Time 55m Number Of Ingredients 14 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.
Time 1h25m Yield 4 serving(s) Number Of Ingredients 14 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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 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.
Time 2h30m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes. In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside. Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal. Bake in preheated oven, uncovered, for 1 1/2 hours.
