• Mon-Fri: 8:30am - 7:00pm
  • Sat: 8:30am - 1:00pm
  • 1006 Woodward Avenue, Beloit WI 53511

(608) 362-1234

Main Dishes

From traditional homemade favorites to innovative dishes with exotic flavors, you’ll find some great ideas for dinner time. These recipes will be sure to satisfy friends or family at your next get together.

← Back to Employee Recipes

Sandy's Broccoli Casserole
Mandy's Chicken and Noodles
Mandy's Coke Roast
Mandy's Chicken & Rice
Mandy's Cheese Potato Casserole
Sandy's Cheeseburger Casserole
Linda's Mediterranean Broiled Fish 
Evan's Grilled Hamburgers 
Erin's Hot Chicken Curry 
Linda's Stuffed Green Pepper Soup
Gene's Egg Bake
Gene's Cornbread Taco Bake
Annette's Chicken Casserole
Annette's Old Fashioned Swiss Steak

Helen's Workday Crockpot Supper
Lisa's Slow Cooker Hamburger Vegetable Soup
Lisa's Mexican Tuna Casserole
Lisa's Quiche
Helen's Pizza Hot Dish
Pam's Taco Bake
Trista's Vegetarian Lasagna
Linda's Honolulu Soy Kabobs
Sandy’s Apple Barbeque Sauce
Barb’s Meatball Sauce
Sara’s Crockpot Scalloped Potatoes
Val’s Cheeseburger Pasta
Val’s Slow Cooker Chicken Fajita Soup
Mom’s Spaghetti Sauce

 

 

Sandy's Broccoli Casserole

Ingredients:

1 10 oz. Pkg of frozen broccoli
1 Can of Chicken Soup
1 Tbsp. Flour
1/2 C. Sour cream
1/4 C. Grated carrot
1 Tbsp. Grated onion
1/4 tsp. Salt
1/8 tsp. Pepper 


Directions
1
) Top with 3/4 C. herb stuffing, 2 Tbsp. melted butter.
2) Bake at 350 for 30 mins

Back to Top




Mandy's Chicken and Noodles 

Ingredients:

2-3 Chicken breasts
1 Can of chicken broth
1 Can of cream of chicken soup
1 Soup can of water
1 PKG of egg noodles 


Directions
1
) Add all ingredients except noodles in bean pot. Bake at 250 for 2-3 hours.  
2) Add dry noodles and bake another hour. Shred chicken apart and have chicken and noodles in 1 pot.

Back to Top
 


 
Mandy's Coke Roast 

Ingredients:
2-3 Lb     Roast
10 Oz.    Cream of Mushroom
12 Oz.    Can Coke
     

Directions
1
) Place roast in bean pot an add soup and coke. 
2) Cover and bake at 350 degrees for 2 - 3 hour

Back to Top 

 

 

Mandy's Chicken & Rice 

Ingredients:
3 Lb.       Chicken Breasts (Boneless and Skinless)
10 Oz.     Can of creams of chicken soup
12 Oz.     Can 7 up
1 Cup      Rice (Minute rice is the best)
1/4 Cup   Chicken broth    
     

Directions
1
) Place chicken in bean pot. Cover with soup and 7up.
2) Cover and Bake at 350 for 2 hours
3) Add rice and chicken broth and bake for 1 more hour.  

Back to Top 

 

 

Mandy's Cheese Casserole 

Ingredients:
2 Lb.          Frozen Hash Browns (Thawed)
1/2 Cup      Butter (Melted)
1 Can        Cream of Chicken Soup
2 Cups       Shredded Cheddar Cheese
1 Pt.          Sour Cream

Topping:
1/2 Cup    Melted Butter
2 Cup       Crushed Crackers    
     

Directions
1
) Mix all ingredients except hashbrowns, mix well. 
2) Add hashbrowns, place in 9x13 pan. 
3) Mix topping and sprinkle on top bake at 350 for 1 hour.  

Back to Top 

 

 

Sandy's Cheeseburger Casserole 

Ingredients:
16 Oz.   Jar Cheese Whiz
1 Can    Mushroom Soup
1 Lb.     Hamburger Fried
Desired amount of minced onions
1/2       Package egg noodles, drained

Directions
1
) Fry hamburger with diced onions. Add mushrooms soup and cheese whiz. 
2) Cook noodles. drain and mix with hamburger mix. 
3) Pour onto greased casserole dish. Bake at 350 degrees for 20-30 mins.

Back to Top 

Linda's Mediterranean Broiled Fish 

Ingredients:

1/4 C. Light Mayonnaise
1/4 C. Shredded cheddar cheese
1 Tbs. Parmesan Cheese
1 Small clove of garlic
5 Pitted ripe olives, sliced
2 Tbs. Minced green onion
4 Orange roughy or cod filets
Paprika

Directions
1
) Combine all items but the fish and paprika. Set aside. Place fish fillets on a broiler pan that has been coated with non stick spray. Sprinkle fish with paprika. Broil 4-5 inches from the heat until fish begins to flake with a fork 5-7 mins. 
2) Divide cheese mixture and spead evenly over each fillet. Broil until topping puffs and cheese melts, 2-3 minutes. Serve immediately. Makes 4 servings.  

Back to Top

 

 

Evan's Grilled Hamburgers 


Ingredients:
1 Tsp   Olive Oil
2 Tbsp  A1 sauce
1 Tbsp Worcestershire sauce
2 Tsp   Honey
1 Tsp   Soy sauce
1 Tsp   Lemon juice
1/2 Tsp Lawrey's seasoned salt
1 Tsp   Paula Dean steak seasoning 
1 Tsp   Garlic Powder
1/2 Tsp   Pleasoning seasoning
2 Tbs   Brown sugar
2 Tbs   Merlot
2 Lbs   Hamburger
 

Directions

1) 
Thoroughly  mix all ingredients together except for hamburger. Stir into the meat. Prepare into patties and grill.

Back to Top 




Erin's Hot Chicken Curry


Ingredients:
2 Tbsp    Corn oil
2            Chopped onions
½ tsp     Minced garlic
½ tsp     Ginger
1 tsp      Ground coriander
1 tsp      Chili powder
1 tsp      Salt
1¾ cup  Canned tomatoes
½ cup    Ranch dressing
2 Tbsp   lemon juice
2½ cup  Chicken, skinned, boned and cubed
2 Tbsp   Fresh cilantro
3           Fresh green chilies, chopped
½         Red bell pepper cut into chunks
½         Green bell pepper cut into chunks

Directions
1) In a medium saucepan, heat the oil and add chopped onions, garlic and ginger and fry for 5 minutes until the onions turn golden brown. Turn the heat to very low.

2) Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, canned tomatoes and lemon juice. Pour this mixture into the saucepan and turn up the heat to medium. Stir fry for about 3 minutes. 

3) Add the chicken pieces and stir fry for about 5-7 minutes. 

4) Add the fresh cilantro, ranch sauce, green chilies and the red and green bell peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until chicken is cooked.

5) Serve hot with fresh cilantro sprigs
Back to Top 

 

Linda's Stuffed Green Pepper Crockpot Soup


Ingredients:

1 lb. extra lean ground beef, browned, drained and rinsed
1 large onion, chopped
2 cups diced tomatoes
2 green peppers chopped
2 cups tomato sauce
3 cups water
1 tablespoon beef bouillion (2-3 cubes)
1 teaspoon salt
dash pepper
1 cup cooked white rice

Directions


Put all ingredients together in a slow cooker for 6-8 hours.

Number of Servings: 6.

(Recipe submitted in SparkPeople website. 

Back to Top 




Gene's Egg Bake

Ingredients:

1 lb

Pork sausage

6

Eggs

2 cups

Milk

1 tsp.

Salt

1 tsp.

Ground mustard

6 slices

White bread, cut into ½ inch cubes

1 cups

Shredded cheddar cheese

Topping: (combine)

2 cups

Crushed cornflakes

½ cup

Melted butter

Directions:

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl beat eggs; add milk, salt and ground mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 9x13 pan. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 min. before baking. Sprinkle the cornflake topping on it and bake uncovered at 350 for 40 minutes or until a knife inserted near the center comes out clean.

  
Back to Top




Gene's Cornbread Taco Bake

Ingredients:

1½ lbs

Ground beef or turkey

1 pkg

Taco seasoning mix

½ cup

Water

1-12oz can

Drained corn

½ cup

Chopped green pepper (optional)

1-8oz can

Tomato sauce

½ small can

Durkee French Fried Onions

1- 8 ½ pkg

Jiffy cornbread muffin mix

1/3 cup

Shredded cheese (Cheddar or Jack)

Directions:

In skillet, brown meat and drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a casserole dish – 7x11. In mixing bowl, prepare cornbread mix according to package directions. Spread cornbread mixture over the top of meat mixture completely and evenly. Place French fried onions on top. Bake uncovered at 400 for 20 minutes. Top with 1/3 cup cheese. Bake for 3 min more until cheese is completely melted.

Great to serve with tortilla chips.


Back to Top 




Annette's Chicken Casserole

Ingredients:

2 cups

Cooked chicken

1 pkg

Creamettes elbow macaroni- uncooked

½ lb

Grated cheddar cheese

2 cans

Cream or Mushroom soup (can use cream of chicken or cream of celery)

2 cups

Milk

1 sm. jar

Pimentos (optional)

4

Hard boiled eggs-sliced

1 tsp

Salt

1 sm. Can

Water chestnuts sliced and drained

1 Tbsp

Chopped or minced onion

Directions:

1. Mix and refrigerate overnight
2. Preheat oven to 350
3. Bake for 50 to 60 minutes


Back to Top 




Annette's Old Fashioned Swiss Steak

Ingredients:

½ cup

All purpose flour

2 Tbsp

All purpose flour

2 tsp

Salt-Divided

¾ tsp

Pepper- Divided

½ tsp

Garlic salt

2 lb

Boneless round steak, cut into serving size pieces

3 Tbsp

Vegetable oil

1

Garlic clove-minced

2 cup

Chopped green pepper

1 cup

Chopped celery

1 cup

Chopped onion

2-14½ oz cans

Diced tomatoes, undrained

1 cup

Beef broth

1 Tbsp

Soy sauce

¼ cup

Cold water

Directions:

Preheat oven to 325. In a large plastic bag, combine ½ cup of flour, 1 tsp of salt, ½ tsp of pepper and garlic salt. Add beef and toss to coat. Remove meat from bag and pound with a mallet to tenderize. Heat oil in a Dutch oven; brown the meat. Add garlic, green pepper, celery and onion; cook and stir for 10 minutes. Add tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325 for 2 hours. Remove from oven and return to stove top. In a small bowl, combine water and remaining flour; stirring into juices. Bring to boil over medium heat, stirring constantly until thickened.

As a note—You can use stewed tomatoes (DelMonte) instead of celery, peppers etc.. Everything is included in the stewed tomatoes except the garlic. Add the real onion however.  


Back to Top 




Helen's Workday Crockpot Supper

Ingredients:

3 or 4

Sliced potatoes

1

Sliced onion

6

Slice carrots

1 can

Peas

1½ lbs

Hamburger

1 can

Tomato soup

1 can

Water

Directions:

1. Brown hamburger and drain.
2. Add sliced potatoes into the bottom of crockpot.
3. Put some sliced onions next.
4. Add slice carrots for the next layer
5. Add more sliced onions 
6. Put can of peas on next layer
7. Add more sliced onions
8. Add browned hamburger on top of everything.
9. Salt and pepper each layer
10. Mix tomato soup and water and pour over the top of everything.
11. Cook all day on medium and enjoy when you get home.


Back to Top 
 



Lisa's Slow Cooker Hamburger Vegetable Soup

Ingredients:

1 lb

Ground beef (or crumblers for vegetarian soup)

2 bags

Mixed frozen vegetables

¾ cup

Diced onions

1 lg. can

Stewed tomatoes (do not drain)

2 cups

V8 picante juice

1 cup

Vegetable juice

Directions:

Combine meat, juices and onion in slow cooker, cook for 1 hour, then add canned tomatoes w/juice and vegetables continue to cook/simmer on lowest setting for 4-6 hours.


Back to Top 




Lisa's Mexican Tuna Casserole

Ingredients:

2 cans

Albacore chunk tuna (drained)

1 cup

Diced tomatoes

1 cup

Sliced black olives

10 oz

Mexican style or taco shredded cheese

2 cups

Shredded lettuce

3 cups

Tortilla strips

Directions:

1. Layer casserole dish with 1 can tuna
2. Lightly layer with lettuce and cheese
3. Layer other can tuna
4. Layer with remainder lettuce
5. Layer remainder cheese            
6. Layer with tomatoes and black olives combined
7. Top with tortilla strips


Back to Top 




Lisa's Quiche

Ingredients:

1

Frozen pie shell

9

Eggs

2 cups

Shredded cheddar cheese

2 cups

Spinach, or broccoli, or asparagus

½ cup

Chopped onions

1 cup

Mushrooms

½ cup

Red peppers

Directions:

Preheat oven to 350. Mix all ingredients together, mix vigorously with a wire wisk, and pour into pie shell. Bake for 25 to 40 minutes or until golden brown.


Back to Top 




Helen's Pizza Hot Dish

Ingredients:

1 cup

Macaroni, cooked

1

Egg

½ cup

Milk

1 lb

Hamburger

1 can

Tomato soup

1 can

Pizza sauce

1 can

Mushrooms

2 cup

Mozzarella cheese

Directions:

Preheat oven to 425. Place cooked macaroni in a greased 9x13 glass pan. Beat egg and milk and pour over macaroni. Brown hamburger; add tomato soup, pizza sauce and mushrooms. Mix together and spread over macaroni and milk egg mixture. Sprinkle with cheese and bake for 20 minutes.


Back to Top 




Pam's Taco Bake

Ingredients:

1 pkg

KRAFT® Deluxe Macaroni & Cheese Dinner

1 lb

Ground beef

1 pkg

CLOVER VALLEY® Taco seasoning mix

¾ cup

Sour cream

1½ cups

Shredded Cheddar cheese, divided

1 cup

Chunky salsa

Directions:

1. Heat oven to 400
2. Prepare KRAFT® Deluxe Macaroni & Cheese Dinner as directed on package.
3. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
4. Stir sour cream into prepared dinner; spoon ½ into 8 in square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining dinner mixture; cover with foil.
5. Bake for 15 min.; top with salsa and remaining cheese. Bake uncovered, 5 min. or until cheese is melted.

Back to Top 




Trista's Vegetarian Lasagna

Ingredients:

1 medium

Eggplant, fresh

1½ cup

Fresh spinach

1-16 oz pkg

Lasagna noodles

1 pint

Low-fat cottage cheese

1 jar

Meatless spaghetti sauce

1-8oz pkg

Mozzarella cheese

¼ cup

Diced tomatoes

 

Salt and pepper

 

Parsley flakes

Directions:

Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, and another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, sauce, and diced tomatoes. Sprinkle top with parsley flakes.

Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed to a brown color.


Back to Top 




Linda's Honolulu Soy Kabobs

Marinade Ingredients:

½ cup

Soy Sauce                                 

½ cup

Pineapple Juice                          

2 tsp

Ground Ginger                           

¼ tsp

Ground Pepper

¼ cup

Cooking Oil

1 Tbsp

Brown Sugar

1 tsp

Garlic Salt

1 tsp

Dry Mustard

Directions:

1.   Mix ingredients in saucepan. Simmer 5 minutes. Cool.
2.   Marinade 1 ¼ inch cut pieces of skinned and boneless chicken breasts for 1 hour.
3.   Thread chicken, pineapple chunk, par broiled green pepper sliced, water chestnuts, cherry tomatoes and mushrooms.

Grill or broil for 20 minutes basting with sauce.


Back to Top 

 
 

JERRICA'S AMAZING OVEN PASTA SAUCE

In a Dutch oven, brown 4 country style ribs in olive oil

Remove meat from pan

Lightly sauté 6 garlic cloves in pan

Put meat back in pan and add:                                   

         1-29oz. can of tomato sauce

         1-29oz can of tomato puree

         1-29 oz. can of San Marzano tomatoes

         1-29 oz. can of stewed tomatoes                                    

 Now put through a food processor.

 Now put back in pan and add:

        1 TSP sugar

        1 to 2 tsp of black pepper

        Fresh basil (to taste)

        Oregano (to taste)

        Onion powder (to taste)

 

Put in 2 hot Italian Sausages, cover and put in oven at 350 degrees for 45 minutes. Then reduce heat to 200 degrees. Cook for 3 hours. Great to put over pasta, parmigiano, meatballs, anything you want. This sauce has been in our family for years. I hope someone else can enjoy it too.

 

Sandy’s Apple Barbeque Sauce

¾ cup barbeque sauce

1/3 cup honey

1/3 cup apple jelly

¼ cup chopped celery

¼ cup water

1 T. brown sugar

2 tsp. Sweet pickle relish

1 ½ tsp. mustard

½ tsp. cinnamon

Simmer in sauce pan 15 minutes at least.

Cook ribs, cool, put sauce on and marinade a several hours or overnight. 

Cook on grill.



Barb’s Meatball Sauce

1 bag Rosina Homestyle Meatballs (about 52)
1 can jellied cranberries
1 12 oz. jar chili Sauce

Heat cranberries and chili sauce over low heat. When cooked, add ½ cup brown sugar. Pour over meatballs in crockpot. Heat on high 2 hours, then low for 2 hours.


Back to Top 


Sara’s Crockpot Scalloped Potatoes

1 box scalloped potatoes
2 cups ham and/or bacon bits
½ cup or more diced onions
2 tablespoons of butter if desired
½ cup or more of sour cream, if desired
1 ½ cups frozen broccoli, if desired

Follow directions on box using just water. Add onions. Cook on low in crockpot 4-6 hours. Once cooked, add remaining desired ingredients and gently heat until ready to serve.


Back to Top 


Val’s Slow Cooker Chicken Fajita Soup

Ingredients:
1 lb. boneless, skinless chicken breasts
2 (10.75 oz) cans cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
1 ½ cups water
1 t. ground cumin
½ t. dried cilantro
1 cup shredded cheddar cheese

Optional toppings:
Sour cream
Diced tomatoes
Green onions
Cilantro
Lettuce
Diced avocado
Tortilla strips

Instructions:
Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin and cilantro. Pour over then top of chicken. Cook on low for 4-6 hours. Remove the chicken and shred with 2 forks. Place back into slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.


Back to Top 


Mom’s Spaghetti Sauce

1 lb hamburger, cooked, drained and crumbled
1 lb Italian sausage, cooked, drained and crumbled
2 large cans Hunt’s diced tomatoes with Basil and Oregano
1 large can tomato sauce
1 teasp. Parsley
1 teasp. Garlic (about 6 cloves diced)
1 ½ t. paprika
¼ t. dried mustard
2 tablespoons sugar
2 drops Worchestshire Sauce
1 large onion
1 t. oregano (if not using Hunt’s tomatoes that include basil and oregano)

Simmer about 3 hours on low.


Back to Top