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.

BEEF CASSEROLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
• Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2-3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
• Add the remaining oil and the onions to the pan and fry over a medium-high heat for 4-5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
• Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
• Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
• Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
• Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
• Serve the kale mash alongside the casserole, garnished with the parsley.

AMISH COUNTRY CASSEROLE

Steps:

• Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
• Cook egg noodles according to package directions and drain well.
• In a large skillet, cook and crumble ground beef. Drain grease.
• In a large bowl stir together tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, minced garlic and dried onion flakes.
• Finally, stir in cooked egg noodles and ground beef. Spread mixture into prepared baking dish.
• Bake, uncovered, for 25-30 minutes.
• Then top with grated Parmesan cheese and serve with garlic bread and salad.

BEEF MUSHROOM & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. Spray a med. casserole dish with spray.
• 3. In a med. pan, saute onions and garlic in cooking spray until tender.
• 4. Add mushrooms and ground beef. Cook until beef is browned and cooked through.
• 5. Season mixture with salt, pepper, garlic salt and paprika to taste. You may add a bit of worcestershire and/or tabasco if desired.
• 6. When cooked through, remove from heat.
• 7. Place layer of potatoes on bottom of casserole. Spoon 1/3 beef mixture over top. (Season with a bit more salt and pepper if you wish)
• 8. Mix mushroom soup and water. Spoon 1/3 over top of meat mixture. Repeat layers. Cover casserole and bake for 1 to 1-1/2 hours or until potatoes are tender and cooked through. Sprinkle cheese on top and bake uncovered until cheese is melted