Party Beef Casserole Recipes

BEEF CASSEROLE FOR A CROWD

Beef Casserole For A Crowd image

This recipe is from an old Southern Living cookbook (1970). I made this for my family and they loved it.

Provided by keen5

Categories One Dish Meal

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs lean ground chuck
1 cup chopped onion
1 (1 lb) can whole kernel corn, drained
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup chopped pimiento
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup sour cream
1 (10 ounce) package noodles, cooked
1 cup buttered bread crumb (I used regular ones in the box to save time)

Steps:

Brown meat and onions until onions are tender.
Add all other ingredients except crumbs and put into a 2 1/2 quart casserole or two smaller casseroles.
Top with crumbs and bake at 350 degrees for 30 minutes.

BARE CUPBOARDS DINNER PARTY CASSEROLES

Bare Cupboards Dinner Party Casseroles image

This makes two hearty Italian style pasta casseroles with beef and spinach for very little money and makes good use of ingredients you might have lying around your house. This comes from my Aunt's recipe collection, updated a bit for my tastes. She had originally clipped this from an article in Family Circle in 1973. I wanted to share the story behind this recipe as well as the recipe itself. Basically, a mom of six children had, on the spur of the moment, decided to invite guests over for supper on a Sunday. Apparently, no stores were open on Sundays, so she was unable to buy any ingredients and was faced with only using her meager household staples, and relied on her Italian family background for inspiration. This was what she created. This makes two big casseroles, one you can eat now, and one you may freeze and reheat later if you are not having a bunch of guests over. I think if you don't have any spinach, you could substitute another veggie like roasted red peppers, sauteed mushrooms...really whatever you have handy is the point here. Also, when you make this...you might say "this could use some more cheese"...go ahead and use extra cheese if you want, melting some on top during the last 5-10 minutes of baking.

Provided by HeatherFeather

Categories Vegetable

Time 2h30m

Yield 16-20 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs lean ground beef
1 tablespoon olive oil or 1 tablespoon canola oil, as needed to keep meat from sticking to pan
2 large chopped onions (about 2 cups)
2 stalks celery & leaves, finely chopped (about 2 cups)
3 large carrots, finely grated (about 1 1/2 cups)
2 (35 ounce) cans Italian-style tomatoes
2 -3 teaspoons salt, to taste
1 1/2 teaspoons oregano, crumbled
1 teaspoon pepper, to taste
1 teaspoon garlic powder, to taste
1 1/2 lbs pasta noodles, cooked and drained (she used macaroni and tiny seashell shaped pasta)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry well (or use other veggies)
1 cup grated parmesan cheese

Steps:

Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste).
Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
Mix pasta, sauce and spinach all together, then pour into 2 greased 9x13" casseroles.
Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered).

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