Creamy Ground Beef Casserole Food

CREAMY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

CREAMY BEEF AND MUSHROOM CASSEROLE

Steps:

• In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
• Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
• Spread cracker crumbs over the top of the casserole and drizzle with butter.
• Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

GRANDMA'S GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

KETO GROUND BEEF CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
• Heat a large nonstick skillet over medium-high heat. Lightly spray it with olive oil.
• Add the ground beef to the skillet. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. Drain the beef and return it to the skillet.
• Reduce the heat to medium. Mix the salt, pepper, garlic powder, onion powder and cayenne into the beef, then slowly and patiently mix in the cream cheese until fully melted and incorporated.
• Turn the heat off, and mix 1/2 cup of the shredded cheddar into the beef mixture.
• Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining 1/2 cup cheddar on top.
• Bake the casserole until the cheese is melted, about 10 minutes. Garnish with parsley and serve.

SOUR CREAM AND GROUND BEEF LAYERED CASSEROLE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
• Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
• Transfer meat mixture to a greased baking dish; set aside.
• In a bowl beat cream cheese and sour cream at low speed until smooth.
• Add in green onions then stir to combine.
• Spread the cream cheese mixture over the ground beef in the dish.
• Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
• Sprinkle with paprika.
• Bake for 25-30 minutes or until hot and bubbly.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
• In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
• Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

GROUND BEEF AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9x13 inch pan with cooking spray. Set aside.
• In a medium skillet, brown the ground beef and the onion. Drain and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium low heat. Stir in the flour. Slowly add in the beef broth and milk, mixing until smooth. Bring to a gentle boil, cooking until thickened.
• Remove from heat and add in the cream of mushroom soup and water.
• Layer the bottom of the prepared dish with 1/2 of the potatoes, then 1/2 the soup mixture, then 1/2 the ground beef mixture. Repeat with the remaining potatoes, soup mixture and ground beef.
• Sprinkle the cheese over the mixture. Cover with aluminium foil and cook in the preheated oven for 75-90 minute. Remove and cook uncovered for an additional 5 minutes.

GROUND BEEF CASSEROLE

Steps:

• Note: A deep, a 12 to 14-inch pot is the perfect size for this recipe, preferably oven-safe.
• Pre-work: Preheat oven to 400 degrees. Shred the cheese and set it aside along with the sour cream. We don't want those to be cold when we add them to the sauce.
• Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
• Drain grease. Add the garlic and cook for 1 minute.
• Add salt, Italian seasoning, Worcestershire sauce, and flour. Stir to combine and cook for 2-3 minutes to remove raw flour taste.
• Add the chicken broth and use a silicone spatula to "clean" the bottom of the pot.
• Add the tomato sauce and undrained diced tomatoes.
• Bring to a boil, then reduce to a simmer. Let it bubble gently to thicken and reduce while you start to boil the water for the pasta.
• Cook the pasta until al dente (refer to package instructions), and drain. Don't overcook.
• Remove the sauce from the heat and let the base cool down a bit. Swirl in the sour cream and 1 cup (not all) of the shredded cheese, stir to combine. Stir in the pasta.
• If your dish is not oven-safe, transfer to a lightly greased 9 x 13 inch casserole dish and top with remaining 1 ½ cups of cheese.
• Bake uncovered for 10 minutes, until the cheese is melted. Let it sit for 5 minutes and serve with a side of cheesy garlic bread.

CREAMY NOODLE AND GROUND BEEF CASSEROLE

Steps:

• Combine sour cream, cottage cheese, onion and parsley.
• Set aside.
• Cook noodles and drain.
• Brown ground beef in oil.
• Drain off liquid and discard.
• Stir in tomato paste and seasonings.
• Preheat oven to 325*F.
• Grease a 9X13 pan.
• Begin layering as follows: 1/3 meat sauce, 1/2 noodles, 1/2 sour cream mixture.
• Repeat these layers, ending with meat sauce.
• Bake, uncovered, 1 hour until golden brown and bubbly.
• Let stand for 15 minutes before serving.

SOUR CREAM BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
• Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
• Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
• Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
• In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
• Spoon half the creamy pasta mixture into a 9×13 casserole dish.
• Top with half the beef mixture and half the cheddar cheese.
• Repeat with one more pasta - beef - cheddar layer each. Finish with a cheddar cheese layer on top.
• Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
• Top with optional parsley and dish and serve hot.
• Enjoy!

CREAMY BEEF CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until heated through.