1 onion, sliced 3 tablespoons butter 2 lbs round steak, cut into ¼ inch strips 1½ cups dry red wine 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon garlic powder 1 tablespoon worcestershire sauce 1½ teaspoons instant beef bouillon ¼ lb fresh mushrooms, cleaned and sliced ⅓ cup flour 1½ cups sour cream Egg noodles for serving
Trim all fat and bone from meat. Slice in ¼ inch wide strips 2-3 inches long. In a large skillet, melt butter and brown meat. Drain juice from skillet, put meat in slow cooker. Add all ingredients but mushrooms, sour cream, and flour. Cover and cook 5-7 hours on low. Then combine flour and sour cream and stir into meat mixture. Finally, add mushrooms and cook for one additional hour. Serve over hot egg noodles.
Chicken Divan
4 chicken breasts ~2 cups broccoli pieces 1 can Campbell’s cream of chicken soup 1 can Campbell’s cream of mushroom soup 1 cup mayonnaise 1 tablespoon curry powder 1 tablespoon lemon juice ~1½ cups shredded cheddar cheese
Cut broccoli and line bottom of a 9x13” glass baking dish. Boil chicken breasts about 30 minutes or until cooked through. Shred chicken and layer on top of broccoli. In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, mayonnaise, curry, and lemon juice. Spread mixture on top of chicken, top with cheddar cheese. Bake 40-45 minutes at 350°.
California Casserole (Mexican lasagna)
2 lbs ground beef 1 large onion, chopped 1 clove garlic, minced ⅛ cup chili powder 3 cups cannot tomato sauce ½ teaspoon sugar ¾ teaspoon salt 1 cup sliced black olives (from a can is fine) (or you can leave olives out because they are disgusting) 1 4-oz can diced green chiles 12 corn tortillas, cut into quarters 2 c small curd cottage cheese 1 egg ½ pound shredded jack cheese 1 cup grated cheddar cheese ½ cup chopped green onions ½ cup sour cream
Brown meat in batches in a large frying pan. Do not put too much meat in pan at once; this will cause the pan temperature to drop and the meat will turn grey instead of brown. Sautee onions and garlic with the last batch of meat. Return all meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, half of the olives, and all of the diced green chiles. Simmer over very low heat for 15 minutes. Beat cottage cheese and eggs together; set aside. Preheat oven to 350°. Spread one third of the meat-sauce mixture in bottom of a 9x13” casserole dish. Cover with half the shredded jack, half the cottage cheese and egg mixture, half the tortillas. Repeat, finishing with a final layer of meat. Top with grated cheddar, bake uncovered for 30 minutes. Serve topped with green onions, sour cream, and olives (or don't because no)
Re: California Casserole (Mexican lasagna) That California Casserole (Mexican lasagna) sounds like it's just beef enchiladas made in the form of a casserole but with egg and some homemade sauce.
If you can find it, try using El Pato Enchilada sauce (red can) instead of making that sauce. Trust me, I'm Mexican.
Beef Stroganoff
1 onion, sliced
3 tablespoons butter
2 lbs round steak, cut into ¼ inch strips
1½ cups dry red wine
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon garlic powder
1 tablespoon worcestershire sauce
1½ teaspoons instant beef bouillon
¼ lb fresh mushrooms, cleaned and sliced
⅓ cup flour
1½ cups sour cream
Egg noodles for serving
Trim all fat and bone from meat. Slice in ¼ inch wide strips 2-3 inches long. In a large skillet, melt butter and brown meat. Drain juice from skillet, put meat in slow cooker. Add all ingredients but mushrooms, sour cream, and flour. Cover and cook 5-7 hours on low. Then combine flour and sour cream and stir into meat mixture. Finally, add mushrooms and cook for one additional hour. Serve over hot egg noodles.
Chicken Divan
4 chicken breasts
~2 cups broccoli pieces
1 can Campbell’s cream of chicken soup
1 can Campbell’s cream of mushroom soup
1 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lemon juice
~1½ cups shredded cheddar cheese
Cut broccoli and line bottom of a 9x13” glass baking dish. Boil chicken breasts about 30 minutes or until cooked through. Shred chicken and layer on top of broccoli. In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, mayonnaise, curry, and lemon juice. Spread mixture on top of chicken, top with cheddar cheese. Bake 40-45 minutes at 350°.
California Casserole (Mexican lasagna)
2 lbs ground beef
1 large onion, chopped
1 clove garlic, minced
⅛ cup chili powder
3 cups cannot tomato sauce
½ teaspoon sugar
¾ teaspoon salt
1 cup sliced black olives (from a can is fine) (or you can leave olives out because they are disgusting)
1 4-oz can diced green chiles
12 corn tortillas, cut into quarters
2 c small curd cottage cheese
1 egg
½ pound shredded jack cheese
1 cup grated cheddar cheese
½ cup chopped green onions
½ cup sour cream
Brown meat in batches in a large frying pan. Do not put too much meat in pan at once; this will cause the pan temperature to drop and the meat will turn grey instead of brown. Sautee onions and garlic with the last batch of meat. Return all meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, half of the olives, and all of the diced green chiles. Simmer over very low heat for 15 minutes. Beat cottage cheese and eggs together; set aside. Preheat oven to 350°. Spread one third of the meat-sauce mixture in bottom of a 9x13” casserole dish. Cover with half the shredded jack, half the cottage cheese and egg mixture, half the tortillas. Repeat, finishing with a final layer of meat. Top with grated cheddar, bake uncovered for 30 minutes. Serve topped with green onions, sour cream, and olives (or don't because no)
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That California Casserole (Mexican lasagna) sounds like it's just beef enchiladas made in the form of a casserole but with egg and some homemade sauce.
If you can find it, try using El Pato Enchilada sauce (red can) instead of making that sauce. Trust me, I'm Mexican.
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