Brown the ground beef.
Put in 2-quart casserole dish.
Add the vegetable soup, the mushroom soup and the noodles.
Mix.
Put into oven for 30 minutes at 375\u00b0.
Cook beef and salt in skillet over medium heat, stirring until meat crumbles and is no longer pink, then drain. Spoon meat into a lightly greased 2 1/2-quart baking dish. Layer vegetables, soup and cheese over beef. Top with Tater Tots. Bake casserole at 400\u00b0 for 30 minutes or until potatoes are golden brown.
Mix beef, seasoned salt and catsup.
Shape into 16 balls. Brown in greased ovenproof skillet.
Add peas and onions; dot with butter.
Mix soup and pimento together; pour over meat mixture. Bake in 350\u00b0 oven for 20 minutes.
Serve over buttered noodles or rice.
Yields 4 servings.
edium-high heat. Carefully add beef brisket and brown the meat
Preheat oven to 350\u00b0.
Brown ground beef with salt added. Drain beef and transfer to large bowl.
Add potatoes, soup, sour cream, cheese and chopped onion; mix well.
Spread in baking dish. Bake 30 minutes.
Top with French-fried onions.
Bake another 15 minutes.
Place meat in casserole.
Combine ingredients.
Pour over meat.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
After 20 minutes, stir ingredients.
Cover again and continue cooking until meat is fork-tender.
Mix the soups in a 2-quart baking dish.
Stir in the beef; cover and bake at 350\u00b0 for 3 hours or until tender.
Serve over noodles.
Put meat in casserole with wine, consomme, onion, pepper and rosemary.
Mix together flour and bread crumbs.
Stir into meat mixture.
Cover and bake at 300\u00b0 for 2 to 3 hours until meat is fork-tender.
Serve over rice or noodles.
Heat oven to 350\u00b0.
Mix all ingredients in ungreased 2-quart casserole.
Cover and bake about 30 minutes; stir.
Cover and bake about 20 minutes longer or until macaroni is tender.
Heat oven to 350\u00b0.
Mix all ingredients in ungreased 2-quart casserole.
Cover and bake 30 minutes; stir.
Cover and bake until macaroni is tender, about 20 minutes longer.
Brown beef and drain.
Stir in onion and green pepper and continue cooking until vegetables are tender.
Drain well.
Add macaroni, corn, spaghetti sauce and black pepper to meat mixture.
igh heat. Cook and stir beef in the hot skillet until
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350\u00b0 for 15 to 20 minutes.
Brown beef in skillet. Drain fat.
Add salsa, mayo, chili powder (or taco seasoning) to beef mixture.
In an ungreased casserole dish, layer half of the meat mixture, then half of the chips and half of the cheese.
Repeat layers.
Bake uncovered at 350 degrees for 25 minutes.
Top with lettuce, tomato and olives.
Brown meat with onion and seasonings.
Put meat mixture into large casserole dish and add the rest of your ingredients. Mix.
Bake covered at 350 degrees for 1 and 1/2 hours or until potatoes are done.
r two.
Add ground beef and cook until browned; Drain
dditional 2 minutes. Add ground beef and cook until there is
Cut steak into bite size pieces.
Heat 1 tbsp olive oil in heavy skillet.
Add beef and brown.
Sprinkle with flour and cook an additional minute.
Add water, wine, soup mix and bouillon and stir.
Transfer to casserole dish with lid and bake at 325\u00b0F for 3 hours.
Ensure it does not go dry by adding wine or water.
Fry mushrooms in pan with 1 tbsp olive oil.
Add mushrooms to mixture and return to oven for an hour.
Cook noodles as directed.
Remove mixture from oven and stir in sour cream.
Serve over noodles.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
n high heat. Cook the beef, in batches, until browned all