We package up our ground beef in 1/2 pound freezer bags. Several of our favorite recipes only call for a half pound of ground beef. There is a good casserole for 1/2 pound ground chuck.. Of course, you have to like eggplant. I do.

EGGPLANT CASSEROLE
2 tablespoons vegetable oil
1 large eggplant (1 1/2 pounds)
1 teaspoon salt
1/2 pound ground chuck
1 can spaghetti sauce
1 tablespoon brown sugar
2 eggs, slightly beaten
1 cup seasoned bread crumbs
1 1/4 cup grated Parmesan cheese, divided
1/3 cup vegetable oil, or more if necessary
8 ounce package sliced mozzarella cheese, divided

Wash eggplant. Do not peel. Cut crosswise into 1/4 inch slices. Sprinkle slices with 1 teaspoon salt. Let stand 15 minutes to draw out water. Meanwhile, saute ground beef, crumbling as you go until it is no longer pink. Drain. Stir in spaghetti sauce and brown sugar. Heat over medium heat until bubbly. Set aside. In a pie plate, combine slightly beaten eggs with 1 tablespoon water. Stir with fork until well combined. Set aside. On waxed paper, combine bread crumbs with 1/2 cup grated Parmesan cheese. Mix well. Dip eggplant slices in egg mixture, coating well. Then dip in bread crumbs, coating evenly. Start with 1 tablespoon oil in medium skillet. Saute coated eggplant slices, a few at a time, until golden brown and crisp on both sides. Add more oil as needed. Arrange half of eggplant slices in bottom of buttered 9 by 13 inch baking dish. Top with half the spaghetti-meat sauce..Top that with half of the mozzarella cheese slices and sprinkle with half the grated Parmesan cheese,. Arrange remaining eggplant slices over it next, .Cover with remaining spaghetti -meat sauce and mozzarella cheese slices. Sprinkle remaining Parmesan cheese over top. Bake, uncovered, at 350 F. for 25 minutes or until cheese melts and sauce is bubbly. Serves 6.