No Peek Beef Casserole
This recipe is written in my mom's own handwriting. She did not credit it to anyone. It's really simple but for me the payoff was huge; I head this comment at the dinner table - "Finally, you made a good meal!"
I gathered all the ingredients. I only used 1 lb. stew meat (1/2 the recipe amount) but kept all the rest of the ingredients the same amount. One pound of meat serves my family well, however, my crock pot has a tendency to dry things out so I always have to add extra liquid.
Almost every time I use the crock pot, I use a Reynolds crock pot liner with it - it just makes clean up SO much easier, even though my crock lifts out of the heating unit and can go in the dishwasher.
I added everything but the meat and stirred it up well. 1/2 cup water was not going to last all day in my crock pot so I filled up each of the two cans with water and used that amount. At the same time, it allowed me to rinse out the can into the pot and get every last bit of soup and mushroom out. I used sliced mushroom instead of whole ones, just because I enjoy eating them sliced more than whole. And since my family doesn't eat mushrooms, I knew they'd be throwing all of theirs onto my plate.
The meat was almost covered by the liquid.
To accompany the casserole, I served Oven Baked Rice. I recently learned how to do this and it is SO EASY. In a 2 qt casserole with tight fighting lid put 1 c. rice, 1 1/2 c. water, 1 TBSP butter, and salt. Bake at 350 for 30 mins. So I put it in the oven before I went to work and programmed it to come on at 4:30 p.m. I happened to get home between 4:30 and 4:45 and saw that the oven didn't finish pre-heating until 4:45. I baked the rice until 5:15 and it was perfectly done!
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