Great casserole recipe?!
Chris’ Best Hamburger Casserole Ever
1? pounds hamburger
? onion chopped
3or more cloves garlic, chopped
1 can cream of mushroom soup
1 soup can milk
1 cup sour cream
1 ? cups sharp cheddar cheese, divided
1/2 tsp oregano
? tsp basil
1 tsp seasoned salt
1 8 oz cube cream cheese
1 12 oz. package egg noodles, cooked
Cook hamburger with onions and garlic until cooked through. Drain, if necessary. Add mushroom soup, milk, sour cream, 1 cup cheddar cheese, spices, and cream cheese. Stir and cook until cheese melts and mixture is bubbly. Add meat mixture to cooked noodles. Stir gently to mix. Add pepper to taste. Spread in a 13 x 9 casserole. Sprinkle with ? cup cheese, cover with foil. Bake in 350 oven 20 minutes or until bubbly. Enjoy!
Answers: We really love this one:
Chris’ Best Hamburger Casserole Ever
1? pounds hamburger
? onion chopped
3or more cloves garlic, chopped
1 can cream of mushroom soup
1 soup can milk
1 cup sour cream
1 ? cups sharp cheddar cheese, divided
1/2 tsp oregano
? tsp basil
1 tsp seasoned salt
1 8 oz cube cream cheese
1 12 oz. package egg noodles, cooked
Cook hamburger with onions and garlic until cooked through. Drain, if necessary. Add mushroom soup, milk, sour cream, 1 cup cheddar cheese, spices, and cream cheese. Stir and cook until cheese melts and mixture is bubbly. Add meat mixture to cooked noodles. Stir gently to mix. Add pepper to taste. Spread in a 13 x 9 casserole. Sprinkle with ? cup cheese, cover with foil. Bake in 350 oven 20 minutes or until bubbly. Enjoy!
Broccoli Hamburger Casserole
INGREDIENTS
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
http://allrecipes.com/Recipe/Broccoli-Ha...
(*-*)
STRIPS OF BEEF CASSEROLE
1 1/2 lb. round steak (cut in 1/2" strips or bite sized chunks)
1/4 c. shortening
1 1/2 c. chopped onion
4 tbsp. flour
2 c. canned tomatoes
1 c. water
1 can tomato paste
1 1/2 tbsp. sugar
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 c. mushrooms
3/4 c. sour cream
Brown meat in shortening in skillet, stirring occasionally. Add onion and flour. Cook until onion is tender, stirring occasionally. Add rest of ingredients, except mushrooms and sour cream. Cover, simmer 1 1/2 hours. (*)Stir occasionally. Add mushrooms and sour cream; cook 5 minutes.
*(Or place in 3 quart casserole.)
Chicken and Wild Rice Casserole
6 chicken breast halves
1 1/2 cups water
1/2 cup dry white wine or sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon curry powder
1 medium onion, quartered and sliced
2 ribs celery, sliced
12 ounces sliced mushrooms
4 tablespoons butter
1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
1 cup sour cream
1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
1/2 cup slivered blanched almonds
Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.
Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.
Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer.
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