Cajun Beef And Zucchini Casserole Recipes

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CAJUN BEEF AND CABBAGE CASSEROLE



Cajun Beef and Cabbage Casserole image

This pleasing recipe was given to me many years ago by a very dear friend. I've made some changes in the ingredients, but the snappy Cajun flavor is still there.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb ground beef
2 small onions, chopped
1 green pepper, chopped
1 clove garlic, minced
6 cups chopped cabbage
1 1/4 cups uncooked long grain rice
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon sugar
2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper
oil (for frying)
cayenne pepper (optional)

Steps:

  • In large dutch oven add oil for frying and brown the beef and drain it, then return it to the original pan.
  • Add onions gr pepper and garlic, cook until onions are transparent.
  • Add the cabbage, rice, tomatoes, tomato sauce, water and seasonings.
  • Cover and bake at 375 for 50-60 minutes or until cabbage is tender.

ZUCCHINI AND GROUND BEEF CASSEROLE



Zucchini and Ground Beef Casserole image

I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.

Provided by pink cook

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium zucchini, fresh cut in 1/4-inch chunks
1 lb lean ground beef
1/2 medium onion, chopped
2 garlic cloves, chopped
1 cup salsa, jarred with tomatoes, onions and chiles
1 teaspoon ground cumin
salt and pepper

Steps:

  • Brown ground beef with chopped onions, chopped garlic, salt and pepper.
  • Cook over medium heat for about 10 minutes or until meat is well cooked.
  • Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
  • Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
  • NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
  • I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

Nutrition Facts : Calories 243.4, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 472.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5, Protein 25.2

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE



Harvest Yellow & Zucchini Squash & Beef Casserole image

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

Steps:

  • Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
  • Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
  • Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
  • Drain any fat, then season meat mixture with salt and pepper to taste.
  • Add the squash to the beef using a slotted spoon, and reduce heat to low.
  • Beat together eggs, then whisk in mayo- add this mixture to the skillet.
  • Stir in the cheese and the cooked rice.
  • Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
  • Bake in a preheated oven at 350 F for about 15-20 minutes.
  • Note: The original version of this recipe called for a whopping 1 whole stick of butter!
  • I have always used at most the 1/2 stick and as little as 2 tablespoons.
  • -it is based on your preferences.
  • I also always use real, unsalted butter.

CAJUN BEEF CASSEROLE



Cajun Beef Casserole image

Make and share this Cajun Beef Casserole recipe from Food.com.

Provided by Ryan Ust

Categories     Meat

Time 1h15m

Yield 1 pan, 4-6 serving(s)

Number Of Ingredients 14

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 lbs ground beef
1 cup ketchup
1/4 cup packed brown sugar
3 teaspoons cajun seasoning
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 cups sour cream
1 small onion, chopped
1/4 teaspoon pepper
1 (30 ounce) package frozen shredded hash browns, thawed
2 cups shredded cheese
3/4 cup crushed corn flakes (optional)
1/4 cup butter, melted (optional)

Steps:

  • Preheat oven to 350 degrees Farenheit and coat a 3-quart baking dish with nonstick cooking spray.
  • Brown beef in a skillet over medium heat. Pour off excess liquid, then add ketchup, brown sugar, Cajun seasoning, garlic salt, and cayenne pepper.
  • Combine sour cream, onion, pepper, hash browns, and Cheddar cheese in the prepared baking sheet. Pour beef mixture on top.
  • Sprinkle with cornflakes and drizzle with butter (optional).
  • Bake for 45 minutes to 1 hour, then serve.

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