Easy Beef And Noodle Casserole Recipe Recipe For Zucchini

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BEEF AND NOODLE CASSEROLE



Beef and Noodle Casserole image

This is a great recipe for busy mothers, and it's excellent with a tossed salad and French bread. It's a ground beef casserole that combines egg noodles, some sherry, and cheese in a tomato sauce base. To reduce the fat content, you may use reduced fat cheese, cut green beans, and 93% lean meat. Also, you may adjust the amount of sherry to taste.

Provided by CANDACE COOK

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 8

6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
½ pound shredded Cheddar cheese
¼ cup dry sherry
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook the noodles according to package directions.
  • Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
  • When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 744.9 calories, Carbohydrate 55.5 g, Cholesterol 169.3 mg, Fat 38.1 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 19.2 g, Sodium 1540.4 mg, Sugar 12.7 g

ZUCCHINI NOODLE CASSEROLE



Zucchini Noodle Casserole image

One of my favorite low-calorie dishes that makes me forget about pasta!

Provided by Jennyslocks

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil, divided, or as needed
5 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
¼ cup minced garlic
1 (16 ounce) jar marinara sauce, or to taste
1 (7 ounce) container 2% Greek yogurt
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
  • Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
  • Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 25.7 g, Cholesterol 13.8 mg, Fat 16.7 g, Fiber 4.8 g, Protein 12 g, SaturatedFat 4.4 g, Sodium 618.1 mg, Sugar 14.7 g

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE



Cheesy Tuna and Zucchini Noodle Casserole image

A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!

Provided by Clara Taliaferro

Time 3h15m

Yield 8

Number Of Ingredients 11

2 medium zucchini, spiralized
cooking spray
2 tablespoons salted butter
½ cup chopped onion
1 clove garlic, crushed
8 ounces cream cheese, softened
3 (5 ounce) cans tuna, drained
1 (12 ounce) package frozen peas
1 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
1 tablespoon sliced almonds, or to taste

Steps:

  • Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
  • Bake zoodles in the preheated oven for 10 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
  • Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
  • Bake until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g

EASY BEEF AND NOODLE CASSEROLE



Easy Beef and Noodle Casserole image

This is something I came up with when I needed something fast to feed my kids and I didn't have many resources in the kitchen. I got 4 stars from 2 kids and 5 stars from another, so that constitutes a "keeper" for me. Hope it makes your life a little easier too...It's a "homemade" taste from convenience items.

Provided by Stacky5

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces medium egg noodles, cooked and drained
12 ounces roast beef, with gravy (either leftover or canned Hormel brand)
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
6 ounces whole milk
1/4 cup beef broth
2 tablespoons dried parsley flakes
1/8 teaspoon onion powder
salt & pepper
1/2 cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • In a well-buttered 2 quart casserole, pour cooked and drained noodles.
  • Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
  • Add roast beef with gravy, and mix thoroughly.
  • Salt and pepper to taste.
  • Sprinkle dried parsley flakes evenly on top.
  • Sprinkle the top with the bread crumbs.
  • Bake, uncovered, in a 350 degree oven for 30 minutes.

Nutrition Facts : Calories 396.2, Fat 15.6, SaturatedFat 5.2, Cholesterol 86.9, Sodium 970.6, Carbohydrate 32.9, Fiber 1.6, Sugar 3.5, Protein 31

ZUCCHINI AND GROUND BEEF CASSEROLE



Zucchini and Ground Beef Casserole image

I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.

Provided by pink cook

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium zucchini, fresh cut in 1/4-inch chunks
1 lb lean ground beef
1/2 medium onion, chopped
2 garlic cloves, chopped
1 cup salsa, jarred with tomatoes, onions and chiles
1 teaspoon ground cumin
salt and pepper

Steps:

  • Brown ground beef with chopped onions, chopped garlic, salt and pepper.
  • Cook over medium heat for about 10 minutes or until meat is well cooked.
  • Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
  • Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
  • NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
  • I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

Nutrition Facts : Calories 243.4, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 472.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5, Protein 25.2

QUICK AND EASY ZUCCHINI NOODLES



Quick and Easy Zucchini Noodles image

Zucchini noodles are a great option.

Provided by Kenna

Categories     Fruits and Vegetables     Vegetables     Squash     Summer Squash     Zucchini

Time 10m

Yield 1

Number Of Ingredients 6

2 medium zucchini
1 tablespoon olive oil
⅛ teaspoon minced garlic
1 pinch garlic powder
1 pinch dried basil
salt and ground black pepper to taste

Steps:

  • Run zucchini through a spiralizer to make noodles.
  • Heat olive oil in a large skillet. Add zucchini noodles, garlic, garlic powder, basil, salt, and pepper. Cook until fragrant and heated through, about 2 minutes.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 14.5 g, Fat 14.2 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 40.2 mg, Sugar 7 g

EASY ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE



Easy Zucchini and Ground Beef Pizza Casserole image

This is a fast and really tasty dish! You can use your own favorite pizza sauce for this, I use my own recipe #65641.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups unpeeled shredded zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese, divided (or to taste)
2 cups mozzarella cheese, divided (or to taste)
1 lb ground beef
1 -2 tablespoon minced fresh garlic
salt and pepper
1 onion, chopped
1 (15 ounce) can Italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil)
1 medium green pepper, seeded and chopped

Steps:

  • Set oven to 400°F.
  • Grease a 13x9 pan.
  • Place zucchini in strainer; sprinkle with salt.
  • Let drain for 10 minutes.
  • Squeeze out moisture.
  • Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
  • Press into greased 13x9 baking pan.
  • Bake at 400°F for 20 minutes.
  • Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
  • Top with remaining cheeses, and sprinkle with green pepper.
  • Return to oven and bake for another 20 minutes more.

CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE



Creamy Zucchini and Ground Beef Casserole image

This is from the Sooner Sampler; a cookbook published by the Norman Junior League back in the 80s. This casserole is WAY more flavorful that the ingredients suggest! A lot of bang for very little buck.

Provided by ShanH

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 small onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups sliced zucchini, par-boiled
1 1/2 cups cheddar cheese, grated
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk
1/2 teaspoon paprika

Steps:

  • Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
  • Par-boil zucchini in water for 5 minutes then drain well.
  • Mix soup and milk with paprika.
  • Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
  • Spread soup/milk mixture on top of the layers.
  • Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
  • This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.

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