Corned Beef Rice Casserole Food

CORNED BEEF CASSEROLE

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

Steps:

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

GROUND BEEF CASSEROLE WITH RICE

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.

CORNED BEEF, SPINACH AND CELERIAC CASSEROLE

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.

BEEF AND CORN CASSEROLE

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.

RICE KRISPIES BEEF CASSEROLE

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

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.

CORNED BEEF & RICE CASSEROLE

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.