Martha Stewart Ground Beef Casserole Recipes

CHEDDAR, BEEF, AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
• In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
• Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

MEATBALL CASSEROLE

Steps:

• Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
• Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
• Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
• Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.

MARTHA'S CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 325 degrees F. In a small mixing bowl, beat egg whites with electric mixer until fluffy; add yolks and continue to beat for 3 minutes.
• In an 8 or 9-inch square baking dish, put a layer of green chiles. Put one layer of jack cheese; continue putting one layer of each until you reach the rim of pan. Pour egg over last layer.
• Bake in 325 d F oven for 1 hour.
• Let cool to room temp, then cut and serve.
• Makes @ 6 servings.