Beefnoodlecompanycasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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 skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
• Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
• Bake in a preheated over for 30 minutes.

Steps:

• Cook noodles, rinse and drain.
• Brown meat in oil.
• Stir in tomato sauce and worcestershire sauce.
• Combine cottage cheese, cream cheese, sour cream, onions, pepper, then beat.
• Spread half of noodles in a 2-quart greased casserole or baking dish.
• Build layers of cheese, meat, and noodles until all are used or casserole is filled.
• Pour butter over top, sprinkle with parmesan cheese and bake in a 350 degree oven for 30 minutes.
• Let stand about 10 minutes before serving.

Steps:

• In a fry pan brown the beef with the garlic, approximately.
• 10 min remove and put aside in a large mixing bowl Spray the pan with veggie oil and add the onions& mushrooms cook until they are beginning to brown, approx 10 minutes.
• Add the fresh tomato and the zucchini, stir and add the tomato sauce & kernel corn. Sprinkle in the spices and jalapeño.
• Add pan contents to the meat and mix well.
• Meanwhile heat oven to 350°F.
• Cook the raman noodles drain and add to the casserole.
• Turn the entire contents into an oven proof dish.
• Sprinkle with the can of fried onion and Parmesan cheese.
• Heat through and until the cheese ad onions are browned.
• Serve.

Steps:

• Cook the noodles until just tender, drain, rinse with cold water, drain well and set aside.
• In a large skillet melt the butter.
• Add beef and fry until well cooked and crumbly.
• Stir in salt pepper, basil and tomato sauce.
• In a large bowl combine the noodles, cottage cheese, green onions and sour cream.
• Preheat oven to 350°F.
• Butter a casserole dish (8-inch square).
• Put in half on the noodle mixture.
• Top with half of the beef.
• Add last half of noodles and top with the remaining beef.
• Sprinkle with the cheddar cheese.
• Bake uncovered, 30 minutes or until bubbly and the cheese has melted.

Steps:

• Preheat oven to 350°.
• Combine the seasoning mix ingredients thoroughly in a small bowl.
• Makes 1/4 cup plus 1-1/4 teaspoon.
• Cook the noodles al dente according to package directions.
• Rinse under hot water, then cold water, and drain.
• Pour 1 teaspoon of the oil into your hands and rub into the noodles.
• Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
• Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
• Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
• Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
• Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
• Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
• Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
• Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
• (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
• Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
• Add the remaining 1-1/2 cups stock and bring to a boil.
• Remove from the heat and stir in the sour cream mixture until completely blended.
• Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
• Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
• Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
• Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
• Spoon up and serve with a crisp salad.

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
• In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
• Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

Steps:

• Prepare noodles according to package directions.
• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
• Bake 20 minutes or until casserole is bubbling.

Steps:

• Cook noodles according to package directions; drain. , In a large skillet, saute onions and green pepper in butter 3 minutes or until tender. Add beef and cook until no longer pink. Drain excess fat. , In a medium bowl, combine tomato paste and sour cream; stir in the noodles and cottage cheese. Layer half the noodle mixture in 2-qt. casserole; top with half the beef mixture. Repeat. , Pour tomato sauce evenly over the top of the casserole. Bake at 350° for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.

Steps:

• Cook the egg noodles according to the package directions., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into mixture. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
• Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
• Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
• In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

Steps:

• In large, deep skillet, cook beef, onion and pepper til done.
• Drain grease.
• Add Manwich, soup, brown sugar and mushrooms, mix well.
• Heat til bubbly, stir in 1 cup of the cheese.
• Gently fold in noodles WELL.
• Pour into lightly greased 4 qt casserole, pan or crock pot.
• Sprinkle top with cheese.
• Turn crockpot on low, cover and “bake” for about an hour til heated through.
• Or bake, covered, in 350• oven for about 35-40 minutes.
• This makes 1 large pan, or 2 (13x9) pans.
• *Canmake half a batch.

Steps:

• Brown ground beef, onion and celery.
• Add mushrooms. Mix together.
• Blend margarine, stuffing mix and 1 1/3 cups of water.
• In a 2 quart casserole, layer half of meat mixture and then all of stuffing mixture.
• Cover with remaining meat mixture.
• Blend 1/4 cup of water with soup and pour over casserole.
• Sprinkle with grated cheese the last 15 minutes of baking.
• Bake at 350 degrees for 30 minutes.

Steps:

• Heat oven to 375ºF.
• Brown meat with onions and thyme in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
• Whisk soup, milk and water until blended; pour over vegetables. Top with cheese; cover.
• Bake 35 min. or until heated through, uncovering for the last 10 min.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish., Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese., Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

Steps:

• Brown ground beef with onion and garlic. Drain excess fat.
• Stir in mushrooms, seasonings, tomato sauce and tomatoes. Cover and simmer about 20 minutes. Taste and adjust seasoning.
• Beat together cream cheese, sour cream and green onions.
• Cook noodles in boiling salted water until almost tender. Drain and toss with butter. In a buttered 9 x 13 baking dish, spread about half the noodles. Top with half of the meat sauce, then half of the cream cheese mixture.
• Repeat layers.
• Sprinkle cheese over top.
• Bake at 350° for 45 minutes or until bubbling hot.

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, onions, chilies, garlic and salt. In a small bowl, combine cream cheese and sour cream. Drain noodles. , Place 1/2 cup beef mixture in a 1-qt. baking dish coated with cooking spray. Layer with half of the noodles, cream cheese mixture and cheese. Spread 1/2 cup beef mixture over cheese; repeat layers. Spoon remaining beef mixture over top. , Cover and bake at 350° for 20-25 minutes or until bubbly.