Ground Beef And Pasta Casserole With A Twist Recipes

ITALIAN PASTA AND BEEF BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
• Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
• Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

GROUND BEEF AND PASTA CASSEROLE WITH A TWIST

Steps:

• In a skillet cook beef, onion, garlic until beef no longer pink.
• stir in the tomatoe sauce and seasoning.
• Simmer for 15 minutes stirring occasionally.
• Meanwhile, cook the pasta in salted water. Drain.
• For the sauce:.
• In a saucepan, melt butter, stir in flour and cinnamon until smooth.
• Gradually add milk and stir until thickened, add seasoning.
• To assemble:.
• Mix together the cooked pasta, the egg, the sauce and the parmesan cheese.
• Spread half of the pasta mixture at the bottom of a baking dish.
• Top with beef mixture.
• Cover with the remaining pasta mixture.
• (Alernatively you can spread the whole pasta mixture at the bottom and top with beef mixture).
• Sprinkle with extra parmesan cheese.
• Bake in a 350 oven for 35-45 minutes, or until golden brown.

STROGANOFF CASSEROLE WITH A TWIST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
• Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
• Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.

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.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.