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Old 04-14-2009, 11:12 AM   #1
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Preparing meat for a casserole

I'm going to try and do a hamburger casserole. Is it better to brown the meat with onions (or onions and peppers), or brown the meat by itself and put the freshly cut onions in the casserole dish and bake? Will browning onions first and then baking overcook the onions? This question could apply to other vegetables such as green peppers and celery.


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Old 04-14-2009, 11:34 AM   #2
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Well, you saute onions and celery before putting them in stuffing and then cook them again for 4 hours inside the turkey with no ill effects. I generally cook my meat and onions together because it imparts a better flavor into the meat. I have never worried about the onions being over cooked, they always end up tasting just fine in my hamburger pie and my turkey stuffing.

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Old 04-14-2009, 12:38 PM   #3
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The peppers and onions will taste different if sauteed before cooking in the casserole. I prefer that taste so I cook saute them first.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-14-2009, 12:46 PM   #4
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Thanks, both, I will try browning with the meat first.
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Old 04-14-2009, 02:43 PM   #5
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I usually pre-cook onions, celery, carrots--anything crunchy because DH doesn't like having anything crunchy in his casserole.

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Old 04-14-2009, 02:58 PM   #6
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i precook, except for onion.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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