Heartybakedbeancasserole Recipes

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper and garlic; cook until tender. Stir in all of the beans. , Combine the ketchup, brown sugar, vinegar, mustard, salt and pepper; add to bean mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Top with bacon. Bake, uncovered, at 350° for 45 minutes or until heated through.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bacon and beans. Transfer to a greased 2-1/2-qt. baking dish., In a small bowl, combine the brown sugar, ketchup, honey and vinegar. Pour over the bean mixture. Bake, uncovered, at 325° for 45-50 minutes or until heated through and bubbly. Let stand for 10 minutes; stir before serving.

Steps:

• Preheat oven to 300F degrees.
• In a large skillet, cook bacon until crisp; remove and drain fat from skillet; crumble bacon and set aside.
• In the same skillet, brown the ground beef and onion; drain off any fat.
• Combine all ingredients in a casserole dish and bake for 2 hours; I keep it covered during the first hour, then remove the cover and stir, and leave the cover off for the last hour of cooking, although the original recipe did not specify this.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray.
• In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the beans, cracker crumbs, ketchup, brown sugar, onion, barbecue sauce, mustard, salt and pepper; add beef., Pour into an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Top with cheese; bake 3-5 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.

Steps:

• Place potatoes on bottom and sides of a 9" x 13" casserole dish. Bake at 400 degrees Fahrenheit for 10 minutes.
• Brown ground beef and drain. Place beef, broccoli, 1/2 can onions and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings and pour over beef mixture. Bake, covered, for 20 minutes, at 400 degrees Fahrenhiet.
• Top with remaining cheese and onions. Bake uncovered 2-3 minutes longer, until cheese is melted.

Steps:

• In 10-inch skillet, cook ground beef, bacon and onion until beef is browned; drain.
• In slow cooker, mix beef mixture and all remaining ingredients.
• Cover; cook on Low heat setting 3 hours.

Steps:

• In a skillet, brown the ground beef; drain off the excess grease.
• Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.
• Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.
• At this point, set the oven temp to 350 degrees.
• Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.
• Add 2 cups of the shredded cabbage to the casserole baking dish.
• Add half of the tomato/beef mixture, over the shredded cabbage.
• Repeat layer of cabbage and tomato/beef mixture.
• Sprinkle casserole with the parmesan cheese.
• Cover, and bake in oven for 45 minutes.

Steps:

• Brown bacon until done. Crumble and set aside.
• Brown hamburger with onion. Drain.
• Drain and rinse all beans EXCEPT baked beans.
• Place all ingredients in crock pot on low for at least 2 hours OR place all ingredients in oven-safe bowl/dish uncovered in 350 degree oven for 1 hour.

Steps:

• In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
• Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
• Cover, and cook on High setting for 1 hour.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
• Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
• Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
• Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
• Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. Dutch oven. Stir in the remaining ingredients. , Cover and bake at 350° for 1 hour or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
• Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Steps:

• Heat oven to 400°F.
• In 10-inch skillet, cook sausage, celery, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.