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Salsa Beef Casserole


  • 1/2 lb. 90% lean ground beef
  • 1-1/2 cups cooked dried or canned black beans, drained, rinsed
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1-1/2 cups salsa
  • 1/2 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1/2 cup Shredded Cheddar Cheese
  • 1 can (4 oz.) chopped green chilies, un-drained
  • 1 egg
  • 1/2 cup coarsely broken baked tortilla chips


  1. PREHEAT oven to 350°F. Brown meat in large skillet; drain.
  2. Remove from heat.
  3. Add beans, chili powder and garlic powder; mix well.
  4. Spread into 8-inch square baking dish; sprinkle evenly with tomatoes.
  5. BRING 2 cups water to boil in medium saucepan.
  6. Gradually stir in cereal; cook 1 to 3 minutes or until thickened, stirring constantly.
  7. Remove from heat; cool 5 minutes.
  8. Add cheese, chilies and egg; mix well.
  9. Spread over meat mixture; sprinkle with chips.
  10. BAKE 20 to 25 minutes or until heated through.
  11. Serve garnished with pitted ripe olive slices, shredded lettuce and chopped onions, if desired.




Zesty Cheeseburger Mac Casserole


  • 1 bag (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups)
  • 1 pkg. (14 oz.) Mac & Cheese dinner
  • 3/4 cup fat free milk
  • 1/4 cup Italian Dressing
  • 1 lb. extra lean ground beef, cooked, drained
  • 1 cup Shredded Sharp Cheddar Cheese, divided


  1. PREHEAT oven to 375°F.
  2. Place frozen vegetables in colander in sink.
  3. Cook Macaroni as directed on package.
  4. Pour cooked macaroni over frozen vegetables in colander to drain and quickly thaw vegetables.
  5. RETURN macaroni and vegetables to same saucepan.
  6. Add cheese sauce, milk and dressing; mix well.
  7. Add cooked meat and 1/2 cup of the Cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil.
  8. BAKE 35 min. or until heated through.
  9. Uncover; top with remaining 1/2 cup cheddar cheese.
  10. Bake an additional 3 to 4 min. or until cheese is melted.




Sage Turkey Casserole


  • 8 oz. spaghetti, broken in half, uncooked
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 3/4 cup Sour Cream
  • 1/4 cup milk
  • 1/3 cup 100% Grated Parmesan Cheese
  • 1/4 tsp. black pepper
  • 3 cups frozen broccoli florets, thawed
  • 2 cups chopped cooked turkey
  • 1 tsp sage


  1. PREHEAT oven to 350°F.
  2. Cook spaghetti as directed on package; drain.
  3. MIX soup, sour cream, milk, Parmesan cheese, sage and pepper in large bowl.
  4. Add spaghetti, broccoli and turkey; mix lightly.
  5. Spoon into 2-quart casserole.
  6. BAKE 25 to 30 minutes or until heated through

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