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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Shepherds Pie

1/2 lb ground beef (mincemeat or whatever else you'd like)
1 lg. can crushed tomatoes
1 med. onion
5 med. carrots
Worcestershire sauce
beef broth
salt and pepper to taste
mashed potatoes for on top
(optional: peas, corn, or other veggies)

In frying pan put the beef in (no oil as it cooks in its own juices). Brown completely and remove.

Drain all but 2 tbls (approx.) fat.

Add cut up onion and fry until translucent.

Meanwhile, in the blender grind up the beef a little more so that there are no clumps.

Add the beef back to the pan and mix up with the onion.

Add the cooked, chopped carrots (and any other veggies) and combine mixture.

Add the crushed tomatoes and combine. Sometimes I add a little ketchup or tomato paste too to enhance the flavor.

Add a few splashes of the Worcestershire sauce.

Let mixture cook a few minutes, and then add some of the broth. Allow the broth to boil away, till the mixture is only slightly moist.

Pour into a casserole dish and spread the potatoes over the top. Form peaks with the potatoes and place under the broiler (grill for Brits and Aussies). Allow the potatoes to brown and then serve.

Yummy with a salad or just by itself.