Farmhousebeefcasserole Recipes

Steps:

• Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
• Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
• When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• Brown beef and onion together.
• Cook noodles, drain and stir butter into hot noodles.
• Mix together sour cream, soup and seasonings.
• Alternate layers of noodles, beef mixture, cheese, and soup mixture(spread soup mixture as best you can, okay if it isn't evenly), in a greased 2 or 2 1/2 quart casserole.
• Top with potato chips.
• Bake at 350 degrees for 25-35 minutes.

Steps:

• Brown ground beef, onion, bell pepper.
• Drain excess fat if necessary.
• Add tomatoes, salt, soup.
• Allow to simmer while cooking noodles according to package directions.
• Drain noodles.
• Add cooked noodles and 1/2 of the cheese to meat mixture.
• Pour into casserole dish and sprinkle with remaining cheese.
• Bake at 350 degrees for 30 minutes.

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

Steps:

• In a 3 quart casserole (I use a 9 x 13 pyrex dish), layer half the potatoes, carrots, celery, green beans and onion.
• Crumble half the uncooked beef over vegetables.
• Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
• Repeat layers.
• Top with tomatoes.
• Cover and bake at 400 degrees Fahrenheit for 15 minutes.
• Reduce heat to 350 degrees Fahrenheit.
• Bake about 1 hour longer or until vegetables are tender and meat is done.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Steps:

• Grease 2 quart rectangular baking dish.
• Arrange potatoes evenly on bottom of baking dish.
• Sprinkle with cheese, ham, onions.
• Combine milk and eggs and seasonings.
• Pour over potatoes and cheese.
• Refrigerate over night.
• Bake at 350 for 40-50 minutes until set.
• Let rest 5 minute.

Steps:

• Preheat oven to 375°F (C.190°).
• Lightly coat a 2-qt. casserole with cooking spray.
• Peel and grate the potato into a bowl.
• Stir in 1/4 cup of the cheese.
• Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until the potato is browned and crispy.
• Meanwhile, brown the ground sirloin, onion, and garlic in a large non-stick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat.
• Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
• Saute, stirring, for a minute or two. If mixture seems too dry, add a tablespoon of the bottled taco sauce, adding up to 2 tablespoons more.
• When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using).
• Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.