Ground Beef Casserole With Almonds Recipes

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GROUND BEEF CASSEROLE WITH ALMONDS



Ground Beef Casserole With Almonds image

This is one of the many dishes friends brought when my husband passed away. It was the one everyone liked best.

Provided by l0vetw0c00k

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 teaspoon salt
2 cups chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup slivered almonds
1 (4 ounce) can sliced mushrooms
1 (11 3/4 ounce) can cream of mushroom soup
1/4 cup soy sauce
1/2 cup water
1 (8 ounce) package noodles, cooked according to pkg directions
1 cup sour cream

Steps:

  • Brown ground beef.
  • Add salt, celery, green pepper, onion, mushrooms with liquid, mushroom soup, soy sauce and water.
  • Cover tightly and simmer until vegetables are tender.
  • Combine cooked noodles and sour cream with meat mixture.
  • Put in greased 2 1/2 quart casserole.
  • 9" x 13" dish is just the right size.
  • Top with almonds.
  • Bake at 325 degrees for 30 minutes.

Nutrition Facts : Calories 337.6, Fat 20.2, SaturatedFat 7.7, Cholesterol 75.8, Sodium 786.7, Carbohydrate 19.1, Fiber 1.7, Sugar 1.9, Protein 19.9

BEEF STEW WITH ALMONDS AND DRIED FRUIT



Beef Stew with Almonds and Dried Fruit image

Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

1 tablespoon plus 1 teaspoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch pieces
Coarse salt and ground pepper
1 medium onion, diced medium
1 garlic clove, minced
1/2 cup dry white wine
1 3/4 cups low-sodium chicken broth
1 dried bay leaf
4 parsley sprigs, plus 1/4 cup chopped leaves for serving
2 wide strips lemon zest
4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
1/2 cup blanched whole almonds, toasted
Cooked brown rice, for serving

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
  • Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.

Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g

CRUNCHY ALMOND TURKEY CASSEROLE



Crunchy Almond Turkey Casserole image

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. -Jill Black, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 16

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced almonds
Topping:
1-1/2 cups crushed Ritz crackers (about 40 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds

Steps:

  • In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

Nutrition Facts : Calories 678 calories, Fat 41g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 1211mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.

MILD CURRIED LAMB CASSEROLE WITH ALMONDS



Mild Curried Lamb Casserole with Almonds image

Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 medium onions, finely chopped
2 tablespoons minced fresh ginger (1 1/2-inch piece)
Coarse salt and freshly ground pepper
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 pounds ground lamb
1/2 cup slivered almonds (1 ounce), toasted
4 slices white bread, crusts removed
1 3/4 cups whole milk
2 tablespoons apricot preserves
1 tablespoon plus 2 teaspoons fresh lemon juice
4 large eggs
1/8 teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Cooked rice, for serving

Steps:

  • Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
  • Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
  • Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

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