RECIPE FOR GROUND BEEF AND POTATOES CASSEROLE RECIPES

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GROUND BEEF AND PASTA CASSEROLE RECIPE | MYRECIPES



Ground Beef and Pasta Casserole Recipe | MyRecipes image

This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.

Provided by Maureen Callahan

Total Time 45 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 16

2 small onions, peeled and quartered
2 large carrots, peeled and cut into 3-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon salt, divided
1 pound extra-lean ground sirloin
3 ½ cups unsalted chicken stock
6 tablespoons sliced fresh basil, divided
2 tablespoons unsalted tomato paste
1 tablespoon red wine vinegar
12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
1 (26.46-ounce) carton strained tomatoes (such as Pomì)
4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Steps:

  • Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
  • Preheat oven to 350°.
  • Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
  • Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.

Nutrition Facts : Calories 469 calories, CarbohydrateContent 57 g, CholesterolContent 58 mg, FatContent 12.7 g, FiberContent 8 g, ProteinContent 32 g, SaturatedFatContent 5.2 g, SodiumContent 480 mg, SugarContent 11 g

GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE | ALLRECI…



Ground Beef Casserole with Potatoes and Cabbage | Allreci… image

Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.

Provided by Patternprincess

Categories     Vegetable Casserole

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 9

1 cooking spray (such as Pam®)
3 pounds ground beef
2 cups coarsely chopped celery
1 cup coarsely chopped onion
1 pinch salt and ground black pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 large head cabbage, coarsely chopped
5 medium Yukon Gold potatoes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
  • Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
  • Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Nutrition Facts : Calories 346.3 calories, CarbohydrateContent 23 g, CholesterolContent 72.1 mg, FatContent 17.9 g, FiberContent 4.1 g, ProteinContent 23 g, SaturatedFatContent 6.6 g, SodiumContent 627.3 mg, SugarContent 5.4 g

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