6 ingredients or less for June 21

This week we are sharing casserole recipes from our six ingredients or less recipe collection.

Beef Noodle Casserole

1 small onion

1 lb. hamburger

2 cans cream of mushroom

1 small box elbow macaroni

1/2 lb. Velveeta

Cook the noodles and separate. Brown the onion and hamburger. Mix the soup and cheese. Combine all the ingredients and heat on stove.

Jeanne Yunk

Duluth

Al's Tator Tot Hotdish

1 1/2 lbs. hamburger

1 large onion

1 can mushroom soup

1 can cream of chicken soup

1 lb. pkg. mixed vegetables

1 1/2 lbs. tator tots

1 small can mushrooms, optional

Combine the hamburger, onion, mixed veggies and soups in a casserole dish. Bake at 325 degrees for 45 minutes. Put the tator tots on top of the mixture and bake an additional 20 minutes. Serves 8 to 10 people.

Alan Nisius

Duluth

Sassy Ground Beef Casserole

1 lb. ground beef

1 can tomato soup

5 strips of bacon

1 medium onion

1 pkg. Kraft mac & cheese

salt and pepper to taste

Prepare the macaroni noodles according to the package direction; set aside. Cut the bacon up and brown. Add the chopped onion. Brown the ground beef; drain. Add the tomato soup and mix together. Put in the cheese powder from the mac & cheese and heat through. Mix in with the cooked noodles. Put in an ovenproof baking dish. Bake at 350 degrees until it bubbles firm around the edges; about 30 to 45 minutes. Note: You can bake it covered or uncovered.

Mary Anne Collins

Superior

Easy Stovetop Casserole

1 lb. ground beef

1 medium onion, chopped

3 to 4 potatoes, cut-up

3 to 4 carrots, sliced

1 can cream of celery soup thinned with 1/4 cup of water

1 can green beans

pepper to taste

Brown the ground beef in a skillet. Add the onion, potatoes and carrots. Drain the liquid from the green beans into the skillet with ground beef and vegetables. Cover and cook over medium heat until the vegetables are almost done. Add the cream of celery soup before the liquid from the green beans has evaporated. Stir in the green beans and heat thoroughly for 5 to 10 minutes. Note: Ground turkey can be substituted for ground beef.

Marcie Robinson

Cloquet

Chicken Broccoli Hotdish

1 head of broccoli flowerets

1 c. diced cooked chicken or ham or hotdogs

1 family-sized can of cream of chicken soup

1 c. milk

1 - 32 oz. bag tater tots

2 c. shredded co-jack cheese

Place the cooked chicken on the bottom of a 9 x 13 inch pan. Steam the broccoli until a little soft and bright green in color. Add on top of the chicken and spread evenly. Pour the frozen tater tots on top. Combine the chicken soup and milk to-gether; pour over the tater tots. Top with cheese.

Kit Kunze

Duluth

Easy Ground Beef Casserole

1 lb. ground beef

1 medium onion, chopped

5 strips or more of bacon, cut-up

1 can tomato soup

Kraft Mac and Cheese

salt and pepper to taste

Cook the macaroni and cheese according to the directions; drain and set aside. Brown the bacon along with the onion. Add the ground beef; drain if desired. Add the tomato soup and the cheese package from the macaroni and cheese. Combine all the ingredients together in an oven proof baking dish or roaster. Bake at 350 degrees until heated through; it will bubble around the edges.

Mary Anne Collins

Superior

"Oh So Good" Chicken Dinner

6 boneless, skinless chicken breasts

1 can cream of mushroom soup

1/3 c. white wine

8 oz. canned mushrooms

12 oz. container Stove Top stuffing for chicken

1/3 c. butter

3 c. water

Cut the chicken into strips and lay on the bottom of a greased 9 x 13 inch glass dish. Mix the soup, wine and mushrooms in a small bowl; spread over chicken. Prepare the stuffing according to package directions using 1/3 cup of butter and 3 cups of water. Cover the chicken with stuffing; cover dish tightly with foil. Bake at 375 degrees for 1 hour.

Katy Keranen

Two Harbors

Easy Camper’s Supper

1 box Velveeta macaroni & cheese dinner

1 can Swanson chicken a'la king

Prepare the macaroni and cheese according to package directions. Add the chicken a'la king; stir and heat through.

Jeri Pahule

Chisholm

Pizza Hotdish

2 lbs. lean ground beef

onion

salt and pepper to taste

1 lb. extra wide egg noodles

1 - 32 oz. and 1 - 16 oz. jar of Ragu spaghetti sauce

1 - 3 oz. pkg. sliced pepperoni

1 - 6 oz. pkg. Mozzarella cheese, separated

Brown the hamburger and onion; season with salt and pepper. Cook and drain the noodles. Combine the hamburger, noo-dles, Ragu, pepperoni and 1/2 of the cheese. Pout into two 9 x 13 inch pans. Put remaining cheese on top of the hotdish. Cover with foil. Bake at 350 degrees for 30 minutes; uncover and bake for an additional 30 minutes. Note: Freeze one of the pans, uncooked, if desired to save for another time.

Paula Savela

Duluth

Simply Delicious Casserole

1 lb. ground beef

1 medium onion, diced

4 c. diced potatoes

1 - 10 3/4 oz. can minestrone soup

1 - 10 3/4 oz. can cream of mushroom soup

1 c. milk

Brown the ground beef and onions. Salt and pepper to taste. Mix the browned beef and onions together with the potatoes, both of cans of soup and milk. Place the mixture into a prepared small roasting pan or large casserole dish. Bake at 350 degrees, uncovered, for 1 1/2 to 2 hours, or until the potatoes are done.

Frances Ostrom

Cloquet

Six Can Casserole

1 can chicken or tuna

1 - 5 oz. can chow mein noodles

1 can cream of mushroom soup

1 can cream of chicken soup

1 small can evaporated milk

1 can water chestnuts, drained

Combine the chicken or tuna, chow mein noodles, soups and evaporated milk in a large baking dish. Add the water chest-nuts on top. Bake at 350 degrees for 40 minutes.

Sue Lull

Superior

Chicken Dish

1 1/2 lbs. diced cooked chicken

1 medium onion, chopped

1 lb. frozen peas or 1 can of peas

2 - 10 1/2 oz. cans cream of chicken soup

1 c. milk

1 lb. tater tots

Mix the chicken, onion, peas and tater tots in baking dish. Mix milk with cream of chicken soup and pour over the top. Bake, covered, at 350 degrees for 1 hour.

Bruce

Marble

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