Ground Beef Sandwich Casserole Recipe 455

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.

GROUND BEEF SANDWICH CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Line a 9 X 13 pan with parchment paper. Set aside. In a sauce pan, cook and stir the ground beef, onion & garlic powder, and oregano until beef is cooked. Remove from heat and set aside. Toast all of the bread in a 350 oven till dry but not burnt - a cookie sheet works well for this. Place 5 of the halved bread slices (10 halves total) on the bottom of the prepared 9 X 13 pan and cover with all of the cooking crème. Then top as follows: cooked ground beef, 1/3 of the cheese, all the spaghetti sauce a 1/3 more cheese then top with remaining 5 of the halved bread slices (10 halves total). Bake uncovered at 350 for 15 minutes, then sprinkle with the rest of the mozzarella and the Parmesan. Bake again for 15 to 20 minutes or till nice and brown. Let sit for 5 minutes before cutting.

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.

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.

STUFFED CABBAGE CASSEROLE RECIPE

Steps:

• Preheat oven to 350˚F.
• Heat the olive oil in a large skillet over medium high heat.
• Add the ground beef to the skillet. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
• Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
• Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
• Stir in the butter and add the cabbage to the skillet tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
• Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce, beef stock and cooked beef.
• Cover the skillet with foil (or a lid) and transfer to the oven.
• Bake the casserole for 40 minutes or until the rice is tender.
• Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.

GROUND BEEF & EGG BREAKFAST CASSEROLE

Steps:

• Place an oven rack in the center position of the oven. Preheat the oven to 350°F. Lightly grease a 9- by 13-inch baking dish (or coat with cooking spray).
• Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. In the meantime, mix the brown sugar, sage, basil, 3/4 teaspoon salt, garlic powder, onion powder, marjoram, red pepper flakes, and black pepper in a small bowl until combined; set aside. Once the meat is done cooking, drain the grease from the skillet and stir in the spice blend. Remove the skillet from the heat and allow to cool for a few minutes.
• Spread the seasoned meat in the prepared baking dish. Sprinkle the meat with the grated cheddar. In a large bowl, whisk together the eggs, milk, mustard powder, remaining 1/2 teaspoon salt, and ground pepper (to taste) until well combined. Evenly pour the egg mixture over the beef/cheese in the dish.
• Bake for 50 to 55 minutes until the eggs are puffed and golden brown and the center is set. Allow to sit for 5 minutes before slicing and serving.