Ingredients:
1 ½ lb stewing steak.
2 cups of beef stock.
1 oz plain flour.
2 tablespoons of oil.
3 medium carrots.
2 large onions.
Salt and pepper.
Directions:
Cut the beef steak into one-inch dice and toss in the flour, seasoned with the salt and pepper. Brown on all sides in the oil, then remove from the pan. Slice the onions thinly and cook in the oil until soft and golden.
Thinly slice the carrots and put them in the crockpot. Top with the sliced onions and the beef. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the mixture comes to a boil. Pour into the crockpot, cover, and cook on high for 30 minutes, then on low for 6 hours.
Crunchy Tuna Casserole recipe
Ingredients:
10 ¾ oz (1 can) of condensed cream of mushroom soup.
6 ½ oz (1 can) of tuna, drained.
1 ½ cups of frozen green peas, thawed.
1 cup of cooked noodles.
¼ cup of breadcrumbs.
3 tablespoons of butter, melted.
1 small packet of potato chips, crushed.
Directions:
Combine the drained cream of mushroom soup, tuna, green peas, and cooked noodles; then spoon into a greased baking dish.
Moisten the breadcrumbs with the melted butter; then sprinkle them over the top of the casserole.
Top with crushed potato chips.
Bake at 375°F (190°C) for 30-40 minutes or until bubbling.
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Ground Turkey Breast Casserole recipe
Ingredients:
1 lb of ground turkey breast, cooked.
12 cups of frozen mixed vegetables, thawed.
2 cups of mashed potatoes.
1 can (10 ¾ ounces) of cream of mushroom soup.
1 cup of grated cheddar cheese.
½ cup of onions, chopped.
½ cup of bell peppers, chopped.
¼ cup of water.
1 teaspoon of salt.
½ teaspoon of freshly ground black pepper.
Directions:
Preheat oven to 350°F (175°C).
Prepare a two-quart casserole dish with cooking spray; set aside.
In a suitably sized skillet, cook the ground turkey breast, onions, and bell peppers until no pink remains in the turkey and the vegetables are tender.
Stir in mixed vegetables, soup, water, salt, and freshly ground black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around the edge of the casserole.
Bake, uncovered, for 25 minutes or until heated through.
Top with cheddar cheese and bake for another 5 minutes.
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Lamb Shanks in Lemon Sauce recipe
Ingredients:
4 lamb shanks (about 3lb).
1 cup of water and ¼ cup of water.
1 tablespoon of lemon juice.
1 tablespoon of potato starch.
1 teaspoon of salt.
1 bay leaf.
1 large onion, finely chopped.
1 clove of garlic, minced.
Directions:
In a heavy casserole dish, brown the lamb shanks, then push the lamb to one side of the dish.
Add the chopped onion and minced garlic; saute until soft.
Stir in 1 cup of water, lemon juice, bay leaf, and salt.
Cover and allow to simmer for 3 hours or until tender.
Remove the meat and keep it hot.
Blend the potato starch with ¼ cup of water. Stir the liquid into the pan.
Cook, stirring constantly, until the gravy thickens and boils for 60 seconds.
Remove the bay leaf and serve.
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