Individual casseroles are ideal for the small family of one or two, but they are also helpful for the homemaker who doesn't know until the last minute how many there will be for dinner. Easy Beef Strogonoff 1 1/2 pounds ground chuck Salt and pepper 1/4 cup butter or margarine 1 large onion, chopped 1 cup chopped celery and leaves 1 small green pepper, chopped 1 can (10 3/4 oz.) condensed mushroom soup, undiluted 1 cup (1/2 pt.) sour cream 1 cup canned or frozen peas 1 jar (4 oz.) pimiento, drained and diced 1 can (4 oz.) sliced mushrooms, drained Salt and pepper Desired topping
Season chuck with salt and pepper. Shape beef into small 1-inch balls. Heat butter in a skillet and saute meat balls until brown on all sides and cooked. Drain excess fat and stir in onion, celery and leaves, and green pepper. Stir over medium heat for 5 minutes or until vegetables are soft.
Stir in soup and sour cream. Stir in peas, pimiento and mushrooms. Season to tase with salt and pepper. Heat until bubbly.
Spoon hot mixture into individual glass-ceramic dishes and top with desired topping. Bake in preheated moderate oven, 350 degrees F for the length of time specified for each topping.
Top with refrigerated biscuits; Bake 10 to 15 minutes.
Top with a slice of American cheese after casserole has baked 15 minutes. After topping with cheese bake 5 minutes.
Top with a piping of seasoned mashed potatoes. Bake 15 to 20 minutes or until potatoes are lightly browned.