Microwave Beef Casserole Recipes

EASY MICROWAVE BREAKFAST CASSEROLE

Steps:

• Combine all ingredients in a 6-inch microwave-safe serving bowl. Blend well. Cover tightly with plastic wrap, then poke a few small holes in the top to vent.
• Cook on MEDIUM-HIGH, or 80 percent power, for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish a half-turn. Let stand, covered, for 30 seconds to finish cooking.

PAM'S MICROWAVE STUFFED PEPPER CASSEROLE

Steps:

• 1. Wash and chop peppers and onion, and place into a Ziplock, Zip and Steam microwave steamer bag. (or into a microwave safe bowl with 2 tsp water covered with plastic wrap) and steam on HIGH power for 3 to 4 minutes. Remove from microwave and allow to sit to finish steaming.
• 2. In a very large microwave safe mixing bow, divide both meats into bite size pieces, microwave on high for 3 minutes, stir to break up clumps and continue to microwave in 2 minute intervals, breaking up clumps if they form, until completely cooked.(This took me about 10minutes total) Remove bowl and pour off any extra fat that accumulated.
• 3. Add steamed veggies, and all other ingredients except rice, lemon juice and mozzarella (if using). Stir together well, making sure the tomato paste is well distributed. Add rice and stir. Taste and adjust salt, pepper and seasonings. Add lemon juice if desired to brighten the taste. Heat to desired temperature in microwave if needed.
• 4. May be served immediately or you may pour into a lagre baking dish, sprinkle with mozzarella and either heat in microwave to melt cheese or pop under broiler to melt and brown the cheese.

MICROWAVE BEEF CASSEROLE

Steps:

• Crumble beef into a microwave-safe 3-qt. dish; add onion. Loosely cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring twice; drain. Stir in rice and 1/2 cup water. Cover and cook for 2 minutes. Stir in soup, almonds and mushrooms., In a large bowl, combine the stuffing mix, butter and remaining water; spoon over beef mixture. Microwave, uncovered, for 1-3 minutes or until heated through.

MICROWAVE TATER-TOT CASSEROLE

Steps:

• Pour the potato rounds into a 9x13 inch glass baking dish. Heat in the microwave for about 2 minutes to thaw. The potato rounds should be cold, but not frozen.
• In a medium bowl, stir together the cream of chicken soup, Cheddar cheese, and sour cream. Stir in the green beans and ham. Stir this mixture into the potato rounds until evenly blended.
• Return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through. If you have a high powered microwave, you may want to check on your casserole every two minutes or so. Season with salt and pepper, and serve.

MICROWAVE RICE CASSEROLE

Steps:

• In a 9x11 inch microwave safe dish, mix together the rice, French onion soup, mushroom soup and butter.
• Cook in microwave oven on high power for 10 minutes or until boiling. Decrease power to medium, stir and cook for 20 minutes. Serve when all liquid is absorbed.