Grandmas Beef And Noodle Casserole Food

GRANDMA'S DRIED BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
• Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
• Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

GRANDMA'S BEEF AND NOODLE CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
• Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
• Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

GRANDMA'S BEEF AND NOODLES

Steps:

• Heat an oval dutch oven (any braising dish will work, although Grandma always used an oval, about 5 qts, which happened to be what I have too) over medium high heat. When it is hot, add the oil and heat it to shimmering. In the meantime, dry the beef thoroughly and coat and rub it in salt and pepper. Be generous here, there should be a decent coat of salt on the meat. Place the beef in the heated oil and sear on all sides. Take your time and let a crust develop before turning it. Get as many sides as you can--due to shape you may miss some, which is ok.
• Preheat the oven to 300 F to be ready in 3-4 hours--if you need to take longer you can also cook it at 275 for the first few hours and take more like 5-6 hours total.
• Remove the beef and place on a dish that will catch the juices. Throw the onions and garlic into the pot. Turn down the heat if it is too hot, which will happen with cast iron. Cook until the onions are translucent. Deglaze the pan with the white wine, just a splash or 2. Add the 2 cups beef stock and bring to a boil. Add the beef, with its juices, back into the pan. Cover the pan with parchment paper hanging over the sides and place a heavy, tight fitting lid on top of that. Place in the oven for 3-4 hours. Turn the beef over halfway through, especially if your cut of beef is higher than the liquid line.
• When the beef is falling apart tender, break it apart into bite sized clumps. Add canned beef if using. Add enough stock to be able to cook the noodles and add some salt if using homemade.
• Bring to a boil on the stovetop over medium high heat and add the noodles. When the noodles are done, take notice of now thick or watery the sauce is. If it is too watery, let it simmer, uncovered. Mix 1-2 tablespoons flour (depending on how watery you think it is) with the equivalent of cold water and add it to the sauce. The finished dish should be saucier than mine looks (see notes above about my stock problem). Taste for salt and pepper.
• If you have some guests who need heat in their food no matter what, serve with red chil pepper flakes (Grandma just rolled over in her grave, as did Grandpa too, but what can I say I am married to a Chile Head).

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

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.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• 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. Serve beef mixture over noodles.

BEEF AND NOODLE CASSEROLE

Steps:

• Brown beef in skillet with onion, garlic, seasoned salt and pepper.
• Cook noodles.
• Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn).
• Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes.
• Refrigerate any leftovers.

GRANDMA'S CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown the beef in a frying pan. While the beef is cooking, follow the directions on the instant potato box and prepare those in a separate pot. If you are using frozen vegetables, cook those now as well in a separate pot. If you use canned veggies, there is no need to cook them.
• When the beef is browned, drain any grease from the pan. Add the can of creamed soup directly to the frying pan and mix the meat and soup together. (heat should be off now.).
• On the bottom of a 13x9 baking pan smooth the beef mixture to cover the bottom. Add the vegetables on top of the beef. MAKE SURE TO DRAIN ALL LIQUIDS BEFORE ADDING TO THE DISH! On top of the vegetables smooth over the already prepared mashed potatoes. Sprinkle the cheese on the top and season with black pepper.
• Stick 'er in the oven for 20-30 minutes or until the cheese is nicely tanned.
• Enjoy!