Cheddar Beef Bake Food

CHEDDAR POTATO & BEEF BAKE

Steps:

• Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain.
• In 3-quart saucepan, heat water, milk and butter to boiling. Stir in thyme, 2 pouches potatoes and 2 pouches sauce mix. Heat until mixture starts to thicken, about 1 minute.
• Spoon 2 1/2 cups (625 mL) potato mixture into bottom of dish. Spoon ground beef over potatoes. Top with remaining potato mixture.
• Bake 30 minutes or until potatoes are tender. Remove from oven. Combine cheddar cheese with paprika. Sprinkle over potatoes.
• Return to oven and bake 5 to 10 minutes until cheese is melted.

MACARONI AND CHEDDAR CHEESE BEEF BAKE

Steps:

• Preheat oven to 350°F.
• Prepare mac and cheese according to directions on box.
• Brown beef and onion with salt and pepper to taste.
• Mix Macaroni and Cheese with Beef and add milk and cream of mushroom soup in buttered casserole dish.
• Bake uncovered for 25 minutes.

BEEF AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

CHEDDAR MACARONI BEEF CASSEROLE

Steps:

• Preheat oven to 400 degrees. Prepare macaroni and cheese in large saucepan as directed on package. Meanwhile, brown meat in a large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to a boil.
• Add meat mixture to macaroni and cheese; spoon into 9-inch square baking dish. Sprinkle with cheese.
• Bake for 10 minutes or until cheese is melted and the casserole is heated through.

CHEDDAR, BEEF, AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
• In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
• Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.

POTATO AND GROUND BEEF GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
• Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
• Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
• Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

CHEDDAR MACARONI GROUND BEEF CASSEROLE

Steps:

• Heat oven to 400ºF.
• Brown meat in large nonstick skillet; drain. Stir in tomatoes and oregano; cook 5 min. or until heated through, stirring occasionally. Meanwhile, prepare Dinner as directed on package, omitting the butter.
• Add prepared Dinner to meat mixture; mix well. Spoon into 9-inch square baking dish; top with cheddar.
• Bake 10 min. or until cheddar is melted and casserole is heated through.

CHEESY PASTA BAKE

Steps:

• Heat oven 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
• Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
• Bake 25 to 30 min. or until heated through.

GROUND BEEF TACO BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch casserole dish with cooking spray.
• Heat ground beef in a skillet over medium heat. Cook and stir, breaking up into crumbles, until browned, about 5 minutes. Add onion and garlic and cook for 5 more minutes. Mix in diced tomatoes and green chiles, tomato sauce, rice, water, and taco seasoning; stir to combine. Transfer mixture to the prepared casserole dish and cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and sprinkle Cheddar cheese evenly over the top. Continue baking until cheese is golden and lightly browned, about 15 minutes more.

CHEDDAR BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.