Emerils Cheesy Beef Stroganoff Casserole Food

CHEESY BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat tallow in a large skillet over medium-high heat. Add mushrooms and saute until softened, about 5 minutes. Remove to a plate. Add onion to the skillet and cook until charred, 7 to 10 minutes. Remove from the heat.
• Place leftover pot roast in the bottom of a baking dish. Top with mushrooms and onions.
• Combine cream cheese, broth, sour cream, garlic, and onion powder in the jar of an immersion blender; puree until smooth. Pour over meat, mushrooms, and onions. Place Gouda cheese slices on top.
• Bake in the preheated oven until bubbling and cheese is melted and golden, about 30 minutes.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray 13x9-inch baking dish with nonstick cooking spray.
• Place beef in large skillet; season with salt and pepper.
• Brown beef over medium-high heat until no longer pink, stirring to separate beef.
• Drain fat from skillet; set beef aside.
• Heat oil in same skillet over medium-high heat until hot.
• Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender.
• Add wine.
• Reduce heat to medium-low and simmer 3 minutes.
• Remove from heat; stir in soup, sour cream and mustard until well combined.
• Return beef to skillet.
• Place noodles in prepared dish.
• Pour beef mixture over noodles; stir until noodles are well coated.
• Bake, uncovered, 30 minutes or until heated through.
• Sprinkle with parsley, if desired.

CHEESY BEEF STROGANOFF

Steps:

• Cook sirloin in oil over medium heat until no longer pink.
• Add mushrooms and pepper.
• Combine milk and soup and add to meat.
• Reduce Heat and add sour cream.
• Cook about 30 minutes on low heat- do not boil.
• Add cheeses and cook and stir until melted.
• Good over noodles or rice.

PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
• In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
• Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir in soup, sour cream, salt and pepper. Remove from heat.
• Combine hot cooked noodles and butter, stirring until butter melts.
• Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
• Top evenly with fried onions and bake for 10 more minutes.

BEEF STROGANOFF CASSEROLE

Steps:

• Saute onion and butter in skillet.
• Add and saute beef until cooked through.
• Add flour, spices, and mushrooms.
• Simmer for 5 min.
• Add soup and water.
• Simmer for 10 min.
• REMOVE FROM HEAT and stir in sour cream.
• Add parsley and extra paprika for garnish.
• Serve over noodles, pasta, rice or serve as a main dish by itself.
• Easy and fast!

EASY CHEESY BEEF STROGANOFF

Steps:

• BROWN meat in large skillet; drain.
• STIR in 2 cups water; bring to boil. Add noodles; stir. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender.
• ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate as they cook, and set aside.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
• Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat.
• Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat.
• Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta, then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce, then top with the grated mozzarella and Parmesan.
• Bake for 1 hour, or until puffed and golden brown on top.

EMERIL'S CHEESY BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350ºF.
• Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.
• Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.