Beef Pasta And Broccoli Casserole Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 400°. In a skillet, cook beef and onion in oil until meat is no longer pink; drain. Stir in the Worcestershire sauce, garlic salt, Italian seasoning, rice, soup and water. , Place cooked broccoli in an 11x7-in. baking dish; spoon meat mixture over top. Sprinkle with mozzarella cheese. Bake, uncovered, until heated through, 15-20 minutes. Garnish with parsley if desired.

Steps:

• Preheat oven to 375°F
• Place broccoli in a steamer basket over boiling water.
• Cover pan and steam 3 minutes or until tender.
• Rinse broccoli under cold running water and drain well.
• Transfer to a buttered, deep casserole dish.
• Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
• Stir into broccoli.
• Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
• Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
• Sprinkle on flour and thyme.
• Sauté 2 minutes, stirring often.
• Stir in next 4 ingredients and salt to taste.
• Bring to a boil, stirring until thickened.
• Reduce heat to low and simmer 3 minutes, stirring often.
• Remove from heat and stir in Cheddar cheese until melted.
• Stir into casserole and toss.
• Top with breadcrumbs and Parmesan and dot with remaining butter.
• Bake about 30 minutes until casserole is bubbling and top is golden brown.

Steps:

• Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
• Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
• Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper.
• Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.

Steps:

• Brown ground beef over medium heat.
• Stir in sauce, pasta, and 2c water.
• Bring to a boil, reduce heat, and cover.
• Simmer for 12 minutes, stirring occasionally.
• Add broccoli, cook covered, 8-10 minutes, or until pasta and broccoli are tender.
• Top with cheese and chopped tomato.

Steps:

• Combine meat & garlic in lge. non-stick skillet; cook over high heat till meat is no longer pink, breaking meat apart. Drain. Place meat in large bowl; set aside.
• Add broth. onion, pasta, oregano, basil, and tyme to skillet. Bring to boil. Reduce heat to medium-high and boil 10 minutes; add tomatoes with juice. Increase heat to high and bring to a boil; stir in broccoli. Cook, uncovered, 6 - 8 minutes, stirring occasionaly, until broccoli is crisp-tender and pasta is tender. Drain excess liquid. Add pasta mixture to beef, and mix well.
• Spoon mixture into well greased 9 inch baking dish. Bake uncovered, at 350 degrees for 20 minutes or until bubbly hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
• In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
• Bake 1 hour in the preheated oven, until bubbly and lightly brown.