Ground Beef Soup Casserole Recipes

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GROUND BEEF CASSEROLE

Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!

Provided by Christine Foley Wanner

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 2h

Yield 6

Number Of Ingredients 14



Ground Beef Casserole image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
  • Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
  • Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

Nutrition Facts : Calories 546.1 calories, Carbohydrate 43.3 g, Cholesterol 89.4 mg, Fat 28.1 g, Fiber 3.9 g, Protein 31.3 g, SaturatedFat 11.8 g, Sodium 1028.1 mg, Sugar 9.7 g

1 ½ pounds ground beef
salt and ground black pepper to taste
½ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped carrot
2 cloves garlic, chopped
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 (8 ounce) package bow-tie pasta (farfalle)
1 (10.75 ounce) can cream of mushroom soup
¼ pound shredded Cheddar cheese

GROUND BEEF SOUP CASSEROLE

This is a dish that I have created using simple ingredients. I like to experiment in the kitchen & this is approved by every group age, especially my picky, two year old daughter. She absolutely loves this recipe.

Provided by pslox3

Categories     One Dish Meal

Time 40m

Yield 3-5 serving(s)

Number Of Ingredients 11



Ground Beef Soup Casserole image

Steps:

  • Rice:.
  • Put 5 cups of water into 2 cups of white rice in a medium sauce pan.
  • Bring to boil, then put heat to low. Usually takes about 15 mins to cook. Add water if rice is not cooked yet.
  • Set aside when finished.
  • Soup:.
  • 1 tspn of vegetable oil.
  • 1 tspn of chopped garlic.
  • Add ground beef. Don't brown it all the way.
  • Add salt & pepper.
  • Add diced tomatoes.
  • Mix it all up.
  • Add 5 cups of water.
  • Add 5 beef buillion cubes.
  • Add 12oz of green beans.
  • Cover, lower them temp down to medium. mix it every 5 mins to prevent overflowing when it simmers.
  • 10 mins after you've put the green beans in, add 1/4 cup of soy sauce and mix.
  • Let cook for another 10-15 mins or until green beans are tender.
  • pour over rice, & ENJOY!

Nutrition Facts : Calories 873.1, Fat 26.1, SaturatedFat 9.7, Cholesterol 103.8, Sodium 3179, Carbohydrate 113.5, Fiber 7, Sugar 6.3, Protein 42.9

2 cups white rice
5 cups water
1 lb ground beef, 80/20 (depending on how much meat you want, you can put more if you want.)
12 ounces green beans (trimmed)
1 roma tomato (diced)
1 teaspoon vegetable oil
1 teaspoon chopped garlic
1 teaspoon salt & pepper
5 cups water
5 beef bouillon cubes
1/4 cup soy sauce

CREAMY GROUND BEEF NOODLE CASSEROLE

"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11



Creamy Ground Beef Noodle Casserole image

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.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 527mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1 small onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup grated Parmesan cheese
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter, melted
1 teaspoon dried thyme
1/4 teaspoon salt

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