Kitchen Adventures 18.1

When someone says "cheeseburger," most people think of fast food, burger joints or clogged arteries. I personally think of something delicious as I am a burger fan, but sometimes I want the taste of a cheeseburger without the grease or going out to eat. So, when I found this recipe I decided I needed to try it out.

This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.

I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.

This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from Prevention Guide Slow Cooker Recipe Book.

Cheddar Burger Casserole

Ingredients:

2 lb. extra-lean ground beef
1/2 c. seasoned dried bread crumbs
1/4 c. chopped onion
1 T. Worcestershire sauce
1/2 c. ketchup
1 c. grated Cheddar cheese

Directions:

1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.
Serves 6

I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!

Kitchen Adventures 11.1

Every now and then you read a recipe and think it will turn out perfectly, then when you get halfway through it you realize things could go terribly wrong. At that point, you turn to salvage mode and try to find a way to save the dish so it's not a complete wash. This happened to me with this recipe. Everything looked fine at first, but as I went along I realized I would have to do some adjusting to make things turn out right. Fortunately, I made the correct adjustments and it turned out pretty well. I'm getting better at this improvisation in the kitchen thing!

This is a nice casserole recipe that could feed a family or a couple people for a few days. It came from the binder my aunt gave me several years ago. I'm posting it with changes I made so you can learn from my experiences. The oddest thing that happened when making this was that I used more meat than I was supposed to but cut almost everything else in half. It turned out pretty meaty, but it was still good.

Burrito Bake

Ingredients:

1 1/2 lb. ground beef
1 1/2 c. grated cheddar cheese
1 pkg. taco seasoning
1 1/2 c. grated Monterrey jack cheese
1/4 c. chopped onion (I omitted this)
1 pkg. crescent rolls
1 can refried beans

Directions:

Brown the beef and onion, then drain. Stir in the dry taco seasoning. Press the crescent rolls in the bottom of a 9"x13" pan. Use a second package of crescent rolls is one won't cover it. Spread refried beans over rolls. Use a second can if one won't cover it. Add the beef mixture to the top and then top it all with the cheeses. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil to brown the cheese at the end.

Kitchen Adventures 9.3

Oh life, you art so busy! Of course, it's because I make it that way. No one is MAKING me go do all the things I do, except for work-related things, of course. All this socializing I do is of my own free will. It all puts things into perspective, though. Sometimes I think about the lives some of my other friends have, being married with babies or babies on the way. At times I think maybe this is the life I'm supposed to have, or at least what the world thinks I should have by this point in my life. But, then I get to go hang out with whoever, whenever I want and do lots of fun things like have girls night, listen to cover bands, watch sporting events and enjoy the company of my friends. I'm sure I could do all these things if I was married or have babies, but I'm quite content to enjoy this single, lovely life that God has given me.

I'm not quite sure what that all has to do with my recipe posting, but it was just a rumination that came to me. Anyway, back to the recipe, which I know is what most people look for on this blog. Well, not to disappoint, here it is! This is another recipe that came from the Wheat State Manor cookbook my mom gave me a few years ago for Christmas. The nice thing about this recipe is that you can substitute some of the ingredients to fit what you have. For instance, I did not have the right kind of potatoes because the shredded hash browns were all sold out from the store. Apparently this is a vital item right before a snowstorm. Anyway, the chunk potatoes worked just as well. It's all about making what you have work for you. Hope you like this yummy casserole!

Chicken Potato Casserole

Ingredients:

1 32 oz. pkg. frozen shredded potatoes, thawed
6 chicken breast halves, cooked and diced
1 c. melted butter, divided
1 can cream of chicken soup
12 oz. shredded cheddar cheese
1 sm. onion, diced (I omitted this)
1 tsp. salt
1 8 oz. pkg. sour cream
Corn flakes, crushed

Directions:

Spread the potatoes in the bottom of a greased 9x13 baking dish. Place the chicken over the potatoes. Combine the remaining ingredients with the exception of 1/2 c. butter and the corn flakes, and then pour this over the chicken. Mix together the remaining butter and the crushed corn flakes. I don't have an exact measurement for the corn flakes, but just crush enough until the butter is all absorbed. Spread the corn flake mix on top of the other ingredients and bake at 350 degrees for 45 minutes.

Kitchen Adventures 4.5

With the arrival of autumn, casseroles begin sounding more and more desirable. Now personally, a casserole sounds good to me any time of year, but they feel most fitting when the weather begins to cool and the leaves begin to turn. Though it hasn't gotten terribly cool down here yet, and the leaves are still mostly green, I'm feeling more and more like it's time for casseroles.

This recipe sounded pretty simple and delicious, and indeed it was. I picked this one from the Wheat State Manor cookbook my mom gave to me last Christmas. You can always count on those church ladies to provide good recipes, I like to say. Though not really casserole-y, it still counts in my mind. :)

Macaroni Sausage Casserole

Ingredients:
1/2 c. macaroni (I used 2 cups for a 9x13 pan)
4 qts. water
1/4 c. onion, chopped (I omitted this)
1/4 c. green pepper chopped (I also omitted this)
1 1/2 T. flour
1/4 tsp. salt
1 c. milk
1 c. shredded cheddar cheese
1 lb. ground sausage

Directions:
Cook macaroni as directed in boiling salted water; drain and set aside. Brown sausage and break up. Add onion and green pepper to the meat. Stir in flour and salt. Cook 1 to 2 minutes. Add milk slowly. Cook until thick. Add cheese; stir to melt continuously. Combine macaroni and meat mixture and pour in to greased casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25 to 30 minutes.