Spaghetti Beef And Potato Casserole Recipes

Steps:

• Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms., Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Steps:

• Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• set oven to 350 degrees.
• grease a large-size casserole dish.
• brown beef with minced garlic, salt and pepper and onions; drain off any fat.
• transfer ground beef to casserole dish.
• on top of ground beef, layer the celery and spaghetti.
• pour the two cans of mushroom soup over the mixture.
• sprinkle the chopped cooked bacon over top of soup.
• pour the tomato juice over the bacon.
• sprinkle the cheddar cheese over the top.
• cover, and bake for 1-1/2 hours.
• uncover casserole the last 15 mins of baking.

Steps:

• Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
• Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
• Bake at 375°F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
• Let casserole stand 10 minutes before serving.

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.