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Full Online Book HomeLearning KitchenCasseroles - Beef - Quick And Easy Dinner Casserole
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Casseroles - Beef -  Quick And Easy Dinner Casserole Post by :hlpunltd Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2494

Click below to download : Casseroles - Beef - Quick And Easy Dinner Casserole (Format : PDF)

Casseroles - Beef - Quick And Easy Dinner Casserole

1 lb. ground beef
1 pkg. (16 oz.) frozen hash browns, thawed (the cubed kind, not the shredded)
1 cup Cheez Whiz or similar cheese dip
1 cup chunky salsa (mild, medium or hot - your preference)
Grated Cheddar cheese


Brown and drain ground beef. Place drained beef in a casserole dish. Add hash browns and mix well. Pour cheese dip and salsa over beef/potato mixture, and stir well, thoroughly combining all ingredients. Bake at 425 degrees for 25 minutes. Remove from oven, sprinkle with grated Cheddar cheese, and return to oven. Switch to broil, and remove casserole from oven when cheese on top begins to brown.
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1/2 lb. fresh mushrooms or 1 can sliced mushrooms (6 to 8 oz.) 3 Tbsp. butter or margarine -- divided 1/3 cup chopped onion 1/2 cup soft bread crumbs 1 egg -- lightly beaten 6 thin slices (1/2 lb.) cooked roast beef 1 can frozen or canned cut green beans 1 (10 3/4 oz.) can condensed golden mushroom soup ground black pepper Rinse, pat dry mushrooms; slice half of the fresh mushrooms. Chop remaining half or drain canned mushrooms; set aside. In a medium skillet, melt 2 tablespoons of the butter. Add onion and chopped mushrooms or half of the canned
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4 medium potatoes (peeled, sliced and cooked) 2 lbs. lean ground beef 4 Tbsps. butter 1 large onion (chopped) 1 red bell pepper (sliced) 1 green bell pepper (sliced) 1 clove garlic (minced) 1 tsp. salt 1/4 tsp. black pepper 2 Tbsps. cooking sherry 1/4 cup parsley (chopped) 1/4 cup milk 1/2 cup Swiss cheese (shredded) In a heavy skillet, brown the ground beef in 2 Tbsps. of butter, then add the onion, red and green bell pepper; saute until soft. Spoon off excess fat, then stir in the garlic, salt, black pepper, sherry and the parsley, saute another 5 minutes.
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