CREAMY GROUND BEEF NOODLE CASSEROLE
"Comfort" is the key word for this creamy ground beef and noodle casserole that makes a memorable meal out of simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 580, Carbohydrate 43 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 6 g, TransFat 1 g
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
ZUCCHINI AND GROUND BEEF CASSEROLE
I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.
Provided by pink cook
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef with chopped onions, chopped garlic, salt and pepper.
- Cook over medium heat for about 10 minutes or until meat is well cooked.
- Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
- Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
- NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
- I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.
Nutrition Facts : Calories 243.4, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 472.9, Carbohydrate 9.1, Fiber 2.3, Sugar 5, Protein 25.2
ZUCCHINI AND GROUND BEEF ORZO CASSEROLE
Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
- Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g
CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE
This is from the Sooner Sampler; a cookbook published by the Norman Junior League back in the 80s. This casserole is WAY more flavorful that the ingredients suggest! A lot of bang for very little buck.
Provided by ShanH
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
- Par-boil zucchini in water for 5 minutes then drain well.
- Mix soup and milk with paprika.
- Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
- Spread soup/milk mixture on top of the layers.
- Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
- This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI AND GROUND BEEF SKILLET
This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!
Provided by rollman
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
- Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.
Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g
ZUCCHINI BEEF CASSEROLE
"Everyone in our family always asks me to make this quick-and-easy microwave recipe," relates Lisa Bales of Peru, Indiana. "I use it as a side when I need to take-along dish or as a light one-dish supper at home."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain. , Stir in the remaining ingredients. Cover and microwave on high for 15-20 minutes or until vegetables and rice are tender, stirring twice.
Nutrition Facts : Calories 230 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 845mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
KETO GROUND BEEF CASSEROLE
This delicious Keto Ground Beef Casserole is insanely easy to make! It's a cheesy ground beef recipe that's perfect for any night of the week!
Provided by Lara
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat 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 with oil.
- Add the ground beef to the skillet. Season with salt, pepper, garlic powder, onion powder and Italian seasoning. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. In the last minute, add the zucchini.
- Mix cream cheese until fully melted and incorporated.
- Remove from heat and add 1/2 cup of each cheese into the beef mixture.
- Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining cheese on top.
- Bake 10 minutes, until the cheese is melted. Garnish with parsley and serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 3 g, Protein 17 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 476 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF
Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste.
Provided by Barbara
Categories Casserole Entree Main Course Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
- In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
- Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
- Sprinkle with sugar, salt, pepper and dried oregano.
- Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
- Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.
Nutrition Facts : Calories 271 kcal, Carbohydrate 10 g, Protein 18 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 238 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMY GROUND BEEF NOODLE CASSEROLE
"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 527mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CHEESY ZUCCHINI CASSEROLE
If you have an abundance of summer zucchini, try this zucchini casserole for dinner tonight. It's a cheesy, creamy summer recipe your whole family will love.
Categories comfort food side dish
Time 1h15m
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
- In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
- Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for 10 minutes, then serve.
GROUND BEEF CASSEROLE
This Ground Beef Casserole Recipe is super easy to make with pasta noodles smothered in a rich and creamy tomato sauce and topped with cheese. The ingredients are simple but the flavor is big!
Provided by Stephanie
Categories Main Course
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 581 kcal, Carbohydrate 42 g, Protein 44 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1348 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
TACO CASSEROLE RECIPE
A crave-worthy taco casserole with the most delicious zucchini and cheese crust topped with flavorful taco meat and melted cheese. Your family will love it.
Provided by Kori
Categories Casserole Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF
- Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture.
- In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
- Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the dish and bake for 20 minutes.
- In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and 3/4 cup water. Cook until liquid is absorbed.
- Add sour cream and salsa to the meat and stir until combined.
- Spread the meat mixture evenly over the top the zucchini crust. Top with the remaining half of the cheeses.
- Bake until cheese is bubbly, approximately 20 minutes.
Nutrition Facts : Calories 589 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 187.8 milligrams cholesterol, Fat 37.3 grams fat, Fiber 0.8 grams fiber, Protein 36.7 grams protein, ServingSize 1/8 casserole, Sodium 854.5 milligrams sodium, Sugar 1.5 grams sugar
GROUND BEEF ZUCCHINI CASSEROLE (KETO, LOW CARB, GF)
Ground beef zucchini casserole is a quick and easy skillet meal that's also low carb, gluten free, and a keto ground beef casserole too.
Provided by Jen Koel
Categories Keto
Time 30m
Number Of Ingredients 11
Steps:
- In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
- In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the garlic to the pan and cook for 1 more minute.
- Add the zucchini and broth to the pan and cook until the zucchini is soft, about 5 more minutes.
- Turn the heat down to medium-low add the cream cheese and then sour cream.
- Add the beef back into the pan along with the salt, pepper, and Worcestershire sauce. Stir gently to combine.
- Sprinkle with the cheddar cheese over the top.
- Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.
Nutrition Facts : Calories 425 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 638 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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