Chinese Beef Casserole

8 Servings

Prep: 15 min. Bake: 45 min.

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained
1/4 cup soy sauce
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.


Nutrition Facts: 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.

Tender Beef Burgundy

2 lbs. cubed stew meat
1/2 cup burgundy wine
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 pkg. dry onion soup mix

Combine all ingredients. Cover and bake at 275 degrees for 3 1/2 hours. Serve over rice or noodles. I usually put this in the crock pot on low for the day.

Meatballs & Sauces

2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

TIPS:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Source: kraftfoods.com

Hearty Hamburger Soup

INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Source: http://allrecipes.com/Recipe/Hearty-Hamburger-Soup/Detail.aspx

Iowa Maid-rites

INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split


DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.

source: http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

Reuben Sandwich II

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Hamburger Casserole

1 lb. hamburger
1 (10 oz.) can tomato soup
1 (14 oz.) can green beans, drained
4 squares cheese
Instant mashed potatoes

Brown hamburger then drain. Combine hamburger, soup, and green beans. Place in greased 8x8 casserole dish and bake 30 minutes at 350 degrees. Before serving, prepare instant mashed potatoes per box instructions for serving of 4. Place on top of casserole, then top with 4 slices of cheese. Place in oven until cheese is melted.

Super-Simple, Super-Spicy Mongolian Beef

INGREDIENTS (Nutrition)
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

DIRECTIONS
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Also works well in the crockpot

Source: http://allrecipes.com/Recipe/Super-Simple-Super-Spicy-Mongolian-Beef/Detail.aspx

Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa

Ingredients
Pineapple Salsa:
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced hothouse cucumber
2 teaspoons rice vinegar, optional
1/3 cup ketchup
2 tablespoons hoisin sauce
1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
1/2 teaspoon pepper
Salt, optional

Special equipment: 4 (10 to 12-inch) metal skewers

Combine Pineapple Salsa ingredients in small bowl. Set aside.
Preheat broiler.

Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper.

Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture.

Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.

Cook's Tip: Regular cucumber may be substituted.

Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

Source: Food Network National Beef Cookoff Winner - Kids in the kitchen

Nuevo Chipotle Beef in Butternut Squash Boats

Ingredients
1 1/2 pounds beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Directions
Preheat oven to 325 degrees F.

Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

Meat may also be served on top of rice rather than the squash boat.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Source: Food Network National Beef Cookoff Winner

Stuffed Pepper Casserole

2 cups Minute Rice
2 cans condensed tomato soup
1 lb. uncooked ground beef (turkey can be substituted)
2-3 large green peppers, seeded and sliced into small strips
1 large yellow onion, chopped or 1/2 package frozen chopped onions
1 can diced tomatoes, drained
shredded cheddar cheese (optional)
Black pepper to taste

Preparation
Preheat oven to 400 degrees F. Mix rice and soup thoroughly to cover rice. Add ground beef, green peppers, onion, and tomatoes. Sprinkle with cheese, if desired. Pepper to taste. Place in greased casserole dish, cover and cook for 35 minutes, then uncover and cook for addditional 25 minutes. Make sure rice is cooked thoroughly.

Source: Leslie Kane

Marinated Flank Steak

INGREDIENTS (Nutrition)
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

DIRECTIONS
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Source: http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx

Hamburger Pie

1lb. hamburger

1 onion, chopped

1 can tomato soup

1 can green beans, drained

1 can corn, drained

2-3 lbs. potatoes, cooked & mashed

1 cup shredded cheese (optional)

Brown hamburger with onion, drain grease. Add can of tomato soup and mix well. Pour meat mixture into 13x9 casserole dish. Add layer of beans & corn (or veggies of your choice). Add layer of mashed potatoes and top with cheese, if desired. Bake at 350 for 45 minutes.

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups chunky salsa, divided
1 cup Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.

SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on high 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

Source: http://www.kraftfoods.com/kf/recipes/better-than-ever-beef-enchiladas-90553.aspx

Salisbury Steaks

INGREDIENTS (Nutrition)
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup brown gravy
1/4 cup water
1 tablespoon Worcestershire sauce

DIRECTIONS
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in gravy, water, Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Variation: brown the steaks, then bake at 325 degrees for 30 minutes, covered.

some comments said to add another can of cream of mushroom soup and some sauteed mushrooms

Manwich Casserole

1 lb. ground beef
1 can Manwich sauce
1 tube crescent rolls
1 cup shredded cheese
1 can mushrooms, drained (optional)
1/3 onion, chopped (optional)
1/2 green pepper, chopped (optional)

Brown ground beef & drain grease. Add manwich sauce and chopped veggies if desired, let simmer.

Lightly grease a 9 in. sqaure baking dish. Lay out 1/2 can of crescent rolls on bottom of pan, pressing together at seams. Pour manwich mixture over crescent rolls and top with shredded cheese. Add second layer of cresent rolls over meat & cheese.

Bake at 350 for 30 minutes, or until crescent rolls are browned and flaky.

Source: Lori Hamann

Easy Salsa Meatloaf

INGREDIENTS (Nutrition)
1 pound ground beef sirloin
1/2 cup salsa
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

Source: http://allrecipes.com/Recipe/Easy-Salsa-Meatloaf/Detail.aspx

Beef Tips

INGREDIENTS (Nutrition)
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Taco Soup

1 lb. hamburger
1 envelope taco seasoning
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can black beans, drained & rinsed

Brown hamburger and add taco seasoning according to package directions. Add can of soup, corn, tomatoes, and beans.

Heat in crock pot or in large sauce pan, bring to a boil then simmer for 2-3 hours. Serve with sour cream, cheese and tortilla chips. Enjoy!

Source: Kathy Menninga

Pioneer Woman's Pot Roast

Ingredients:
1 chuck roast (3-5) lbs.

2 onions
6-8 carrots
salt
pepper
beef stock
fresh rosemary & thyme

Optional:

red wine

garlic

mushrooms

First & foremost, choose a nicely marbled piece of meat. This will enhance the flavor of the pot roast like nothing else.

First, heat the pot/dutch oven over medium high heat. Then add 2-3 tbsp of olive oil (or do a olive oil/butter split). Generously salt and pepper your chuck roast.

Cut 2 onions in half and cut 6-8 carrots into 2 in. slices. When the oil in the pot is very hot (but not smoking) add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Now throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat into the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the butter still on high use either red wine or beef broth (about 1 cup) to de-glaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently de-glazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as 3 or 4 sprigs of rosemary and 3 sprigs of thyme.

Put the lid on, then roast in a 275 oven for 3 hours for 3 lb. roast, 4 hours or so for a 4-5 lb. roast.
Source: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/