Connies Sirloin Casserole Food

SIMMERED SIRLOIN WITH NOODLES

Steps:

• In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. , Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

GRANDMA'S GROUND BEEF CASSEROLE

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.

SIRLOIN STEAK CASSEROLE

Steps:

• Preheat oven to 325F degrees.
• In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
• Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
• In a large skillet over medium-high heat, heat oil.
• Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
• When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
• Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
• Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.

CONNIE'S TAMALE CASSEROLE

Steps:

• Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13" pan.
• In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
• stir until well blended.
• Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
• This recipes makes a lot and should serve 6 - 8 people.

CONNIE'S QUICK STEW

Steps:

• In a 6 quart stock pot, over medium heat, brown ground beef and season with salt and pepper.
• Add tomato soup, water (fill pot 2/3 full), carrots and potatoes. If desired add green beans and then bring soup to a boil and simmer for 15 to 20 minutes, or until vegetables are tender.

CONNIE'S ITALIAN CASSEROLE

Steps:

• Pre-heat oven to 275 degrees.
• Brown beef, onion, bell pepper in olive oil, drain.
• Stir in spaghetti sauce and sugar, heat till bubbly.
• Combine Mozzarella cheese and sour cream, separately from sauce mixture.
• Pour sauce mixture into two ungreased 8x12 baking dishes.
• Spoon cheese-sour cream mixture over sauce mixture.
• Separate crescent roll dough into rectangles and lay out over cheese-sour cream mixture making sure to cover it completely.
• Brush melted butter over dough and sprinkle with Parmesan cheese.
• Bake at 375 degrees 25-30 minutes or until golden brown.
• This recipe makes enough for at least 24 people. If you don't need this much you may cut the recipe in half or freeze the leftovers. It is perfect to take to covered dish get togethers.

CONNIE'S BEEF 'N BISCUIT CASSEROLE

Steps:

• Brown ground beef, onion, chilies in large frying pan. Drain.
• Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough.
• Separate biscuit dough into 10 biscuits; pull each apart into two layers. Press 10 of the biscuit layers over bottom on ungreased 8 or 9 inch square baking dish. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream, and egg. Mix well.
• Remove meat mixture from heat; stir in sour cream mixture. Spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with cheese.
• Bake at 375 degrees for 25 to 30 minutes or until biscuits are deep golden brown.