- 2 pounds ground beef
- 2 eggs
- 1 cup seasoned breadcrumbs
- 1 onion, diced
- salt and pepper
- 1 tablespoon garlic powder
- 2 cans golden mushroom soup
- 1 small bag frozen cut green beans, thawed
- 1 small bag frozen carrots, thawed
- Combine the beef, eggs, breadcrumbs, garlic and salt and pepper to make a meatloaf type mix.
- Shape into patties and brown in a skillet
- In a bowl, mix the soup and vegetables, rinsing the cans out with a bit of water.
- Place the patties into a greased 9×13 baking dish.
- Pour the vegetable mixture over the patties.
- Bake at 350 for about an hour or until the meat is cooked through and the sauce is hot.
- Serve over buttered egg noodles.
Source: Marks family recipe
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar cheese
- Preheat oven to 350 degrees F.
- Heat butter or oil in a small skillet over medium heat.
- Add onion and saute until translucent, about 5 minutes.
- Remove from heat and transfer to a large bowl.
- Add all remaining ingredients to bowl and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish.
- Bake for 20 to 25 minutes or until bubbly.
- Let stand for a few minutes before serving.
- 8 oz. green beans (French style)
- 1 can (4 oz.) mushrooms
- 1/2 c. chopped onions
- 2 cloves garlic, crushed
- 1 c. shredded Cheddar cheese
- 1 1/2 c. milk
- 3/4 c. Bisquick
- 3 eggs
- 1 tsp. salt
- 1/4 tsp. pepper
- Heat oven to 400 degrees. Grease pie plate.
- Mix beans, mushrooms, onions, garlic and cheese in pie plate.
- Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer.
- Pour into pie plate.
- Bake until knife inserted in center comes out clean. Bake 30 to 35 minutes. Cool 5 minutes and serve.
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, peeled and diced medium
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups cooked chicken, diced
- ⅓ pound green beans, trimmed and cut into 1 inch pieces
- salt and pepper to taste
For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cold unsalted butter, cut into cubes
- ½ cup whole milk
- In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and salt and pepper to taste.
- In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley. Cut in butter until evenly distributed throughout the flour and stir in milk. Drop heaping spoonfuls of dumpling batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12-14 minutes. Garnish with additional chopped parsley before serving.