Zippy Beef Casserole Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.

Steps:

• Heat oven to 350 degrees.
• Cook and stir meat until brown.
• Drain off fat.
• Prepare elbows as directed on package; drain.
• In ungreased 2 quart casserole mix all ingredients except potato chips.
• Cover and bake for 40 minutes.
• Uncover, sprinkle with potato chips and bake and additional 5 minutes.

Steps:

• 1. Heat oven to 350^. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-qt. casserole, mix all ingredients except potato chips.
• 2. Cover and bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
• While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
• Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
• Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Steps:

• In a large skillet over medium heat, cook beef until no longer pink.
• Add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender.
• Drain.
• Stir in chili powder, salt and garlic powder.
• Add rice, chilies, sour cream and half of the cheese.
• Transfer to a greased 2-qt.
• baking dish; top with reamining cheese.
• Bake, uncovered, at 350 for 20 minutes or until cheese is melted.

Steps:

• Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients. Cover; bake 40 minutes. Uncover; sprinkle with crushed potato chips if desired and bake 5 minutes longer. Per Serving: 629 Cal (45% from Fat, 28% from Protein, 27% from Carb); 43 g Protein; 32 g Tot Fat; 13 g Sat Fat; 11 g Mono Fat; 4 g Poly Fat; 42 g Carb; 2 g Fiber; 231 mg Calcium; 1876 mg Sodium; 127 mg Cholesterol