Best Beef Carrot Casserole Recipes

BEEF CARROT CASSEROLE

Steps:

• Brown beef in melted butter in skillet. When meat begins to turn color, add onion, and garlic. Saute until meat is well browned. Stir in tomato sauce, salt, and pepper. Simmer, uncovered for 5 minutes.
• Combine sour cream, cottage cheese, parsley, and carrots. Keep cooked and drained noodles seperate.
• Alternate layers of meat mixture and cottage cheese mixture in greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese.
• Bake in 350 degree oven for 30 minutes. Makes 6 - 8 servings.

BEEF WITH CARROTS CASSEROLE

Steps:

• (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
• Saute onions, garlic, and beef in a large skillet until fully cooked.
• Drain fat.
• Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
• Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
• Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
• In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
• Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.

BEEF AND LEEK CASSEROLE

Steps:

• Top and tail leek so that you have the white stalk only.
• Slice leek lengthwise and then chop into 1 inch segments.
• Chop carrot into bite size segments.
• Chop onion.
• Place flour and seasoning into a bag.
• Place beef into the bag and shake so that beef is coated with flour and seasoning.
• In a heavy base frypan, place 1 or 2 tablespoons of oil.
• On low heat brown beef, remove and place into a casserole.
• Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
• Remove and add to casserole.
• Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
• Add to casserole.
• Add thyme and 2 bayleaf.
• Place in a moderate oven and cook slowly for about 90 minutes.
• Place a lid on the casserole to obtain best results.
• Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
• Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

BEEF, RICE, PEAS AND CARROTS ONE DISH MEAL

Steps:

• Dice onion (I like large chunks, you may prefer it smaller.)
• In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.).
• When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium.
• After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender.
• Season with salt and pepper to taste just before serving.