Ground Beef Noodle Casserole Food

BEEF NOODLE CASSEROLE

Steps:

• Preheat the oven, start heating the water: Preheat the oven to 350°F. Add 1 tablespoon of the salt to 2 quarts water in a large pot, and start to bring to a boil for cooking the egg noodles.
• Make the tomato sauce: Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. Add the garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
• Cook the egg noodles: While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente).
• Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes.

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.

BEEF TACO NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

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.

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.

GROUND BEEF SUPREME CASSEROLE

Steps:

• Brown beef and onion together.
• Cook noodles, drain and stir butter into hot noodles.
• Mix together sour cream, soup and seasonings.
• Alternate layers of noodles, beef mixture, cheese, and soup mixture(spread soup mixture as best you can, okay if it isn't evenly), in a greased 2 or 2 1/2 quart casserole.
• Top with potato chips.
• Bake at 350 degrees for 25-35 minutes.

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.

GROUND BEEF AND EGG NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.

BEEF & NOODLE CASSEROLE

Steps:

• In a large skillet, brown beef.
• Remove beef and drain fat.
• In same skillet, melt butter over medium-high heat.
• Sauté onion and pepper until tender.
• Add beef, Worcestershire sauce, noodles, and soups.
• Spoon into a greased 3-quart casserole dish; top with cheese.
• Bake at 350º for 45 minutes.