Cheesy Beef Rice Bake



1 pound ground beef

2 teaspoons beef bouillon granules

1 clove garlic, minced

1 cup long-grain rice

1/2 teaspoon minced dried onion

2 tablespoons butter or margarine

1/2 teaspoon salt

3 cups water

1/2 teaspoon dried basil, crushed

1 cup shredded carrot

1/2 cup american cheese, shredded



In large saucepan cook ground beef or ground pork and garlic till meat is browned. Drain off fat. Remove from pan and set aside. In same saucepan cook uncooked rice in butter or margarine until golden brown, stirring frequently. Stir in water, carrot, bouillon granules, parsley, dried onion, salt, and basil. Bring to boiling. Reduce heat; cover and simmer for 5 minutes. Stir in meat mixture. Pour into 1 1/2 quart casserole. Cover; bake in 325 degree oven for 45 minutes, stirring twice. Sprinkle with shredded american cheese. Bake, uncovered, about 5 minutes longer or till cheese melts.

Busy Mother's Casserole

Ingredients



1/4 lb. sliced dried beef

1 cup each diced sharp cheese, uncooked macaroni

1 can cream of mushroom soup

1 soupcan milk

2 hard-cooked eggs, diced

2 tbsp. minced onion

to taste salt and pepper

Directions

Combine all ingredients and place in refrigerator overnight in

a covered casserole. Bake, uncovered, at 350º F for 1 hour.

Makes 6 servings.

DOUBLE CHEESE HAMBURGER CASSEROLE

Yield: 5 servings



4 oz Noodles; Uncooked, Abt 2 C

1 lb Lean Ground Beef

1/3 c Onion; Chopped

1/4 c Celery Chopped

8 oz Tomato Sauce; 1 Cn

1 ts Salt

3 oz Cream Cheese; Softened, 1 Pk

1/2 c Cottage Cheese; Creamed

1/4 c Dairy Sour Cream

1 ea Tomato; Md., Optional



Cook the noodles as directed on the package and then

drain. While the noodles are cooking, cook and stir

the meat, the onion and the celery in a large skillet

until the meat is brown. Drain off the excess fat.

Stir in the noodles tomato sauce, salt, cream cheese,

cottage cheese and the sour cream.

TO COOK IN A SKILLET:

Heat the mixture to boiling, then reduce the heat and

simmer, uncovered, for 5 minutes, stirring frequently.

Remove from the heat. Cut the tomato into thin slices

and arrange on the meat mixture. Cover and let sit

for about 5 minutes or until the tomato slices are

warmed.

 

TO COOK IN THE OVEN:

Turn the mixture into an ungreased 1 1/2-quart

casserole. Cut the tomato into thin slices and

arrange on the meat mixture. Cover and bake in a 350

degree F. oven until hot, about 30 minutes. Serve

immediately.

Beef Casserole With Creamy Cheese Pasta



1 tsp vegetable oil

2 tsp garlic, crushed

1 cup onion, chopped

12 oz ground beef

1/2 cup beef or chicken stock

1 2/3 cup prepared tomato sauce

8 oz small shell pasta

1 tbsp margarine or butter

2 1/2 tbsp all-purpose flour

1 1/4 cup beef or chicken stock

1 1/4 cup 2% milk

1/2 cup shredded cheddar cheese

2 tbsp grated parmesan cheese



Tips: This is an excellent casserole for children and teenagers.

Adults love it too! Substitute ground chicken or veal for beef. It's

great to reheat.



Make ahead: Prepare up to a day ahead but do not bake until ready to

eat.



In large nonstick skillet, heat oil; saute garlic and onions for 4

minutes. Add beef and saute until no longer pink, approximately 4

minutes. Add stock and tomato sauce; simmer on low heat for 12

minutes or until thickened, stirring occasionally. Set aside.



Cook pasta in boiling water according to package instructions or

until firm to the bite. Drain and place in baking dish.



In medium nonstick saucepan, melt margarine, add flour and cook for 1

minute, stirring constantly. Add stock and milk; simmer on medium heat

until slightly thickened, approximately 5 minutes. Add Cheddar cheese

and Parmesan cheese.



Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over

top. Cover and bake for 15 minutes or until hot. Let rest for 10

minutes before serving.



Servings: 8

Corned Beef Casserole

Ingredients

• 1 1/2 cup elbow macaroni, cooked
• 1 can corned beef (12 oz.)
• 1 can cream of chicken soup
• 1 cup milk
• 1/3 cup onion, chopped
• 1 cup grated American cheese
• salt and pepper, to taste
• 1/2 cup cracker crumbs
• 2 Tbsp. butter or margarine

Directions

Cook the macaroni; break corned beef into pieces. Mix together soup, milk, onion and cheese. Season to taste. Add the macaroni and corned beef. Pour into 2 qt. casserole. Top with cracker crumbs mixed with butter. Bake at 350 degrees F for 45 minutes. Makes 8 servings.

Bean and Meat Casserole
1 lb. ground chuck ( cooked and scrambled)
1 onion , chopped fine
1 can pinto beans,( reg. size)
1 ( 8 oz.) can tomato sauce
1 can corn ( very small)
1 cup cheddar cheese ( grated)
1 bell pepper, ( chopped fine, optional )
1 pkg Mexican Corn bread mix

Cook meat, onion and bell pepper until done. Drain well. add beans, sauce and corn, cook until it bubbles all over. Put into casserole dish and cover with cheese. Mix cornbread by directions and pour on top of cheese. Cook until bread is done.

Chili Beef Stuffing Casserole
6 servings, about 1-1/3 cups each

1-1/2 cups hot water
1 pkg. (6 oz.) Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup Thick 'N Chunky Salsa
1 cup Shredded Cheddar Cheese

PREHEAT oven to 400°F. Add water to stuffing mix;
stir just until moistened. Set aside.BROWN meat in large skillet; drain. Add beans, tomato
sauce and salsa; mix well. Spoon into 2-qt. casserole dish.
Sprinkle with cheese; top with prepared stuffing.BAKE 30 min. or until heated through.

Ground Beef Pizza Casserole
1 lb. ground beef
2 tsp. instant onions
1 tsp. garlic
1/2 tsp. pepper
1 c. corn, drained
1 (6 oz.) can tomato paste
1 egg
1 tsp. oregano
1 can of refrigerator biscuits
1 c. shredded Velveeta cheese

Brown the first four ingredients and drain. In the same pan add the next 4 ingredients. Stir all together. Separate 1 can of biscuits (10). Pat into a crust in a 9" pie pan. Spread mixture over the crust, sprinkle 1 cup cheese on top. Bake at 375 degrees for 20 minutes. Cool 10 minutes. Serve.