April 30, 2014
Beef Tips with Noodles
Florence
- 1 pound sirloin tips cubed
- 1 can condensed cream of mushroom soup
- 1 package onion soup mix
- 1/2 cup fresh mushrooms
- 1 cup water
- 1 - 16 oz. package egg noodles
Preheat oven to 400° F
In a 13x9 casserole pan, combine the mushrooms and beef onion soups, canned mushrooms and water and mix thoroughly
Add beef tip cubes and mix together.
Bake for 1 hour..
Make egg noodles according to package instructions.
Server Beef over a bed of egg noodles.
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April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
Cook on low for 6 to 8 hours.
Enjoy
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March 23, 2014
Frozen Creamy Broccoli
Florence
Course Side
Cuisine American
- 2 lbs fresh broccoli cut into 2 in pieces
- 1 Cup water
- 1/2 teaspoon Salt
- 1 small onion chopped
- 1 4 oz can mushrooms, drained
- 3 Tablespoon butter or margarine
- 1 8 oz can sliced water chestnuts, drained
- 1 10.5 oz can cream of mushroom soup
- 1/2 lb Velveeta cheese cubed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 Cup shredded cheddar cheese
- Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350°F
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
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February 10, 2014
Mushroom Pepperoni Brown Rice Skillet
Florence
Course Main
Cuisine American
- 2 cups long grain brown rice
- 4 cups chicken broth
- 2 Tbsp butter
- 1 lb fresh mushrooms sliced
- 1/2 lb thin sliced pepperoni
- 1 cup freshly grated Parmesan cheese
In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.
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