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Beef Burgundy Casserole
Changed my recipe up some but still used the base of this recipe. cut meat lbs down. Kept roast whole for time reasons. Left lemon flovar out. Uped temp to 350 put in a 1.5 inch flat bottom casserole dish with foil top. Added water in middle of time. Removed meat added the cooked noodles to casserole dish and stir then cut meat and placed on top for presentation. Came out quick and worth while
5 users found this review helpful
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Reviewed On:
Mar. 17, 2008
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