Beef And Mushroom Casserole Recipes

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BEEF & MUSHROOM COUNTRY CASSEROLE



Beef & Mushroom Country Casserole image

Beef & Mushroom Country Casserole is a filling and flavorful hot meal that the whole family will love, and with NO cream of soups!

Provided by Adapted from PlainChicken.com and SixSistersStuff.com

Time 55m

Number Of Ingredients 14

1 Tbsp cooking oil ($0.04)
1/2 lb. ground beef ($1.99)
8 oz. mushrooms ($1.99)
1 onion ($0.25)
1/4 tsp garlic powder ($0.02)
1/4 tsp salt ($0.02)
Freshly cracked pepper ($0.03)
1/2 Tbsp Worcestershire sauce ($0.03)
8 oz. extra wide egg noodles ($1.00)
1 15oz. can tomato sauce ($0.65)
1 15oz. can fire roasted diced tomatoes, drained ($1.50)
8 oz. sour cream ($1.49)
8 oz. medium cheddar, shredded ($2.79)
4 green onions, sliced ($0.29)

Steps:

  • Cook the noodles according to the package directions, but until slightly less done. The noodles will further cook while the casserole bakes. Once cooked, drain the noodles and set it aside.
  • While the noodles are cooking, finely dice the onion and slice the mushrooms.
  • Add the cooking oil and ground beef to a large skillet. Cook over medium heat until the beef is fully browned. If using a higher fat content beef, drain off the excess fat before continuing.
  • Add the diced onion, sliced mushrooms, garlic powder, salt, and some freshly cracked pepper to the skillet. Continue to sauté over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the beef and mushroom mixture. Stir to combine, then simmer for a few minutes, or until it thickens slightly.
  • Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (heat turned off) and add the beef and tomato mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir to combine and then transfer the mixture to a 9x13 inch casserole dish.
  • Top the casserole with the remaining shredded cheese, then bake in the preheated oven for 30 minutes, or until it is bubbling around the edges and the top is starting to brown just slightly. After removing from the oven, sprinkle the remaining green onions over top.

Nutrition Facts : ServingSize 1 Serving, Calories 525.38 kcal, Carbohydrate 42.77 g, Protein 24.62 g, Fat 29.03 g, Fiber 3.02 g, Sodium 907.83 mg

CREAMY BEEF AND MUSHROOM CASSEROLE



Creamy Beef and Mushroom Casserole image

This Creamy Beef and Mushroom Casserole is filled with hearty ground beef, tender mushrooms and rice nestled in a creamy sauce. It is hearty, delicious, and EASY to make for a hearty dinner.

Provided by Kimber

Categories     Dinner

Time 40m

Number Of Ingredients 8

1 lb ground beef
1 cup minute rice ((uncooked))
8 oz mushrooms (chopped)
10.5 oz cream of mushroom soup
1/2 cup sour cream
1 cup beef broth
1 sleeve Ritz crackers (crumbled)
1/4 cup butter (melted)

Steps:

  • In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
  • Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
  • Spread cracker crumbs over the top of the casserole and drizzle with butter.
  • Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

Nutrition Facts : Calories 393 kcal, Carbohydrate 16 g, Protein 18 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 639 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF AND MUSHROOM CASSEROLE



Beef and Mushroom Casserole image

From the Fast Diet Cookbook. I used 2% reduced fat cheese and Heart Smart Bisquick, otherwise made as directed. The recipe would definitely benefit from the addition of some more spices. Since the basic recipe is fairly neutral, you could probably add some taco seasoning to give it a southwest flavor or some Italian seasoning. I sprayed the bottom of the dish lightly with cooking spray and had problems with sticking.

Provided by GibbyLou

Categories     Meat

Time 50m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 cup mushroom, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
2 large eggs
1 cup skim milk
1/2 cup Bisquick

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.

Nutrition Facts : Calories 458.8, Fat 25.8, SaturatedFat 12.1, Cholesterol 197.9, Sodium 776.9, Carbohydrate 17.5, Fiber 1.2, Sugar 3.8, Protein 37.5

SUPREME BEEF AND MUSHROOM CASSEROLE



Supreme Beef and Mushroom Casserole image

This is a delicious beef casserole that is enhanced with the use of a good red wine. The recipe is simple and you can make it the day before. Perfect for those cold winter nights.

Provided by Pietro

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg of good quality beef steak
2 tablespoons olive oil
30 g butter
3 slices bacon, roughly chopped
2 brown onions, roughly chopped
2 cloves garlic, crushed
2 tablespoons plain flour
1 cup beef stock
1 1/2 cups red wine
1 bay leaf
1/2 teaspoon thyme
seasoning, to taste
125 g fresh mushrooms, sliced
1/4 cup of chopped parsley

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.

Nutrition Facts : Calories 882.9, Fat 61.3, SaturatedFat 23.6, Cholesterol 195.1, Sodium 521.5, Carbohydrate 12.3, Fiber 1.3, Sugar 3.3, Protein 52.1

BEEF TIP WITH MUSHROOM NOODLE CASSEROLE



Beef Tip With Mushroom Noodle Casserole image

A nice quick easy, recipe the family can enjoy on a weekday night. An adopted recipe I have had that I have tweaked. The original recipe had half the ingredients at one point. After working on this the past week I have come up with this savory recipe. ZWT16 2ND PLACE FINISH.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef tips
1/4 cup olive oil, for browning the meat
1/2 cup flour
1/2 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon nutmeg
1 large vidalia onion (diced)
1 lb portabella mushroom cap
4 cups beef broth
1 (10 1/2 ounce) can condensed mushroom soup
1 pint sour cream
1/4 cup parsley, chopped for garnish
2 tablespoons sriracha hot chili sauce
1 lb cavatappi pasta

Steps:

  • Dredge beef tips in flour, shaking off the excess.
  • Heat oil in a large frying pan, once heated brown the beef tips.
  • Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil.
  • Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes.
  • Prepare noodles according to package directions, cooking the noodles only.
  • When noodles are fully cooked, drain and add them to the meat mixture.
  • Stir in pint of sour cream (if too thick gradually add milk for consistancy).
  • Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.

Nutrition Facts : Calories 647.3, Fat 29.1, SaturatedFat 11.3, Cholesterol 39.9, Sodium 1144.4, Carbohydrate 76.7, Fiber 4.3, Sugar 8.8, Protein 17.3

MUSHROOM CASSEROLE



Mushroom Casserole image

When I make this buttery-tasting casserole, my family fights over every last bite. The Swiss cheese provides a different, mild flavor when it melts.-Susan Vetter, Cape Coral, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8-10 servings.

Number Of Ingredients 6

1 package (16 ounces) wide egg noodles
2 pounds fresh mushrooms, sliced
1/2 cup butter, divided
1-1/2 teaspoons salt
3/4 teaspoon pepper
4 cups shredded Swiss cheese

Steps:

  • Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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