Roxy
New member
Hamburger & Cheese Tater Tot Casserole
1 lb. hamburger, browned and drained
1 can cream of chicken and herb soup (or cream of onion or celery soup)
1 small onion, chopped
Tater tots
Worcestershire sauce
milk
shredded cheddar cheese
Brown hamburger, adding the chopped onions. When done, drain and add 1 T. Worcestershire sauce, soup, and 1 T. milk. Put in a 9x13 inch casserole dish that has been sprayed with a non-stick cooking spray. Top the hamburger mixture with cheese. Place tater tots neatly in rows on top of the cheese. Bake at 350 for a half hour or unti tater tots are crsipy.
Kansas City Steak Soup
INGREDIENTS:
1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
1/2 gallon water
1/4 tablespoon ground black
pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen
mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine
DIRECTIONS:
Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
1 lb. hamburger, browned and drained
1 can cream of chicken and herb soup (or cream of onion or celery soup)
1 small onion, chopped
Tater tots
Worcestershire sauce
milk
shredded cheddar cheese
Brown hamburger, adding the chopped onions. When done, drain and add 1 T. Worcestershire sauce, soup, and 1 T. milk. Put in a 9x13 inch casserole dish that has been sprayed with a non-stick cooking spray. Top the hamburger mixture with cheese. Place tater tots neatly in rows on top of the cheese. Bake at 350 for a half hour or unti tater tots are crsipy.
Kansas City Steak Soup
INGREDIENTS:
1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
1/2 gallon water
1/4 tablespoon ground black
pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen
mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine
DIRECTIONS:
Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
