Creamy Tomato Curry Beef Casserole
"**Creamy Tomato Curry Beef**Tender beef simmered with diced tomatoes and a lightened cream of mushroom soup, creating a rich and satisfying curry dish served with your choice of noodles."
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Creamy Tomato Curry Beef Casserole
ingredients
- 1 lb beef stew meat, trimmed and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, no added salt
- 1 can (10.5 oz) low-fat cream of mushroom soup
- 1 cup water or low-sodium broth
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp black pepper
- 2 cups egg noodles or rice noodles, cooked
- Fresh cilantro for garnish (optional)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a large bowl, combine olive oil, diced onion, minced garlic, diced tomatoes (with juices), cream of mushroom soup, water or broth, curry powder, cumin, turmeric, and black pepper. Mix well.
- 3.
Add the beef stew meat to the mixture, ensuring it's fully coated.
- 4.
In a greased baking dish, layer the cooked noodles evenly on the bottom. Pour the beef and tomato mixture over the noodles.
- 5.
Cover with aluminum foil and bake for 1 hour, or until the beef is tender. Remove the foil for the last 10 minutes to allow for slight browning.
- 6.
Once cooked, serve hot, garnished with fresh cilantro if desired.
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