Beef Mozzarella Bake Recipe 35

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BEEF & MOZZARELLA BAKE RECIPE - (3/5)



Beef & Mozzarella Bake Recipe - (3/5) image

Provided by HeatherS

Number Of Ingredients 9

1 pound ground beef
1 can (111/s ounces) CAMPBELL'S Condensed Italian
Tomato Soup
1 can (10% ounces) CAMPBELL'S Condensed Cream of Mushroom Soup
1 1/4 cups water
1 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove garlic, minced 11/2 cups shredded mozzarella cheese (6 ounces)
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)

Steps:

  • In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soups, water, basil, pepper, garlic powder, 1 cup cheese and macaroni. Spoon into 2-quart shallow baking dish. Bake at 400°F. for 20 minutes or until hot. Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minute more or until cheese is melted.

BEEF & MOZZARELLA BAKE



Beef & Mozzarella Bake image

I can't remember where i got this recipe, but we all love it. It makes a ton so i bring it to family gatherings often. It isn't pretty until it is done cooking in the oven. But it is definitely good!

Provided by DebbiF

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 teaspoon basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove garlic, minced
1 can tomato soup
1 can cream of mushroom soup
1 1/4 cups water
6 ounces mozzarella cheese, shredded
4 cups macaroni, cooked al dente

Steps:

  • In skillet over medium-high heat, cook beef, basil, pepper and garlic until meat is browned.
  • Stir in soups, water and 1 cup of the cheese.
  • Add macaroni.
  • Pour into a 2 quart baking dish and cover with remaining cheese.
  • Bake at 400 degrees for 25 minutes.

Nutrition Facts : Calories 886.8, Fat 33.2, SaturatedFat 13.9, Cholesterol 110.7, Sodium 1394.7, Carbohydrate 98.1, Fiber 4.6, Sugar 11.6, Protein 47.1

TOMATO MOZZARELLA BAKE



Tomato Mozzarella Bake image

You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 13

3 tablespoons butter, softened, divided
8 slices French bread (1 inch thick)
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 large eggs
4 bacon strips, cooked and crumbled
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

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