Cheesy Ground Beef Spinach Sour Cream Noodle Casserole Food

CHEESY NOODLE CASSEROLE

Steps:

• Cook and drain noodles.
• Add butter,salt and pepper to taste.
• Stir in cheddar cheese and sour cream.
• Bake for 15 minutes at 350 degrees or until cheese melts.

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

CHEESY GROUND BEEF-SPINACH SOUR CREAM NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
• Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
• Spoon the spinach mixture into the prepared baking dish.
• Sprinkle with about 1 cup Parmesan cheese (can use less).
• Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
• Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
• Return to oven and bake for about 5 minutes, or until the cheese has melted.
• Delicious!

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

CHEESY HAMBURGER NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the ground beef in a large skillet over medium heat for five to six minutes, or until it is no longer pink. Break up any large pieces with a meat chopper or potato masher. Drain any fat.
• Add the chopped tomatoes, tomatoes with green chilies, tomato paste, sugar, salt, and pepper, to the beef mixture and stir to combine. Reduce the heat to low and simmer for 30 minutes.
• While the beef mixture is simmering, cook the egg noodles according to the package directions and drain.
• Place the noodles in a large bowl and add the chopped scallions (white part only), half a cup of the shredded cheddar cheese, and sour cream. Stir to combine.
• If you are making one large casserole, pour the noodle mixture into a 13 x 9-inch baking dish that has been sprayed with non-stick cooking spray. If you are dividing the mixture up into several smaller dishes, divide the noodle mixture up evenly and add it to the smaller baking dishes.
• Top with the beef mixture and spread out evenly. Then, sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
• Cover the casserole with aluminum foil and bake for 35 minutes. Uncover and bake for five to ten more minutes or until the cheese has melted and is bubbling.
• Garnish the casserole with chopped scallion (green tops) only and serve immediately.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

CHEESY SPINACH AND BEEF CASSEROLE (SPINACH FANDANGO)

Steps:

• Preheat oven to 350F.
• In a large skillet or dutch oven, combine the 1lb ground beef, 1 diced onion, 8oz fresh sliced mushrooms, 1 clove of minced garlic, and 1 tsp oregano and cook over medium heat until meat is browned and the vegetables are softened and fragrant.
• While the beef mixture is browning, microwave the frozen spinach to defrost it. I microwaved it in a microwave safe bowl for 4 minutes. Then, remove from the microwave and over the sink, press the spinach up against the sides of the bowl to extract excess liquid and drain off the liquid. You can also use cheesecloth or a sieve if you prefer.
• Once the spinach is fully strained, add it to the browned beef mixture and toss to combine.
• Next, combine the rice, 1 tsp oregano, 1 cup sour cream, 1 Tbs butter and 3/4 cup of milk in a small bowl and stir until combined and creamy. If the rice isn't warm and the butter doesn't melt, you can microwave it for 45 seconds.
• Add the creamy rice mix to the beef and spinach mixture and then pour it all into a medium to large sized rectangular casserole dish and spread evenly to all sides.
• Sprinkle 8 oz shredded Monterrey Jack Cheese evenly over the top of the casserole.
• Bake for 35 - 40 minutes or until the casserole is bubbling and the cheese on top is melty and slightly browned.
• Allow to rest for 5 minutes after removing from the oven before slicing.

GROUND BEEF-SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
• Transfer to a casserole dish and cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

SPINACH AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
• Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
• Transfer to the prepared baking dish. Cover with foil. Bake for 20 minutes. Remove the foil; sprinkle with the remaining 1 cup of mozzarella cheese and the French-fried onions. Bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly.

GROUND BEEF PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook ground beef over medium heat. Break the meat up in to crumbles and cook until browned.
• Stir in petite diced tomatoes, tomatoes with green chilies, tomato paste, salt, pepper and Italian seasoning.
• Bring to a boil, reduce heat and simmer for 5 minutes.
• Take off heat.
• Cook egg noodles according to package, drain.
• Mix together cooked noodles, green onions, sour cream and cream cheese.
• Lightly grease 13x9 baking dish with non stick cooking spray. Place egg noodle mixture in baking dish.
• Top with beef mixture.
• Top with cheddar cheese, Parmesan cheese, then mozzarella cheese.
• Cover and back for 30 minutes. Uncover and bake 5 -10 more minutes.
• Let stand 10 minutes before serving.

BEEFY NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish., Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese., Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.