Cooking with Sam: Warm up with casseroles

With our cold weather – I hope – behind us, now I can stop cooking and eating everything in the house.

Maybe soon we can get started on eating lighter, but here is one recipe that I love to make, and it is so good in cold and hot weather. I hear from time to time how food is a winter or summer or fall dish, but to me, if you like it, you can eat it anytime you want it.

Ground Beef Casserole

2 cups peeled and diced potatoes

½ cup white onions, diced

Can of kidney beans, drained

½ cup green onion tops

Teaspoon of garlic, minced

Can of green beans (I use French cut)

Pound of ground beef, cooked and drained

Salt and pepper to taste

Can of tomatoes with green chilies, drained

2 cups cheese, divided

Mix all ingredients together except green onion tops and one cup of cheese. Pour in a greased baking dish.

Cook 45 minutes at 375 degrees. Remove from oven and top with remaining cheese. Return to oven for 10 more minutes, then garnish with green onion tops.

Let set about 10 minutes for cheese to cool down.

Cowboy Casserole Crock Pot

½ pound ground beef, cooked and drained

Salt and pepper to taste

2 cups of diced potatoes

½ cup green onion tops, chopped

1 bell pepper, diced, any color

Can of black beans, drained

16-ounce jar of salsa

1 cup of chicken broth

Can of whole kernel corn, drained

1 small can of green chilies or tomatoes with chilies

1 cup of grated cheddar cheese

Combine all ingredients except cheddar cheese in a Crock Pot on high for four hours or low for seven hours. Add grated cheese just before serving.

I like to serve this sour kraut slaw with either dish:

Sour Kraut Slaw

14-ounce can of drained sour kraut

½ can water chestnuts, sliced and drained

1 cup of diced celery

1/3 cup oil

1 cup green peppers

½ can garbanzos beans, drained

¾ cup sugar

1/3 cup shredded cabbage

½ cup of diced onion

1/4 cup pimientos

Dash of salt

Dash of pepper

I like to add a dash of red pepper flakes for some kick.

Mix all together in a covered bowl and shake several times for about three hours. Serve chilled.

This makes a great supper served with standard cornbread or Mexican cornbread.

Enjoy your cooking!