Barbecued Beef And Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

Steps:

• Heat oil in non-stick skillet.
• Add onion, garlic, peppers and green onions, and cook until onion is starting to brown.
• Add ground beef and cook, stirring occasionally until cooked through.
• Add tomatoes and season with salt and pepper.
• Add barbecue sauce and cook until all is well-coated. Remove from heat.
• Preheat oven to 350ºF.
• Spray a large baking pan with cooking spray.
• Arrange alternate layers of potatoes, beef mixture, and cheese, ending with potatoes. (reserve 1/4 cup cheese).
• Cover with foil and bake 40 minutes.
• Uncover and top with remaining cheese.
• Bake, uncovered, until potatoes are cooked through, about 15 minutes more.
• Serve immediately.

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
• In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
• Preheat the oven to 350 degrees F.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

Steps:

• Preheat oven to 400 degrees F.
• Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
• Mix all the ingredients and set aside.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
• In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
• Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
• Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.

Steps:

• Heat oven to 375ºF.
• Mix meat, yellow onions, bread crumbs, barbecue sauce, egg and chili powder just until blended; press onto bottom of 9-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until done (160ºF).
• Meanwhile, microwave potatoes as directed on package; place in medium bowl. Add butter, milk, parsley and garlic powder; mix well. Gently stir in bacon and French fried onions.
• Remove baking dish from oven. Heat broiler. Spread potato mixture over meat mixture; top with cheese. Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted.

Steps:

• Melt 2 tablespoons butter in a large saucepan. Stir in the flour, rosemary, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted., Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
• In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
• Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Steps:

• Heat oven to 350°F. Spray 9x9 inch baking dish with non-stick cooking spray.
• Prepare instant mashed potatoes as directed on package.
• Stir in sour cream and 1 cup of the cheese until completely blended.
• Spoon mixture into baking dish.
• In a large mixing bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake for 20-25 minutes or until cheese is melted and edges are bubbly.
• Top with remaining 1/4 cup green onions as garnish and serve.