Sausage And Beef Casserole Recipes

Steps:

• Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
• Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; simmer 5 minutes, breaking up tomatoes with back of spoon.
• Add kidney beans and heat through.
• Season with salt and pepper.
• Add mostaccioli, Parmesan and parsley and toss to combine.
• Spray 9-by-13-inch baking pan with nonstick spray.
• Transfer mixture to prepared pan.
• Sprinkle with cheese.
• Bake until cheese melts, about 30 minutes.

Steps:

• Heat skillet to medium heat.
• Brown sausage well, When finished put the sausage into a large casserole dish.
• Brown the stew beef and add to the sausage.
• Sauté onion and garlic till tender.
• Add green peppers cook additional minute.
• Add into meat.
• Stir-fry potatoes a little and add to meat.
• Add beans, bouillon and seasonings.
• Stir well.
• Cover and bake 350 1 hour and 15 minutes or until potatoes are tender.

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

Steps:

• Preheat oven to 375 degrees F.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
• Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

Steps:

• Cut kidneys in quarters, discarding the hard centre.
• Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
• Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
• Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
• Sprinkle with flour, stir, then add wine.
• Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
• Stir until thickened slightly, season to taste, then add the kidney and sausage.
• At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
• Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
• Sprinkle with parsley to serve.

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Steps:

• Heat the oven to 350 degrees F.
• Cook the sausage, beef and onion in a 12-inch oven-safe skillet until the sausage and beef are well browned, stirring often to break up beef. Pour off any fat. Stir in the spinach and cook until the spinach is wilted.
• Stir the soup, milk and beans in the skillet.
• Stir the stuffing and cheese in a small bowl. Sprinkle around the inside edge of the skillet.
• Bake for 30 minutes or until the sausage mixture is hot and bubbling.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Steps:

• Cook noodles according to package directions. Meanwhile, in a small skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Drain and rinse pasta in cold water. Cut pasta into 3-in. pieces. Stir the pasta, sausage and spaghetti sauce into meat mixture., Transfer to an 8x4-in. loaf pan coated with cooking spray; sprinkle with cheeses. Bake at 350° for 15-20 minutes or until bubbly and cheese is melted.

Steps:

• In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
• Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
• Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth, Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
• Remove half the meat mixture and place in freezer bag to save for another time.
• Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.