Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

Crockpot Apple Butter

One of the many comfort foods we enjoy. I love it slathered on homemade biscuits.

5 1/2 pounds apples, peeled and finely chopped (I use three different kinds of apples)
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a large bowl. Combine sugar, cinnamon, cloves and salt. Pour over apples and mix well.

Place in crockpot, cover and cook on high for 1 hour.

Decrease heat to low; cover and cook on low for 9 to 11 hours or until thickened and dark brown. Stir occasionally.

Uncover and cook on low for 1 more hour.

If desired, whisk until smooth.

Spoon into freezer containers, leaving 1/2 inch headspace. Cover and freeze.

Or ladle in hot sterilized jars, add 1 tablespoon lemon juice per pint, wipe rim, cap with two-piece lids and process in a water bath canner for 10 minutes.

Makes approx 9 1/2 pints

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Chicken Taco Soup

2 cups cooked chicken (I used leftover baked whole chicken), shredded
1 envelope taco seasoning
1 pint whole kernel corn, undrained
2 quarts pinto beans, undrained
1 quart tomato juice
1/2 small onion chopped
1 can diced tomatoes with green chilies, undrained
shredded cheese
crushed tortilla chips
sour cream and chive (optional)

In a dutch oven, saute onion till tender and translucent. Add remaining ingredients in the dutch oven. Bring to a boil, reduce heat cover and let simmer for 30 minute or until heated through, stirring occasionally. Place small amount of crushed tortillas in bottom of bowl, ladle in soup and top with cheese, sour cream and chives  as desired.

Can be made in Crock-pot. Saute onion in small skillet till tender and translucent. Add all ingredients in warm crock pot. Heat on high for 2 hours or low for 3-4 hours. Serve as directed above.

Yields 8-10 servings

This is one of those meals that I make after having baked chicken, when I pick the bones and have a bowl full of leftover meat. What makes this even better is when I can go to my pantry and with very little thought I have a soup by just grabbing a few jars off the shelf.

Enjoy!

~ Farm Girl

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