Ground Beef Casserole Recipe 455

GROUND BEEF CASSEROLE

Steps:

• Preheat your oven to 400F and move the rack to the middle position. Grease a 9x13 baking dish (I use Pam spray).
• Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn't get mushy).
• Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.
• Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.
• Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it's combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.
• Bake for 10 minutes, uncovered, until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.

MEXICAN GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
• Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
• Bake in the preheated oven until browned, 20 to 30 minutes.

KETO GROUND BEEF CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
• Heat a large nonstick skillet over medium-high heat. Lightly spray it with olive oil.
• Add the ground beef to the skillet. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. Drain the beef and return it to the skillet.
• Reduce the heat to medium. Mix the salt, pepper, garlic powder, onion powder and cayenne into the beef, then slowly and patiently mix in the cream cheese until fully melted and incorporated.
• Turn the heat off, and mix 1/2 cup of the shredded cheddar into the beef mixture.
• Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining 1/2 cup cheddar on top.
• Bake the casserole until the cheese is melted, about 10 minutes. Garnish with parsley and serve.

GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• 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 transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

DUMP-AND-BAKE GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat oven to 375 degrees. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
• In the prepared dish (or in a large bowl), use your fingers to crumble uncooked ground beef into small pieces. Add tomatoes, tomato soup, beef broth, uncooked rice, Worcestershire sauce, garlic, Italian seasoning, onion powder, salt and pepper. Stir to combine.
• Cover tightly with foil. Bake for 60-75 minutes (or until the rice is tender). During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted. Garnish with fresh herbs, if desired.

GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef, onion and garlic until no pink remains. Drain any fat.
• Combine beef mixture with all remaining ingredients except cheese.
• Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
• Add cheese, broil for 3 mins or until golden.

PHILLY CHEESESTEAK CASSEROLE

Steps:

• Preheat the oven: Preheat the oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.