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1 lb. ground meat
1 chopped med. onion
1 can mixed vegetables
1 can celery soup
3/4 tsp. salt
Brown meat and onion in 2 tablespoons butter. Add celery soup and mix well. Then add drained vegetables and simmer for 1/2 hour. Serve over mashed potatoes. Add small can of mushrooms if desired.

1 lb. ground beef
1 lg. onion
2 qts. water
1 can tomato sauce
1 can tomatoes
2-3 stalks celery, sliced
2-3 carrots, sliced
1/2 tsp. basil
1/2 tsp. garlic powder
1/3 c. barley
1 tbsp. beef soup base
1 c. cabbage, chopped (optional)
1 c. mixed vegetables (optional)
Fry ground beef and onion until beef is brown. Do not drain. Add water, tomato sauce, tomatoes, celery and carrots. Add basil, garlic powder, barley, soup base, salt and pepper. For a heartier soup, add cabbage and mixed vegetables. Cook for about 2 hours. When done, add some noodles.

2 lb. lean ground beef
1 finely chopped onion
2 French poor boy breads
Salt & pepper
1/2 can tomato sauce
Pinch of oregano
Pinch of basil
Softened butter
Heat oven to 350 degrees.
Mix meat, onion, salt, pepper, oregano, basil, tomato sauce and parsley. Cut French bread about 7 inches long, then slice in half. Spread bread with softened butter, spread meat mixture in layers on sliced French bread. Put on cookie sheet in oven for about 20 minutes or until done. Serve with potato chips and pickles.

Meat may look a little pink because of tomato sauce. Meat may be pre-cooked a few minutes, if desired.

1 1/2 lbs. ground chuck
1 can whole kernel corn
6 med. potatoes
1 lg. onion
1 can whole tomatoes
Prepare and thinly slice potatoes. Place potatoes in large baking dish. Slice onion and add a layer of onion slices to potatoes. Sprinkle with a dash of salt. Next add a layer of corn (drained). Crumble meat over entire dish. Salt and pepper. Top with can of tomatoes including juice. Bake at 350 degrees for 50 minutes to 1 hour.

Combine in soup kettle:
1 can tomato puree
1 minced clove garlic
1-2 chopped onions
2 chopped stalks celery
2 chilled, unpeeled diced carrots
1 chilled, unpeeled diced potato
1-2 tsp. salt
4 crushed bay leaves
Pinch of marjoram, thyme or savory
Cover and simmer until vegetables are almost tender, about 10 minutes. Add and heat quickly:
2 qts. soup stock or 2 cans consomme with vegetable cooking water
1/2 tsp. pepper
(If no soup stock is available, use vegetable cooking water with 4 beef bouillon cubes)
Pinch to bits, add and stir rapidly:

1 lb. ground beef

3-4 carrots, sliced thin
2 med. diced potatoes
2 sweet potatoes, diced
5 or 6 whole peppers
1 bay leaf
1 onion, whole
1 lb. ground beef
1 sm. can kidney beans
1 can tomato soup
1 pkg. beef broth
Crushed cornflake crumbs
Cook carrots in 1/2 pot water. Add potatoes and sweet potatoes, pepper, bay leaf and onion. Cook until vegetables are just about done. Fry ground meat until brown. Add to vegetables with the Kidney beans and tomato soup. Add some water if necessary. Add seasonings. Cook until vegetables are done. Sprinkle cornflake crumbs in to thicken.

1 1/2 lbs. lean ground beef
Salt and pepper to taste
1 med. onion
Brown meat and onions and drain. Add:
1 can Rotel tomatoes, chopped
1 can golden mushroom soup
1 can cream mushroom soup
Mix tomatoes and soups with meat mixture and simmer 10 to 15 minutes. Put in casserole and top with Tater Tots. Bake in oven at 350 degrees for 15 to 20 minutes. remove from oven and sprinkle top with grated cheese. Return to oven long enough to melt cheese.

1 lb. lean ground beef
1/2 onion, chopped
1/4 bell pepper, chopped
2 c. cooked noodles
1 can golden mushroom soup
1 can vegetarian vegetable soup
Dash Worcestershire sauce
Grated sharp cheese
Brown meat in a little cooking oil. Add onions and bell pepper. Mix with noodles, soups and Worcestershire sauce. Turn into greased baking dish and cover with layer of cheese. Cover and bake 30 minutes. Freezes well.

2 lbs. ground meat
1/2 c. chopped onion
1/2 c. dark Karo syrup
2 (8 oz.) cans tomato sauce
1 pkg. egg noodles
1/3 c. vinegar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1 tbsp. oregano
Salt and pepper
Brown meat and onion. Add cooked noodles and remaining ingredients. Put in casserole. Top with Longhorn cheese. Bake 30 minutes at 350 degrees.

1 1/2 lbs. ground meat
1 c. chopped onion
1 c. whole kernel corn
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
1/2 c. pimientos
1/4 tsp. pepper
1/2 tsp. salt
1 pkg. (12 oz.) noodles
Saute onions in 1 stick butter. Add meat and cook until done. Then add all other ingredients. Cook noodles and stir them into mixture. Place in casserole dish and top with buttered bread crumbs. (Drain grease off the meat if too much.)

1 lb. ground beef
1 can mushroom soup
1 c. elbow macaroni
1 c. mixed vegetables
1 soup can milk
Brown ground beef; put in casserole dish. Add mushroom soup, macaroni, mixed vegetables, and milk. Mix together. Bake at 350 degrees until thick.

6 med. potatoes, sliced
2 med. onions, sliced
1 1/2 to 2 lb. ground chicken (or other ground meat)
1 (10 and 1/2 oz.) can cream of chicken soup
1 (10 and 1/2 oz.) can cream of celery soup
2 c. water
Layer first set of ingredients in a baking dish. Cook 1 and 1/2 to 2 lbs. Ground chicken in large skillet until well browned and no trace of pink remains. Layer on top of onions. Mix together remaining ingredients. Spoon over casserole. Bake, covered, in 300 degree oven for 1 hour (or until potatoes are tender).

1 lb. ground meat
1 c. celery, chopped
1 sm. onion, chopped
1 can cream of chicken soup
1 can mushroom soup
2 tbsp. soy sauce
1 (4 oz.) pkg. slivered almonds
1 can evaporated milk
3 c. rice, cooked
1 can Chinese noodles
Brown ground meat, onions and celery in skillet. Drain. Add remaining ingredients. Place in casserole and refrigerate overnight or 6 to 8 hours. Top with noodles. Bake at 375 degrees for about 30 minutes.

1 lb. lean ground beef
1 med. onion, chopped
1 lb. zucchini, unpeeled, chopped
1 can cream of mushroom soup
3/4 c. grated sharp cheese
Salt & pepper to taste
Seasoned salt to taste
3/4 c. crushed corn flakes
Saute ground beef and onion; drain. Cook zucchini until tender. Put half of meat mixture in casserole; add zucchini and then remaining meat mixture. Cover with soup and then cheese. Sprinkle with corn flakes. Bake at 350 degrees for 40 minutes.

2 tbsp. butter
2 c. thinly sliced onions
2 lbs. ground beef
1 tbsp. paprika
1 tsp. salt
1 green pepper, cut in strips
1 (8 oz.) can tomato sauce
1 1/2 c. water
3 beef bouillon cubes
3 med. potatoes, cooked and diced
1/2 c. sour cream
Melt butter in a heavy skillet. Add onion and cook 10 minutes, stirring often. Add meat, paprika and salt and cook, stirring until meat loses its red color. Add the green pepper, tomato sauce, bouillon cubes and water.
Cover and simmer about 20 minutes. Add potatoes and heat. Stir in sour cream just before serving. Serve over flat noodles cooked as directed on package.

1 lb. ground beef
1 sm. onion, chopped
1 lg. celery stalk, sliced
1/4 sm. head green cabbage, thinly sliced
1 (14 1/2 to 16 oz.) can tomatoes
1 (10 1/2 oz.) can garbanzo beans
1 (7 oz.) can whole kernel corn
1 med. sized zucchini (about 10 oz.), sliced
3/4 c. med. sized shell macaroni
1 1/2 tsp. beef flavor instant bouillon
1/2 tsp. dried basil leaves
In 5 quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes.
Add tomatoes, garbanzo beans and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves, and 2 1/2 cups water; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegetables are tender. Makes 6 servings.

1 1/2 lbs. ground beef
1 (7 oz.) box croutons, seasoned
1 can cream of mushroom soup
1 can cream of celery soup
Do not brown meat, do not salt, do not dilute soup. Break half of meat in baking dish, cover with half of croutons, cover with remaining meat, then croutons, cover with soup which has been mixed with 1/2 can milk. Bake 1 hour, uncovered at 325 degrees.

2 lbs. ground round or chuck
2 tsp. chopped onion
1/8 tsp. Greek all-purpose seasoning
Salt and pepper to taste
1 can cream of mushroom soup
1 can cream of celery soup mixed with 1 c. sour cream
5 oz. pkg. wide egg noodles
1 tube crushed Ritz crackers
Brown meat, onion, seasoning, salt and pepper in a skillet. Meanwhile, cook egg noodles according to package directions. Drain excess fat from meat. Drain noodles. Butter a 9 x 12 inch casserole dish. Place a layer of meat, noodles, and cream of mushroom soup in dish. Repeat with meat, noodles, and cream of celery soup. Top with crushed crackers. Bake 20 minutes in a 325 degree oven. Garnish with cherry tomatoes and parsley. Makes 10 to 12 servings.

1 lb. ground beef
1 sm. onion, chopped
1 lg. stalk celery, sliced
1/2 head cabbage, thinly sliced
1 (16 oz.) can tomatoes
1 can cannellini beans
1 (7 oz.) can corn niblets
1 zucchini, sliced
3/4 c. ditalini (pasta)
2 bouillon cubes
1 tsp. basil
Chicken broth
In a 5 quart pan, cook beef, onion, celery, cabbage in olive oil. Stir to get meat into chunks. Brown lightly, about 10 minutes. Add chunk tomatoes, beans, corn with all the liquids. Add zucchini, pasta, bouillon cubes, basil, salt and pepper. Add 3 cups water and 1 can or more chicken broth. Cook on medium heat. Serve with Parmesan cheese. NOTE: Also delicious without meat. Other greens (escarole etc.) may be used.
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