Ground Beef Casserole Oamc Recipes

SICILIAN CASSEROLE OAMC

Steps:

• Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well.
• Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend.
• Let simmer for 10 minutes.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth.
• Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator.
• Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.

HOBO CASSEROLE

Steps:

• In a large skillet, combine ground beef, onion and celery.
• Brown over medium-high heat; drain. Season with salt and pepper.
• In a 3 quart casserole, combine tomato soup, ketchup and Worcestershire sauce.
• Add ground beef mixture, potatoes, peas and carrots; mix well.
• Cover and bake at 350°F oven for 1 hour and 15 minutes.

HOBO CASSEROLE (OAMC)

Steps:

• Preheat oven to 400°F.
• Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
• Combine ground beef, onion, and garlic in large skillet.
• Cook over medium-high heat until ground beef is browned.
• Drain.
• Add Worcestershire sauce, cream of mushroom soup, and milk.
• Stir until sauce is fairly smooth.
• Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
• Divide mixture evenly between the 4 baking pans.
• To bake: Cover baking pan with foil and bake for 30 minutes.
• Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
• To freeze: Allow mixture to cool in baking pan.
• Cover and label; Freeze.
• To use frozen casserole: Allow casserole to thaw overnight in fridge.
• Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
• **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.

GROUND BEEF BAKED BEANS OAMC

Steps:

• In a Dutch oven, cook beef over medium heat and drain.
• Stir in the pork and beans, ketchup, water, onion soup mix, brown sugar, mustard, molasses, vinegar, garlic powder, and ground cloves.
• Heat through.
• Transfer to two greased 2-quart baking dishes.
• Cover and freeze one dish for up to 3 months.
• Cover and bake the second dish at 400 degrees Fahrenheit for 30 minutes.
• Uncover and bake 10 to 15 minutes longer or until bubbly.
• To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400 degrees Fahrenheit for 40 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.

PASTITSIO (OAMC)

Steps:

• For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
• Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
• To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
• In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
• Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
• Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
• Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving.
• Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!