Category: Beef

Yum Yum Casserole

1 1/2 lbs. ground beef
1/4 C. onion, chopped, or 2 T. dried minced onions
3 T. brown sugar
1 can tomato soup
Velveeta cheese or sliced American cheese
8 oz. egg noodles
1 can cream of chicken soup

Brown beef with onions; drain. Add brown sugar and tomato soup. Spread into a 9×13″ pan. Layer sliced American or Velveeta cheese to cover meat mixture. Cook egg noodles as directed. Add the can of cream of chicken soup and pour over cheese. Add another layer of cheese. Bake at 350º for 30 minutes.

Beef Casseroles Cookbook Main Dishes

Tater Tot Casserole

25 lbs. ground beef
2 large onions, finely chopped
5 – 50 oz. cans cream of mushroom soup
4 – 80 oz. pkgs. frozen tater tots

Brown ground beef and onion; drain. Divide ground beef into 5 greased 10×18″ cake-style pans (pans used in a steam table). Stir 1 can of soup into each pan. Distribute tater tots on top of ground beef mixture in all 5 pans. Bake at 350º for 45 minutes to 1 hour.

Serves 100.

Beef Casseroles Cookbook Main Dishes Pork

Settler’s Beans

This recipe was used for a Lenten Luncheon at the YWCA in Dubuque. While opening the beans, I cut my finger on the lid of one of the cans. After finishing getting everything into the crock pot with my hand wrapped in a towel, I decided that maybe I should have someone look at my finger. I was right, needed stitches.

1/2 lb. bacon
1/2 lb. ground beef
1/4 C. white sugar
1/2 C. brown sugar
1/4 C. ketchup
1 onion, diced
1 tsp. dried mustard
1 can butter beans
1 can kidney beans
1 can pork and beans

Fry ground beef and drain well. Lightly cook bacon; drain. Drain most of the juice from the beans. Combine all ingredients and bake, uncovered, for 1 hour at 350°. Can be cooked in the crock pot for 4 to 5 hours.

Beef Casseroles Cookbook Main Dishes

Ruby Casserole

This recipe was introduced to the Bartholomew family by Ruby Canfield. I remember eating it at Aunt Leta’s house. Her children remember eating it often, and therefore do not cook it for their own families. My family loves it. We eat it a lot during the winter and affectionately call it, “Ruby Duby”.

1 lb. ground beef
1/2 onion, diced
3 to 5 medium potatoes, quartered
1 stalk celery, sliced
1 C. frozen corn
1 can tomato soup
1 can cream of mushroom soup

Preheat oven to 350°. Brown ground beef and onion. Drain. Put beef and vegetables in a 9×13″ pan. Mix soups in another bowl, then stir into beef and vegetables. Bake for 30 to 45 minutes, or until bubbly and vegetables are tender.

NOTE: You really can add whatever vegetables are on hand. The amounts are guesses, you’ll have to gauge what kinds of veggies your family likes best and how much of them they like to eat. I usually have an extra can of soup or 2 around, because sometimes my veggies get out of hand and we prefer the casserole to be pretty soupy.

Beef Cookbook Soups

Cheeseburger Soup

3 T. margarine
3 medium potatoes, diced small
1 medium onion, diced small
2 carrots, diced small
1/2 tsp. salt
3 C. milk
8 oz. Velveeta cheese
1 lb. hamburger, browned

Cook vegetables in melted margarine. Add milk and cheese; stir until cheese melts. Add hamburger.

Beef Cookbook Main Dishes

Savory Pot Roast

1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour

In a 6-quart Dutch oven, in 2 tablespoons hot oil, brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low. Cover; cook 2 hours, stirring often.
Add vegetables.
Cover; cook 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.

Makes 8 servings.

Beef Cookbook Main Dishes

Basketball Night Frypan Dinner

Post author By Irene Bartholomew
Post date March 13, 2008
No Comments on Basketball Night Frypan Dinner

1 to 1 1/2 lbs, round steak or stew meat
3 to 4 C. raw potatoes, diced
3 to 4 carrots, diced
1 can peas, or 1 can carrots and peas, drain half of liquid

Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.

NOTE: Just turn it down to keep warm if you’re eating in shifts.

Beef Chicken Cookbook Miscellaneous Pork Turkey

Niki’s Marinade

1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Tags Marinade

Beef Cookbook Main Dishes Pork

Ham Loaf

MIX TOGETHER AND FORM INTO 2 LOAVES:
1 1/2 lbs. ground ham 2 C. graham crackers, crushed
1 1/2 lbs. ground pork 3 eggs
1 1/2 lbs, ground beef 1 1/4 C. milk

MIX TOGETHER:
1 can tomato soup
1/3 C. ketchup
1/2 C. vinegar
1 1/2 C. brown sugar
1 tsp. dry mustard

Pour over loaves and bake for 1 hour at 350º.

Beef Cookbook Main Dishes

Meatloaf

2 T. butter
1 medium onion, diced
1 1/2 lbs. hamburger
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
4 T. ketchup
4 T. Worcestershire sauce
1/4 C. yellow mustard
2 to 5 drops hot sauce
1/2 C. bread crumbs

Sauté onions, then add all other ingredients.

Bake at 350º for 35 minutes. Broil last 5 minutes.

OPTIONAL GLAZE: equal parts ketchup and brown sugar mixed together. When meatloaf is done, drain fat, cover with glaze and broil until glaze is caramelized.