Beef Casserole With Creamy Pasta And Green Onions Recipes

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
• In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
• Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

CREAMY BEEF AND MUSHROOM CASSEROLE

Steps:

• In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
• Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
• Spread cracker crumbs over the top of the casserole and drizzle with butter.
• Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

CREAMY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS

Steps:

• Preheat oven to 325 degrees.
• Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
• Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
• In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
• Bake for 30 minutes until bubbly.
• *If making ahead will need to increase cooking time.

BEEFY PASTA CASSEROLE

Steps:

• Saute bell pepper and onions in a little oil, then add ground beef. Cook until no longer pink and drain. Add tomatoes, chili powder, sugar, and salt and pepper. Bring to a boil, then reduce heat and simmer for 3-5 minutes. Stir in the macaroni noodles and cover, simmering until pasta is tender. Sprinkle with mozzarella cheese before serving. Enjoy!

BEEF NOODLE CASSEROLE

Steps:

• 1. In large skillet, brown beef; drain. Add onion and bell pepper; cook slowly until vegetables are tender. Add garlic powder, sugar, Worcestershire and tomato sauce. Add salt and pepper to taste. Simmer for about 20 minutes. While meat sauce is simmering, cook noodles in boiling salted water according to package directions; drain noodles. Place hot noodles in a bowl with the cream cheese and sour cream. Stir until noodles are coated. Add green onion, if desired. In a lightly greased baking dish, layer 1/2 the noodle mixture and 1/2 the meat mixture. Repeat. Top with cheese. Bake at 350 degree F. for 30 - 40 minutes.

GROUND BEEF PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook ground beef over medium heat. Break the meat up in to crumbles and cook until browned.
• Stir in petite diced tomatoes, tomatoes with green chilies, tomato paste, salt, pepper and Italian seasoning.
• Bring to a boil, reduce heat and simmer for 5 minutes.
• Take off heat.
• Cook egg noodles according to package, drain.
• Mix together cooked noodles, green onions, sour cream and cream cheese.
• Lightly grease 13x9 baking dish with non stick cooking spray. Place egg noodle mixture in baking dish.
• Top with beef mixture.
• Top with cheddar cheese, Parmesan cheese, then mozzarella cheese.
• Cover and back for 30 minutes. Uncover and bake 5 -10 more minutes.
• Let stand 10 minutes before serving.

BEEF & MUSHROOM COUNTRY CASSEROLE

Steps:

• Cook the noodles according to the package directions, but until slightly less done. The noodles will further cook while the casserole bakes. Once cooked, drain the noodles and set it aside.
• While the noodles are cooking, finely dice the onion and slice the mushrooms.
• Add the cooking oil and ground beef to a large skillet. Cook over medium heat until the beef is fully browned. If using a higher fat content beef, drain off the excess fat before continuing.
• Add the diced onion, sliced mushrooms, garlic powder, salt, and some freshly cracked pepper to the skillet. Continue to sauté over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the beef and mushroom mixture. Stir to combine, then simmer for a few minutes, or until it thickens slightly.
• Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (heat turned off) and add the beef and tomato mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir to combine and then transfer the mixture to a 9x13 inch casserole dish.
• Top the casserole with the remaining shredded cheese, then bake in the preheated oven for 30 minutes, or until it is bubbling around the edges and the top is starting to brown just slightly. After removing from the oven, sprinkle the remaining green onions over top.

MRS. STRONG'S CASSEROLE

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in crushed garlic, salt, sugar and tomato sauce; cover and simmer for 15 to 20 minutes
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine green onions, cream cheese and sour cream. In a 9x13 inch baking dish, place 1/3 of the noodles, cheese mixture, and tomato sauce; repeat twice. Sprinkle Cheddar cheese on top of the casserole.
• Bake in preheated oven for 20 minutes or until bubbly; serve.

BEEF CASSEROLE WITH CREAMY CHEESE PASTA

Steps:

• Tips: This is an excellent casserole for children and teenagers. Adults love it too! Substitute ground chicken or veal for beef. Its great to reheat. Make ahead: Prepare up to a day ahead but do not bake until ready to eat. In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes. Add beef and saute until no longer pink, approximately 4 minutes. Add stock and tomato sauce; simmer on low heat for 12 minutes or until thickened, stirring occasionally. Set aside. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in baking dish. In medium nonstick saucepan, melt margarine, add flour and cook for 1 minute, stirring constantly. Add stock and milk; simmer on medium heat until slightly thickened, approximately 5 minutes. Add Cheddar cheese and Parmesan cheese. Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top. Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before serving. Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g; carbo 34g; sodium 513g; cholesterol 38mg; fiber 2g. Source: Good Taste: Premier Issue Posted to MM-Recipes Digest V4 #300 by "Deborah K?hnen" on Nov 19, 97