Soybeanhamburgercasserole Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
• In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish.
• Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

Steps:

• Brown onions and meat,season with salt pepper and garlic salt.
• Boil the noodles in water for 6 minutes and drain.
• Drain corn.
• Mix all ingredients and turn into a two-quart greased casserole dish.
• Can top with a little more grated cheese.
• Bake 30 minutes at 350 degrees.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture., In a small bowl, beat cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions., Spoon half the noodle mixture into a 13x9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture., Cover and bake 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 3 round baking dishes with cooking spray.
• Mix flour, sour cream, and egg together with just enough water to bring the mixture together into a thick spreadable consistency.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Set beef mixture aside to cool.
• Divide the dough mixture into thirds. Stretch each portion to cover the bottom of a prepared baking dish. Spread about one-third of the ground beef mixture over each pastry dough. Top each with about 2 cups shredded Cheddar cheese. Cover each with aluminum foil.
• Bake in preheated oven until cheese is lightly browned and bubbling, 25 to 30 minutes.

Steps:

• Brown the ground beef in a frying pan with the chopped onion.
• In large pot boil the egg noodles until tender, drain.
• Combine the ground beef mixture, noodles, soups and cheddar cheese.
• Place mixture in a 9x13 baking dish sprayed with nonstick cooking spray.
• Top with parmesan and mozzarella cheeses.
• Bake at 350 degrees for 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 400 degrees.
• Brown beef and onion in a large skillet; drain.
• Add beef back to skillet and stir in rice, salt pepper, soup and water; mix well.
• Place coleslaw mix in an ungreased 2 quart casserole dish.
• Spoon beef mixture over coleslaw.
• Cover and bake about 45 minutes.
• Uncover, top with cheese and pop back in oven for another 10 minutes uncovered or until cheese is melted and casserole is hot and bubbly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish.
• Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted.

Steps:

• Preheat oven to 350 degrees F.
• In large heavy skillet, heat oil.
• Saute onion, celery, green pepper and ground beef.
• When meat is no longer pink, stir in all remaining ingredients except cheese.
• Simmer for a few minutes.
• Transfer to a lightly greased casserole dish.
• Bake 45 minutes.
• Sprinkle grated cheese on top and bake a little longer, until cheese is melted.

Steps:

• In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley.

Steps:

• In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Crumble beef over onion. Spread soups over beef. , Cover and bake at 350° for 55 minutes. Uncover; sprinkle with chips. Bake 20 minutes longer or until meat is no longer pink and vegetables are tender.

Steps:

• Brown ground beef and one chopped onion in deep casserole dish- Drain fat.
• Add remaining ingredients- Mix together.
• Cover and heat in oven at 300 degrees for 25 minutes or until cooked through.
• Top with chow mein noodles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
• Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
• Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
• Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.