Sausage And Beef Casserole Recipes

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MICHELE'S GROUND BEEF CASSEROLE

This is an adaptation to a recipe I found here on Allrecipes.com. My husband loves it and said it's a keeper!

Provided by Michele

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12



Michele's Ground Beef Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat.
  • Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish.
  • Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese.
  • Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

Nutrition Facts : Calories 714.2 calories, Carbohydrate 49 g, Cholesterol 112.7 mg, Fat 41 g, Fiber 7.3 g, Protein 36.3 g, SaturatedFat 17.5 g, Sodium 1751.9 mg, Sugar 15.7 g

1 pound ground beef
½ pound bulk hot Italian sausage
1 onion, chopped
1 bell pepper, chopped
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon dried oregano
⅛ teaspoon ground black pepper, or to taste
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package refrigerated crescent roll dough
1 cup shredded Cheddar cheese

CHEESY SMOKED SAUSAGE CASSEROLE

My version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.

Provided by I ♥ allrecipes

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14



Cheesy Smoked Sausage Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 26.4 g, Cholesterol 53 mg, Fat 21.1 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 10.4 g, Sodium 914.8 mg, Sugar 3.8 g

1 teaspoon butter
1 teaspoon olive oil
3 cups elbow macaroni
1 pound smoked beef sausage, cut into bite-size pieces
2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
1 sweet onion, diced small
2 ounces shredded sharp Cheddar cheese
2 ounces shredded Monterey Jack cheese
2 teaspoons olive oil, or more to taste
1 teaspoon dried parsley flakes
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package shredded American cheese (such as Kraft® Melts)

BEEF AND ITALIAN SAUSAGE CASSEROLE

This is a hardy casserole, our friend Joe, loves making this. He changes up the sausage from time to time but always uses something with a kick to it.

Provided by Dancer

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16



Beef and Italian Sausage Casserole image

Steps:

  • Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
  • Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; simmer 5 minutes, breaking up tomatoes with back of spoon.
  • Add kidney beans and heat through.
  • Season with salt and pepper.
  • Add mostaccioli, Parmesan and parsley and toss to combine.
  • Spray 9-by-13-inch baking pan with nonstick spray.
  • Transfer mixture to prepared pan.
  • Sprinkle with cheese.
  • Bake until cheese melts, about 30 minutes.

1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
1 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 (28 ounce) can Italian plum tomatoes, drained (reserve 2 tablespoons juice)
2 tablespoons tomato paste
1/4 teaspoon dried red pepper flakes
1 (15 ounce) can kidney beans, rinsed, drained
salt and pepper
1 lb mostaccioli pasta, cooked al dente, drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
nonstick cooking spray
12 ounces fontina or 12 ounces provolone cheese, grated

SAUSAGE AND BEEF CASSEROLE

I received this recipe from my mothers best friend Lucy. This is one of my favorite meals. This is a great dish for pot-lucks. It would also be great on a cold winters night. I also like to make it a day or two before it is to be eaten.

Provided by AmandaF

Categories     One Dish Meal

Time 2h

Yield 4-5 serving(s)

Number Of Ingredients 12



Sausage and Beef Casserole image

Steps:

  • Heat skillet to medium heat.
  • Brown sausage well, When finished put the sausage into a large casserole dish.
  • Brown the stew beef and add to the sausage.
  • Sauté onion and garlic till tender.
  • Add green peppers cook additional minute.
  • Add into meat.
  • Stir-fry potatoes a little and add to meat.
  • Add beans, bouillon and seasonings.
  • Stir well.
  • Cover and bake 350 1 hour and 15 minutes or until potatoes are tender.

2 packages smoked sausage
1 1/2 lbs stewing beef
2 large onions
2 -3 green peppers
2 cloves garlic
6 large potatoes, sliced to 1/8 inch thick
2 cans kidney beans, drained
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 beef bouillon cubes, dissolved in
1 cup boiling water

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