Garden Vegetable Casserole

1 large baking potato, scrubbed and sliced
1 small or 1 1/2 large eggplant, sliced
2 small or 1 1/2 large zucchini or yellow squash, sliced
1 1/2 tsp. salt
3 cloves garlic, minced (abt. 3 tsps.)
2 medium onions, sliced (or one large)
2 medium green peppers, seeded and sliced in rings
1/2 tsp. marjoram
3 firm, ripe medium tomatoes, sliced
1/2 tsp. dill weed or 1/4 tsp. dill seeds (or 1/4 cup fresh dill, chopped)
Olive oil

 Butter a 3-quart casserole dish. Layer sliced potatoes, eggplant, and zucchini in casserole, sprinkling each layer with salt, garlic, olive oil and oregano.  Layer onions and green peppers, sprinkling with salt, garlic, oil and marjoram.  Cover and bake in a 350 degree oven or until vegetables are tender.  Remove cover from casserole; arrange tomatoes on top. Sprinkle with dill weed. Bake, uncovered, for 10 minutes.  Yield: 8 servings

Zucchini Casserole

 1-1/2 lb. ground beef or lamb (opt.)
1 onion, chopped
1 clove garlic, minced (1 tsp. garlic)
28 oz. can tomatoes (or about 3-4 cups diced tomatoes)
1 green pepper, cut in strips
5-6 small zucchini
2 Tblps. flour
1/2 tsp. each basil, oregano, sugar
1 tsp. salt
1 can (2 1/4 oz.) sliced olives
3/4 cup shredded Cheddar cheese
1 1/2 cups croutons (a flavor you like--opt.)
Parmesan Cheese
Paprika sprinkled atop

Saute meat with onion and garlic in skillet until brown and crumbly. (If you don't use meat, just saute the onion in 1 Tblspn. olive oil.) Drain off fat. Drain tomatoes and reserve liquid. (If using fresh tomatoes, skip this step.)
Cut tomatoes into small chunks. If using fresh tomatoes, start cooking them down with the onions for about 6 minutes. Add meat with green pepper strips and zucchini cut into 3/4 inch slices.
Combine a small amount of the reserved liquid with flour and stir to make a smooth paste. (If using fresh tomatoes, just stir the flour into the mixture to make a paste that way.) Add seasonings, remaining liquid, sliced olives and cheese. Pour over meat mixture and cook, stirring until smooth and thickened. Spoon into a 3-quart casserole or use same skillet, if it can be put in the oven. Sprinkle atop with croutons if desired. If you omit croutons, loosely cover the casserole with foil while it cooks.
Bake at 350 degrees for 45 minutes. Sprinkle with Parmesan cheese and paprika if you like. Bake an additional 15 minutes.  Yield: 8 servings.  P.S. Dad loved this!!!

Zesty Meatloaf

1 1/2 lbs ground beef
1 can Campbells tomato soup
1 1/3 cup French Fried Onions
2 tsp. Worcestershire Sauce
1 egg
3/4 tsp. Salt
1/4 tsp. pepper

Mix ground beef, 1/3 cup soup, 2/3 cup onions, and remaining ingredients with your hands. Shape into a loaf and place in loaf pan. Bake @ 350 degrees for 1 hour.
Remove from oven and drain off fat. Top with remaining soup and sprinkle with remaining French fried onions. Bake 5 more minutes.

Additional tip: Don’t use the leanest ground beef

Hamburger Casserole

Here is a Nelson family favorite that I made the other night. I really like it.

1 lb Ground Beef, cooked and drained
Spaghetti (I always just estimate, I probably use about 1/3 lbs.)
1 can tomato soup
1 can alphabet soup (I think the Campbell's kind is actually called vegetable soup)
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 tsp chili powder
1 TB Mustard

Mix together and put in baking dish. Sprinkle shredded cheese on top. Bake covered at 350 for 45 minutes.

Campbell's Beef Taco Bake

Welcome to my new recipe blog! I realized that I've been trying a lot of new recipes lately, and that sometimes I have troubles finding recipes in the first place. So I decided for convenience of access, and to share them with the world, I would start a recipe blog! Anytime I try a new recipe, or make a family favorite, and we like it, I'll post it all the blog for all to enjoy! I got this recipe from Holli, and I already shared it with Amy, but this is what I'm making tonight, so it'll be the first one up!

If anyone would like to contribute to this blog (in other words be able to post recipes as well) please let me know!

Bake Time: 30 mins.
Oven Temperature: 350
Serves: 4-6

Ingredients:
1 lb. lean hamburger
1 can tomato soup
1 cup salsa
1/2 cup milk
1 can black beans, drained
6 flour OR 8 corn tortillas
1 cup grated cheese
sliced olives

Directions: Brown hamburger and drain. Add soup, salsa, milk, and black beans. Cut tortillas into about 1 inch pieces. Add tortillas to mixture. Pour mixture into 9" x 13" pan. Top with cheese, and olives. Bake.