Vegetable Casserole

This is one of Aaron's favorite side dishes. We always tell people, that even though it doesn't look that appetizing, it's wonderful.

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1 can french-style green beans - drained
1 can shoepeg corn - drained
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup sour cream
1 can cream of celery soup
salt and pepper to taste

Topping:
1 sleeve Ritz crackers
1 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients, except topping, and place in large baking dish. Refrigerate overnight for the flavors to blend.

Topping: Mix crushed Ritz crackers, butter and almonds and sprinkle on top of casserole. Bake 45 minutes at 350 degrees.

Beef Stroganoff

This recipe was inspired by one I found on cdkitchen.com. I made a few adjustments to fit our taste.

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1 pound stew beef cut in chunks
1 packet Lipton onion soup mix
1 can cream of mushroom soup
1 cup red wine
1 cup water
1/2 cup sour cream

Put all ingredients, except for sour cream, in crock pot. Cook on low for 8-10 hours. Add sour cream before serving. Serve over hot egg noodles.

Pork Taco Meat

I got this recipe from my mom. It makes a lot, and it is a good change to tacos.

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2 1/2 lb pork butt roast-trim off excess fat
2 cups salsa
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp cocoa powder
kosher salt

Mix all ingredients except for the roast. Put in crock pot and put the roast on top. Cook on High for 4-5 hours, or Low 7-8 hours. Turn it once or twice during cooking. When done, take out roast and shred meat. Then put the shredded meat back in the juice. Use in place of hamburger meat for tacos.

We have always used flour tortillas and had soft tacos, but I am sure it would be good in hard shells as well.