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Ingredients

• ✓ brown gravy
• cooking spray
• ground beef
• tomato sauce
• half-and-half
• parmesan cheese
• garlic
• oregano
• basil
• ziti pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large frying pan or Dutch oven over medium-high heat. Cook and stir ground beef in the hot pan until browned and crumbly, 5 to 7 minutes. Add tomato sauce, gravy, half-and-half, Parmesan cheese, garlic, oregano, and basil. Simmer for 30 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Stir ziti into meat sauce, then spread into the prepared baking dish. Sprinkle top with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbly, 20 to 30 minutes.

By Lisa Stinger

Ingredients

• ✓ brown gravy
• long grain white rice
• water
• spam
• egg

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
2. 2 Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
3. 3 For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.

By MAKAIO420

Ingredients

• ✓ brown gravy
• all-purpose flour
• salt
• black pepper
• pork tenderloin
• olive oil
• butter
• white mushroom
• onion
• garlic
• marsala wine
• beef broth
• parsley

Instructions

1. 1 Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
2. 2 Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
3. 3 Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
4. 4 Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
5. 5 Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
6. 6 Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. 7 Remove tenderloins. Stir the sauce and add more wine if desired.
8. 8 Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

By Joanne

Ingredients

• ✓ brown gravy
• cooking spray
• ground beef
• onion
• water
• mushroom
• egg
• rice

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium heat.
2. 2 Divide ground chuck into four equal portions; form into patties.
3. 3 Fry patties in the hot skillet until they begin to firm, are hot, and are slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
4. 4 Stir onion and water into reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
5. 5 Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
6. 6 While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
7. 7 Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.

By INA

Ingredients

• ✓ brown gravy
• potato nugget
• ham
• swiss cheese
• cheddar cheese
• bacon
• chive
• bacon
• cheddar cheese curd

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potato nuggets on a baking sheet in an even layer.
3. 3 Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
4. 4 Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
5. 5 Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ brown gravy
• butter
• impossible burger
• shallot
• garlic
• pea
• carrot
• worcestershire sauce
• salt
• black pepper
• potato
• cheddar cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon butter in a 10-inch skillet over medium to medium-high heat. Cook and stir the meatless ground beef with shallots and garlic until browned and crumbly and shallots are soft, about 10 minutes. Add peas and carrots, gravy, Worcestershire sauce, salt, and pepper. Saute for 5 minutes.
3. 3 Spread the mixture onto the bottom of a 10-inch round baking dish. Spread mashed potatoes evenly over the top. Sprinkle with Cheddar cheese and dot with remaining butter.
4. 4 Bake in the center of the preheated oven until the cheese and butter have fully melted, about 20 minutes. Top with parsley and serve.

By Liz Dalton 'Lizzie'