Cheeseburger Casserole

“Always nice to have visitors,” Jabber observed, “But Poppy seemed to enjoy the visit especially.”

Yes, Bob The Painter came by just to make sure we had not frozen or starved to death, which was very thoughtful of him.  We hadn’t, so he sat and visited a spell, allowing Poppy to chew on his shoelaces.  He is a very tolerant man.

 

Very.  Tolerant…..

 

He also delivered some bad news:  while we expect another ice/snow storm today and tonight, another one is likely on its way next week.  On top of this, we were running low on provisions and there was a cheeseburger casserole I wanted to make for supper and I needed some cheese among other things.

Off TMWLH and I went–you know, over the river and through the woods and ice and all that.  We took the car rather than the sleigh, although a sleigh might have been interesting.  We only went to the store, Weeders, not really over the woods, and returned home with provisions not only for supper but for the rest of the week.  And some more treats for Miss Poppy.

What?

Oh, you want to know if I made the casserole.

Did.

It was good.

Oh.  Okay, I’ll share it with you…..

Cheeseburger casserole with spinach soufflé

Ingredients:  (find this recipe on the Pillsbury website–Cheeseburger Casserole–I adapted it a little)

1 lb of  hamburger, 1/4 cup chopped onion, 1/2 cup catsup, 1/2 cup water, 1 Tablespoon yellow mustard, 1/4 cup chopped dill pickle, pepper, either shredded or sliced American cheese, a can of Pillsbury Crescent rolls.  (Hint:  if you have some pureed veggies, you can add some as part of the liquid–maybe 1/4 cup and 1/4 cup water.  I had used all mine up!)

Cook up the hamburger and onion until done and drain well.  Add the catsup, mustard, water and pepper and mix well.  Put in a casserole dish–if you have a 7 X 11 that’s great, but if not, a slightly larger one will do.  On top of the mixture, place American cheese slices or about 1 1/2 cups shredded American cheese.  (Yes, you can use other types of cheese if you prefer).

Mixture topped with American cheese slices

Top with the Crescent rolls, then brush on 1 wisked egg, top with some seeds–I used both Poppy seeds and Sesame seeds.

“Well, of course you’d use Poppy seeds!” Jabber wryly interjected.  

She’s a bit jealous of Poppy, I think.  Not getting all the attention in the blog here lately.

  

 

Ready to go into the oven

Bake at 375 for about 25 minutes–check after 20 minutes so the top doesn’t get too brown.

Looks good enough to eat, doesn’t it?

Cut into serving pieces and eat!  This should serve about 6 people.

You could just cook and mix the hamburger and ingredients, serve on buns or on top of baked potato, too–that would be delish!

Thanks to CCQ Daughter for sending this recipe to me–and Granddaughter for making it first and reporting about it!

*******

The Poppy or Sesame seeds are optional, of course.  I mean, who has these in her spice cabinet(s)?

Hmmmm, well I do.  The family joke is, ‘shop at Mom’s’ for about anything.  Including sometimes cooking supplies.  Here–I’ll show you:

 

They are alphabetized in the white trays.  Of course they are you say.

I use these for fresh spices from the garden, harvested and dried. Yes. Yard sale finds.

The wine rack also holds some spices.

 

Meanwhile, Miss Poppy enjoyed her dinner, thinking about Bob’s shoelaces and hoping he’d return soon.

 

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Eggs in a Basket—for Breakfast

“I always heard, DON’T put all your eggs in one basket, whatever that means…..” commented Jabberwocky as I began this post, “But then there is the Easter Rabbit who does.”

Well, true enough, Jabber.  Just one egg in one ‘basket’ for this recipe.  But they’re yummy!

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I’ve been straightening out the pantries—yes, I have more than one.  Making lists, organizing and cleaning each one, one at a time.  This past weekend, I organized my spice pantry, finding I had duplicates of some spices, so I made a list.  And alphabetized them.  Because, well, you know how it is:  you go to the store, have a recipe in mind, can’t recall if you actually have a certain spice on hand, so you buy another.  When you get home you see that you already HAD that spice (or sometimes you don’t run across it for a while). 

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The little white plastic trays were all acquired at yard sales for pennies, but they are perfect on this particular shelf.

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I also made a list of the spices on each shelf for easy referral.  I just leave the list on the shelf so I can check it to see where a certain spice is located.  I loaded the list onto a new computer program called Evernote (Evernote.com) which I can pull up on my phone when I’m at the grocery store.  Evernote.com is a free software program.  You might check it out for yourself!

Sunday morning I fried up bacon—a whole pound of it, then stored in the fridge.  Four slices I partially cooked, not until crisp, for this morning’s breakfast.

It’s easy to make this—and fast, too, if you have the bacon partially prepared.  Here is what I did:

Cut off the crusts of four pieces of bread. 

image  Go ahead and cut up the crusts, you can make croutons for your dinner salad at the same time.

Spray muffin tin with baking spray and press the bread into the cups.  Wrap a piece of bacon inside the bread, then place some shredded cheddar inside the bread cup.  Place an egg on top and bake at 400 degrees for approximately 15 minutes.

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Before you put the muffin tin in the oven, place your bread cubes on a foil-lined tray, use a little olive oil and some type of seasoning and toss.  You can bake the bread cubes at the same time, but they will be done before your eggs are.  Watch them!

I happened to find some Ms. Dash seasoning while cleaning out the spice cabinet, so I used it—they turned out quite good!          image

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The muffins were made with this:

image  to which I added about 1/3 cup of frozen berries I had in the freezer.  They needed to bake a little bit longer than the package said.  This makes 6 muffins, just enough to last the two of us a couple of days.

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These were tasty—the cheese ‘disappeared’ into the nicely toasted bread, the bacon was perfectly done and the eggs were as well.  They were easy to remove from the muffin tin.  You could also make these in ramekins.  You could prepare them in advance except for the eggs, and bake them the next morning.  I found this recipe here with a link to the original post:

http://www.recipebyphoto.com/breakfast-cups/