixture
and meat mixture. Top with shredded cheese.

Bake, covered, @ 350ºF/175ºC for 25 minutes. Uncover;
bake until cheese is bubbly, 5-10 minutes longer.

Patricia Lavell, Islamorada, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Tamale Pie
Categories: Beef, Herbs, Chilies, Beans, Vegetables
Yield: 8 servings

1 lb Ground beef
1 ts Ground cumin
1/2 ts Salt
1/2 ts Chilli spice mix
1/4 ts Pepper
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
11 oz Can whole kernel corn;
- drained
10 oz Can enchilada sauce
2 Green onions; chopped
1/4 c Minced fresh cilantro
8 1/2 oz Box cornbread/muffin mix
2 lg Eggs
1 c Shredded Mexican cheese
- blend
Sour cream & add'l minced
- fresh cilantro; opt

In a large skillet, cook beef over medium heat until no
longer pink; drain. Stir in the cumin, salt, chilli
spice and pepper.

Transfer to a 4 qt. slow cooker; stir in the beans,
tomatoes, corn, enchilada sauce, onions and cilantro.
Cover and cook on low for 6-8 hours or until heated
through.

In a small bowl, combine muffin mix and eggs; spoon over
meat mixture. Cover and cook 1 hour longer or until a
toothpick inserted in the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.
Serve with sour cream and additional cilantro if
desired.

Jill Pokrivka, York, Pennsylvania

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Unstuffed Cabbage Rolls
Categories: Vegetables, Fruits, Beef, Rice, Citrus
Yield: 6 servings

MMMMM------------------------TOMATO SAUCE-----------------------------
1 lg Onion; chopped
1 md Head cabbage; coarse chopped
- (8 c)
28 oz Can diced tomatoes;
- undrained
1 cn (8 ounces) tomato sauce
1 c Water
1/4 c Lemon juice
1/3 c Raisins

MMMMM-------------------------MEATBALLS------------------------------
1/2 c Uncooked long grain rice
1 ts Worcestershire sauce
1/2 ts Salt
1/4 ts Pepper
1 lb Lean ground beef

In a large skillet, combine sauce ingredients. Bring to
a boil; reduce heat and simmer.

Meanwhile, in a large bowl, combine the rice,
Worcestershire sauce, salt and pepper. Crumble beef over
rice mixture; mix lightly but thoroughly. Shape into 36
balls, about 1 1/4" in diameter. Add to simmering sauce.

Cover and simmer about 45 minutes or until the cabbage
is tender. Uncover and cook for 15 minutes longer or
until sauce is thickened.

Bernard Snow, Lewiston, Michigan

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meaty Manicotti
Categories: Beef, Pasta, Vegetables, Cheese, Pork
Yield: 7 servings

14 Uncooked manicotti shells
1 lb Bulk Italian sausage
3/4 lb Ground beef
2 cl Garlic; minced
2 c Shredded mozzarella cheese
3 oz Cream cheese; in cubes
1/4 ts Salt
4 c Meatless spaghetti sauce;
- divided
1/4 c Grated Parmesan cheese

Cook manicotti shells according to package directions.
Meanwhile, in a large skillet, cook sausage and beef
over medium heat until meat is no longer pink. Add
garlic; cook 1 minute longer. Drain. Remove from the
heat. Cool for 10 minutes.

Drain shells and rinse in cold water. Stir the
mozzarella cheese, cream cheese and salt into meat
mixture. Spread 2 cups spaghetti sauce in a greased
13" X 9" baking dish.

Stuff each shell with about 1/4 cup meat mixture;
arrange over sauce. Pour remaining sauce over top.
Sprinkle with Parmesan cheese.

Cover and bake @ 350ºF/175ºC for 40 minutes. Uncover;
bake 5-10 minutes longer or until bubbly and heated
through

Lori Thompson, New London, Texas

Makes: 7 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hamburger Steak & Gravy
Categories: Beef, Mushroms, Sauces, Breads
Yield: 4 servings

1 lg Egg
1/2 c Dry bread crumbs
2 oz Env onion soup mix; divided
ds Pepper
1 lb Ground beef
3 tb A-P flour
1 3/4 c Cold water
1 ts Worcestershire sauce
4 1/2 oz Jar whole mushrooms;
- drained
Hot cooked mashed potatoes

In a large bowl, combine the egg, bread crumbs, 2
tablespoons soup mix and pepper. Crumble beef over
mixture and mix lightly but thoroughly. Shape into 4
patties.

In a large cast-iron or other heavy skillet, cook
patties over medium heat, 4-5 minutes on each side.
Set aside and keep warm.

Combine the flour, water, Worcestershire sauce and
remaining soup mix until blended; stir into skillet.
Add mushrooms. Bring to a boil; cook and stir until
thickened, about 5 minutes. Serve sauce with patties
and mashed potatoes.

Denise Wheeler, Newaygo, Michigan

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Stuffed Shells
Categories: Beef, Pasta, Chilies, Cheese
Yield: 6 servings

18 Uncooked jumbo pasta shells
1 1/2 lb 90% lean ground beef
2 ts Chilli spice mix
3 oz Cream cheese; in cubes
16 oz Jar taco sauce; divided
3/4 c Shredded Mexican cheese
- blend; divided
20 Baked tortilla chip scoops;
- coarse crushed

Set oven @ 350ºF/175ºC.

Cook pasta according to package directions. Drain and
rinse in cold water; drain again.

Meanwhile, in a large skillet, cook and crumble beef
over medium-high heat until no longer pink, 6-8 minutes.
Stir in chili powder, cream cheese and 1/2 cup taco
sauce until blended. Stir in 1/4 cup shredded cheese.

Spoon about 2 tablespoons filling into each shell. Place
in an 11" X 7" baking dish coated with cooking spray.
Top with remaining taco sauce.

Bake, covered, until heated through, 20-25 minutes.
Sprinkle with remaining cheese; bake, uncovered, until
cheese is melted, about 5 minutes. Sprinkle with chips.

Anne Thomsen, Westchester, Ohio

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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