Kittencals Baked Beans And Ground Beef Casserole Recipes

KITTENCAL'S BAKED BEANS AND GROUND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Heat the oil in a large skillet over medium heat.
• Add in onions, celery and green pepper and jalapeno peppers (if using) cook stirring for about 5-6 minutes or until softened.
• Add in the garlic and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet.
• Stir in Parmesan cheese (if using) cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine.
• At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick).
• Grease a 13 x 9-inch baking dish or an oval baking dish.
• Transfer the mixture into dish.
• Bake uncovered for about 40 minutes.
• Remove from oven and sprinkle with cheese (if using).
• Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.

KITTENCAL'S METHOD FOR OVEN COOKED BACON

Steps:

• Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
• For easy clean up line your pan with foil, then spray generously with cooking spray.
• Arrange the bacon slices in 1 layer in the pan.
• Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
• Transfer to paper towels or a rack.
• Use immediately or freeze to use later.
• Heat in microwave to crisp up before serving.

KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
• Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
• Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
• Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
• Place the spaghetti into prepared baking dish, then press down slightly with hands.
• Scatter the cooked meatballs over the spaghetti.
• Top with spaghetti sauce over the top making certain to cover the pasta completely.
• Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
• Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
• Sprinkle with grated Parmesan cheese if desired.

KITTENCAL'S LAYERED GROUND BEEF-PENNE CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
• Mix in butter until melted, then mix in the softened cream cheese; set aside.
• In a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
• Add in pasta sauce and mushrooms; bring to a simmer over medium heat.
• Reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
• TO ASSEMBLE; spread HALF the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup Parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
• Dollup remaining meat sauce on top then spread out using a spoon.
• Sprinkle 1/3 cup Parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
• Bake uncovered at 350 degrees F for about 40 minutes or until completely heated through and bubbly.

KITTENCAL'S SPAGHETTI PIE

Steps:

• Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
• For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
• Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
• Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
• Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
• Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
• Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
• TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
• In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
• Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
• Top with 1 cup or more of mozzarella cheese.
• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE

Steps:

• In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
• Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
• For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
• In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
• Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
• Bake covered with foil for about 1 hour at 350 degrees F.
• Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
• Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.