Beef And Broccoli Casserole Recipes

Steps:

• Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
• In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
• In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
• Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

Steps:

• In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
• Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
• Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
• Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
• Serve over Chow Mein.

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish.
• Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt. Place in bottom of 13 x 9 dish; set aside.
• Meanwhile, cook and crumble ground beef with the onion until no longer pink. Drain off fat.
• Return cooke, drained beef/onions to skillet.
• Stir in both cans of soup, milk, pepper and basil. Stir well.
• Pour evenly over the cooked macaroni in the casserole dish.
• Sprinkle with the shredded cheese.
• Bake at 350 for 15 - 20 minutes.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Add the broccoli, cheese, rice, green pepper and mushrooms; set aside. In a microwave-safe bowl, whisk together the soup mix and water. Microwave, uncovered, on high for 1-1/2 minutes, whisking occasionally. Pour over beef mixture and stir until combined., Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 20-30 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
• In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
• Bake 1 hour in the preheated oven, until bubbly and lightly brown.

Steps:

• In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
• Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
• Reduce heat and cover. Cook to desired doneness.

Steps:

• Preheat oven to 400°. In a skillet, cook beef and onion in oil until meat is no longer pink; drain. Stir in the Worcestershire sauce, garlic salt, Italian seasoning, rice, soup and water. , Place cooked broccoli in an 11x7-in. baking dish; spoon meat mixture over top. Sprinkle with mozzarella cheese. Bake, uncovered, until heated through, 15-20 minutes. Garnish with parsley if desired.

Steps:

• Preheat oven to 375°F
• Place broccoli in a steamer basket over boiling water.
• Cover pan and steam 3 minutes or until tender.
• Rinse broccoli under cold running water and drain well.
• Transfer to a buttered, deep casserole dish.
• Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
• Stir into broccoli.
• Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
• Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
• Sprinkle on flour and thyme.
• Sauté 2 minutes, stirring often.
• Stir in next 4 ingredients and salt to taste.
• Bring to a boil, stirring until thickened.
• Reduce heat to low and simmer 3 minutes, stirring often.
• Remove from heat and stir in Cheddar cheese until melted.
• Stir into casserole and toss.
• Top with breadcrumbs and Parmesan and dot with remaining butter.
• Bake about 30 minutes until casserole is bubbling and top is golden brown.

Steps:

• Brown ground beef, onion, salt, pepper and garlic powder. While beef is browning, cook Minute Rice according to directions, mix in Cheez Whiz and soup.
• Pour browned beef mixture into 9x13 baking dish, cover with broccoli, then pour cheese and rice mixture over all. Cover all with crushed potato chips.
• Bake at 350°F for 30-45 minutes until hot through.