Herbed Beef Casserole

Russ Myers


A truly delicious herb flavored casserole.

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4 servings


20 Min


40 Min




1/2 C. Elbow (or corkscrew) macaroni
1/4 C. Milk
1 Tbsp. All purpose flour
2 C. Ground Meat Mix* thawed
10 3/4 oz. Can condensed cream of mushroom soup
1 C. Frozen peas
1/4 tsp. Ground sage
1 C. Herb Stuffing Mix* (or 1 cup herb seasoned croutons)
1 Tbsp. Butter (or margarine) melted

Directions Step-By-Step

Cook macaroni according to package directions; drain in a 1 quart strainer. In a medium size mixing bowl combine milk and flour, stir well. Add thawed Ground Meat Mix*, mushroom soup, peas and sage. Stir in the drained macaroni. Turn meat-vegetable mixture into four 10 ounce individual casseroles or 1 one quart casserole. In a medium size mixing bowl toss together Herb Stuffing Mix* with the melted butter (or margarine). Sprinkle 1/4 cup Stuffing Mix mixture atop each casserole, or 1 cup atop larger casserole. Bake casseroles in a 350 F oven about 30 minutes or until heated through (or, 45 minutes for 1 quart casserole). *Ground Meat Mix recipe located in this program *Herb Stuffing Mix recipe located in this program

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom