Ground Beef Red Bean Mushroom Casserole
Beef and Mushroom Country Casserole
The other 24-hour interval on Facebook I asked your opinion on "classic casseroles." The response was almost unanimous—you love them, but would similar to meet versions made without as many canned ingredients or "cream of" soups. I'm all about that idea, so the first casserole I decided to tackle was this Beef & Mushroom Country Casserole.
What is a "Country Goulash"?
If y'all pop "state goulash" into Google or Pinterest y'all'll discover 100 dissimilar versions (hither'southward one from PlainChicken.com and another from SixSistersStuff.com). Sometimes information technology's chosen Amish Country Goulash, sometimes Beef and Noodle Casserole, sometimes just Country Casserole. Despite the different names, they all have one matter in common—they're a creamy, beefy, noodley please!
Most versions of this archetype casserole include a tin can of love apple soup, a can of cream of mushroom soup, some sort of cheese, and usually no vegetables. And so, I knew at that place was definitely room for improvement.
More Vegetables PLEASE!
I buthad to inject more vegetables into this casserole to experience right, so I added an onion, fresh mushrooms, and a can of diced tomatoes (not fresh, but better than nothing). I so swapped out the tomato soup for tomato plant sauce, which is very like butwithout the huge amounts of sugar that lycopersicon esculentum soup is ordinarily hiding.
Instead of cream of mushroom soup, I used sour cream and real mushrooms to requite a like effect. My Beef & Mushroom Country Goulash nevertheless has a lot of cheese, simply let'southward face up it. Casseroles are cheesy and/or flossy by nature. That'south just what they are. Let's not kill it completely. ;)
Six Pocket-sized only Mighty Servings
As with nigh casseroles, this guy is pretty filling and caloric. I split mine into 6 servings. The servings may await on the small side volume-wise, but information technology made me quite full. If you need more than book in your repast to make your "eyes" full, I propose calculation a simple side salad or using 12oz. pasta instead of viii.
Beefiness & Mushroom Country Casserole
Beefiness & Mushroom State Casserole is a filling and flavorful hot meal that the whole family unit will love, and with NO cream of soups!
Servings: 6
- 1 Tbsp cooking oil ($0.04)
- 1/2 lb. ground beef ($1.99)
- 8 oz. mushrooms ($one.99)
- 1 onion ($0.25)
- one/four tsp garlic pulverization ($0.02)
- 1/iv tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1/two Tbsp Worcestershire sauce ($0.03)
- 8 oz. extra wide egg noodles ($1.00)
- 1 15oz. can lycopersicon esculentum sauce ($0.65)
- ane 15oz. can fire roasted diced tomatoes, drained ($1.50)
- 8 oz. sour cream ($1.49)
- 8 oz. medium cheddar, shredded ($ii.79)
- 4 light-green onions, sliced ($0.29)
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Cook the noodles co-ordinate to the packet directions, simply until slightly less done. The noodles will further melt while the casserole bakes. Once cooked, bleed the noodles and gear up it aside.
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While the noodles are cooking, finely die the onion and piece the mushrooms.
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Add together the cooking oil and footing beef to a large skillet. Cook over medium estrus until the beefiness is fully browned. If using a higher fat content beef, drain off the excess fatty before standing.
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Add the diced onion, sliced mushrooms, garlic pulverisation, 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 together 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.
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Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (oestrus turned off) and add the beef and lycopersicon esculentum mixture, diced tomatoes (drained), sour foam, half of the shredded cheddar, and half of the greenish onions. Stir to combine and so transfer the mixture to a 9x13 inch casserole dish.
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Top the casserole with the remaining shredded cheese, then broil in the preheated oven for thirty minutes, or until information technology is bubbling effectually the edges and the superlative is starting to brown just slightly. Later on removing from the oven, sprinkle the remaining dark-green onions over top.
See how we calculate recipe costs here.
Serving: i Serving ・ Calories: 525.38 kcal ・ Carbohydrates: 42.77 g ・ Protein: 24.62 g ・ Fat: 29.03 g ・ Sodium: 907.83 mg ・ Cobweb: 3.02 thou
Nutritional values are estimates only. See our total nutrition disclaimer here.
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Love casseroles? Check out these other canned-soup-free casseroles: King Ranch Chicken Casserole, Creamiest Green Bean Casserole, Cheesy Chicken Vegetable and Rice Casserole, Wild Rice and Vegetable Casserole, and Cheesy Cottage Pie.
How to Make Beefiness Country Casserole – Step by Step Photos
Melt 8oz. extra-wide egg noodles according to the parcel directions, but leave them slightly underdone (cook about 2 minutes less than directed). The noodles will cease cooking while the casserole bakes.
While the noodles are cooking, dice one onion and piece 8oz. mushrooms. Add together 1 Tbsp cooking oil to a large skillet along with 1/ii lb. footing beef. Melt the beef over medium rut until the meat is fully browned. If using a college per centum fat beef, drain the excess fat before continuing.
Add the diced onion, sliced mushrooms, 1/iv tsp garlic pulverization, about one/4 tsp table salt, and some freshly cracked pepper to the skillet. Proceed to sauté until the mushrooms are soft and the onions are transparent.
Add one 15oz. tin tomato sauce and 1/2 Tbsp Worcestershire sauce. Stir to combine, then let simmer over medium heat for a few minutes or just until it thickens a touch.
My international readers always inquire what "tomato sauce" is, and then let me testify yous… :) It's basically puréed tomatoes, with just a fiddling salt and seasoning (onion, garlic, etc.). It'south not sweet like ketchup or tomato soup. I recall the closest product would be passata, simply you lot might need to add a little more salt.
Hither's the back so you can see the ingredients. It'southward mostly just tomato and has a LOT less carbohydrate than canned tomato plant soup.
Anyway, back to the recipe… Preheat your oven to 350ºF. Return the drained noodles to the pot that they cooked in (assuming it'due south big enough to be used every bit a mixing vessel) and add the beefy mushroom tomato mixture, 1 15oz. can of fire roasted diced tomatoes (tuckered), 8oz. sour cream, 2 sliced green onions, and 4oz. shredded cheddar cheese (the rest of the cheese and onions will be used to elevation the casserole). Stir everything to combine.
Transfer the mixed casserole ingredients to a 9×13 inch casserole dish. Pinnacle with the remaining 4oz. shredded cheddar. Broil in the preheated oven for xxx minutes, or until it'south very bubbly around the edges and just a little brown on top.
After it comes out of the oven, peak with the remaining two sliced green onions. Then EAT. :)
Okay, so perchance I could have cut back on the cheese just a little… merely nahhhhh. 🧀🧀🧀
Source: https://www.budgetbytes.com/beef-mushroom-country-casserole/
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