One of my favorite things is a passed-on or passed-down recipe.
There are millions of recipes everywhere, in magazines, cookbooks, on the food package itself and now of course online. I enjoy and use them all, but when I receive a tried and true recipe from a friend, fellow foodie or family member I can’t wait to try it, as I know it will be an especially good one. Many of my “go-to” recipes I’ve been using for years are the handwritten, food stained, dog-eared ones I keep handy in the kitchen. And this is saying something because as a cooking school teacher I have thousands of recipes on hand; some tested and used, others waiting in the wings. But I’ll never out grow the pleasure of cooking and enjoying a recipe with some history.
Today I am sharing one of those special recipes. I have a very good friend who has shared many marvelous recipes over many years. Her breakfast casseroles are some of my favorites! The recipe I’m sharing with you today is so simple that it takes minutes to prepare. I usually have the ingredients on hand, and it can be changed up or added to in countless ways. Best of all, it is delicious enough to serve to company as I just did this past weekend.
This is one of the fabulous recipes, which will be in the cookbook I’m working on. In addition to many great recipes from The Blue Apron Cooking School, also included will be useful and fun cooking hints, tips and stories. Stay tuned!
- Dutch oven or pot.
- 1 lb. hamburger
- 1/2 cup chopped onion
- 3 cans Progresso Minestrone Soup
- 2 cans Ranch Style Beans, undrained Jalapeno Pinto Beans also work
- 1 can Rotel Tomatoes
- Franks Hot Sauce as desired
- Brown hamburger and onion in a Dutch oven or pot.
- Add remaining ingredients.
- Mix together and heat for about 30 minutes.
I usually double the recipe. It freezes beautifully and is always good to have on hand.