Three Layer Beef Casserole Food

LAYERED CASSEROLE

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a large pot of boiling salted water cook pasta until al dente. Drain well.
• In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
• In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
• In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
• Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
• If freezing casserole, allow to come to room temperature for one hour before baking.

SEVEN LAYER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

7-LAYER GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a 2-quart casserole, layer rice, then corn. Sprinkle with salt and pepper.
• Pour 1 can tomato sauce mixed with 1/2 cup water over first two layers.
• Next, layer chopped onion, green pepper, then ground beef, seasoned with salt and pepper.
• Pour second can of tomato sauce mixed with 1/2 cup water over all.
• Cover meat with 4 strips bacon, cut in half.
• Cover dish and bake at 350 degrees for 1 hour. Uncover and bake about 30 minutes longer.

LAYERED BEEF AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Bring water to boil in large saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, brown meat with onions in large skillet on medium heat; drain. Return meat mixture to skillet. Stir in frozen vegetables and gravy. Bring to boil, stirring frequently.
• Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; top with rice. Cover.
• Bake 20 to 25 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

7 LAYER CASSEROLE WITH GROUND BEEF AND RICE

Steps:

• Gather the ingredients.
• Put the rice in a 2-quart baking dish .
• Spoon the corn evenly over the rice layer and sprinkle lightly with salt and freshly ground black pepper .
• Combine the 1 can of tomato sauce with 1/2 cup of water and pour over the corn layer.
• Sprinkle with the chopped onion and bell pepper.
• Top the onion and pepper layer with the ground beef and sprinkle lightly with salt and freshly ground black pepper.
• Add the can of diced tomatoes.
• Top with the strips of bacon .
• Cover tightly with foil and bake at 350 F for 1 hour.
• Uncover and cook 30 minutes longer, until bacon is crisp.
• If desired, top with shredded cheese , return to the oven and continue baking just until the cheese has melted.

GROUND BEEF MEXICAN CASSEROLE

Steps:

• Preheat oven to 350°F (175°C) and grease a 9x13 or 2-quart casserole dish.
• Crush the tortilla chips and layer the bottom of the casserole dish. Set aside.
• In a large skillet, brown the ground beef over medium high heat.
• When the beef is browned add the RoTel tomatoes, green chiles, and taco seasoning. Mix well. Reduce heat and simmer for another 3 to 5 minutes.
• Pour the beef mixture over the tortilla chips.
• Next layer the creamed corn, then the black beans, and then the cheese.
• Bake at 350°F (175°C) for 30 minutes or until the cheese is bubbly.
• Remove from oven, allow to cool slightly and serve.

THREE-LAYER BEEF CASSEROLE

Steps:

• NOTE: Extra lean ground beef may be used in place of ground sirloin.
• Crumble ground beef into a wide frying pan over medium heat, cooking and stirring until browned.
• Discard all excess fat and stir in garlic, onion, tomato sauce, and basil.
• Reduce heat, cover loosely, and simmer for 30 minutes.
• Meanwhile, in a 6- to 8-quart pan, cook pasta according to package directions, until just tender to bite - do not overcook.
• Spoon meat mixture into a 9x12 casserole dish.
• Top evenly with pasta.
• Sprinkle cheddar cheese over pasta.
• In a bowl, mix together cream cheese, sour cream, and milk until smooth.
• Pour over the pasta using a knife to seperate pasta so it can drizzle down inside. (At this point you may cover and refrigerate for one day).
• Bake at 350 for 40-45 minutes. If refrigerated, bake up to one hour.