Beef Vegetable And Cheese Casserole Recipes

VEGETABLE BEEF CASSEROLE

Steps:

• In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

BEEF, VEGETABLE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 500ºF.
• Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
• Stir in tomato sauce and bring to a simmer.
• Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
• Reduce oven temperature to 350ºF.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
• Spoon over roasted vegetables and smooth with a rubber spatula.
• Bake until very hot and bubbling around edges, about 35 minutes.
• Cut into six equal pieces and serve.
• (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
• Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

WW BEEF AND VEGETABLE CHEESE CASSEROLE

Steps:

• Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
• Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
• Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F
• Grease a 1 1/2 - 2 quart casserole; set aside.
• Drain off all water from thawed veggies.
• Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
• Mix everything well.
• Pour mixture into the casserole dish.
• Bake at 350°F for 30 minutes.

CHEESEBURGER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
• Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
• Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
• Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

BEEF AND CHEESE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, water, rice, soups and chilies. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

CHEESY BEEFY CASSEROLE

Steps:

• Cook egg noodles per package directions.
• Preheat oven to 350°F.
• In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
• Add oil if needed.
• Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
• With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
• Fold in onions and bell pepper and mix well.
• In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
• Repeat layers, ending with meat.
• Top with cheddar cheese.
• Cover and bake 30 minutes.
• Uncover and bake until bubbly, about 15 minutes longer.
• Let stand 5 to 10 minutes before serving.

SAUCY BEEF AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
• In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
• Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.