Beef Macaroni And Tomato Casserole Recipes

Steps:

• Cook noodles until al dente, 8-10 minutes, and drain.
• Preheat oven to 350°F.
• Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
• Drain any fat.
• Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
• Mix beef mixture with cooked macaroni and place in a 9x13-inch casserole dish or lasagna pan.
• Top casserole with mozzarella and Parmesan cheeses.
• Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through., Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture. , Cook, uncovered, for 12-15 minutes or until heated through; season with salt and pepper.

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish.
• Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt. Place in bottom of 13 x 9 dish; set aside.
• Meanwhile, cook and crumble ground beef with the onion until no longer pink. Drain off fat.
• Return cooke, drained beef/onions to skillet.
• Stir in both cans of soup, milk, pepper and basil. Stir well.
• Pour evenly over the cooked macaroni in the casserole dish.
• Sprinkle with the shredded cheese.
• Bake at 350 for 15 - 20 minutes.

Steps:

• Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
• Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees. Prepare macaroni dinner as directed on package, omitting the butter.
• Meanwhile, brown meat in a large nonstick skillet at medium-high heat; then drain. Add tomatoes and oregano; mix well. Bring to a boil.
• Add meat mixture to the prepared macaroni dinner. Spoon into 2-quart casserole dish. Sprinkle with cheese.
• Bake 10 minutes or until cheese is melted and the casserole is heated through.

Steps:

• In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook bacon until crisp. Stir in pasta sauce, black pepper and cooked pasta. Spread mixture in prepared dish.
• In a medium bowl, combine eggs, cream, milk and nutmeg and stir until smooth. Pour gently over macaroni mixture. Sprinkle with mozzarella.
• Bake in preheated oven 30 minutes, until set and golden brown.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.