French Dip Casserole

French Dip Casserole

2 tbsp olive oil

½ lb stew beef

1 onion, thinly sliced

2 cloves garlic, minced (2 tsp)

1 cup water

1 tsp Worcestershire sauce

1½ cups heavy cream, divided

1 tsp pepper

2 tsp prepared horseradish

⅔ cup mushrooms, sliced (5 ounces)

½ lb angel hair pasta

2 tbsp butter

1 tbsp flour

½ cup sharp cheddar cheese, shredded (2 oz)

½ cup pepper jack cheese, shredded (2 oz)

Heavy olive oil in a large heavy skillet or pan over medium high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.

Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.

Add beef back to pan, add water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours. Remove from heat and allow to cool slightly.

Stir in 1 cup cream, pepper, horseradish and mushrooms.

Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse. Toss with beef mixture and pour into an 8 cup covered casserole dish.

Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.

Spread cheese sauce over the top of the casserole. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.

Let the casserole rest for 10 minutes before serving.

8 servings, 500 calories per serving

Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.

Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving sized portions in freezer safe containers and store in the freezer for up to 3 months.

 

 

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6 Replies to “French Dip Casserole”

  1. This look good.  My daughter would love  this recipe.  I am the type that would not try anything new but this looks good.  I do not have no questions because the recipe is there and it has everything  you would need to make it.  I take it that you love to cook?  Again, I give that to my daughter.  Now after I read this article I saw that you have written another one Cheddar Jalapeno Cornbread.  I have to check it out also.

    1. I do love to cook and to experiment but I know that some people just like what they like and that’s ok too!  Maybe your daughter will invite you over to try this dish!

  2. Hi there, Cynthia! This French Dip Casserole dish really caught my attention and looks really good. Do you take your own photos? I really like how you arranged the different parts of the food in it. The cheese on top of the angel hair pasta with green chopped up veggies (parsley or cilantro?) all on a red plate has a nice touch to it. Great post and thanks for this recipe!

  3. That sounds absolutely delicious, very easy and straight forward to make. Easy to get ingredients. A pretty healthy meal for a hungry family to eat on a cold winters day. It also freezes down nicely which is an added bonus. Would it work out okay to substitute the beef with chicken?

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