Why not try something different for meals this week? Either of these casserole dishes will spice up your menu and give everyone a nice change.
SPICY SHEPHERD’S PIE
1 pkg. (6.6 oz) instant mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes, untrained
1 can (11 oz) Mexicorn, drained
1 can (2 ¼ oz) sliced ripe olives, drained
1 envelope taco seasoning
1 ½ teaspoons chili powder
½ teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 oz) shredded cheddar cheese, divided
Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion until the meat is browned; drain. Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1 to 2 minutes. Transfer to a greased 2 ½ qt. baking dish. Top with ¾ cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 12 to 15 minutes or until cheese is melted. YIELD: 4-6 servings.
BROCCOLI CAULIFLOWER CASSEROLE
1 can (10-¾ oz) condensed cream of celery or chicken soup, undiluted
1 jar (8 oz) process cheese spread
1 package (10 oz) frozen chopped broccoli
1 package (10 oz) frozen chopped cauliflower
1 can (2.8 oz) French fried onions
In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2 quart baking dish. Top with onions. Bake, uncovered, at 350 degrees for 25-30 minutes. YIELD: 4-6 servings.
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