Beef N Noodle Casserole Recipes

Steps:

• In a large skillet, brown beef.
• Remove beef and drain fat.
• In same skillet, melt butter over medium-high heat.
• Sauté onion and pepper until tender.
• Add beef, Worcestershire sauce, noodles, and soups.
• Spoon into a greased 3-quart casserole dish; top with cheese.
• Bake at 350º for 45 minutes.

Steps:

• Combine soups and seasonings and shredded carrots in a 13x9" casserole dish.
• add stew beef, cut into cubes.mix well.
• cover and bake at 350* for 2 hours -- or beef is tender --
• serve over cooked noodles.that have been drained and tossed wit a little melted margarine or butter -- .

Steps:

• Cook the noodles until just tender, drain, rinse with cold water, drain well and set aside.
• In a large skillet melt the butter.
• Add beef and fry until well cooked and crumbly.
• Stir in salt pepper, basil and tomato sauce.
• In a large bowl combine the noodles, cottage cheese, green onions and sour cream.
• Preheat oven to 350°F.
• Butter a casserole dish (8-inch square).
• Put in half on the noodle mixture.
• Top with half of the beef.
• Add last half of noodles and top with the remaining beef.
• Sprinkle with the cheddar cheese.
• Bake uncovered, 30 minutes or until bubbly and the cheese has melted.

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Steps:

• In a fry pan brown the beef with the garlic, approximately.
• 10 min remove and put aside in a large mixing bowl Spray the pan with veggie oil and add the onions& mushrooms cook until they are beginning to brown, approx 10 minutes.
• Add the fresh tomato and the zucchini, stir and add the tomato sauce & kernel corn. Sprinkle in the spices and jalapeño.
• Add pan contents to the meat and mix well.
• Meanwhile heat oven to 350°F.
• Cook the raman noodles drain and add to the casserole.
• Turn the entire contents into an oven proof dish.
• Sprinkle with the can of fried onion and Parmesan cheese.
• Heat through and until the cheese ad onions are browned.
• Serve.

Steps:

• Cook the egg noodles according to the package directions., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into mixture. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Steps:

• 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. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350°.
• Combine the seasoning mix ingredients thoroughly in a small bowl.
• Makes 1/4 cup plus 1-1/4 teaspoon.
• Cook the noodles al dente according to package directions.
• Rinse under hot water, then cold water, and drain.
• Pour 1 teaspoon of the oil into your hands and rub into the noodles.
• Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
• Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
• Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
• Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
• Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
• Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
• Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
• Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
• (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
• Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
• Add the remaining 1-1/2 cups stock and bring to a boil.
• Remove from the heat and stir in the sour cream mixture until completely blended.
• Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
• Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
• Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
• Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
• Spoon up and serve with a crisp salad.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.