Cook Time: 2 hours
Ingredients:
- 1 pound stew beef
- vegetable oil
- 1 teaspoon dried leaf basil
- 1 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt
- 1 can condensed tomato-rice soup
- 1/2 soup can water
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups frozen small white onions, thawed
- 3 medium potatoes, sliced
- 1 bay leaf
Preparation:
Brown beef in oil. Drain off fat and add basil, paprika, pepper, and salt. Mix soup, water, and Worcestershire sauce in 2-quart casserole dish. Add onions, sliced potatoes, bay leaf, and beef and mix well. Cover casserole and bake at 325° about 2 hours or until tomato sauce has thickened and potatoes are tender. Serve with a tossed salad or spoon over hot cooked rice, if desired.This beef casserole serves 4 to 6.
More Beef Casseroles
Beef and Biscuits Casserole
Beef and Noodle Bake
Beef and Noodles with Tomato Gravy
Shepherd's Beef Pie
Beef Pot Pie
Leftover Beef Casserole
Leftover Beef Casserole II
Corned Beef Casserole
Ground Beef Casserole with Noodles
Beef Casserole with Biscuits
Cheddar Beef Casserole
Beef Casseroles
Beef Pies and Shepherd's Pies
Beef Recipes Index
Ground Beef Recipes Index
