Three Layer Beef Casserole Recipes

LAYERED BEEF CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

THREE-LAYER BEEF CASSEROLE

Steps:

• NOTE: Extra lean ground beef may be used in place of ground sirloin.
• Crumble ground beef into a wide frying pan over medium heat, cooking and stirring until browned.
• Discard all excess fat and stir in garlic, onion, tomato sauce, and basil.
• Reduce heat, cover loosely, and simmer for 30 minutes.
• Meanwhile, in a 6- to 8-quart pan, cook pasta according to package directions, until just tender to bite - do not overcook.
• Spoon meat mixture into a 9x12 casserole dish.
• Top evenly with pasta.
• Sprinkle cheddar cheese over pasta.
• In a bowl, mix together cream cheese, sour cream, and milk until smooth.
• Pour over the pasta using a knife to seperate pasta so it can drizzle down inside. (At this point you may cover and refrigerate for one day).
• Bake at 350 for 40-45 minutes. If refrigerated, bake up to one hour.

LAYERED BEEF AND POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in mixed vegetables, gravy and salt. Cook 3 to 4 minutes or until vegetables are thawed and mixture is thoroughly heated.
• In baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. Spoon ground beef mixture over cheese. Top with remaining potatoes. Cover with foil.
• Bake 55 to 60 minutes or until bubbly. Remove foil. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Sprinkle with paprika before serving.

LAYERED POTATO BEEF CASSEROLE

Steps:

• Melt 2 tablespoons butter in a large saucepan. Stir in the flour, rosemary, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted., Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

SKINNY BEEF AND NOODLE LAYERED CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 2-quart casserole or square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet, cook beef until browned. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium bowl, beat together yogurt and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Make-Ahead Directions: Prepare as directed without baking. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake, covered, in a 350°F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.