Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Hearty Southern-Style Biscuits and Gravy Bake

Ingredients:

• 1 can (16 oz) refrigerated biscuits
• 1 pound ground sausage
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350°F (175°C).
2. Open the can of biscuits and cut each biscuit into quarters.
3. Spread half of the biscuit pieces evenly in the bottom of a greased 9×13 inch baking dish.
4. In a skillet, cook the ground sausage over medium heat until fully cooked, breaking it into crumbles as it cooks.
5. Scatter the cooked sausage over the biscuit layer.
6. In the same skillet, use the sausage drippings to make a roux.
7. Sprinkle the flour over the drippings, stir, and cook for 2 minutes.
8. Gradually whisk in the milk, and continue cooking until the mixture thickens into a gravy. Season with salt, pepper, and garlic powder.
9. Pour the gravy evenly over the sausage and biscuit layer.
10. Top with the remaining biscuit pieces.
11. Sprinkle shredded cheddar cheese over the top layer of biscuits.
12. Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 8 servings

Ingredients:

• 1 pound ground beef
• 2/3 cup chopped onion
• Ground black pepper, to taste
• 2 teaspoons minced garlic
• 1 cup dry elbow macaroni pasta
• 1 15-ounce can tomato sauce (or 2 8-0unce cans)
• 1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees and set a pot of water on to boil for the pasta.
2. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it.
3. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic.
4. Drain any grease, if needed.
5. When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside.
6. It will cook more in the oven.
7. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.
8. Or you can be like me and forget the parsley until later.
9. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.
10. Pour into a 2-quart casserole dish sprayed with oil.
11. Top with the Mozzarella cheese and bake for 30 minutes.
12. Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.
13. Enjoy!

Ingredients:

• 1.5 pounds lean ground beef
• 1 onion, finely chopped
• 1 pound pasta
• 1 tablespoon olive oil
• 1 cup milk
• 2 teaspoons garlic, minced
• One 22.6-ounce can condensed tomato soup
• One 22.6-ounce can condensed mushroom soup
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley (optional for garnish)
• Your favorite shredded cheese (optional for topping)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Cook pasta as per package directions, drain, and keep aside.
3. In a skillet, warm the olive oil on medium heat.
4. Introduce the onions and garlic, sautéing until the onions become transparent.
5. Add ground beef and cook until browned, breaking it apart. Drain any surplus fat.
6. In a mixing bowl, blend the condensed tomato soup, mushroom soup, and milk until smooth.
7. Merge the soup blend with the beef and pasta.
8. Season with salt and pepper.
9. Pour this mix into a greased casserole dish.
10. Optionally, adorn with shredded cheese.
11. Dust with paprika and, if desired, parsley.
12. Bake for about 30 minutes until the casserole bubbles with warmth.
13. Gather your family and dive into this time-honored Amish delicacy.
14. This versatile casserole is perfect all year round and is sure to be a hit.
15. Experience a dash of Amish tradition in every bite and revel in the comforting embrace of this dish.