Cheesy Beef Spinach Noodle Casserole Recipes

Steps:

• 1. In a large skillet, cook the beef with the onions, garlic, green pepper, Italian seasoning, and mushrooms until the beef is no longer pink, drain fat, then season with salt and pepper to taste.
• 2. Add in 1/4 cup Parmesan cheese and spaghetti sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• 3. In a large bowl, combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream. egg, green onion, garlic powder and 1/4 cup Parmesan cheese; mix to combine, then in cooked noodles.
• 4. Spoon the spinach mixture into a greased 13 X 9 inch baking dish. Sprinkle with 1 cup of Parmesan cheese. Top evenly with the ground beef mixture, then sprinkle 1 cup Parmesan cheese over the ground beef mixture.
• 5. Bake uncovered at 350 degrees for about 25 minutes; remove from oven, then sprinkle 1-1/2 cups Monterey Jack cheese on top.
• 6. Return to oven and bake for 5 minutes, or until the cheese has melted.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

Steps:

• In a large wok or frying pan heat oil and cook onion and garlic in a small amount of oil until transparent.
• Add spinach and cook until wilted. Set aside.
• Brown ground beef and season with garlic salt, salt and pepper to taste. Set aside.
• Combine cooked pasta, spinach, ground beef, cheese (amount to your preference, my family likes it cheesy!) and soup.
• Add salt and pepper to taste.
• Place in a large baking dish, cover in a layer of shredded cheese.
• Cover with tin foil and place in a 350°F oven for 30 minutes.
• Uncover and place back in oven for another 10 minutes.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
• Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
• Spoon the spinach mixture into the prepared baking dish.
• Sprinkle with about 1 cup Parmesan cheese (can use less).
• Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
• Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
• Return to oven and bake for about 5 minutes, or until the cheese has melted.
• Delicious!

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.