Best Bare Cupboards Dinner Party Casseroles Recipes

PARTY BEEF CASSEROLE

Party Beef Casserole image

Round steak is economical and delicious. That's why I was thrilled to find the recipe for this comforting meal-in-one casserole. With a salad and rolls, it's an inexpensive, hearty dinner. -Kelly Hardgrave, Hartman, Arkansas

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds beef top round steak, cut into 1/2-inch cubes
2 tablespoons canola oil
1 cup water
1/2 cup beef broth
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk and butter)
1 tablespoon butter, melted
Paprika

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat. , Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer.

Nutrition Facts : Calories 314 calories, Fat 12g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 666mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.

BARE CUPBOARD CASSEROLE

Bare Cupboard Casserole image

This is a dish I created when the cupboard was getting pretty bare. It tastes great and is very easy to make, so it's a great week-night dish when your back's to the wall with no time and everyone is hungry. Even though the recipe calls for Lawry's taco seasoning, other brands (or homemade) would work equally well. I made this with macaroni, but other small pasta would be just as good. If you use regular tomatoes instead of roma tomatoes, add in a good squirt of ketchup or tomato sauce or paste to make up for the lack of tomato pulp.

Provided by Cook In Northwest

Categories Meat

Time 45m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
1 large onion, chopped
1 (1 1/4 ounce) package lawry's taco seasoning
1 1/2 cups water
3 romano tomatoes (chopped)
2 cups dry pasta (cooked in salted water)
1 3/4 cups monterey jack cheese (grated)

Steps:

Boil the pasta per package directions. When done, drain off the water.
Meanwhile, brown the ground beef in a large pot. (A frypan isn't big enough after adding the pasta.) Add the chopped onions and saute with the beef until the onions are translucent. Add the taco seasoning, water, chopped tomatoes, and cooked macaroni. Simmer about 30 minutes or until the tomatoes start to fall apart. Add 1 1/2 cup of the cheese and stir until it is melted. Serve with a sprinkle of the reserved unmelted cheese on each bowl.

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