Southern Beef & Beans Casserole

1 lb ground beef
1 28 oz can Bush's Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz tomato paste
1 8 1/2 oz package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese

1. In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease.

2. Combine meat mixture, Bush's Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish.

3. Prepare muffin mix according to package directions. Spead evenly over bean mixture.

4. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.

Stuff Peppers with Beef

4 green peppers

1 pound ground beef, uncooked

1 egg

1 chopped onion

salt & pepper

Cut off stem ends and remove seeds from green peppers, boil 2 minutes, drain. Mix meat with egg, onion, and seasonings. Fill peppers with meat mixture. Place in pan, add a little water, cover pan and simmer on top of range or in a moderate oven, 350°F., about 30 minutes.

Baked Stuffed Cabbage Rolls

8 large leaves of cabbage

1 pound lean ground beef

salt and pepper to taste

1 small grated onion

1/2 cup cooked rice

2 cups tomatoes

1 chopped onion

2 tablespoons vinegar

2 tablespoons sugar

Prepare cabbage leaves for stuffing. season the meat with salt and pepper, add grated onion and rice. Roll a portion of the meat mixture in each leaf. Fasten with toothpicks. Place cabbage rolls, folded side down, with the rest if the ingredients in a Dutch oven. Add a little water and simmer for about 1 hour. Add additional sugar and vinegar if needed to adjust seasoning.

Beef Stroganoff Casserole

1 pound ground beef

1/3 cup chopped onion

3/4 cup water

1 small can mushrooms

1/pkg. (3/4 oz.) mushroom gravy mix

1 cup sour cream

1 cup Bisquick

1 egg

1/4 cup milk

1 small bell pepper, cut into rings

Heat oven to 400 degrees.

Grease baking dish, I use an 8 x 8 square dish.

Cook beef and onion over medium heat, stir occasionally, until beef browns;

Drain.

Stir in mushroom gravy mix (dry), water and mushrooms

cook 1 to 2 minutes stirring constantly until thicken.

Remove from heat.

Stir in the sour cream and spoon mixture into baking dish.

Mix Bisquick, egg and milk until blended.

Spread evenly over beef mixture. Top with bell pepper rings or paprika, if desired.

Bake 18-22 minutes or until topping is light golden brown.

Let stand 5 minutes before cutting Serves 6

Chili Pot Pie
1 (10-ounce) can diced tomatoes with green chiles, undrained

1/4 cup butter or margarine, sliced

1 teaspoon ground cumin, divided

1 (6-ounce) package cornbread stuffing mix

1 (15-ounce) can chili without beans

1 (15-ounce) can kidney beans, drained

2 cups chopped roast beef

1 cup (4 ounces) shredded colby-Monterey Jack cheese blend

Bake Drain tomatoes, reserving liquid. Add enough hot water to reserved liquid to equal 1-1/3 cups. Stir together liquid, butter, and 1/2 teaspoon cumin in a bowl until butter melts. Stir in stuffing.

Stir together remaining 1/2 teaspoon cumin, tomatoes, chili, beans, and beef in a shallow 2-1/2-quart baking dish. Sprinkle with shredded cheese; top with stuffing mixture. Bake at 350° for 35 to 40 minutes or until mixture is thoroughly heated. Makes 6 servings.