BEEF AND MUSHROOM COUNTRY CASSEROLE
A few days ago on Facebook, I asked for your opinions regarding “classic casseroles.” Most of you said you are a fan, but you want to see them with less canned ingredients as possible or “cream of” soups. I’m all in favor of that idea. So the first dish I set out to make was this Beef and Mushroom Country Casserole.
WHAT IS A “COUNTRY CASSEROLE”?
If you pop “country casserole” into Google or Pinterest, you’ll find 100 different versions (one from PlainChicken.com and another from SixSistersStuff.com). Sometimes, it’s called Amish Country Casserole, Beef and Noodle Casserole, or simply Country Casserole. However, despite the various names, they all share one thing- they’re creamy, beefy, and noodle delights!
Most versions of this traditional casserole will include a can of tomato soup, a can of cream of mushroom soup,, and some type of cheese. There are generally without vegetables. I was aware that there was a need to improve the recipe.
MORE VEGETABLES, PLEASE!
I needed to incorporate more vegetables into the dish to make it feel more balanced, so I added fresh onions, mushrooms, and diced tomatoes from a can (not new, but still better over nothing). I then substituted the tomato soup in favor of tomato sauce, which is like tomato soup, but with none of the massive amount of added sugar in tomato soup that is typically concealing.
Instead of the cream used in soups made from mushrooms, I used real mushrooms and sour cream to achieve the same effect. My Beef and Mushroom Country Casserole is still full of cheese; however, let’s face it. Casseroles are creamy and cheesy in their very nature. This is precisely what they are. Let’s not completely kill it.
SIX SMALL BUT MIGHTY SERVINGS
Like all casseroles, this one is quite filling and high in calories. I cut the dish into six servings. The portions may appear small in terms of volume, but they made me feel quite full. If you need more quantity in your food to keep your “eyes” full, I recommend making a simple salad for your side or using 12oz. Pasta, instead of 8oz.