Cheesy Beef And Veggie Comfort Casserole Rsc Food

CHEESY BEEF CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

CHEESY BEEF AND VEGGIE COMFORT CASSEROLE #RSC

Steps:

• 1. preheat oven to 400d.
• 2. In a Large saute pan, add enough EVOO to cover bottom of pan.
• 3. Add onion, rosemary, red bell pepper and zucchini sauteing until most of water is cooked out of the zucchini and onions just start to caramelize,.
• 4. Then add in garlic, marjoram, celery seed, salt,pepper, & Italian seasoning. saute until garlic and onions are a nice caramel color.
• 5. Add defrosted brick of beef and brown mixing through veggies until there is no more pink -- (if you use very lean beef like we do there will be no fat to drain -- if you do however end up with some fat now would be the time to drain the beef).
• 6. Then add in sour cream, cream cheese, Monterrey jack cheese, and sun dried tomatoes and half of the chili powder mixing well until cheese is melted and everything is mixed through.
• 7. In a separate sauce pan melt butter and add flour making a roux sauce(making sure the flour is dissolved in the butter before adding milk) adding in milk slowly little bits at a time while whisking and never stopping until milk has been added and there are no more clumps.
• 8. Then add in 1 1/2 cups mozzarella cheese mixing well until almost melted then add in parsley.
• 9. Add in cooked rigatoni mixing well until pasta is coated then add feta cheese and meat mixture mixing well.
• 10. Place mixture in a Reynolds wrap lined baking dish shiny side up.
• 11. Sprinkle the top of casserole with left over mozzarella cheese then top and sprinkle with 1 teaspoon left over chili powder and Italian seasoning to taste.
• 12. Place in oven and let bake until cheese is melted and casserole is bubbly hot.

BEEF VEGGIE CASSEROLE

Steps:

• In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.

CHEESY ZUCCHINI CASSEROLE #RSC

Steps:

• First cook the zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.
• Combine the ground beef mixture, zucchini, and corn into a bowl. Mix all together. Spoon the ingredients into a greased 9 x 13 baking pan.
• Spread cheese on top.
• Bake at 350 for 45 minutes. Cover with Reynolds Wrap Foil.