Saucy Beef And Vegetable Casserole Food

BEEF & VEGETABLE CASSEROLE

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.

VEGETABLE BEEF CASSEROLE

Steps:

• In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

SAUCY BEEF AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
• In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
• Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

BEEF, VEGETABLE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 500ºF.
• Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
• Stir in tomato sauce and bring to a simmer.
• Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
• Reduce oven temperature to 350ºF.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
• Spoon over roasted vegetables and smooth with a rubber spatula.
• Bake until very hot and bubbling around edges, about 35 minutes.
• Cut into six equal pieces and serve.
• (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
• Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

SAUCY BEEF CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in soups.
• Transfer to a greased 8-inch square baking dish.
• Cover and bake at 350 degrees Fahrenheit for 25 to 30 minutes or until heated through.
• Uncover; sprinkle with chow mein noodles.
• Bake 5 minutes longer or until noodles are crisp.

SAUCY BEEF AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
• In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
• Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
• Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.

VEGETABLE BEEF CASSEROLE

Steps:

• Mix together ground beef, egg white, bread crumbs, garlic powder and milk.
• Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat.
• Spread spinach over meat.
• Layer zucchini over spinach and onion and green pepper over zucchini.
• Mix together tomato paste, tomato sauce, water, basil, oregano and pepper.
• Pour over layered casserole.
• Cover with foil and return to oven.
• Bake until vegetables are tender, about 30 minutes.
• During last 10 minutes of baking time, remove foil and top with shredded cheeses.

CHURCH SUPPER HOT DISH

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

VEGETABLE BEEF AND BISCUIT CASSEROLE

Steps:

• In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
• Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters.
• Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.

SAUCY BEEF CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soups. Transfer to a greased 8-in. square baking dish. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with chow mein noodles. Bake 5 minutes longer or until noodles are crisp.

MEDITERRANEAN BEEF AND VEGETABLE CASSEROLE

Steps:

• Make the patties: In a large bowl, mix the ground beef, breadcrumbs, salt, thyme and red pepper with your hands or a wooden spoon until well-blended. Shape the mixture into 8 patties, about 1/4-inch thick.
• In a large heavy skillet, heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side, or until browned. (They will finish when they are cooked with the vegetable mixture.) Remove with a slotted spoon to a plate.
• Reduce the heat to medium-low. Add the onion to the pan drippings and cook, stirring occasionally, for 5-7 minutes, or until softened.
• Increase heat to medium. Add the tomatoes (break up with hands), zucchini, garlic, salt and thyme. Stir to mix. Cover and cook for 10 minutes, or until the zucchini is just tender.
• Stir in the potatoes and parsley. Add the beef or turkey patties and spoon over some of the vegetable mixture. Cover and simmer for 10 minutes, or until heated through. Serve right away.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

SAUCY BEEF AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
• In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
• Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

SAUCY BEEF AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
• In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
• Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.