Best Beef Pasta And Broccoli Casserole Recipes

Beef, Broccoli, and Pasta Casserole image

Provided by joyah1999

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons grated parmesan cheese
3/4 lb penne pasta or 3/4 lb other penne pasta
3 tablespoons all-purpose flour
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
1 lb ground beef
1 tablespoon unsalted butter
1/8 teaspoon nutmeg, grated
1 1/2 cups reduced-sodium chicken broth
1 cup fresh breadcrumb
1 1/2 cups low-fat milk
1 cup fat-free cheddar cheese, shredded
2 cups broccoli florets
1 small onion, chopped
2 garlic cloves, crushed

Steps:

Preheat oven to 375°F
Place broccoli in a steamer basket over boiling water.
Cover pan and steam 3 minutes or until tender.
Rinse broccoli under cold running water and drain well.
Transfer to a buttered, deep casserole dish.
Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
Stir into broccoli.
Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
Sprinkle on flour and thyme.
Sauté 2 minutes, stirring often.
Stir in next 4 ingredients and salt to taste.
Bring to a boil, stirring until thickened.
Reduce heat to low and simmer 3 minutes, stirring often.
Remove from heat and stir in Cheddar cheese until melted.
Stir into casserole and toss.
Top with breadcrumbs and Parmesan and dot with remaining butter.
Bake about 30 minutes until casserole is bubbling and top is golden brown.

Nutrition Facts : Calories 395.4, Fat 12.9, SaturatedFat 5.2, Cholesterol 46.3, Sodium 205.3, Carbohydrate 50.8, Fiber 5.5, Sugar 3.7, Protein 19.7

Beef, Pasta, and Broccoli Casserole image

Provided by Sandi Moorhead @Beaner

Categories Beef

Number Of Ingredients 11

1 pound(s) ground beef
2 - cloves garlic. minced
1 can(s) beef broth
1 - med. onion, thinly sliced
1 cup(s) rotini pasta, uncooked
1/2 teaspoon(s) dried basil
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) dried thyme
1 can(s) italian style tomatoes, undrained
2 cup(s) broccoli florets or 1 pkg. (10 oz) frozen broccoli, thawed
3 ounce(s) shredded cheddar or grated parmesan cheese

Steps:

Combine meat & garlic in lge. non-stick skillet; cook over high heat till meat is no longer pink, breaking meat apart. Drain. Place meat in large bowl; set aside.
Add broth. onion, pasta, oregano, basil, and tyme to skillet. Bring to boil. Reduce heat to medium-high and boil 10 minutes; add tomatoes with juice. Increase heat to high and bring to a boil; stir in broccoli. Cook, uncovered, 6 - 8 minutes, stirring occasionaly, until broccoli is crisp-tender and pasta is tender. Drain excess liquid. Add pasta mixture to beef, and mix well.
Spoon mixture into well greased 9 inch baking dish. Bake uncovered, at 350 degrees for 20 minutes or until bubbly hot.