Kittencals Ground Beef Mushroom Pasta Casserole Recipes

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KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE



Kittencal's Ground Beef-Mushroom Pasta Casserole image

I have listed the water as optional if you are using a thick rich prepared pasta sauce then add it in, adjust the chili flakes to suit heat level, for ease --- for ease I have canned mushrooms listed you may of coarse use fresh sauteed if desired.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces dry pasta (or use half of a 500 gram package, use penne or ziti pasta)
1 lb ground beef (or use 1/2 pound each ground beef and bulk Italian sausage)
1 medium onion, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or adjust to taste)
4 1/2 cups prepared pasta sauce
1/2 cup water (optional)
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)
2 (10 ounce) cans sliced mushrooms, drained
3 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese

Steps:

  • In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
  • Add in garlic and chili flakes; cook stirring for 2 minutes.
  • Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
  • Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
  • Season with more salt if desired and black pepper about halfway through cooking.
  • Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
  • Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
  • Spread into prepared baking dish.
  • Sprinkle the parmesan cheese over the top.
  • Cover with foil and bake for about 35-40 minutes.
  • Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.

Nutrition Facts : Calories 530.7, Fat 24.3, SaturatedFat 11.1, Cholesterol 80.1, Sodium 1285.9, Carbohydrate 46.7, Fiber 5.7, Sugar 16.1, Protein 31

KITTENCAL'S LAYERED GROUND BEEF-PENNE CASSEROLE



Kittencal's Layered Ground Beef-Penne Casserole image

I have stated the chili flakes as optional you may omit or adjust to heat level, this casserole may be fully prepared and refrigerated until ready to bake, you your own favorite pasta sauce for this

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (1 lb) package dry penne pasta
1/4 cup butter
1 (250 g) container philadelphia roasted red pepper cream cheese, softened
1 1/2 lbs ground beef (or use bulk Italian sausage meat, spicy or mild)
2 tablespoons fresh minced garlic
1 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (26 ounce) jar meatless pasta sauce
1 (10 ounce) can sliced mushrooms, drained
1/4-1/3 cup water (use only if needed)
salt & freshly ground black pepper (to taste)
2 cups shredded mozzarella cheese, divided (can use more if desired)
2/3 cup grated parmesan cheese, divided (can use more)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
  • Mix in butter until melted, then mix in the softened cream cheese; set aside.
  • In a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
  • Add in pasta sauce and mushrooms; bring to a simmer over medium heat.
  • Reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
  • TO ASSEMBLE; spread HALF the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup Parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
  • Dollup remaining meat sauce on top then spread out using a spoon.
  • Sprinkle 1/3 cup Parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
  • Bake uncovered at 350 degrees F for about 40 minutes or until completely heated through and bubbly.

Nutrition Facts : Calories 848.7, Fat 40.9, SaturatedFat 19, Cholesterol 136.7, Sodium 1129.8, Carbohydrate 77.9, Fiber 9.4, Sugar 12.3, Protein 43.4

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE



Kittencal's Scalloped Potato and Ground Beef Casserole image

Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef (or use bulk Italian sausage meat, can increase the ground beef slightly)
1 medium onion, chopped
1 small green bell pepper, seeded and chopped (optional)
4 garlic cloves, finely chopped (or to taste)
1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)
1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
5 -6 russet potatoes (peeled and sliced thinly, or use as many as desired)
2 cups shredded cheddar cheese (or to taste)
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
1 small onion, chopped (about 1/3 cup)
3/4 light cream
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
fresh ground black pepper (to taste)

Steps:

  • In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  • Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  • For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  • In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  • Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  • Bake covered with foil for about 1 hour at 350 degrees F.
  • Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  • Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE



Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
  • Add in garlic and cook for 2 minutes.
  • Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  • Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  • Add in the wine and simmer for 2-3 minutes, stirring.
  • Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
  • Season with black pepper.
  • Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

BEEF AND MUSHROOM PASTA BAKE



Beef and Mushroom Pasta Bake image

Found a recipe for a Philly Cheesesteak Casserole and decided to modify it a bit. Doesn't really taste like a Philly, but it is mighty tasty. =]

Provided by Jenny White

Categories     Beef

Time 1h5m

Number Of Ingredients 14

16 oz bowtie, penne, or rotini pasta
2 Tbsp vegetable oil
1 large onion, chopped
1 1/2 lb lean ground beef
1 can(s) cream of mushroom soup, family size
1 1/3 c milk
1 can(s) sliced mushrooms, drained
1/2 tsp dried thyme
4-6 oz velveeta cheese, cubed
2 heaping tbsp. sour cream
TOPPING
1 c dry bread crumbs
3 Tbsp butter or margarine, melted
1 c cheddar cheese, shredded

Steps:

  • 1. Preheat the oven to 375. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
  • 2. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta.
  • 3. In a medium saucepan, add cream of mushroom soup, milk, velveeta, and sour cream. Heat on medium-high, stirring constantly, until velveeta is melted.
  • 4. Stir mushroom, thyme, and salt and pepper to taste into soup mixture. Mix into large bowl with pasta and beef.
  • 5. Spread into baking dish.
  • 6. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheddar. Sprinkle the mixture evenly over the top of the baking dish.
  • 7. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

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