Sausage And Ground Beef Casserole Recipes

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 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:

• 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:

• 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.

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10 minutes longer., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.