Greggies Hotdish Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook macaroni noodles, without the cheese powder packet, until almost tender and firm to the bite, about 7 minutes.
• In the meantime, heat a large skillet over medium-high heat. Add beef, bell pepper, and onion; cook until beef is browned and crumbly, 6 to 7 minutes. Season with salt and cayenne pepper. Drain and discard grease if desired.
• Drain macaroni and place in a casserole dish. Add the cheese powder packet, diced tomatoes with green chiles, and the sauteed beef and vegetables. Stir well. Lay American cheese slices on top, covering filling as well as possible.
• Bake in the preheated oven until piping hot throughout and cheese is melted, 15 to 20 minutes. Let cool briefly before serving.

Steps:

• Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
• Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
• Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes.
• Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside.
• Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top.
• Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour.