Beef And Cheddar Casserole Recipe 445

GROUND BEEF & CHEDDAR CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 425 degrees Fahenheit. Spray a 9" x 13" baking dish with non-fat cooking spray. Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and parmesan, and then pour into baking dish. While the noodles are cooking, spray a large, nonstick skillet with non-fat cooking spray, and add in the garlic. Cook until tender and fragrant, about 2 minutes. Add in the ground beef. Season with salt and pepper, and cook until no longer pink, about 5-8 minutes. Add in the zucchini, bell peppers and onions and cook until vegetables just being to become tender, about 3-5 minutes. Add in diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3-4 minutes. Season with additional salt and pepper as desired. Empty the beef and vegetable mixture over the noodles, and evenly sprinkle the reduced fat cheddar over top. Place in oven and bake until cheese is melted and bubbling, about 20 minutes. Let cool for about 5 minutes before serving.

BEEF AND CHEDDAR CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 425° 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.

CHEDDAR MACARONI BEEF CASSEROLE

Steps:

• Preheat oven to 400 degrees. Prepare macaroni and cheese in large saucepan as directed on package. Meanwhile, brown meat in a large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to a boil.
• Add meat mixture to macaroni and cheese; spoon into 9-inch square baking dish. Sprinkle with cheese.
• Bake for 10 minutes or until cheese is melted and the casserole is heated through.

GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

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.

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.