Corned Beef Rice Casserole Food

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CORNED BEEF CASSEROLE



Corned Beef Casserole image

Make and share this Corned Beef Casserole recipe from Food.com.

Provided by Rick Young

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb corned beef, chopped into small pieces
2 cups sauerkraut
1 cup sour cream
1 small onion, diced (optional)
2 garlic cloves, pressed
3 cups swiss cheese (grated or sliced)
6 slices rye bread (torn or broken into small pieces)
3/4 cup butter, melted

Steps:

  • Combine the sour cream, sauerkraut, onion (if using) and garlic.
  • Spread mixture onto bottom of 9x13-inch pan.
  • Scatter corned beef evenly over mixture.
  • Spread cheese on top of corned beef.
  • Put bread on top of the Swiss cheese.
  • Pour butter on top of bread.
  • Bake at 350°F for 1/2 hour.

CORNED BEEF CASSEROLE



Corned Beef Casserole image

Very quick and easy casserole.Creamy and great tasting!Recipe came from elderly neighbor (a great cook!)

Provided by BB502

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package noodles (or macaroni)
1 (12 ounce) can chipped corned beef
1/4 lb cubed American cheese
1 (10 ounce) can cream of mushroom soup (or any Cream Soup)
1 cup milk
3/4 cup buttered bread crumb

Steps:

  • Cook Macaroni and drain.
  • Alternate ingredients (layer) in a buttered casserole.
  • (Top with buttered crumbs).
  • Bake at 375° for 1 hour.

Nutrition Facts : Calories 650.8, Fat 32.5, SaturatedFat 12.9, Cholesterol 145.9, Sodium 1882.6, Carbohydrate 55.4, Fiber 2.3, Sugar 3.1, Protein 32.9

GROUND BEEF CASSEROLE WITH RICE



Ground Beef Casserole with Rice image

This ground beef casserole with rice is the perfect casserole for using whatever you have lying around in your fridge.

Provided by Jennifer Shymanski

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 medium green bell pepper, diced
1 medium tomato, chopped
4 tablespoons Worcestershire sauce
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon minced onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
2 cups cooked rice
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
  • Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 17.8 g, Cholesterol 48.6 mg, Fat 10 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 4.6 g, Sodium 346.7 mg, Sugar 4.2 g

CORNED BEEF, SPINACH AND CELERIAC CASSEROLE



Corned Beef, Spinach and Celeriac Casserole image

This recipe uses another food.com recipe for "Corned Beef (Corn Your Own)" by evelyn/athens.If you haven't made your own corned beef, take care in choosing canned. Most are made of mechanically separated meat which looks like mush. I have found brands at my local Asian grocery that actually have chunks of recognizable meat. Usually products of Australia or Argentina. They're far different, and much tastier, than what we're used to in the chain grocery stores.

Provided by Gourmand

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb pasta, small shapes like fusilli, rigatoni, bow ties, etc
6 tablespoons butter, divided
1 cup onion, sliced thinly
2 cups celeriac, sliced and chopped into small sticks
1 lb corned beef, shredded (see description above)
8 ounces Baby Spinach (1 bag)
1/4 cup flour
1 tablespoon Dijon mustard
1 cup white wine (or chicken stock)
2 cups milk
1 egg, beaten
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon thyme, dried
2 cups swiss cheese, grated
1/2 teaspoon salt (to taste)
2 cups bread, cubed, fried in butter

Steps:

  • Preheat oven to 400°.
  • Cook pasta until just a minute or two before time according to package instructions. Drain. Cover with cold water and set aside. (The noodles will finish cooking in the oven.).
  • In a sauté pan melt the first 2 tablespoons of butter. Add the onion and celeriac. Cook over medium heat until they start to brown. Remove from pan and set aside.
  • Wash spinach, but do not dry. Add spinach to remaining butter in the pan. Sauté spinach until wilted. Add to onion and celeriac and mix.
  • Melt remaining 4 tablespoons butter in the same saucepan over medium heat. Stir in flour until well blended to make a roux. Allow to brown slightly if you wish. This will add some depth of flavour.
  • Whisk in mustard. Then slowly add wine (or chicken stock), to make a thick sauce. Then, still whisking, add stock and cook until thickened. Remove from the heat. Add a little of the sauce to the egg to temper. Then add back into sauce. Stir in both peppers, thyme and 1 1/2 cups of the cheese and heat until cheese is melted. Add salt to taste. (Remember, if your corned beef is already slightly salty adjust the salt down as you deem fit.).
  • To assemble, place half of the noodles on the bottom of a buttered 9x9 casserole dish. Then add the shredded corned beef, and then the vegetables, in separate layers. Top with the remaining noodles. Then pour the sauce over the casserole.
  • Distribute the bread cubes on top and sprinkle with remaining cheese. Bake for 30 minutes, or until hot and lightly browned.
  • Serves 4 to 6.

Nutrition Facts : Calories 902.2, Fat 41.7, SaturatedFat 21, Cholesterol 184.4, Sodium 1450.5, Carbohydrate 83.2, Fiber 5.2, Sugar 5, Protein 40.9

BEEF AND CORN CASSEROLE



Beef and Corn Casserole image

This recipe was passed down from my mother. It's now a stand-by for me as well as our three grown daughters. It's a great dish to pass at potlucks.-Ruth Jost, Clear Lake, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 11

1 package (10 ounces) fine egg noodles
1 pound ground beef
1 medium onion, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 cup diced process cheese (Velveeta)
1/2 medium green pepper, chopped
1 medium carrot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly.

Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

RICE KRISPIES BEEF CASSEROLE



Rice Krispies Beef Casserole image

That's right you can eat Rice Krispies for dinner. I came across this recipe on another website and had to try it. It was a winner in my house. It made alot more than I thought, but unfortunately there were no leftovers. In my recipe I used 2 pounds of ground beef and the mixture was enough to cover.

Provided by josamky1063

Categories     < 60 Mins

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 5

1 lb ground beef, browned
1 medium onion, chopped
1 (10 1/2 ounce) can chicken and rice soup
1 (10 1/2 ounce) can cream of chicken soup
3 cups Rice Krispies

Steps:

  • Mix all ingredients together.
  • Place in casserole dish and bake uncovered for 30 minutes at 350 degrees.
  • (When I cooked the 2 pounds I used a 11 x 13 pan.).

CORNED BEEF AND CORN CASSEROLE



Corned Beef and Corn Casserole image

Gooey and cheesy and comforting. I got this recipe from my mother over thirty years ago and my copy of it is yellowed and stained from frequent use. That's always a good sign.

Provided by Pinkytz

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

8 ounces egg noodles, broad
1 (12 ounce) can corned beef
1 (10 1/2 ounce) can cream of chicken soup
1/3 cup onion, chopped
1/2 cup black olives, coarsely chopped
2 tablespoons green peppers, chopped
1 (16 ounce) can cream-style corn
2 cups American cheese, coarsely shredded

Steps:

  • Cook noodles, without salt.
  • Drain.
  • Crumble corned beef in bowl, add soup, onion, olives, green pepper and corn.
  • Mix well.
  • Put about 1/4 of meat mixture in shallow 2 quart baking dish.
  • Alternate noodles, sauce, and cheese, ending with cheese.
  • Bake at 350 degrees 45 minutes.

Nutrition Facts : Calories 404.1, Fat 16.8, SaturatedFat 5, Cholesterol 91.4, Sodium 1289.2, Carbohydrate 46.4, Fiber 2.7, Sugar 3.9, Protein 18.4

CORNED BEEF & RICE CASSEROLE



Corned Beef & Rice Casserole image

From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Doris King.

Provided by NELady

Categories     Rice

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
2 (10 3/4 ounce) cans water (use soup cans)
1 (12 ounce) can corned beef, cubed
3 carrots, shredded
1 medium onion, diced
1/2 teaspoon salt
1 small bay leaf
1 cup uncooked white rice

Steps:

  • Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.

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