Best Beef And Cheese Casserole Recipes

BEEF AND CHEESE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, water, rice, soups and chilies. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted.

GROUND BEEF CHEESE AND BISQUICK LAYERED CASSEROLE

Steps:

• Combine bisquick, eggs, milk and seasonings; stir in Cheddar and Parmesan cheeses and mix well.
• Spread half of the mixture in a 13x9 inch baking pan; top with Ground Beef Sauce and American cheese.
• Spread remaining mixture on top; sprinkle with additional Parmesan cheese and parsley.
• Bake at 325* for 20 minutes.
• Ground Beef Sauce:.
• Combine all ingredients in a saucepan and bring to a boil; reduce heat and simmer for 15 minutes. Remove and discard bay leaf.

BEEF AND CHEESE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees . Spray 8-inch square baking dish with no-stick cooking spray; set aside. Brown ground beef with onion in large nonstick skillet over medium-high heat, about 5 minutes.
• Stir in 2 cups water, Knorr® Rice Sides™ - Beef flavor and red pepper and cook according to package directions, stirring in zucchini during last 2 minutes of cook time. Remove from heat; stir in all but 1/2 cup enchilada sauce.
• Arrange 3 tortillas in baking dish, tearing 1 in half to cover bottom. Spread 1/2 of rice mixture over top, then top with 3 tortillas and remaining rice mixture. Top with remaining tortillas; spread with remaining 1/2 cup sauce and sprinkle with cheese.
• Bake 25 minutes until bubbly around edges. Let stand 10 minutes before serving.

BEEF, VEGETABLE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 500ºF.
• Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
• Stir in tomato sauce and bring to a simmer.
• Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
• Reduce oven temperature to 350ºF.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
• Spoon over roasted vegetables and smooth with a rubber spatula.
• Bake until very hot and bubbling around edges, about 35 minutes.
• Cut into six equal pieces and serve.
• (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
• Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

CORNED BEEF MAC AND CHEESE, POTATO CASSEROLE- NUWAVE/FLAVORWAVE

Steps:

• Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish (round). Top with the buttered crumbs and bake on high for 20-25 minutes covered for 15 -20 minutes. Brown the top the last 5 to 10 minutes. until bubbly and lightly browned.

CORNED BEEF NOODLE CASSEROLE WITH SPINACH AND CHEESE

Steps:

• Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
• In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.
• In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.

WW BEEF AND VEGETABLE CHEESE CASSEROLE

Steps:

• Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
• Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
• Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).

LAYERED TRIPLE CHEESE AND BEEF CASSEROLE

Steps:

• 1. Fry ground beef and onions in oil.
• 2. Add next seven ingredients. Stir. Bring to a boil. Set aside.
• 3. Beat cream cheese and sour cream together. Stir in ricotta cheese, green pepper and green onions. Set aside.
• 4. Layer in greased 3 quart casserole as follows: One half noodles. Ricotta cheese mixture. One half noodles. Meat mixture. Parmesan cheese.
• 5. Bake covered in a 350 degree oven for 25 minutes. Uncover and bake 15 minutes more.

KRAFT MACARONI AND CHEESE WITH GROUND BEEF CASSEROLE

Steps:

• Prepare macaroni and cheese as instructed on box.
• Brown ground beef and onion in skillet drain.
• Combine cream of mushroom soup and precooked mac and cheese to ground beef and onion.

BEEF AND VEGETABLE CHEESE CASSEROLE

Steps:

• 1. Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
• 2. Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
• 3. Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
• 4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
• 5. Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)

CRUSTY BEEF, CHEESE AND NOODLE CASSEROLE RECIPE

Steps:

• Cook onion in oil. Add meat and brown. Drain as needed. Add sauce and salt. Heat through. Arrange in casserole dish: half the noodles, half the sauce, half the cheese. Sprinkle with seasoned salt. Repeat with another layer. Bake 1 hour at 325. Top should be nicely browned.

CHEESE, BEEF AND TATER TOTS CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a large skillet, brown beef and onion, stir in soup, milk, gravy mix and seasonings.
• Place green beans on the bottom of a 9x15 inch baking dish or pan.
• Pour meat mixture on top of beans.
• Arrange Tater Tots over the beans.
• Sprinkle cheese on top and bake for 30-35 minutes.

BEEF, CHEESE AND RICE CASSEROLE

Steps:

• 1. BROWN MEAT AND ONION IN LARGE SKILLET ON MEDIUM HIGH HEAT, DRAIN ALL GREASE. PREHEAT OVEN TO 300 DEGREES.
• 2. STIR IN WATER, CATSUP, ROTEL, MUSTARD, SALT AND PEPPER. BRING TO BOIL.
• 3. STIR IN RICE; COVER. REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF RICE WITH FORK. THEN MIX BEEF, AND RICE TOGETHER. SPRINKLE TOP WITH SHREDDED CHEESE AND PUT INTO PREHEATED OVEN JUST LONG ENOUGH TO MELT THE SHREDDED VELVETTA.
• 4. NOTE: YOU CAN SUBSTITUTE ANOTHER CAN OF ROTEL FOR THE CATSUP IF YOU WANT MORE TOMATOE AND CHILLIE FLAVOR.

GROUND BEEF, POTATO, AND CHEESE CASSEROLE

Steps:

• Peel potatoes, cook until done, and mash. While potatoes are cooking, brown hamburger, then drain. Take hamburger, and mix with prepared brown gravy mixes.
• Pour prepared hamburger into the bottom of your casserole dish. Pour your chosen favorite vegetable over ground beef mixture. Then spoon, prepared mashed potatoes over entire casserole, spreading evenly. Last, take sliced Velveeta cheese and scatter over top of casserole. Place a sheet of tin foil over this casserole.
• Bake at 325 degrees F for the first 15 minutes of baking and then remove foil for the last ten minutes. Cheese should be melted and bubbly.

CASSEROLE ESSENTIALS: BEEF AND CHEESE BAKE

Steps:

• 1. PREP/PREPARE
• 2. I ground my roast to what is called a "chili" grind. Most packages of ground beef are of a finer grind, but I like mine a bit coarser. The actual type of grind you choose does not impact this recipe. So, if you want, just go out and pick up a pound of ground chuck.
• 3. For my bread cubes, I just cut up some fresh bread, and dried them in a warm oven for about an hour.
• 4. For this recipe I used an 8-inch (20cm) square baking dish.
• 5. Gather your ingredients (mise en place).
• 6. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 7. Add the butter and oil to a skillet over medium heat.
• 8. When the foaming subsides, add the onions, and cook until they begin to soften, about 2 - 3 minutes.
• 9. Add the garlic, and cook for about 60 seconds.
• 10. Add the ground beef, salt, pepper, cumin, sour cream, yellow mustard, and ketchup.
• 11. Stir and cook until the meat is just brown, about 5 - 7 minutes.
• 12. Take off heat, and allow to cool for about 10 - 15 minutes.
• 13. Add the bread cubes to a baking dish.
• 14. Stir in the cheddar cheese to the beef mixture, and place on top of the bread cubes.
• 15. Add the provolone on the top.
• 16. Place into the preheated oven, and bake until the casserole is heated through, and the cheese is nice and melty, about 20 - 22 minutes.
• 17. PLATE/PRESENT
• 18. Serve while nice and warm with a small salad. Enjoy.
• 19. Keep the faith, and keep cooking.

PHILLY CHEESE AND GROUND BEEF CASSEROLE

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
• In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
• Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
• Bake 35 to 40 minutes or until biscuits are golden brown on top.

PASTA BEEF AND CHEESE CASSEROLE

Steps:

• Pre-heat oven 375, add 1 tbs of olive oil on the bottom of a large casserole dish, bring to boil a pot of salted water add the pasta
• Finley chop the onion and garlic, add 2 tbs of olive oil to a large frying pan add the onion, cook for a minute add garlic cook until fragrant add the ground beef and brown
• Chop the sausage in small pieces, add to fry pan, once the beef is cooked remove from the pan to a paper towel drain the grease.
• cook the pasta al denti, reserve one cup of the pasta water, drain and put pasta in a large bowl set aside
• To the frying pan after the beef & grease is removed add the wine & cream cheese, whisk until smooth, add the ricotta cheese, continuing whisking, add the tomato sauce, salt pepper & Italian seasoning to make a nice pink sauce
• In a large bowl add the pasta, ground meat, sauce and 1 1/2 cups on the cheddar cheese, mix well, if it seems dry add the reserved pasta water, dump it all into the oiled casserole dish, sprinkle the top with the remaining cheese.
• Bake for 20-30 mins enjoy!!