Augratinbeefbake Recipes

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.

Steps:

• In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400° for 45-50 minutes or until potatoes are tender.

Steps:

• Preheat oven to 400°F.
• In a medium non-stick skillet, over medium heat, add the first 4 ingredients and cook until meat is no longer pink and onion is tender.
• Drain if needed.
• While meat mixture is browning, boil water.
• In a large bowl add rest of ingredients except shredded cheese. Mix well.
• Pour into a greased or sprayed 2-quart baking dish.
• Cover with lid or foil and bake for 30 minutes.
• Sprinkle with cheese and bake until cheese is melted and lightly browned.

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.

Steps:

• I large skillet, cook the beef, onion, celery and green pepper until meat is no longer pink and the veggies are tender. Drain.
• In a greased 2-1/2 quart baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce.
• Stir in the water and milk.
• Bake uncovered at 400 degrees for 45-50 minutes or until potatoes are tender.

Steps:

• Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
• Sauté 3 to 5 minutes or until vegetables are wilted.
• Be careful not to brown vegetables.
• Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
• Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
• Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
• Bake for 15 minutes or until cheese is bubbly.

Steps:

• Melt butter, add flour, salt and pepper.
• Stir to make a paste.
• Add milk and cook until it thickens, stirring constantly.
• Grease a 2-quart casserole.
• pour a little of the sauce over the bottom.
• Add a layer of cod, sprinkle with cheese.
• Repeat these layers until all ingredients are used, ending with a layer of cheese.
• Bake at 350 until nicely browned (about 1/2 hour).

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain.
• Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning.
• Transfer to a greased 2-qt. baking dish.
• Cover and bake at 350° for 65-70 minutes or until potatoes are tender.
• Sprinkle with cheese.
• Bake, uncovered, 5 minutes longer or until cheese is melted.

Steps:

• In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.

Steps:

• In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.

Steps:

• Preheat oven to 375 degrees.
• Spray a 13 x 9 pan with oil.
• Peel and cut garlic cloves in half or thirds.
• Rub sides and bottom of dish with cut side of garlic cloves.
• Leave garlic pieces in bottom of pan.
• Layer half of potatoes in bottom of pan.
• Salt and pepper.
• Sprinkle with half the cheese.
• Pour half the cream over potatoes.
• Repeat layer.
• Bake for 60 to 75 minutes until potatoes are done.
• Push potatoes down into cream during the first 30 minutes of baking.
• If top gets too brown cover with foil.

Steps:

• Directions:
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.
• Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Steps:

• In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
• Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
• Let sit for 15 to 20 minutes before serving.
• Hot cheesy potatoes!