Val at Fun, Crafts and Recipes hosts Four Foods on Friday every week.  Here are the questions she gave us this week:

#1. Name a food you like that uses a red sauce or anything red in it.
I love pizza- and since I guess pizza sauce is kind of red, I’ll go with pizza.

#2. Name a food you like with whipped cream in it or on it.
I love to have whipped cream on my hot chocolate.

#3. Name a food you like with blueberry in it.
My mom makes this amazing blueberry salad that I love.

#4. Share a recipe for pasta or dessert or a beverage.
I’m going to use this as a chance to post about my recipe that is a part of the Velveeta Casserole Challenge.  It’s called Meat Lovers Pizza Casserole (there are ziti noodles in it, so I think it qualifies as pasta, right?)

Meat Lovers Pizza Casserole

The ingredients

Cook about 10 oz of the Ziti noodles

Chop up 1 cup of green pepper

Chop up 1 small onion.

Cook 1/2 pound of ground beef, green pepper and onion until meat is no longer pink. Drain it and then set it aside in a medium bowl (which will be called the “meat bowl” for the rest of this post).

Brown 1/2 pound of sausage and add it to the “meat bowl.”

Cook 8oz of bacon, drain and add to the “meat bowl.”

Cut up 1 cup of fully cooked ham- and you guessed it- add it to the “meat bowl.” Stir everything in the “meat bowl” until it is well mixed.

Add 12 oz of Spaghetti sauce to the meat mixture and mix well.

By now your Ziti noodles should be done cooking so you will need to drain them.

Cut 4 oz of Velveeta Cheese into little cubes and mix it with the ziti noodles. Be sure to do this while the noodles are nice and warm and the cheese will melt very easily.

Now add the other 12 oz of Spaghetti sauce to the noodles and cheese. Spread that mixture into a greased 9 x 13 pan. Then spread the meat mixture on top of that.

Then grate 8 oz of Velveeta cheese (I didn’t know you could grate Velveeta cheese, but I tried it and it actually grated pretty easily). Sprinkle that on top of your casserole.

Then add pepperoni to the top of your casserole. Add as much or as little as you like. Bake at 350° for 30 minutes or until cooked through.

Yummy Meat Lovers Pizza Casserole.

And again from a different angle.

And now in case you just want the recipe in regular format:

Meat Lovers Pizza Casserole

Ingredients:
½ pound ground beef
½ pound sausage
8 oz bacon
1 cup fully cooked ham
Sliced pepperoni (use as much or as little as you prefer)
10 oz Ziti noodles, cooked and drained
1 (24 ounce) jar Spaghetti sauce, divided
1 medium onion, chopped
1 cup chopped green pepper
12 oz Velveeta Cheese, divided

Directions:

In a skillet cook ground beef, onion and green pepper until meat is no longer pink, drain and set aside in a medium sized bowl.
In a skillet cook sausage until meat is no longer pink, drain and add to bowl with beef in it.
In a skillet cook bacon, drain and add to bowl with other meats.
Add 1 cup of fully cooked ham cut into bite size pieces to the other meats and stir everything until well mixed. Then add half of the jar of Spaghetti sauce to the meat mixture, mix well.
After you have cooked and drained your ziti noodles- add 4 oz of Velveeta cheese that has been cut into small cubes. Be sure to add the Velveeta cheese while the noodles are warm so that the cheese will melt. Then add the other half of the jar of Spaghetti sauce to the noodles and cheese. Spread the noodles into a greased 9×13 inch dish.
Add the meat mixture on top of the noodles. Cover with 8oz of grated Velveeta Cheese and top with pepperoni slices.
Cook at 350 degrees for 30 minutes or until cooked through.

If that looks yummy to you (and I PROMISE, it is YUMMY!) then please stop by and vote for me at the Velveeta Casserole Challenge.  I’m the one all the way on the right- Livin’ With Me and Meat Lovers Pizza Casserole.

You can also check out some fun giveaways I have going on at my Livin’ With Me blog- if you vote for me you can have a chance to win some great prizes.

For the Random Recipe this month Pam asked us to share any favorite recipe.  The recipe that I’m going to share is something I’ve only made once, just recently, that I found in a Taste of Home magazine.  It was really good and we all liked it- even Hailey- and that says a lot!

Cheesy Beef Tetrazzini

Ingredients:
1-1/2 pounds ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) 4% cottage cheese
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
1 package (7 ounces) thin spaghetti, cooked and drained
1/4 cup grated Parmesan cheese (I actually used Sharp Cheddar Cheese because I realized my Parmesan cheese had expired months ago.)

Directions:
In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a mixing bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Yield: 6 servings

Head on over to Random Thoughts to see what everyone else is cooking up! 

Here are this weeks Four Foods on Friday questions that Val gave us.

#1. Egg salad or deviled eggs. How do you prepare?
Rich always makes our egg salad and deviled eggs. I have no idea what he does, but they are delicious!

#2. French fries. Do you make homemade or frozen?
Frozen. I’ve never even tried to make homemade fries.

#3. Gravy. What do you use - homemade, jar, can or from a package?
Rich makes our gravy too. Every Sunday I make a pot roast and he uses the juices from that to make some fabulous gravy.

#4. Share a recipe for a hot (temperature, not spice) dish.
Since I mentioned my pot roast in the answer above, I decided to share that recipe.

Beef Pot Roast

(1) 2 to 2 1/2 pound boneless beef chuck pot roast
3/4 cup water or tomato juice (I use water)
1 tbsp Worcestershire sauce
2 teaspoons instant beef bouillon granules
Small onion chopped
Seasoning Salt to taste
Garlic Salt to taste
1 teaspoon Parsley

Place pot roast into your slow cooker.
Mix Worcestershire sauce and beef bouillon granules into water, pour over pot roast.
Add chopped onion.
Sprinkle pot roast with seasoning salt and garlic salt to taste.
Sprinkle with Parsley.

Cover and cook on high-heat setting for 5-6 hours or on low-heat setting for 10-12 hours.

Sometimes I also add baby carrots (put in slow cooker first and then put pot roast on top of the carrots).  Then we have mashed potatoes, rolls, and salad.

Yummy!!

Val is hosting the 44th Four Foods on Friday this week with questions about potatoes.

#1. Potato Chips. What kind of chips are your favorite?
I love plain potato chips with or without dip and I love BBQ potato chips.

#2. What’s your favorite thing to dip chips in?
I’m not picky- I’ll use any kind of dip.

#3. What’s your favorite way to eat a baked potato?
With butter, cheese, real bacon bits, sour cream, etc.

#4. How do you make mashed potatoes?
I usually just add milk and butter until they look right. Sometimes if I have left over dip from chips I’ll add that to the mashed potatoes too. It’s really yummy!

Stop by Fun, Crafts and Recipes to play along.

Ingredients:
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled

Directions:
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 
Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).

 In a large saucepan, combine the first nine ingredients 

Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted.

The finished product- a yummy cup of Spicy Cheeseburger Soup.