"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Western Hospitality Casserole Recipe

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This recipe for Western Hospitality Casserole, by , is from Three Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Gordon


4 pounds lean stewing beef cut into 1 inch cubes
3/4 cup flour
2 teaspoons salt
1/2 cup vegetable oil
2 cloves garlic, minced
1 6-ounce can tomato paste
1 1/4 cup dry red wine
3 cups water
1 teaspoon thyme
2 bay leaves
2 (4-ounce) cans mushrooms stems and pieces, undrained
1 (8-ounce) package egg noodle bows, cooked and drained
3 cups shredded cheddar cheese

Coat meat with flour, brown in oil at medium temperature. Add garlic, tomato paste, wine, water, thyme and bay leaves. Cover and simmer 1 1/2 hours until tender. Remove bay leaves. Stir in mushrooms and noodles. Pour into 2 12 x 8 x 2-inch baking dishes. Cover with foil and bake in a 350 degree oven for 1 hour Uncover and sprinkle each half with cheese. Bake 15 minutes longer. Serves 12.

Can be frozen before baking. Early in the day to be used, thaw to room temperature. About 1 1/4 hours before serving, cover with foil and bake as above.




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