Beef Mushroom Chilies Casserole Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

Steps:

• Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen.
• In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
• Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
• Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot).
• Cut chilies into small pieces.
• Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese.
• Sprinkle with remaining corn chips.
• Bake uncovered until casserole is bubbly, 30 to 35 minutes.

Steps:

• Heat oven to 350F degrees.
• Cook beef until brown & crumbly.
• Turn the cooked beef into a 2 1/2 quart casserole.
• Pour off any grease from skillet.
• Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp.
• Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice.
• In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture.
• Top with chow mein noodles.
• Bake uncovered 45 minutes to 1 hour.
• Serve with rice or mashed potatoes.

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Preheat oven to 400 degrees F.
• Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. Stir in the salt and pepper, and cook until the meat is browned.
• Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish.
• Sprinkle the cheese over the top of the meat and vegetables.
• Whisk together the rest of the ingredients and pour into the dish.
• Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.
• Serving size is 1 cup.

Steps:

• Trim fat from meat and cut into cubes.
• Heat butter and oil in heavy based saucepan and brown meat.
• Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
• Stir in flour and allow to brown.
• Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
• Return the meat to pan and simmer for about 1 hour or until meat is tender.
• Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.