1 pound lean ground beef
1/2 pound bulk pork sausage
1 large onion, chopped
1 (3.5 oz) package sliced pepperoni, cut into fourths
6 slices bacon, cooked crisp and crumbled
2 (14 ounce each) jars pizza sauce
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked wide egg noodles
1-1/2 cups shredded cheddar cheese

In a large skillet over medium-high heat, cook the ground beef, sausage and onion until the meat is no longer pink; drain. Stir in the pizza sauce, tomato sauce, oregano, onion powder and garlic powder; simmer, uncovered, 5 minutes or until hot and bubbly..

Add the cooked noodles. Top with the cheddar cheese; cover and simmer over low heat until cheese is melted. Makes 8 servings.

Emily

2 pounds lean ground beef
1/2 pound bulk pork sausage (I used hot)
1 (14 oz) jar pizza sauce
1/2 cup chopped onion
1/2 cup chopped celery
2 (1.25 oz) packages taco seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
2 large eggs, well beaten

1. Combine all the ingredients in a large bowl; mix using your hands until well blended.

2. Transfer mixture to an 11×7-inch baking dish. With your fingers, form a ridge around all sides of the meat mixture to allow space for drippings to collect. Pour off these drippings at least twice during cooking time; discard drippings.

3. Bake at 350 degrees F for 45 minutes to 1 hour. Makes 8 servings.

This tastes great with my Easy Cheesy Pasta!

Emily

1 (12 oz) package wide egg noodles
2 pounds lean ground beef
1 medium onion, chopped
1 pound (16 oz) process cheese (Velveeta)
1 (11 oz) can whole kernel corn, drained
1 (10.5 oz) can condensed chicken with rice soup, undiluted
1 (10.5 oz) can condensed cream of mushroom soup, undiluted
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Cook the noodles according to the package directions. Meanwhile, cook the ground beef and onion in a Dutch oven over medium-high heat until the meat is no longer pink; drain. Remove from the heat; add all the remaining ingredients and stir to blend well.

2. Transfer mixture to a greased 13×9-inch casserole. Cover and bake at 350 degrees F for 45 minutes or until hot and bubbly. Makes 8 to 10 servings.

Note: You can divide this recipe between 2 (8×8-inch) baking dishes and freeze one for later use, if desired. Each casserole would contain 4 to 5 servings.

Emily

1 pound bulk Italian sausage (I use hot)
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
2 (15 oz each) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
2 (2.25 oz each) cans sliced ripe olives, drained
2 (6.5 oz each) cans mushroom stems and pieces, drained
1 (12 oz) package wide egg noodles, cooked and drained
2 cups shredded cheddar cheese

1. In a dutch oven over medium heat, cook the sausage, beef, onion and green pepper until the meat is no longer pink; drain.

2. Stir in the tomato sauce, tomato paste, Italian seasoning and garlic powder; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the olives and mushrooms; cover and simmer for 5 minutes. Add the noodles. Pour into a 13×9-inch baking dish sprayed with cooking spray. Sprinkle cheese on top.

4. Bake at 350 degrees F for 25 to 30 minutes or until hot. Makes 8 to 10 servings.

Emily

6 ounces dried spaghetti, broken into thirds
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1 cup water
1 (1.25 oz) envelope taco seasoning mix
2 (2-1/4 oz) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
3/4 cup salsa (your choice)
1 (4.5 oz) can chopped green chilies, undrained
shredded lettuce
chopped tomato
Tortilla chips
Sour cream

1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and the onion is tender; drain. Add the water and taco seasoning. Bring to a boil; reduce the heat and simmer, uncovered, for 2 minutes, stirring occasionally. Stir in the cooked spaghetti, olives, 3/4 cup of the cheddar cheese, salsa and green chilies.

3. Transfer mixture to an 11×7-inch (2-quart) baking dish sprayed with cooking spray or lightly greased. Cover with foil and bake 15 to 20 minutes or until hot. Sprinkle with remaining 3/4 cup cheddar cheese. Serve with the shredded lettuce, chopped tomato, tortilla chips and sour cream. Makes 6 to 8 servings.

Emily

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

1 envelope onion soup mix
2 pounds lean ground beef
3/4 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
2 eggs
3/4 cup water
1/3 cup tomato ketchup

Preheat oven to 350 degrees F. In a large mixing bowl, combine all the ingredients until well blended. Place mixture in a 13×9-inch baking dish and shape into a loaf.

Bake for 1 hour or until meat is no longer pink. Tilt pan and remove drippings with a spoon. Let stand 10 minutes before serving. Makes 8 servings.

Emily

1 pound extra-lean ground beef
3 tablespoons bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 large egg
1-3/4 cups water
1/2 cup milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups instant mashed potato flakes, dry
1 large egg
1-1/2 cups frozen chopped broccoli, thawed
2/3 cup shredded sharp Cheddar cheese

1. Spray an 8×8-inch square baking dish with cooking spray. In a medium bowl, combine the ground beef, bread crumbs, steak sauce, minced onion, salt, pepper and egg; mix well. Press in bottom and up the sides of baking dish to within 1/2 inch of top.

2. In a 2 quart saucepan over medium-high heat, combine water, milk, butter or margarine and 1/4 teaspoon salt; heat to boiling. Remove from heat and stir in potato  flakes. Let stand 30 seconds. Stir in the egg; then the broccoli and cheese. Spoon over the meat shell in baking dish.

3. Bake at 350 degrees F for 25 to 30 minutes or until meat loaf is thoroughly cooked. Let stand 5 minutes; drain liquid around edges. Makes 6 servings.

4 slices bacon, chopped
1 pound lean ground beef*
1 (16 oz) can baked beans
1-1/2 cups frozen whole kernel corn, thawed
1 envelope onion soup mix
1 cup water
1/2 cup tomato ketchup
1 tablespoon Dijon-style mustard
2 teaspoons Worcestershire sauce

In a 12-inch skillet over medium-high heat, cook bacon until crisp, about 3 minutes. Add ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain and return to skillet.

Stir in all the remaining ingredients; mix well. Bring to a boil over high heat, stirring often. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring frequently.

May be served over hot cooked pasta, corn bread or hamburger rolls, if desired. Makes 4 servings.

* Ground turkey can be substituted for the ground beef.

1/2 cup milk
15 saltine crackers, crushed
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 pound lean ground beef
1 (12 oz) jar beef gravy
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

In a large bowl, combine the milk, saltine crackers, onion and parsley flakes. Crumble ground beef over mixture and mix together until well blended. Shape into 4 patties. Arrange in an 8×8-inch baking dish sprayed with cooking spray.

In a small bowl, mix together the gravy, ketchup, Worcestershire sauce and pepper. Pour over the patties and bake, uncovered, at 350 degrees for 50 to 55 minutes or until meat is no longer pink. Makes 4 servings.*

* This recipe can easily be doubled. Bake in an 11×7-inch (2 quart) baking dish.