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Anyone have a good old standby T&T beef casserole recipe? Stupidly simple is best!
- Thread starter cheezz
- Start date
This is one of my favorites- very much T&T Church Cookbook Hot Dish
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
Beef Noodle Bake...
Beef Noodle Bake
Minced chives add zesty flavor to this delicious casserole. Why not snip some from your garden and try the recipe?
1 lb ground beef
1 8-oz can tomato sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1 cup small-curd cottage cheese
1 cup sour cream
1/2 cup minced chives
8 oz medium egg noodles, cooked and drained
3/4 cup shredded Cheddar cheese
1 In a skillet over medium heat, cook beef until no longer pink; drain. Add tomato sauce, salt, garlic powder, onion powder and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2 Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles. In a greased 3-qt. baking dish, layer half of the noodle mixture and meat mixture. Repeat layers. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Servings: 6
Beef Noodle Bake
Minced chives add zesty flavor to this delicious casserole. Why not snip some from your garden and try the recipe?
1 lb ground beef
1 8-oz can tomato sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1 cup small-curd cottage cheese
1 cup sour cream
1/2 cup minced chives
8 oz medium egg noodles, cooked and drained
3/4 cup shredded Cheddar cheese
1 In a skillet over medium heat, cook beef until no longer pink; drain. Add tomato sauce, salt, garlic powder, onion powder and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2 Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles. In a greased 3-qt. baking dish, layer half of the noodle mixture and meat mixture. Repeat layers. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Servings: 6
How about Cherokee Casserole?
This has our old friend "cream of mushroom soup", but is easy and tasty. I have noted my changes to the recipe in parentheses. We like things spicy. If your church ladies can't take anything spicy, you can ignore my notes, and it will still be good.
CHEROKEE CASSEROLE
1 lb ground beef ( I use ½ ground beef and ½ breakfast sausage)
¾ cup chopped onion
1 tsp salt or to taste
1/4 tsp pepper
2 tsp chile powder (pure chile, not the kind with other seasonings included)
1 clove garlic, minced
1/8 tsp thyme
1/8 tsp oregano
½ small bay leaf, crushed (I use bay leaf powder)
1 can cream of mushroom soup
½ cup uncooked rice (or noodles)
1 can tomatoes with liquid (I use Rotel tomatoes with green chiles and added some extra tomatoes because the Rotel can is smaller than a regular can of tomatoes)
1 can hominy, drained
2 tablespoons butter to grease casserole
1 cup grated cheese
Preheat oven to 375 degrees. Saute beef until it begins to brown; drain off most of the fat and add onions and garlic. Cook until tender. Add spices and rice and sauté for about a minute until spices are toasted and begin to give off a nice aroma. Add remaining ingredients except cheese and mix well over heat. Pour into a 3-quart greased baking dish. Cover and bake 30 minutes, or until rice is done. Uncover and top with cheese and bake until cheese is bubbly.
NOTE from Judy: this looks a little dry, so to provide enough moisture for the uncooked rice, I add a little broth to the mixture.
This has our old friend "cream of mushroom soup", but is easy and tasty. I have noted my changes to the recipe in parentheses. We like things spicy. If your church ladies can't take anything spicy, you can ignore my notes, and it will still be good.
CHEROKEE CASSEROLE
1 lb ground beef ( I use ½ ground beef and ½ breakfast sausage)
¾ cup chopped onion
1 tsp salt or to taste
1/4 tsp pepper
2 tsp chile powder (pure chile, not the kind with other seasonings included)
1 clove garlic, minced
1/8 tsp thyme
1/8 tsp oregano
½ small bay leaf, crushed (I use bay leaf powder)
1 can cream of mushroom soup
½ cup uncooked rice (or noodles)
1 can tomatoes with liquid (I use Rotel tomatoes with green chiles and added some extra tomatoes because the Rotel can is smaller than a regular can of tomatoes)
1 can hominy, drained
2 tablespoons butter to grease casserole
1 cup grated cheese
Preheat oven to 375 degrees. Saute beef until it begins to brown; drain off most of the fat and add onions and garlic. Cook until tender. Add spices and rice and sauté for about a minute until spices are toasted and begin to give off a nice aroma. Add remaining ingredients except cheese and mix well over heat. Pour into a 3-quart greased baking dish. Cover and bake 30 minutes, or until rice is done. Uncover and top with cheese and bake until cheese is bubbly.
NOTE from Judy: this looks a little dry, so to provide enough moisture for the uncooked rice, I add a little broth to the mixture.
Magyar Beef Paprikash
Magyar Beef Paprikash
Begin your Hungarian candle-lit dinner with attractively arranged small platters of herring; salami and head cheese; dilled cucumber and onion salad; and thinly sliced dark bread. For dessert, serve a dried fruit compote laced with brandy, with a plate of store-bought strudel. (Good - 1/2 for 2 or 3)
2 lbs boneless top sirloin or top round, thinly sliced into bite-size pieces
1 tsp salt
1/4 tsp pepper
6 Tbs (about) butter or margarine
12 oz mushrooms, thickly sliced
2 large onions, thinly sliced
3 Tbs Dijon-style mustard
3 Tbs tomato paste
3 cups beef broth or stock
1/4 cup dry sherry
1 Tbs sweet Hungarian paprika
1 cup dairy sour cream
1 lb wide egg noodles, cooked
1 Pat meat dry with paper toweling. Season with salt and pepper.
2 Heat 2 tablespoons of the butter in large skillet or wide pot. Quickly sauté pieces of meat in single layer until browned on both sides. Transfer to platter. Brown remaining meat, adding more butter as necessary.
3 Sauté mushrooms in same skillet over low heat, adding additional butter, if necessary, about 5 minutes. Transfer to separate plate.
4 Melt additional 1 tablespoon butter in skillet. Sauté onions until tender but not browned, about 5 minutes. Add to mushrooms.
5 Add mustard and tomato paste to skillet; stir to mix. Slowly stir in 2 cups of the beef broth to make a smooth sauce, scraping up any browned bits from bottom of skillet. Stir in sherry and paprika. Return mushrooms and onions to skillet. Simmer, uncovered, 10 minutes.
6 Gradually stir remaining 1 cup beef broth into sour cream in small bowl until mixture is smooth. Pour into skillet, stirring constantly. Simmer 3 minutes.
7 Add beef and noodles. Gently heat to serving temperature. Garnish with fresh dill sprigs, if you wish. Serve immediately.
Servings: 8
Magyar Beef Paprikash
Begin your Hungarian candle-lit dinner with attractively arranged small platters of herring; salami and head cheese; dilled cucumber and onion salad; and thinly sliced dark bread. For dessert, serve a dried fruit compote laced with brandy, with a plate of store-bought strudel. (Good - 1/2 for 2 or 3)
2 lbs boneless top sirloin or top round, thinly sliced into bite-size pieces
1 tsp salt
1/4 tsp pepper
6 Tbs (about) butter or margarine
12 oz mushrooms, thickly sliced
2 large onions, thinly sliced
3 Tbs Dijon-style mustard
3 Tbs tomato paste
3 cups beef broth or stock
1/4 cup dry sherry
1 Tbs sweet Hungarian paprika
1 cup dairy sour cream
1 lb wide egg noodles, cooked
1 Pat meat dry with paper toweling. Season with salt and pepper.
2 Heat 2 tablespoons of the butter in large skillet or wide pot. Quickly sauté pieces of meat in single layer until browned on both sides. Transfer to platter. Brown remaining meat, adding more butter as necessary.
3 Sauté mushrooms in same skillet over low heat, adding additional butter, if necessary, about 5 minutes. Transfer to separate plate.
4 Melt additional 1 tablespoon butter in skillet. Sauté onions until tender but not browned, about 5 minutes. Add to mushrooms.
5 Add mustard and tomato paste to skillet; stir to mix. Slowly stir in 2 cups of the beef broth to make a smooth sauce, scraping up any browned bits from bottom of skillet. Stir in sherry and paprika. Return mushrooms and onions to skillet. Simmer, uncovered, 10 minutes.
6 Gradually stir remaining 1 cup beef broth into sour cream in small bowl until mixture is smooth. Pour into skillet, stirring constantly. Simmer 3 minutes.
7 Add beef and noodles. Gently heat to serving temperature. Garnish with fresh dill sprigs, if you wish. Serve immediately.
Servings: 8
Beef Lombardi...I've not made this one, it's from Southern Living.
Beef Lombardi
Check the link for the reviews.
1 lb lean ground beef
1 14 1/2-oz can chopped tomatoes
1 10-oz can diced tomatoes and green chiles
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 6-oz can tomato paste
1 bay leaf
1 6-oz pkg medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese (4 ounces)
garnish: fresh parsley sprigs
1 Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
2 Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
3 Cook egg noodles according to package directions; drain.
4 Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
5 Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
6 Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
Servings: 6
Preparation time: 10 minutes
Cooking time: 1 hour and 20 minutes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=488973
Beef Lombardi
Check the link for the reviews.
1 lb lean ground beef
1 14 1/2-oz can chopped tomatoes
1 10-oz can diced tomatoes and green chiles
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 6-oz can tomato paste
1 bay leaf
1 6-oz pkg medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese (4 ounces)
garnish: fresh parsley sprigs
1 Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
2 Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
3 Cook egg noodles according to package directions; drain.
4 Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
5 Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
6 Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
Servings: 6
Preparation time: 10 minutes
Cooking time: 1 hour and 20 minutes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=488973
Texas Hash
this can be made very mild or spiced up---have sliced jalapenos and salsa and chopped onions and sour cream and tortilla chips as garnishes on the side. I use taco seasoning as my seasoning.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9053
this can be made very mild or spiced up---have sliced jalapenos and salsa and chopped onions and sour cream and tortilla chips as garnishes on the side. I use taco seasoning as my seasoning.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9053
Olga's Sweet and Snappy Crockpot Stew could be made in pans in the oven and then
a dumpling or pot pie topping could be added, or served on a bed of noodles. The flavors are just so nice and a bit different. One of my favorites.
http://www.finerkitchens.com/swap/forum21/1_CROCKPOT_SWEET_N_SNAPPY_BEEF_STEW
a dumpling or pot pie topping could be added, or served on a bed of noodles. The flavors are just so nice and a bit different. One of my favorites.
http://www.finerkitchens.com/swap/forum21/1_CROCKPOT_SWEET_N_SNAPPY_BEEF_STEW
Here it is. Not T&T, but copied and saved.
Ravioli & Zucchini Lasagna
GoodHousekeeping
2 medium zucchini (about 1 pound total), cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 teaspoons olive oil
1 small onion, chopped
8 ounces lean ground beef (90% fat free)
1 jar (26 ounces) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes(I'm not sure this is necessary). With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
3. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.
I think spinach would be nice too.
Ravioli & Zucchini Lasagna
GoodHousekeeping
2 medium zucchini (about 1 pound total), cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 teaspoons olive oil
1 small onion, chopped
8 ounces lean ground beef (90% fat free)
1 jar (26 ounces) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes(I'm not sure this is necessary). With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
3. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.
I think spinach would be nice too.