BEEF AND CHEDDAR CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
CHEESY BEEF CASSEROLE
This hearty casserole tastes like lasagna and makes a satisfying meal when served with a green salad and garlic bread. -Ardyce Piehl, Poynette, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
CASSEROLE ESSENTIALS: BEEF AND CHEESE BAKE
This is a fun little casserole. It is easy/peasy to assemble, and you probably have all the elements you need in your pantry, and fridge/freezer. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 40m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. I ground my roast to what is called a "chili" grind. Most packages of ground beef are of a finer grind, but I like mine a bit coarser. The actual type of grind you choose does not impact this recipe. So, if you want, just go out and pick up a pound of ground chuck.
- 3. For my bread cubes, I just cut up some fresh bread, and dried them in a warm oven for about an hour.
- 4. For this recipe I used an 8-inch (20cm) square baking dish.
- 5. Gather your ingredients (mise en place).
- 6. Place a rack in the bottom position, and preheat the oven to 400f (205c).
- 7. Add the butter and oil to a skillet over medium heat.
- 8. When the foaming subsides, add the onions, and cook until they begin to soften, about 2 - 3 minutes.
- 9. Add the garlic, and cook for about 60 seconds.
- 10. Add the ground beef, salt, pepper, cumin, sour cream, yellow mustard, and ketchup.
- 11. Stir and cook until the meat is just brown, about 5 - 7 minutes.
- 12. Take off heat, and allow to cool for about 10 - 15 minutes.
- 13. Add the bread cubes to a baking dish.
- 14. Stir in the cheddar cheese to the beef mixture, and place on top of the bread cubes.
- 15. Add the provolone on the top.
- 16. Place into the preheated oven, and bake until the casserole is heated through, and the cheese is nice and melty, about 20 - 22 minutes.
- 17. PLATE/PRESENT
- 18. Serve while nice and warm with a small salad. Enjoy.
- 19. Keep the faith, and keep cooking.
CHEESY BEEF AND BEAN BAKE
A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.
Provided by Maggie Bomis
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
- Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
- Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 1012 calories, Carbohydrate 78.9 g, Cholesterol 147.4 mg, Fat 59.7 g, Fiber 9.2 g, Protein 42.3 g, SaturatedFat 25.1 g, Sodium 1475.6 mg, Sugar 16.4 g
BEEF AND CHEESE CASSEROLE
When it comes to family-pleasing casseroles, this dish can't miss! The taco flavor, ground beef and Mexican cheese ensure satisfied smiles.-Sharon Crider, Junction City, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
COMFORT ESSENTIALS: CHEESY BEEF & HASH BROWN BAKE
This is an easy/peasy dish to throw together, and has comfort food written all over it. My two favorite times to serve it are as an early lunch, or later in the evening by the fire. I will usually make this recipe in single-served ovenproof dishes; however, you could chuck the whole thing into a baking dish, or just bake it...
Provided by Andy Anderson !
Categories Casseroles
Time 1h
Number Of Ingredients 17
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the ground beef to a skillet, over medium heat.
- 4. While the beef is cooking, break it up using a wooden spoon.
- 5. When the beef is cooked, remove from pan, and drain on paper towels.
- 6. Add the grapeseed oil to the pan, and then add the onions.
- 7. Cook until they soften, and begin to lightly brown, 3 - 5 minutes.
- 8. Remove from the pan, and add to the reserved ground beef.
- 9. Add the butter to the pan.
- 10. When the foaming subsides, add the flour, and stir to make a blonde roux.
- 11. Add the milk, and allow the mixture to simmer until it thickens, 3 - 5 minutes.
- 12. Chef's Note: At this time, season the sauce with some salt, pepper, and cayenne, to taste.
- 13. Remove from the heat, and allow to cool for 20 minutes.
- 14. Place a rack in the upper-middle position, and preheat the oven to 350f (175c).
- 15. Return the reserved onions, and beef to the pan and stir to combine.
- 16. Add the hash browns, and incorporate them into the mixture.
- 17. Add the cheese and gently fold into the other ingredients.
- 18. Chef's Note: The cheese is up to you... I use a combination of sharp white cheddar, and pepper jack... Have some fun with it.
- 19. OPTIONAL TOPPING
- 20. Combine the dry ingredients with the melted butter, and sprinkle over the top before baking... So yummy.
- 21. Chef's Note: The topping gives the dish a little bit of a crunchy bite. Make the topping as spicy as you dare. In the colder months, I will add a bit of cayenne, white pepper, and even some red pepper flakes. In the warmer months, I have a tendency to be a bit more conservative. But that is just me.
- 22. BAKING THE DISH
- 23. You have several options here: 1. Rustic 1: Leave it in the skillet, and bake it. This makes it a truly one-dish recipe. Just make sure that your guests know that the pan is hot, hot, hot. 2. Rustic 2: You could use a glass baking dish, and bring it to the table. This method works well, when the skillet you used to cook the recipe is way too big. 3. Elegant: Serve it in individual ovenproof dishes. It is up to you... Chef's prerogative.
- 24. Chef's Tip: If you choose to serve it up in individual dishes, understand that you can freeze them, and when needed, defrost and bake.
- 25. Place into the preheated oven, and bake until the cheese is bubbly, and beginning to brown, 35 - 40 minutes.
- 26. PLATE/PRESENT
- 27. Let rest for a few minutes, and then serve it to your waiting guests. Enjoy.
- 28. Keep the faith, and keep cooking.
MEXICAN ESSENTIALS: HYBRID BEEF/CHEESE CASSEROLE
Served this on (Cinco De Mayo), as one of the items for a little party. I call it hybrid, because it has a few ingredients in it that are, shall we say, not strictly South-of-Border fare. Even though, it was not "strictly" a traditional Mexican dish, it was still one of the more popular dishes at the fiesta. I made three of them, and there were no leftovers. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Casseroles
Number Of Ingredients 20
Steps:
- PREP/PREPARE
- I created this recipe because I wanted one more dish for my Cinco De Mayo party; however, since time was short, I went with items on hand. I was going to make it into a Mexican Lasagna, using flour tortillas for the layers. Unfortunately, cooking them with the casserole would create a doughy, goopy mess. I thought of rice, and corn tortillas; even using regular lasagna noodles. I finally, dropped the idea of making it into a lasagna, and opted instead to make a nice flavorful casserole, and allow my guests to scoop some out and decide for themselves what they wanted to eat it on... success.
- If you are in the market for a good enchilada sauce, here is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=2
- If you are grinding your own beef, use the large holes on the grinder plate. If you are purchasing it from the butcher, ask for "chili grind" beef. It is a bit coarser, and gives the casserole more of a hardier texture.
- A skillet big enough to hold all of the ingredients. An ovenproof dish, to bake it in.
- Gather your ingredients (mise en place).
- Use a spice grinder, or mortar and pestle, to grind up the dehydrated onions.
- Add the ground beef, chopped onions, and dehydrated onions to a skillet over medium-low heat.
- Cook the ingredients, stirring often, until the beef is cooked through (no pink), and the chopped onions are soft, about 12 - 15 minutes.
- Chef's Note: Why regular onions and dehydrated onion? Well, dehydrated onions bring an "earthy" taste to a recipe that you cannot get from using just regular onions alone. If you do not have any, no worries, just leave them out.
- Add the garlic, and stir for an additional 60 seconds.
- Add the tomatoes, enchilada sauce, and cumin, stir, reduce the heat to low, then allow to slowly simmer, for about 20 minutes.
- Chef's Note: This slow cooking method serves two important purposes: 1. It helps to blend the flavors of the ingredients together. 2. It reduces the liquid to make a thicker sauce.
- Do a final tasting for proper seasoning, and add a bit of salt and pepper, if you feel it is warranted.
- THE ASSEMBLY
- Place a rack in the middle position, and preheat the oven to 375f (190c).
- Add refried beans to the bottom of a standard deep-dish, ovenproof pie pan, or similar round, or rectangular dish.
- Add the parmesan cheese, and sprinkle with half the black olives.
- Add the hot, ground-beef filling and top with the cheddar, and pepper jack.
- Place into the preheated oven, and cook until the cheese is bubbly, and some of the filling begins to ooze up through the cheese, about 15 - 20 minutes.
- PLATE/PRESENT
- Allow to rest for 10 minutes, sprinkle on the remaining black olives, and serve up with some warm tortillas, and rice, with some sour cream, and lime slices on the side. Perhaps a nice pitcher of Bonnie's Ultimate Margaritas: https://www.justapinch.com/recipes/drink/cocktail/the-ultimate-margarita.html?r=2. Enjoy.
- Keep the faith, and keep cooking.
CHEESE-TOPPED BEEF BAKE
"Looking for something quick but 'different' for dinner one night, I was browsing through a Taste of Home cookbook," shares Debbie Pirlot from Green Bay, Wisconsin. "I found two easy recipes with similar ingredients and decided to combine them. The result is this rich and delicious recipe that my family really enjoys."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. , In a small bowl, combine cream cheese and sour cream; set aside. , Drain the pasta; stir into beef mixture. Transfer to a greased 13x9-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.
Nutrition Facts :
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