One-dish Wonders


Oven Beef Stew
by Dortha Strack, Cape Girardeau, Mo.

2 tbls. all-purpose flour
1 ½ tsp. salt
Dash of pepper
1 ½ lbs. beef chuck, cut into 1-inch cubes
2 tbls. shortening
2 (10.5 oz.) cans condensed tomato soup
2 ½ cups water
1 ½ cups onion, chopped
½ tsp. dried basil, crushed
4 medium potatoes, pared and cubed
4 medium carrots, cut into 1-inch pieces
½ cup dry red wine or water

Heat oven to 375°. Combine flour, salt and dash of pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 ½ cups water, onion, and basil. Cover and bake for 1 hour. Add potatoes, carrots, and wine (or water). Cover and bake 1 hour longer or until tender. Yields 4 to 6 servings. 


After Christmas Casserole
By Marie Wheeler, Mound City, Mo.

1 cup celery, chopped
1 cup onion, chopped
¼ cup green peppers, chopped
1 stick butter
1 (6 oz.) box turkey stuffing mix
1 ½ cup chicken broth
4 cups cooked turkey, cubed
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 cup sour cream, divided
6 to 7 cups mashed potatoes, warm
4 oz. cream cheese, softened
¼ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 ½ cup cheddar cheese, shredded
Fresh parsley

Heat oven to 350°. In a large skillet, sauté celery, onion and green pepper in butter for 5 minutes. Add stuffing and broth. Mix well. Put into greased, 9x13 baking dish. Combine turkey, soup and ½ cup sour cream. Spoon over stuffing mixture. Beat together potatoes, ½ cup sour cream, cream cheese, salt, pepper and garlic. Spread over turkey and top with cheese. Bake uncovered for 30 to 35 minutes. Top with parsley and serve. Yields 8 to 10 servings.

Beefed-Up Biscuit Casserole
by Martha Powell, Centralia, Mo.

1 ¼ lb. ground beef
½ cup onion, chopped
¼ cup green pepper, chopped
1 cup tomato sauce
2 tsp. chili powder
½ to ¾ tsp. garlic salt
½ cup cheddar cheese, shredded
1 egg slightly beaten
½ cup sour cream
1 can (10 ct.) buttermilk biscuits
1 cup cheddar cheese, shredded
Heat oven to 375°. Brown ground beef, onion, and pepper. Stir in tomato sauce, chili powder and garlic salt; bring to a simmer. Combine cheese, egg and sour cream. Mix well. Separate biscuits into halves. Place biscuit halves in a 9x9-inch ungreased pan. Spoon mixture over biscuit halves. Place remaining biscuit halves over top. Sprinkle with cheddar cheese on top. Bake for 25 to 30 minutes, or until golden brown. Yields 4 to 6 servings.

Oven Beef Hash
by Kristy Blanchard, Sheldon, Mo.

3 cup potatoes, diced, cooked
1 ½ cups roast beef, cooked, cubed
1 (5 oz.) can evaporated milk
¼ cup fresh parsley, minced
¼ cup onion, finely chopped
2 tsp. Worcestershire sauce
½ tsp. salt
¹⁄8 tsp. pepper
¹⁄³ cup saltines, crushed
1 tbls. butter, melted
Heat oven to 350°. In a large bowl, combine the first eight ingredients. Spoon mixture into a greased 1 ½-quart baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, for 30 minutes, or until heated through. Yields 4 servings.

Broccoli Chicken Fettuccine
by Terrie Mathis, Newburg, Mo.

2 cup frozen broccoli florets, thawed
2 large chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
2 tbls. butter
1 (10 oz.) can condensed cream of chicken soup, undiluted or 2 cups chicken broth
1 cup chicken broth
1 (4 oz.) can mushroom stems and pieces, drained (optional)
½ tsp. pepper
4 garlic cloves or 4 tsp. garlic powder
1 tsp. onion powder
6 oz. uncooked fettuccine
¼ cup shredded Parmesan cheese
¼ cup shredded cheddar cheese
Cook broccoli in microwave for about 5 minutes before adding to pan. Place chicken breasts and onion in Dutch oven. Cook in oil and part butter. Cook until chicken is done and onion is tender. Add soup, chicken broth, broccoli, mushrooms, pepper, garlic powder and onion powder. Bring to a boil. Add fettuccine and simmer only. Cook until broccoli and fettuccine is tender. Add cheese and serve. Yields 4 to 6 servings.

One Pot Pork Chop Supper
by Marilyn Brinker, Washington, Mo.

4 pork chops
1 (10 oz.) can condensed tomato soup
½ cup water
1 tsp. Worcestershire sauce
½ tsp. salt
6 to 8 small potatoes, cut in half
4 carrots, split lengthwise, cut into 2-inch pieces
Brown pork chops in skillet; pour off fat. Add remaining ingredients. Cover and cook over low heat 45 minutes or until tender. May also add oregano, garlic and basil to taste if desired. Yields 4 servings.

Ground Beef ‘N’ Biscuits
by Lorene Gingerich, Brashear, Mo.

1 ½ lbs. ground beef
½ cup celery, chopped
½ cup onion, chopped
2 tbls. all-purpose flour
1 tsp. salt
¼ tsp. dried oregano
¹⁄8 tsp. black pepper
2 (8 oz.) cans tomato sauce
1 (10 oz.) package frozen peas
1 (7.5 oz.) tube refrigerated buttermilk biscuits
1 (4 oz.) cup cheddar cheese, shredded
Heat oven to 350°. In a skillet over medium heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to greased 13x9x2-inch baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, for 20 minutes or until biscuits are golden and cheese is melted. Yields 6 servings.

Five ingredients or less recipes will be featured in the March issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 17. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.

Connect with us.