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Tater-Topped Casserole

Ingredients: 1 lb.  ground beef 1 small  onion, finely chopped 1 can  (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup  milk 1 cup  frozen mixed vegetables (carrots, corn, green beans, peas) 1 cup shredded cheddar cheese 1 lb.  (1/2 of 32-oz. pkg.) frozen bite-size seasoned shredded potato nuggets Directions: Heat oven to 375ºF. Brown […]

Round Steak Casserole

Submitted by Debra Flinner, of Canton OH Ingredients: 2 lb. Round Steak 1/2 ” thick 1 t. salt 1/4 t. black pepper 1 onion, thinly sliced 3-4 potatoes, pared and quartered 1-16oz. can French cut Green Beans, drained 1 clove of garlic, minced 1 10+3/4 oz. can tomato soup 1 14-1/2 oz. can tomatoes Directions: […]

Creamed Corn Casserole

Ingredients: Nonstick cooking spray (2)  16-ounce packages frozen whole kernel corn 2 cups  chopped red and/or green sweet pepper 1 cup  chopped onion (1 large) 1  tablespoon butter or margarine 1/4  teaspoon black pepper (1)  10.75-ounce can condensed cream of celery soup (1)  8-ounce tub cream cheese spread with chive and onion or cream cheese […]

Gone All Day Casserole

Submitted by Debra Flinner, of Canton OH Ingredients: 1 c. uncooked wild rice, rinsed & drained 1c. chopped celery 1c. chopped carrots 2 4oz. cans mushroom stems and pieces, drained 1 lg. onion, chopped 1 clove garlic, minced 1/2 c. slivered almonds 3 beef bouillon cubes 2-1/2 tsp. seasoned salt 2 lb. boneless round steak, […]

Layered Mexican Casserole

Ingredients: 1/2 lb.  ground beef 1 can  (11 oz.) corn, drained 1-1/2 cups chunky salsa 1 cup cottage cheese 1 container  (8 oz.) sour cream 5 cups  tortilla chips, divided 1-1/2 cups shredded cheddar cheese, divided Directions: Heat oven to 350°F. Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or […]

Best Chicken Salad Stuffed Tomato Crowns

Ingredients: 4 medium sized fresh tomatoes
 1/2 cup plain low fat yogurt
 2 cups chicken, cooked, shredded and chilled
 1/4 cup flat leaf parsley, chopped
 1/2 cup celery, small diced
 1/2 cup carrots, small diced
 1 lemon, juiced
 1 small onion, small diced
 Kosher salt and fresh ground pepper to taste Directions: Rinse tomatoes under […]

Baked Stuffed Tomatoes

Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp […]

Roasted Shallots, Tomatoes and Arugula Salad

Ingredients: 6 medium shallots, peeled, cut into fourths
 ½ cup olive oil
1 cup balsamic vinegar
 1 T. Dijon mustard
 Salt
 4 medium firm, ripe, Florida tomatoes, cut into fourths
 1 cup arugula leaves
 Peppercorn mix, freshly ground Directions: Preheat oven to 400 degrees. Pour 2 t. of the olive oil over the shallots and place […]

Fried Green Tomatoes

Submitted by Debra Flinner of Canton, Oh Ingredients: 4 firm green tomatoes 1/2 cup all-purpose flour 1 t. salt 1/4 t. pepper 1/3 cup butter Directions: Wash tomatoes, pat dry. Remove stem and core. Slice tomatoes 3/4″ thick. Mix flour, salt and pepper. Dip tomato slices in flour mixture. Heat butter in a 10″ skillet […]

Tomato Sandwiches

Ingredients: 1/2 cup mayonnaise or whipped cream cheese
 1 large onion, thinly sliced
 6-8 small arugula leaves, washed & patted dry
 2 large eggs, lightly beaten with 1 tablespoon water
 1/2 teaspoon salt
 1/2 cup bread crumbs, unflavored, toasted
 3 tablespoons unsalted butter
 2 tablespoons olive oil Directions: Slice each tomato to obtain 1/2-inch thick […]

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