Roasted Corn Salad

Gourmet Guy here.We had a couple of ears of fresh corn and didn't use them right away. Needed to find a way to use them, so I winged it and this is what happened!

Ingredients

2 ears fresh corn
Extra Virgin Olive Oil
1 medium bell pepper
2 slices yellow onion, 1/4 inch
1/2 small jicama
3 Roma toamtoes
1 Anaheim chili
1/2 small jalapeno
1 scallion
Cilantro, chopped
Salt and pepper to taste
Honey lime dressing

Coat corn with olive oil and grill over high heat until corn begins to char. Slice corn off cob and place in bowl. Cut sides off bell pepper core. Grill two sides and dice the other two. Remove skin from the grilled pepper and dice. Grill onion slices until browned and dice. Peel and dice jicama. Dice tomatoes. Dice scallion and chilies. Add all ingredients to the corn, stir, salt and pepper to taste.

Honey lime dressing
1 Tbsp honey
1 lime, juiced
3 Tbsp oil
2 small cloves garlic, pressed

Combine all ingredients in a small bowl and whisk well.

Strawberry Spring Salad with Red Onion Vinaigrette

Salad

Spring Mix
Strawberries, sliced
1 c candied pecans
1 c sugar
Craisins
Cucumber, sliced
Feta

Vinaigrette

! c red onion, diced
2 c canola oil
2/3 c. white vinegar
1 c sugar
2 t Dijon mustard
2 t salt

Combine all ingredients and blend until smooth.  Refrigerate until serving, can be stored for up to one week. 

Layer all salad ingredients and drizzle dressing over, usually one half of the recipe is enough, or serve on the side.  Top with candied pecans, also can be served to the side as an option. 

Candied Pecans

1/4 c. sugar
2 T water
1 c pecans

Dissolve sugar in water and bring to a boil.  Add the nuts and coat evenly place on parchment and let stand.


(Note my youngest daughter dislikes most of the ingredients in this salad but she is the one who found and brought this to our family meal.)

Roasted Beet Salad (My Copy Cat)

While visiting Seattle in March the "Gourmet Guy" and I went to Ivar's on the wharf.  We of course had some delicious fresh seafood that night but we also shared a salad the we both talked about for a couple of days.  For a few weeks I tried to find a recipe and then I finally broke it down and found or made up my own version of, here is my Roasted Beet Salad

Roasted Beets

1 gold beet
1 red beet  

Remove the greens and wash thoroughly, cover in foil separately so that the red color doesn't bleed into the pretty color of the yellow.  Bake in a 400 degree oven for 50-55 mins. depending on the size of the beets.  Cool, remove the skin, and cut into 3/4 inch cubes.

Vanilla Vinaigrette

1/3 c. olive oil
3 T white vinegar
1 T sugar
1/4 t ground pepper
2 t pure vanilla extract
1/2 t. salt

Combine all ingredients and mix well.  Chill.  Shake vigorously before serving

Candied Cashews

1/4 c. sugar
2 T water
1 1/4 c lightly toasted cashews

Dissolve sugar in water and bring to a boil.  Add the nuts and coat evenly place on parchment and let stand.


Add the above recipes to a bed of mixed greens and slivers of white cheddar cheese, serve. 

(On the spring salad menu we noticed the same vinaigrette with strawberries instead of beets and  candied almonds instead of cashews.  Oh the possibilities.)

Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com  also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins. 

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Blueberry Mango Quinoa Salad

New recipe for our family some really like it and others really didn't!  I will add more blueberries and mango in the future.  Be careful with the dressing it can be overpowering.

1/2 c. quinoa
1 c. water

Place in a pan and bring to a boil.  Reduce heat and simmer for 15 mins., or until quinoa is cooked.  Remove lid and fluff with a fork.  Let cool to room temperature.

1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries

Combine fruits and refrigerate until ready to use

1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste

Refrigerate all dressing ingredients, except basil, until ready to serve. 

When ready to assemble add 1/2 of dressing directly to the quinoa.  Toss the quinoa, fruits, together, keep the other half to the side.  Toss in the basil and serve immediately.

(I added all of the dressing and it was overpowering)

Orzo Salad (no pictures)

8 oz. orzo
1 t Dijon mustard
1/3 c. olive oil
2 lemons, juiced
salt and pepper to taste
2 c. yellow and red cherry tomatoes, cut in half
1 small red onion, chopped
2 green onions, diced
2 T basil, chiffonade
2 T mint, chiffonade
1 c. slivered almonds, toasted
5 oz. crumbled feta cheese

Add orzo to a boiling and salted pot of water.  Cook until tender 8-10 mins.  Drain and cool.

Whisk together mustard, oil, and lemon juice, season with salt and pepper to taste.  Add cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta.  Toss together and taste for seasoning. 

This is a recipe from the Neeley's on the foodnetwork .  I made it and made some modifications for our taste, the original recipe called for 1/2 c. olive oil and we thought it was too heavy.  This was a hit for all of our family that tried it.  So in my book it is a keeper!

Buttermilk Dressing (mix)Shrimp Salad- Mo's Style (a good repeat)

I have talked about Mo's before when I posted my Clam Chowder recipe. It is a place in Newport Oregon that "Gourmet Guy" and I have loved for years and years. In fact it is past time to go there again. Newport is a place we like to go to get away from everyday... there are Mo's in other parts of Oregon but this one, the orginal, is our favorite. Of course the Clam Chowder is the best ever but they have other menu items that we love as well. Because it is on the coast the seafood is fresh and tasty. They make a Shrimp Salad that is very enjoyable with a bowl of chowder and garlic toast. The key is the ranch dressing that they make is simply the best. We were told that they were going to market it but we haven't seen it yet. Here is our version! So simple yet so good.

Green cabbage, cut into small pieces

Fresh salad shrimp, cooked and clean

Ranch Dressing, (Mo's would be the best of course but here is a mix recipe that we like with it.)

Ranch Dressing

1/2 c. buttermilk powder
1/4 t. garlic powder
1 t. onion powder
1 t. dried minced onion
1 t. MSG
1 t. salt
1 T. dried parsley
1/4 t. ground pepper
2 c. mayonnaise
1 c. water

This is a great mix, I have often made it and given as gifts. I have given each of my married daughters a combination of my mixes as a gift to start them off when they are setting up as Newlyweds. One of my friends asked for my Dill Dip mix every year for Christmas.

Chipotle Shrimp

5 oz Shrimp
Dash of Mrs. Dash Southwest Chipotle Seasoning
Dash of Garlic powder

Grill in a skillet, use water to keep moisture in the pan.
Serve over 
Romaine lettuce
1 Tbsp Feta
Top with
2 Tbsp Mango Peach Salsa
Serve with
1/2 cup Asparagus
1 cup Broccoli
1/2 Cup Strawberries

Meal Nutrition:
Calories: 300
Fat: 5.69g
Protein: 45.43g
Carbs: 17.72g
Fiber: 5.8g

*tip  2 Tbsp Mango Peach Salsa has 25 Calories 5g of carbs and NO fat! It is the perfect alternative for Salad Dressing, it is delicious and good for you!

Italian Pasta Salad

One of my favorite salads to make is this Italian Pasta Salad, I just put it together one day for a party in the canyon.

I started with some tri-color macaroni, prepared, and one half of a red onion diced.

I love this new pepperoni that comes in small circles, they are great for the salad.

I add, hard boiled eggs, diced, sliced olives, Feta or Parmesan cheese. I have also added red or yellow peppers, chopped, cherry tomatoes and green peas.
Toss with Italian Dressing and chill.

Great for pot luck meals and summer barbeque's

Broccoli Salad

This recipe has been around for a long time but I still have requests for it and so here it is. Usually we serve it in the summer but every now and then it tastes great no matter what season.

Broccoli Salad

Approx 1½ pounds Broccoli Florets
1 lb. bacon- cooked crisp and crumbled
½ lb. Swiss or Monterrey Jack cheese (grated)
1 red onion
raisins, optional

Dressing
1 c. mayonnaise
¼ c. sugar
2 t. vinegar

Bok Choy: Recipe Four

This a similar recipe to one I already had. I really liked using the chow mein noodles rather than the ramen in the original recipe. This is a keeper as well. Unfortunately my picture didn't turn out at all.

Yummy Bok Choy Salad

Ingredients
1/2 Cup Olive Oil
1/4 Cup White Vinegar
1/3 Cup White Sugar
3 Tablespoons Soy Sauce
2 Bunches Baby Bok Choy, Cleaned and Sliced
1 Bunch Green Onions, Chopped
1/8 Cup Slivered Almonds, Toasted
1/2 (6 ounce) Package Chow Mein Noodles
Directions
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

The Original Recipe (still a favorite)

Chicken Cabbage Salad

Toss lightly in large bowl:
3 chicken breasts cooked and chopped
1/2 head finely chopped cabbage
2 tbsp sesame seeds
2 oz. chopped almonds
1 pkg Ramen noodles (crumbled raw)
3 green onions, chopped fine

Dressing:
1/2 c salad oil
2 tbsp vinegar
1/2 tsp pepper
1 tsp salt
flavor packet from noodles
Mix well and pour over salad just before serving.
Serves 4-6.

Potato Salad-the torch has been handed down!

Grandma Smith's Potato Salad

For years this salad was something that my mother was asked to bring to family gatherings, she saw it as a burden but we all loved it so much and no one could make it like her. When she passed away it fell into my hands to try and recreate her salad, at times I come pretty close. Two of my daughters have now also come really close to making "Grandma's Potato Salad" this is Rebecca's latest version. She just made it one day because she was craving it, don't you love it? My mom never used real mayonnaise for this it had to be " Miracle Whip" and she made the dressing by taste rather than by measuring, I have tried to measure it as I have made it so the following recipe reflects that effort.

Grandma Smith’s Potato Salad

16-18 medium potatoes, peeled and cut into cubes
1 medium onion, chopped finely
2 ½ c. Miracle Whip
1 tsp. cider vinegar
1 ½ T. sugar
1 ½ T. mustard
6-7 hard boiled eggs
paprika
salt

Peel, cube, and boil potatoes in salted water. (Grandma always boiled the potatoes in their “jackets” and then peeled them and cut them up the day before she assembled the salad.) Boil the eggs and cool them. Chop the onion up finely. Mix the vinegar, Miracle Whip, sugar, and mustard. When the potatoes have cooled cover with the dressing and the onions and mix together well. Quarter and slice all but two of the hard boiled eggs and gently mix into the salad, thinly slice the two remaining eggs and layer across the top of the salad, salt to taste, sprinkle the top with paprika.

(Note the dressing for her salad was made with Miracle Whip only, mayonnaise does not give the same flavor for her “two day salad.” This salad was always requested by the family! for special occasions.)

Buffalo Chicken Salad

My daughter Cydney started doing this after she moved into her own apartment and it has become a family favorite for a quick fix. Simply make a green salad with your favorite"fixins" top with Tyson Buffalo Chicken Strips and Blue Cheese or Ranch Dressing. So quick, easy and good.

Natalie's Spinach Salad

Natalie's Spinach Salad

spinach leaves
green leaf lettuce
Swiss cheese, grated
mushrooms, sliced
cottage cheese, (drained)

Dressing;

½ c. vegetable oil
½ c. cider vinegar
4 T. sugar
½ t.. mustard
1 t. poppy seeds
½ red onion, sliced thin
**Marinate dressing in the fridge for 1 hour before putting on the salad, just before serving.

Copy Cat Rebecca

Rebecca saw these "Salad Kabobs" in the Foodnetwork Magazine and decided that it would be fun to make some and take them to a family reunion. They were really cute. She made them on 10" Skewers and we decided that we would do them on a slightly smaller one next time but they were fun.

I still think that she is a Betty Crocker in the making!!!!

Rosie's Mock Cafe Rio Salad

Here in Utah there is a place called Cafe Rio with a great salad that many have tried to copy. A friend of mine made this version.

Cut the corn tortillas and fry them up in hot oil. If you want to make it a little more healthy you can sray just a small amount of cooking spray on the tortilla and cut them into sections. Simply bake them at 350 until they are crisp.

After frying drain on a paper towel and sprinkle coarse salt on the strips.

Ater marinating the chickenanywhere from 30-mintues to 4 hours grill, and cool.

Rosie's Mock Cafe Rio Salad

Romaine lettuce, broken up
Iceberg lettuce, broken up
½ bunch fresh cilantro chopped
1 ½ c. Romano cheese
Zatarains black bean rice mix (prepared as directed)
2 cans black beans, rinsed
Grilled chicken breasts
Avocado
Deep fried tortilla strips
Tomatillo dressing

Marinade (Garlic Lime)

¼ c. olive oil
6 T. soy sauce
¼ c. red wine vinegar
Juice from 2 fresh limes
1 t salt
1½ t black pepper
Cloves of fresh garlic, minced
6 boneless, skinless chicken breasts

In reseal able bag make marinade add chicken to bag, shake and refrigerate. Marinade for at least 1 hour but not more than seven. Rotate often to cover all sides of the chicken.

Tomatillo Dressing (my favorite)

1 jalapeño pepper, minced finely
2 tomatillios, cut into pieces
½ bunch cilantro, chopped
Juice from 1 fresh lime
¾ jar of Ranch Dressing with peppercorns (Kraft)
Salt to taste

Creamy Tomatillo Dressing (my daughter's favorite)

3 tomatillos, husked, washed and cut into quarters
1 pkg. buttermilk dressing mix
1 c. mayonnaise
1 c. fresh cilantro, chopped
½ t. cayenne pepper
2 sprinkles cumin
1/3-1/2 c. buttermilk
2 garlic cloves, minced
juice of one lime (1-3 T.)
2-4 drops green Tobasco sauce
1-4 T. sugar

Combine all ingredients in a blender. Buttermilk affects thickness of dressing. Refrigerate at least 1 hour.
2 sun-dried tomato halves
1-1/2 T balsamic vinegar
1-1/2 T red wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 t salt
1/3 c olive oil
1 T fresh basil leaves, minced
In a saucepan simmer the sun dried tomatoes in water for 3 minutes until tender, drain and mince.Whisk together the tomatoes, the vinegar, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

"Strawberry Fields Forever" we hope!

The colors and flavors of spring are wonderful. I love seeing the fresh strawberries in the grocery stores now.

We love to slice them, add a little sugar to make a juice, and serve with half and half, or milk.

Spinach Salad with Strawberries and Strawberry Vinaigrette

Spinach, washed and cleaned
Bacon, cooked and crumbled
Mushrooms, washed and sliced
Strawberries, washed, hulled, and sliced
Red onion, sliced into thin rounds


Strawberry Vinaigrette

1 c. fresh sliced strawberries
2 Tbsp balsamic vinegar
1 tsp sugar, or to taste
¼ tsp ground black pepper
¼ c. olive oil

In food processor puree strawberries until smooth. Add vinegar and pepper until combined. Gradually add olive oil and mix until well blended. Chill until ready to serve. Refrigerate any leftover dressing.

Serve over spinach salad or vanilla ice cream.

Strawberry Pie

9 inch baked pie shell
6 c. strawberries (about 1 1/2 quarts)
1 c. sugar
3 T. cornstarch
1/2 c. water

Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed berries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.

Fill shell with remaining strawberries;whole (I aways slice the strawberries rather than leave them whole like many restaurants do because the sauce or filling surrounds the strawberries more evenly and it isn't such a mouthful) pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.

Peach Glace Pie (my favorite fresh pie)
Substitute 5 cups sliced peaches for the strawberries (about 9 medium and 3 for filling)

Raspberry Glace Pie
Substitute raspberries for the strawberries


Pie Crust

1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)



Virgin Strawberry Daiquiris

18 ice cubes
12 strawberries, sliced
6 tsp sugar
3 tsp lime juice

Blend and serve


Strawberry Agua Fresca

4 c. water
1/3 c. sugar
6 c. hulled strawberries
¼ c. fresh lime juice ( about 2 limes)

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well. Yield 8 cups

Strawberry Panna Cotta with Strawberry Compote

For Panna Cotta
3 c. sliced strawberries
1 ¾ cup buttermilk
6 Tbsp sugar
2 ½ tsp unflavored gelatin (less than two envelopes)
¼ c. whole milk
½ heavy cream

· Blend strawberries, buttermilk, and sugar in blender until smooth. (very smooth) Then pour through a very fine sieve into a medium bowl, pressing hard on the solids. Discard solids.
· Sprinkle gelatin over milk in a small bowl, let stand to thicken.
· Bring cream to a boil in small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
· Whisk cream mixture into strawberry puree and pour into molds.
Chill molds, covered, until firm, at east 8 hours.

To unmold , dip molds into bowl of hot water 2-3 seconds, then invert panna cotta’s onto dessert plates and remove molds.

For compote
2 ½ c. strawberries-trimmed
¼ c. fresh orange juice
2 Tbsp superfine granulated sugar

Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries tossing to coat. Serve panna cotta’s with compote. (Panna cotta’s can he chilled in molds covered up to 2 days.)

Whole Chicken Limitless Possibilities

I check the grocery ads that come in my mail faithfully each week for good buys. With the ads I will plan out my menu and shopping list and head off to the store. I love to find whole chickens on sale. When they hit .79 a pound I usually try to stock up on a few of them to have in my freezer.

My favorite thing I love to do with these chickens is to cook them ahead of time, cut into cubes , measure them into portion sizes and freeze for another day. When two of my five daughters got married they wanted to have chicken salad sandwiches to serve at their wedding receptions. For a couple of months I cooked and froze chickens to have ready for their receptions. It was wonderful to be able to pull that chicken out and have it ready to go. Since then I keep it on hand for salads, casseroles, quick enchiladas, soups. It is such a time saver. This also allows you to mix the dark and light meat together for better flavor in meals.

I simply boil the chicken with salt, pepper, and chopped onion. I usually do two chickens at a time simply because it is just as easy to do two at a time and save time in the long run. When making Homemade Noodles or more specifically Chicken Noodle Soup I will add celery and carrots to the pot. You may want to add other spices if you like but I like to keep it simple and then add the flavorings to other dishes as I make them. It is important not to forget the salt though. You can never get that same flavor after the chickens have been cooked.

These chickens are also great for roasting - you can do your own rotisserie chickens. Fixing two this way is also quick and easy. Make one for dinner and another to debone and freeze for another day. Make one with Italian spices and another with Mexican. Tucking fresh herbs into the skin and basting with butter makes an excellent tasting bird.

* Deboning a chicken is easiest when it is still warm.

Limitless Possibilities

Chicken Tortilla Soup
Chicken Cordon Bleu Casserole (recipe coming)
Chicken Salad
Quick Chicken Enchiladas (recipe coming)
Chicken Pot Pie
Chicken and Noodles
Chicken Noodle Soup
Chicken Zucchini soup
White Chicken Chili
Wild Rice and Turkey (Chicken) Soup
Creamy Turkey (Chicken) Soup with Sweet Potatoes and Orzo
Chicken Squares
Chicken and Rice (In a rice cooker)
Chicken A La King
Chicken Divan

Thinking of Mom

Six years ago my mom passed away. I learned to cook the "basics" from her. She was well known for her breads, casseroles, and especially her Sunday Meals. She was always willing to take meals into families who needed some help. So as I have thought about her today I thought that I would include some of her recipes that mean a lot to me.

"Mom's Stew "

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.

German Chocolate Cake

½ c. shortening
1 ½ c. sugar
3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate

Cream sugar and shortening, add egg yolks, melted chocolate and a little red food coloring
Alternate buttermilk, with soda added, with flour. Fold in egg whites. Bake in layer pans 30-35 minutes at 350.

German Cake Icing:

1 can evaporated milk
1 c. sugar
3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped

Mix ingredients except the coconut and cook, about 12 minutes at a boil. Stirring constantly not to let it scorch. Cool and spread on cake.

(This was a recipe that Mom was well known for. It was a treat for my sister and I to get this cake for our birthdays. Two days before she passed away she was concerned that she had not been able to get a birthday cake made for my sister. She had all of the ingredients purchased and waiting on her counter top. We were all touched that she worried about the cake not being taken care of even as she was dying. I love the frosting but cheat and put it on a much moister cake than the above recipe. However, this is her true recipe.)

Grandma Smith’s Two Day Potato Salad
(This is an approximation to something she made to taste each time. Only she could make her Potato Salad.)

16-18 medium potatoes, peeled and cut into cubes
1 medium onion, chopped finely
2 ½ c. Miracle Whip
1 tsp. cider vinegar
1 ½ T. sugar
1 ½ T. mustard
6-7 hard boiled eggs
paprika

Peel, cube, and boil potatoes. (Grandma always boiled the potatoes in their “jackets” and then peeled them and cut them up the day before she assembled the salad.) Boil the eggs and cool them. Chop the onion up finely. Mix the vinegar, Miracle Whip, sugar, and mustard. When the potatoes have cooled cover with the dressing and the onions and mix together well. Quarter and slice all but two of the hard boiled eggs and gently mix into the salad, thinly slice the two remaining eggs and layer across the top of the salad, sprinkle the top with paprika.

(Note the dressing for her salad was made with Miracle Whip only, mayonnaise does not give the same flavor for her “two day salad.” This salad was always requested by the family! for special occasions.)

Stroganoff

1 lb. lean ground beef, or round or sirloin steak sliced thin
½ medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 4 oz. can of sliced mushrooms, optional
1 c. sour cream
egg noodles, cooked (rice works well too.)

Brown ground beef and onions in a large frying pan. While the meat mixture is browning bring a pot of water to boil and cook the egg noodles. Add the cream of chicken soup, mix until blended and simmer two minutes. Add the cream of mushroom soup, simmer and add the mushrooms. When the pasta is al dente drain and add butter, if desired. Stir in the sour cream just before serving.


Shepherds’ Pie or Green Bean Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated

Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water. In a large frying pan brown the ground beef, add the onions when the meat is no longer pink. When the onions become translucent, stir in the green beans and tomato soup heat through. Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese. Bake at 350 for 25 mins. until the cheese is bubbly on top.

(This is one of those recipes that you can make two of and freeze one for a future day.)