Beef And Mushroom Pasta Bake Food

BEEF AND MUSHROOM PASTA BAKE

Steps:

• 1. Preheat the oven to 375. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
• 2. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta.
• 3. In a medium saucepan, add cream of mushroom soup, milk, velveeta, and sour cream. Heat on medium-high, stirring constantly, until velveeta is melted.
• 4. Stir mushroom, thyme, and salt and pepper to taste into soup mixture. Mix into large bowl with pasta and beef.
• 5. Spread into baking dish.
• 6. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheddar. Sprinkle the mixture evenly over the top of the baking dish.
• 7. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE

Steps:

• In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
• Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
• Season with more salt if desired and black pepper about halfway through cooking.
• Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
• Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
• Spread into prepared baking dish.
• Sprinkle the parmesan cheese over the top.
• Cover with foil and bake for about 35-40 minutes.
• Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.

BEEF AND PASTA BAKE - THE BEST!

Steps:

• Preheat oven to 180 (350F).
• Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender - about 8 minutes *.
• Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
• While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
• *If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

BEEF TIP WITH MUSHROOM NOODLE CASSEROLE

Steps:

• Dredge beef tips in flour, shaking off the excess.
• Heat oil in a large frying pan, once heated brown the beef tips.
• Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil.
• Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes.
• Prepare noodles according to package directions, cooking the noodles only.
• When noodles are fully cooked, drain and add them to the meat mixture.
• Stir in pint of sour cream (if too thick gradually add milk for consistancy).
• Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES

Steps:

• Cook pasta in a large pot.
• Strain and run cold water through.
• Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
• Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
• Pour over beef, add nutmeg and mix well.
• Cover, bring to boil and simmer 10 minutes, stir often.
• Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
• (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
• Remove from heat and toss with Grated Parmesan cheese.
• Leftovers can be used as a side dish for the next day's dinner.
• I served it with sliced london broil the next night.
• You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

BEEF PASTA AND MUSHROOM SOUP

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

SUPREME BEEF AND MUSHROOM CASSEROLE

Steps:

• Trim fat from meat and cut into cubes.
• Heat butter and oil in heavy based saucepan and brown meat.
• Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
• Stir in flour and allow to brown.
• Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
• Return the meat to pan and simmer for about 1 hour or until meat is tender.
• Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.