A Variation on Green Bean Casserole

     One of my favorite side dishes is green bean casserole. For this variation I was inspired from another green bean casserole recipe from one of our recipe books. I took out some of the things I didn't like (like green peppers) and added somethings I did.

Ingredients:

1 can of cream of mushroom soup

Milk

Soy Sauce

1-2 cans of green beans (drained)

Ground hamburger (browned)

Frozen tater tots 

This recipe is really easy, if a little vague. Some of the things you just have to eyeball. 

Preheat oven to 350. In a large bowl mix the cream of mushroom soup with a little milk and soy sauce. Add in the green beans and hamburger. Mix. (Note: I would advise draining the green beans. I forgot to do this and my end result was still palatable, if on the soupy side). Top with tater tots and bake for an hour at 350.

This recipe works great for leftovers as well. I only used one can of green beans, and all together it was enough for two full meals for me!

Taco Soup

     For a week this month I was all by myself. I had to act responsibly, cooking and cleaning up for myself. One of the main challenges was cooking meals. I think I overcame the challenge and considering I survived the week alone, I was pretty successful. So, I would like to share some of my successes here.

     One of the things I made was Taco Soup! This is a great dish because it is easy to make and tastes good the second time around. Yay leftovers!

Taco Soup

(makes 11 cups)

1 lb ground beef (browned)

1 onion, chopped

1 can chili beans, pour it all in

1 can kidney beans, mostly drain off

1 can whole kernel corn, drained

1 8 oz can tomato sauce

2 cans peeled/diced tomato

1 c. water

1 4 oz can green chiles

1 package taco seasoning

     Basically, you have some stuff and a bunch of cans, dump everything into a pot, warm it up, and create something delicious like this:

     This recipe is really good when topped with corn chips! Enjoy!