Rosto Beef And Pasta Casserole Food

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows; drain.
• Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
• Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

BEEF AND PASTA BAKE - THE BEST!

Steps:

• Preheat oven to 180 (350F).
• Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender - about 8 minutes *.
• Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
• While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
• *If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

POT ROAST CASSEROLE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
• In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
• Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

TEXAS BEEF AND PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
• In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
• In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
• Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.

SPAGHETTI BEEF CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms., Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted.

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.

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

BEEF PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook beef and onion in large saucepan stirring occasionally until beef is no longerpink.
• Add water tomato paste wine and boullion; cck stirring occasionally for 15- 20 minute.
• Layer in ungreased 13 x 19 inch baking dish 1/2 paste 1/2 sauce 1/2 cheese.
• Repeat layers cover and bake for 20-25 min or until heated through and cheese is melted.

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Steps:

• In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
• Add garlic and leftover beef roast and stir and break it up to warm through.
• Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
• Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
• Set oven to high broil.
• Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
• Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

ROSTO (BEEF AND PASTA CASSEROLE)

Steps:

• Put the lard into the stewpan and brown the beef in it.
• when beef is well browned take it out and in the same lard fry the rounds of onion, carrots, turnips, celery, tomatoes and mushrooms.
• wikth the water you used to wash the mushrooms, add the cloves and some pepper, and add to the lard mixture.
• cook until all is nicely browned, add the beef and add water in sufficient quantity to cover all. Allow to simmer slowly for about 2 and a half hours, ading water if necessary.
• Prfepare the macaroni to serve as follows.
• break up the macaroni and put them into boiling water, adding a pinch of salt.
• when tender, drain and dish upmas follows.
• Place the macaroni in a hot dish, sprinkle over them grated cheese and pouring over a little of the beef sauce.
• then add another layer of macaroni, with grated cheese and sauce from the beef. garnish with the cooked mushrooms.
• serve the beef in its own sauce in a separate dish. serve very hot.

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

GREEK PASTA AND BEEF

Steps:

• Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

ROAST BEEF PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.