Slow Cooker Hamburger Hash

Now here is one great tasting meal! Not only is this Slow Cooker Hamburger Hash delicious, it’s easy and inexpensive too. Great family meal!

Slow Cooker Hamburger Hash

It starts with economical ground beef. Like all hash recipes, this has inexpensive potatoes too.

So taking advantage of these items at great prices, this meal was just waiting to happen.

Easy hamburger dish that’s made in a slow cooker – perfect for a dinner.

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Slow Cooker Hamburger Hash
Prep Time
30 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 40 mins
 

This Slow Cooker Hamburger Hash is great to come home to after a long days work! 

Course: Main Course
Cuisine: American
Keyword: Slow Cooker Hamburger Hash
Servings: 6
Calories: 390 kcal
Ingredients
  • 3 pounds lean ground beef
  • 1 can 15 ounces tomato puree
  • 1 can 10 3/4 ounces condensed cream of mushroom soup
  • 1 can 10 1/2 ounces condensed French onion soup with beef stock
  • 3/4 cup water
  • 1 bag 28 ounces frozen O'Brien potatoes with onions and peppers, thawed
  • 4 medium carrots diced (2 cups)
  • 1 teaspoon salt
Instructions
  1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
  2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
  3. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes.
  4. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
  5. Hash will hold on low heat setting up to 2 hours.

Enjoy!

American Chop Suey – Family Favorite!

American Chop Suey is an old family recipe. My Mom just called it goulash. I loved it as a child and my family loves it now.

 

It’s so quick and easy and a great “meat stretcher” recipe.

It’s simply elbow macaroni and ground beef combined in a tomatoey sauce.

The kids will eat this one!

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American Chop Suey
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

American Chop Suey is quick, easy, cheap and feeds a lot of people. The kiddies love it! 

Course: Main Course
Cuisine: American
Keyword: American Chop Suey
Servings: 8
Calories: 360 kcal
Ingredients
  • 1 16 ounce package uncooked elbow macaroni
  • 1 pound lean ground beef
  • 1 onion chopped
  • 2 10.75 ounce cans condensed tomato soup
  • salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions.
  2. Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
  3. When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

Enjoy This American Chop Suey Recipe!

Up Next:

Sausage Frittata

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Bisquick Chicken Pot Pie – Dinner In A Hurry

This Bisquick Chicken Pot Pie is a simple mixture of chicken and vegetables filled in with creamy chicken soup and a Bisquick crust on top.

It’s lightly baked until the Bisquick crust is golden brown.

How did we ever live before Bisquick came along?

Our handy mix is the answer to a mid-week question of what is fast, tasty and filling for a family on the go.

Serve this classic favorite with a crisp green salad for a sure hit dinner.

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Bisquick Chicken Pot Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Bisquick Chicken Pot Pie is quick to throw together. Perfect for a weeknight menu! 

Course: Main Course
Cuisine: American
Keyword: Bisquick Chicken Pot Pie
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 cup cooked chicken cut into bite sized pieces
  • 1 2/3 cups frozen vegetables thawed and drained
  • 1 can 10 ounces cream of chicken soup
  • 1 cup Bisquick baking mix regular or reduced fat
  • ½ cup milk regular or non-fat
  • 1 large egg lightly beaten
Instructions
  1. Preheat the oven to 400F.
  2. Combine the cooked chicken, vegetables and cream of chicken soup. Spread the mixture into the bottom of a 9 inch round glass pie pan. Do not grease the pan.
  3. Whisk together the Bisquick, milk and the beaten egg until the mixture is just blended. Spoon the dough over the pot pie ingredients and smooth the top with the back of a spoon.
  4. Bake the pot pie in the hot oven for 30 minutes or until the top is a golden brown. Serve hot.

Enjoy!

Up Next: 

Loaded Baked Potato Shepherds Pie

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Easy Shepherds Pie – Kiddies Love This Dish!

This Easy Shepherds Pie Recipe covers all the bases. No need for any side dishes with your beef, potatoes, and vegetables all in one dish!

Shepherds Pie is so easy and your kids will really love it!

Fast Recipe! I like this recipe because it’s quick and also versatile.

Just serve with a tossed green salad and you have a complete meal. Quick and cheap!

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Easy Shepherds Pie
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

This Easy Shepherds Pie really is easy and the kiddies just love it!

Course: Main Course
Cuisine: American
Keyword: Easy Shepherds Pie
Servings: 6
Calories: 350 kcal
Ingredients
  • 1 lb of browned and seasoned ground beef
  • 2 cups of hot mashed potatoes I used ones already made
  • ½ package of cream cheese 4 ounces
  • 1 cup of shredded cheddar cheese
  • 2 cloves of garlic I used the minced garlic
  • 4 cups of frozen vegetables that have been thawed
  • 1 cup of beef gravy in a jar
Instructions
  1. Preheat oven to 375F
  2. Mix potatoes, cream cheese, garlic, and ½ of the shredded cheese together
  3. Mix the mixed vegetables, gravy, and meat together. Put the vegetable, meat, gravy mixture into a 9" square baking dish
  4. Cover vegetable mixture with the mashed potato mixture
  5. Take the remaining half cup of shredded cheese and cover the potatoes
  6. Bake uncover in the preheated oven for 20 minutes

Enjoy your easy Shepherds Pie!

Up Next: 

Easy Company Hamburger Casserole

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Italian Sausage Pie – Very Easy Plus Delicious!

I made this Italian Sausage Pie last night for dinner because I had the sausage and the pie crust that I didn’t have any plans for. I’m soooo glad I did.

 

This was AH-MAZING! So good!

It’s a cheesy blend of eggs, sausage, and other staple ingredients that’s great for either dinner or breakfast!

I frequently make frittatas which is just a crustless egg pie. But this was my first time using a crust. Adding the crunch of the crust makes a big difference in the texture of the dish.

I’ll be making more pies with different ingredients in the near future.

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Italian Sausage Pie
Prep Time
30 mins
Cook Time
40 mins
Resting Time
10 mins
Total Time
1 hr 10 mins
 

Easy to make and sooo good! Have it for breakfast, lunch or dinner. 

Course: Breakfast
Cuisine: Italian
Keyword: Italian Sausage Pie
Servings: 6
Calories: 280 kcal
Ingredients
  • 1 pound Bulk Italian Sausage
  • 3 teaspoons Minced Garlic
  • 1 diced bell pepper
  • 1 small onion diced
  • 2 1/2 cups Shredded Monterey Jack Cheese Divided
  • 1 cup Milk
  • 3 whole Eggs
  • 3/4 cups self rising flour
  • 1/4 teaspoons black Pepper
  • 1 9 inch deep dish pie crust
Instructions
  1. In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic, bell pepper and onion; cook a few minutes longer. Drain. Stir in 2 cups of the cheese. Transfer to a 9-inch deep-dish pie crust.
  2. In a small bowl, combine the milk, eggs, flour and black pepper. Pour over sausage mixture.
  3. Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean.
  4. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted.
  5. Let stand for 10 minutes before cutting.

Tips and Tidbits About Italian Sausage Pie

One big tip, LET IT REST when it’s done, it will firm up! I would say at least 15 min. to 1/2 hour.

Also, this would be even better (if possible) with a side of spaghetti or pizza sauce.

You can make this frittata style in a deep-dish pie plate. Just up the eggs to 8.

Enjoy!

Up Next: 

Italian Sausage Pasta Bake

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Hearty Stuffed Shells – Easy Make Ahead Meal

These Hearty Stuffed Shells are very easy to make and they freeze very well. I do a lot of “once a week” cooking. What I mean by that is I cook freezer foods on the weekend and then freeze to have meals during the week.

Hearty Stuffed Shells

I think it’s much better for me than buying all the boxed stuff at the grocery. Kinda’ like my own TV dinners!

I was extremely excited to find this great recipe. I love Italian type foods and stuffed shells are one of my favorites. Well any pasta for that matter!

Whenever I need some for a meal I just take a few out the night before and let ’em thaw in the fridge. Come dinner time I just zap ’em in the microwave.

Dinner is served!

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Hearty Stuffed Shells
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

A great Italian type dish to make on the weekend for a mid-week meal! 

Course: Main Course
Cuisine: Italian
Keyword: Hearty Stuffed Shells
Servings: 4
Calories: 375 kcal
Ingredients
  • 18 jumbo pasta shells
  • 1 lb. ground beef
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3 oz. fresh baby spinach
  • 24 oz. pasta sauce
  • 1/2 C. whole milk ricotta cheese
  • 1/4 C. small curd cottage cheese
  • 1 large egg beaten
  • 1/4 C. Parmesan cheese
  • 4 oz. shredded mozzarella cheese
Instructions
  1. Bring a pot of water to a boil, add a good pinch of salt and the shells and cook according to pkg. directions. Drain, rinse to cool, and set aside.
  2. Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes till tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 C. of the pasta sauce. Remove from heat.
  3. In a bowl, stir together the ricotta, cottage cheese, egg and Parmesan cheese.
  4. Spread the remaining cup of pasta sauce in the bottom of a casserole dish (I used individual serving size ones since I was freezing mine).
  5. Take each shell and fill with 1 T. of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly. 3 stuffed shells per serving.

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Skinny King Ranch Chicken Casserole

Even though this is Skinny King Ranch Chicken Casserole and aids in weight loss, it sacrifices absolutely nothing in taste!

 

Include enough skinny dishes in your everyday meals and you can lose weight without even trying.

I love this casserole! What a melty, gooey, gorgeous, casserole of chicken goodness!

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Skinny King Ranch Chicken Casserole Recipe
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 

All the great flavor of King Ranch Casserole without the calories. You family won't know the difference!

Course: Main Course
Cuisine: American
Keyword: Skinny King Ranch Chicken Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 cups chicken tenders (one small package) cut into bite sized pieces
  • 2 tsp Creole seasoning spice
  • 1 medium onion diced
  • 1 diced red pepper
  • 1 tbsp of finely diced jalapeno peppers
  • 2 cloves minced garlic
  • 1 cup s of canned stewed tomatoes
  • 1/3 cup s of Salsa
  • 1/2 tsp. of cumin
  • 1/2 cup s unsweetened Greek Yogurt (at room temp)
  • 2 cups grated cauliflower florets
  • 1 tin niblets corn
  • 1 cup black beans drained and rinsed
  • 1/4 cup sliced green onions
  • 1/4 cup fresh cilantro
  • 1 tsp fresh lime juice
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup crushed taco chips
Instructions
  1. Saute the grated cauliflower in an un-greased non stick pan for 5 minutes over medium high until just beginning to go toasty and golden.
  2. Add the black beans, corn, cilantro, green onion, and fresh lime juice. Set aside.
  3. Sprinkle the chicken tenders with creole spice and saute with the onion, red pepper and jalapeno pepper in a non stick pan treated lightly with oil over medium high heat. When the chicken is cooked through and the vegetables are soft and translucent, add the minced garlic and saute another 30 seconds.
  4. Add the tomatoes, salsa, cumin, and continue to stir. Cover and remove from the heat. Let rest 10 minutes.
  5. Add a little sauce at a time to the yogurt, stirring well in order to temper it. Gently stir the tempered yogurt into the chicken and tomatoes.
  6. Gradually re-heat the chicken and sauce and re-heat the "rice" so that everything is nice and hot.
  7. Place the cauliflower rice mixture in a 9x13 casserole treated lightly with cooking spray or oil. Cover with the chicken mixture.
  8. Sprinkle the top with the cheese and the taco chips. Place under a preheated broiler until the cheese is melted and the casserole is bubbly.
  9. Let rest 5-10 minutes before serving. Enjoy!

 

Enjoy!

Up Next: 

Oreo Cheesecake – Easy To Make And Delicious!

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Chicken Broccoli Alfredo Stuffed Shells

Are you tired of the traditional spaghetti with pasta sauce? Chicken Broccoli Alfredo Stuffed Shells is more than just spaghetti!

Chicken Broccoli Alfredo Stuffed Shells

Spaghetti with meat sauce seems to be the old standby for a quick meal. Yes, the kids love it but it gets a little boring, so it’s time to switch things up with your pasta dishes.

There are an infinite number of ways to serve pasta.

Here’s a great pasta recipe that’s not only a little different but also quick and easy. I like quick and easy.

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Chicken Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A great pasta dish that's different from the old standard spaghetti with meat sauce!

Course: Main Course
Cuisine: Italian
Keyword: Chicken Broccoli Alfredo Stuffed Shells
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 16 oz Jar Alfredo sauce
  • 2 cups cooked chicken shredded
  • 2 cups cooked broccoli chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan
  • 21 jumbo pasta shells cooked
  • 1 1/2 – 2 cups spaghetti sauce optional, but I love the combination of Alfredo with tomato sauce!
Instructions
  1. Preheat your oven oven to 350 degrees.
  2. Use a large bowl to mix Alfredo, chicken, broccoli, and cheeses.
  3. Spoon the mixture you have into pasta shells.
  4. Grease 13 x 9 baking dish with butter or cooking spray.
  5. Spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes .

Tips and Tidbits About Chicken Broccoli Alfredo Stuffed Shells

You can prep all items in advance, right up to the point of baking. Just keep covered in refrigerator until you are ready to bake.

Have a cookie scoop? Use it to easily stuff your shells!

Enjoy!

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Chili Dog Casserole – Quick and Easy

Where has this Chili Dog Casserole recipe been all my life??? Everybody seems to love it! Absolutely wonderful and it’s so easy to make!

Nothing extravagant here, but for the effort it requires and the fact that it seems to please everyone’s taste for parties and sporting events I find it worthy.

Cheap, quick, and tasty.

I cook my hot dogs first, go with 1 can of bean and 1 can of no-bean chili, which I combine and warm, add about a quarter cup of ketchup to the mix to make the chili go a little further and put some cheese and a tad of the chili inside of each tortilla.

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Chili Dog Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A great quick and easy meal that everybody likes! 

Course: Main Course
Cuisine: Mexican
Keyword: Chili Dog Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 15 oz. Cans of chili with beans I like Hormel Hot & Spicy
  • 1 16 oz. Package of beef frankfurter I prefer Ball Park
  • 10 8 inch flour tortillas the fajita sized ones
  • 1 8 oz. Package Cheddar cheese shredded
Instructions
  1. The first step to prepare this recipe you need to preheat oven to 425 F

  2. And then next step you need to spread ONE  can of chili & beans in the bottom of a 9x13 inch baking dish.

  3. Roll up franks inside tortillas and then place in a baking dish, seam side down, on top of chili and beans.

  4. Top with remaining can of chili and beans, and sprinkle with cheese.

  5. Cover the baking dish with aluminum foil, then bake at 425 F for about  30 minutes.

Tips and Tidbits About This Chili Dog Casserole

This recipe has a lot of potential.

When I told my picky family that we were having a hot dog casserole, they made gagging motions.

Who would have thought this was decent.

A BIG…HUGE… thing that I’d change for next time was cooking the hot dogs PRIOR to putting it in the oven. …unless of course, you like that straight out of the fridge taste, which most people don’t.

I put it in for the set amount of time and even cooked HALF the amount, and the hot dogs were still not cooked. We had to put them in the microwave.

There’s always using your favorite sausage link or my favorite andouille sausage instead.

Also, even after halving the recipe, I thought it needed more chili. I’ve used homemade chili too.

Don’t be afraid to add that cheese too and being creative and adding things like onions, etc.

It won’t be gooey (a worry I had). We also put the tortillas on the stove to cook them a little before baking.

Will do it again.

Up Next: 

Best Mexican Cheese Corn Dip Ever

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Trailer Trash Cornbread – A Fun Main Dish

From simple stuff comes… Trailer Trash Cornbread. A moist, down-home and wholesome meal, snack, or a fun main dish. Easy to make and kiddies love it.

I serve this up next to pulled pork sandwiches or as the main event alongside mac and cheese.

Can’t think of anything more Americana than beans and weenies…unless it’s a chili corn dog!

Top with shredded Cheddar cheese, it’ll make you want to slap your mama.”

This is really good! Very cheap and easy.

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Trailer Trash Cornbread
Prep Time
20 mins
Cook Time
40 mins
Resting
5 mins
Total Time
1 hr 5 mins
 

A delicious hot dog casserole. The kiddies will love the name!

Course: Main Course
Cuisine: American
Keyword: Trailer Trash Cornbread
Servings: 6
Calories: 365 kcal
Ingredients
  • cooking spray
  • 1 tablespoon olive oil
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 16 oz package hot dogs halved lengthwise and cut into 1-inch pieces
  • 1 15 ounce can chili with beans
  • 1 8.5 ounce package cornbread mix
  • 1 egg beaten
  • 1/3 cup milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
  3. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
  4. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.
  5. Serve with a topping of sour cream and salsa if desired.

Enjoy!

Up Next: 

Hot Dog Casserole – Easy Peasy & Kiddy Friendly

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