Tonight’s Goode & Gooseberry Patch Project Recipe is Mom’s Patio Beans.
I was out of my frozen seasoned ground beef, so I decided to take the opportunity to cook some extra up while making this recipe.
That is what I love so much about freezer cooking.
Since starting this project we haven’t ate from the freezer as much as when I do traditional FREEZE-O-RAMAs, but I can still save time and steps by:
- Freezing up extra ground beef here and there
- Pre-chopping veggies and freezing
- Dividing a large casserole while preparing for dinner and throwing half in the freezer.
Speaking of all this freezer talk, are you going to join us in a couple weeks for a freezer cooking link up???
Now where were we???
Oh yeah… season up your beef with salt and pepper and toss in one chopped onion.
Drain and put 1lb back into your skillet.
Add two cans of tomato soup or one can tomato soup and one can tomato and rice. My store didn’t have tomato and rice, so I just used tomato and added 1/3 cup of uncooked rice.
Add 1 T Mustard
2 Cans Kidney Beans
Now add 1/2 Cup Brown Sugar
Now get really giddy that you can put your new handy dandy new skillet can go directly into your 350 oven
that desperately needs put into self-clean mode sometime soon and bake for 45 minutes until bubbly.
Now we won’t discuss how my beloved new pan burnt my hand… the nerve.
Dear Santa– send potholders for Christmas.
Perfect as a side dish or do it up right as a main dish with a dollop of Daisy and some shredded cheese.
(To Print: click on card, then right click and choose print)
Check out more Goode & Gooseberry Patch Project Recipes