Creole Beef Casserole Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• Cut beef into 1-inch cubes. Saute in oil until well browned.
• Add celery and green pepper and cook over medium heat for 20 minutes.
• Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
• Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
• Serve over hot cooked rice.

Steps:

• Preheat oven to 250°F.
• Place beef in a casserole dish or deep skillet.
• Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
• Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
• More liquid may be added to prevent meat from drying out.
• Arrange on a platter with cooked vegetables.
• Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
• Season with salt, pepper, Worcestershire sauce and parsley.

Steps:

• Brown ground beef, 1/2 cup onion, green pepper and celery.
• Add frozen peas.
• Combine 1 T. flour, chili powder, 1 t. salt, and pepper; add to beef mixture.
• Combine tomato juice and Worcestershire sauce; add to beef mixture.
• Pour into 2-quart casserole.
• Combine all ingredients for Potato Puffs.
• Drop by serving-spoonfuls onto beef mixture.
• Cover and bake at 375°F for 30 minutes.

Steps:

• Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender.
• Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs.
• Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.

Steps:

• Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
• Season tips with 1 tsp of seasoning. Cover and set aside.
• Chop all veggies and set aside.
• Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
• Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
• Let the veggies stick to the pot one minute. Stir then let stick one more minute.
• Add garlic. Cook and stir until fragrant.
• Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
• Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
• Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
• Serve over brown rice.