Western Beef Casserole Au Gratin Recipes

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POTATO AND GROUND BEEF GRATIN



Potato and Ground Beef Gratin image

Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme leaves
3 cups milk
3 cups shredded mild Cheddar cheese (12 oz)
6 medium white potatoes (2 1/2 lb), peeled, thinly sliced (6 cups)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
  • Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
  • Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
  • Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g

WESTERN BEEF CASSEROLE AU GRATIN



Western Beef Casserole Au Gratin image

This is a very hearty and soul warming casserole. Would be great served on a cold winter's night. Good any ole time of the year.

Provided by Judy81350

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
1/3 cup onion, chopped
8 ounces tomato sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
11 ounces sweet corn, drained (like Niblets)
2 cups water
3 tablespoons butter (not spread) or 3 tablespoons firm margarine (not spread)
1/2 teaspoon salt, if desired
3/4 cup milk
2 cups instant mashed potatoes
4 ounces diced green chilies, drained
8 ounces cheddar cheese, shredded
1 medium tomatoes, chopped

Steps:

  • Heat oven to 350°F
  • Lightly grease 2 1/2 or 3 quart casserole.
  • In large skillet, brown ground beef and onion; drain well. Add tomato sauce, garlic powder, 1/4 teaspoons salt and pepper;.
  • blend well.
  • Spoon into greased casserole. Spoon corn evenly over meat mixture.
  • In medium saucepan, combine water, butter and 1/2 teaspoons salt; bring to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Stir in green chiles. Spread potato mixture evenly over corn. Sprinkle with cheese.
  • Bake at 350F for 30-35 minutes or until cheese is melted and bubbly around edges.
  • Let stand 5 minutes.
  • Top with chopped tomato.

Nutrition Facts : Calories 481.3, Fat 27.8, SaturatedFat 15.5, Cholesterol 108.4, Sodium 1082, Carbohydrate 30.4, Fiber 3.7, Sugar 5.6, Protein 29.6

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

WESTERN BEEF AND CORN CASSEROLE



Western Beef and Corn Casserole image

When our daughter was born, this easy-as-pie main dish went straight to the front of my recipe box! My husband really likes its Western flavors, and we raise some of the ingredients right here on our family farm! -Deb Poitz, Fort Morgan, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

FILLING:
1 pound ground beef
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 cup shredded cheddar cheese
1/2 cup hickory-flavored sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
CRUST:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup shredded cheddar cheese, divided
1/4 cup cold butter
1/2 cup whole milk
1 large egg, lightly beaten

Steps:

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. , For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg. , Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

FRENCH BEEF AU GRATIN



French Beef Au Gratin image

Comes from "Our House to Yours" cookbook by the Pulaski Business & Professional Women's Organization.

Provided by Moe Larry Cheese

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced vidalia onions or 4 cups any sweet onions
1 lb beef tenderloin (I buy the pre-cut beef stew tips) or 1 lb sirloin, cut into 1/2 " cubes (I buy the pre-cut beef stew tips)
3 tablespoons flour
1 tablespoon dark brown sugar, packed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 quart beef broth
2 cups cooked fettuccine pasta
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese, grated

Steps:

  • In large, heavy bottomed pan, over medium heat, melt butter.
  • Add onions; saute, stirring often, until caramelized, but not burned, 15 to 20 minutes.
  • With slotted spoon, remove onions to medium bowl.
  • Add beef to pan; brown well on all sides.
  • Return onions and any juices to pan.
  • In small bowl, mix flour, sugar, cumin, salt and pepper and add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan; simmer 10 minutes.
  • Cook pasta according to package directions.
  • Heat broiler; place 1/2 cup fettucine in each of 4 ovenproof bowls; divide beef mixture over pasta.
  • In medium bowl, stir cheeses together; sprinkle evenly over beef.
  • Broil until cheese is melted and lightly browned, about 5 minutes. Makes 4 servings.

MEAT AND POTATO SKILLET GRATIN



Meat and Potato Skillet Gratin image

This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 garlic cloves
1 cup heavy cream
2 thyme branches
2 tablespoons finely chopped fresh sage
1 tablespoon extra-virgin olive oil, more as needed
1 pound ground lean beef
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 cup thinly sliced onion
3 ounces baby spinach (3 packed cups)
2 teaspoons Worcestershire sauce
1/2 pound rutabaga
1/2 pound russet potatoes
4 ounces Gruyère, grated (1 cup)

Steps:

  • Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
  • While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
  • Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
  • Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
  • Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams

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