Beef Mushroom Country Casserole Recipes

CREAMY BEEF AND MUSHROOM CASSEROLE

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.

BEEF & MUSHROOM COUNTRY CASSEROLE

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.

SUPREME BEEF AND MUSHROOM CASSEROLE

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.

BEEF AND MUSHROOM CASSEROLE

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.

BUDGET BEEF & MUSHROOM CASSEROLE

Steps:

• Heat oven to 350F degrees.
• Cook beef until brown & crumbly.
• Turn the cooked beef into a 2 1/2 quart casserole.
• Pour off any grease from skillet.
• Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp.
• Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
• In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
• Top with chow mein noodles.
• Bake uncovered 45 minutes to 1 hour.
• Serve with rice or mashed potatoes.