BEEF & MUSHROOM COUNTRY CASSEROLE
Beef & Mushroom Country Casserole is a filling and flavorful hot meal that the whole family will love, and with NO cream of soups!
Provided by Adapted from PlainChicken.com and SixSistersStuff.com
Time 55m
Number Of Ingredients 14
Steps:
- Cook the noodles according to the package directions, but until slightly less done. The noodles will further cook while the casserole bakes. Once cooked, drain the noodles and set it aside.
- While the noodles are cooking, finely dice the onion and slice the mushrooms.
- Add the cooking oil and ground beef to a large skillet. Cook over medium heat until the beef is fully browned. If using a higher fat content beef, drain off the excess fat before continuing.
- Add the diced onion, sliced mushrooms, garlic powder, salt, and some freshly cracked pepper to the skillet. Continue to sauté over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the beef and mushroom mixture. Stir to combine, then simmer for a few minutes, or until it thickens slightly.
- Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (heat turned off) and add the beef and tomato mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir to combine and then transfer the mixture to a 9x13 inch casserole dish.
- Top the casserole with the remaining shredded cheese, then bake in the preheated oven for 30 minutes, or until it is bubbling around the edges and the top is starting to brown just slightly. After removing from the oven, sprinkle the remaining green onions over top.
Nutrition Facts : ServingSize 1 Serving, Calories 525.38 kcal, Carbohydrate 42.77 g, Protein 24.62 g, Fat 29.03 g, Fiber 3.02 g, Sodium 907.83 mg
CREAMY BEEF AND MUSHROOM CASSEROLE
This Creamy Beef and Mushroom Casserole is filled with hearty ground beef, tender mushrooms and rice nestled in a creamy sauce. It is hearty, delicious, and EASY to make for a hearty dinner.
Provided by Kimber
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
- Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
- Spread cracker crumbs over the top of the casserole and drizzle with butter.
- Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.
Nutrition Facts : Calories 393 kcal, Carbohydrate 16 g, Protein 18 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 639 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEEF & MUSHROOM BRAISED STEW
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
SCRUMPTIOUS BEEF AND POTATO CASSEROLE
This is one of my husband's favorite recipes for a weekend supper. It's great the next day, but don't microwave it to reheat, as the topping will be soggy.
Provided by DKOSKO
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
- In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
- Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
- Bake in preheated oven, uncovered, for 1 1/2 hours.
Nutrition Facts : Calories 693.8 calories, Carbohydrate 37.4 g, Cholesterol 133.6 mg, Fat 42.7 g, Fiber 2.5 g, Protein 39.6 g, SaturatedFat 18.9 g, Sodium 784.2 mg, Sugar 6 g
BEEF AND MUSHROOM CASSEROLE
From the Fast Diet Cookbook. I used 2% reduced fat cheese and Heart Smart Bisquick, otherwise made as directed. The recipe would definitely benefit from the addition of some more spices. Since the basic recipe is fairly neutral, you could probably add some taco seasoning to give it a southwest flavor or some Italian seasoning. I sprayed the bottom of the dish lightly with cooking spray and had problems with sticking.
Provided by GibbyLou
Categories Meat
Time 50m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. Stir in the salt and pepper, and cook until the meat is browned.
- Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish.
- Sprinkle the cheese over the top of the meat and vegetables.
- Whisk together the rest of the ingredients and pour into the dish.
- Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.
- Serving size is 1 cup.
Nutrition Facts : Calories 458.8, Fat 25.8, SaturatedFat 12.1, Cholesterol 197.9, Sodium 776.9, Carbohydrate 17.5, Fiber 1.2, Sugar 3.8, Protein 37.5
SUPREME BEEF AND MUSHROOM CASSEROLE
This is a delicious beef casserole that is enhanced with the use of a good red wine. The recipe is simple and you can make it the day before. Perfect for those cold winter nights.
Provided by Pietro
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from meat and cut into cubes.
- Heat butter and oil in heavy based saucepan and brown meat.
- Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
- Stir in flour and allow to brown.
- Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
- Return the meat to pan and simmer for about 1 hour or until meat is tender.
- Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.
Nutrition Facts : Calories 882.9, Fat 61.3, SaturatedFat 23.6, Cholesterol 195.1, Sodium 521.5, Carbohydrate 12.3, Fiber 1.3, Sugar 3.3, Protein 52.1
BEEF AND MUSHROOM STEW
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Provided by LMKENEFICK
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
- Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
- Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g
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