beef casserole

This beef noodle casserole is ground beef in a rich tomato sauce, tossed with egg noodles then topped with plenty of cheese and baked to perfection. An easy comfort food dinner that's perfect for feeding a crowd.

Beef Noodle Casserole

egg noodles (uncooked)

olive oil

lbs beef

onion (finely chopped)

garlic

salt and pepper

tomato sauce

can diced tomatoes (drained, I prefer to use the small diced (petite cut) variety)

Italian seasoning

cheddar cheese

parsley

cooking spray

Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.

While the noodles are cooking, heat the olive oil in a large pan over medium high heat.

Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through. Season with salt and pepper to taste.

Add the tomato sauce, tomatoes and Italian seasoning to the beef and stir to combine.

Drain the noodles and add to the pan with the beef; toss to combine.

Pour the beef and noodle mixture into a 9"x13" baking pan that's been coated in cooking spray. Top with cheddar cheese.

Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/NFxrNzOt.mp4

This beef noodle casserole is ground beef in a rich tomato sauce, tossed with egg noodles then topped with plenty of cheese and baked to perfection. An easy comfort food dinner that’s perfect for feeding a crowd.

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

vegetable oil

beef,

onion, roughly chopped

carrots,

tbsp plain flour

Guinness

beef stock cube

sugar

bay leaves

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Serve steak with this classic rich and glossy gravy originating from the French town of Burgundy.

Steak bourguignonne

steaks,

eschalots, finely chopped

garlic cloves, crushed

milliliters red wine

beef stock

basil

unsalted butter, cubed

Oven-baked chips and green salad,

Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.

Slow cooker beef stew with dumplings

parsnips,

leek,

tomato purée

1.2kg braising steak, cut into 4cm chunks

Plain flour, to dust

mL red wine

rosemary

60 g suet

g self-raising flour

https://streaming.hearstdigitalstudios.com/4e46f364-c2b4-49f5-9d55-3bc1391d1538/video_rover_16x9_1080p_hd_1538139150_28546.mp4

This slow cooker beef stew recipe doesn't require you to brown the beef, which makes it perfect time saving dinner.

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Beef in red wine with melting onions

butter

onions,

garlic cloves, halved

piece beef skirt

tbsp oil

red wine

300 milliliters strong beef stock

mushrooms, halved (we used small Portobello mushrooms)

chopped parsley, to serve (optional)

Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.

Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.

Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.

After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

This cheesy Doritos Casserole is made with ground beef, tomatoes, chiles, sour cream and much more! It's an easy taco casserole recipe that's full of savory goodness.

Doritos Casserole

yellow onion, about 1 medium onion

garlic,

beef

taco seasoning

(10- ounce) can Ro-tel tomatoes and chiles

salsa

sour cream

(9.75- ounce) bag Doritos, very coarsely crushed

Optional garnish – diced tomatoes, cilantro, jalapeños, avocado

In a large skillet, heat oil over medium heat. Add in the onions and cook for 5 minutes. Add in the garlic and the ground beef and cook until the meat is no longer pink, breaking up the clumps with a wooden spoon. 

Add in the taco seasoning, Ro-tel, and salsa. Cook for 5 minutes, stirring occasionally.

Stir in the sour cream evenly and then remove the mixture from the heat.

Pour half of the meat mixture into the bottom of a 9&#215;13 pan. Top with 1/2- cup of the cheese and half of the Doritos. Repeat the process with the remaining ingredients, topping with the remaining 1/2- cup of the cheese.

Cover the pan with foil and bake for 20 minutes.

Remove the foil and bake for 10 more minutes.

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Chinese-style braised beef one-pot

garlic cloves, thinly sliced

good thumb-size piece fresh root ginger,

spring onions, sliced

red chilli, deseeded and thinly sliced

½kg braising beef,

tbsp plain flour, well seasoned

tsp Chinese five-spice powder

star anise (optional)

Chinese cooking wine or dry sherry

tbsp dark soy sauce,

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Everything you know and love about cottage pie, but with a comforting and cheesy twist.

Cheesy Cottage Pie

lbs russet potatoes, peeled and chopped

milk

cheddar cheese, grated

yellow onion, chopped

all-purpose flour

beef broth

Worcestershire sauce

peas

salt and black pepper,

Place the potatoes in a large pot of cold salted water and bring to a boil. Let cook until potatoes are very tender, about 10 minutes.

Drain and return potatoes to hot pot. Mash with butter and milk until smooth. Stir in cheddar cheese and season to taste with salt and pepper. Cover and set aside while you work on the filling.

In a large skillet, heat the olive oil over medium heat. Add the onions and cook until onion is soft and translucent, about 5 minutes.

Add beef and cook until no longer pink. Add garlic and cook 1 minute more.

Sprinkle with flour and stir frequently for 2 minutes. Gradually stir in beef broth and bring to a simmer. Cook until thickened, about 5 minutes.

Stir in Worcestershire sauce, rosemary, thyme, carrots, and frozen peas and season to taste with salt and pepper.

Transfer beef mixture to a 2-quart casserole dish, then top with the mashed potatoes.

If desired, use a fork to drag patterns through the mashed potatoes, then transfer to oven to bake for 30 minutes. Broil 1-2 minutes for extra browning, if desired.

Let rest 10 minutes before serving. Enjoy!

We've cut the calories and fat and boosted the fibre in this comforting casserole by using a lean cut of beef and upping the vegetables

Lighter beef stew & dumplings

tbsp rapeseed oil

thyme sprigs, plus extra leaves

lean braising steak

½ tbsp plain flour

tsp English mustard powder

plum tomatoes

vegetable bouillon

carrots, halved lengthways and sliced

butternut squash, deseeded, peeled and cut into 3-4cm/11/4-11/2in chunks

chestnut mushrooms, quartered

self-raising flour

½ tsp English mustard powder

spring onions, ends trimmed, finely chopped

buttermilk

Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.

Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.

When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.

Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.

Amish Yumasetti Casserole is a traditional Amish dish. It's hearty, creamy, comforting casserole that is full of ground beef and noodles.

Amish Yumasetti Casserole

egg noodles

onion (chopped)

cream of mushroom soup

cream of chicken soup

bread ((or panko bread crumbs))

butter (melted)

Cook the noodles according to the package directions.&nbsp;

Brown the ground beef along with the onion. Drain the fat off the meat.&nbsp;

In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9x13 (or even a bit larger) greased baking dish.

In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the breadcrumbs on top of the casserole. The pan will be very full.

Cover the casserole with foil and bake the casserole in a 350 degree oven for 25 minutes, then uncover and bake an additional 15-20 minutes, or until is heated through and lightly browned on top.

Serve immediately.

https://content.jwplatform.com/videos/yJnkxatV.mp4

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Beef & vegetable casserole

celery sticks, thickly sliced

onion, chopped

beef stock cubes,

stewing beef (featherblade

Heat oven to 160C/140C fan/gas 3 and put the kettle on.

Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Garnish with the picked leaves of the remaining thyme sprig.

Cheesy and delicious, this baked hamburger casserole is one delicious dinner that the whole family will love. Simple to make, this pasta bake is full of rich and delicious flavors and it&#039;s a great go to for picky eaters!

Hamburger Casserole Recipe

onion

bell pepper

garlic (minced)

tomatoes (1 can, drained)

tomato paste

salt

Italian seasoning (store-bought

black pepper

dry shell pasta

cream cheese

unsalted butter (⅜ stick)

mozzarella cheese

parsley (optional, for garnish)

Preheat

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.

Brown

In a large skillet set over medium-high heat, brown the ground beef until it is no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl.

Sauté

Add the onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Add the garlic and cook for 30 seconds.

Stir

Return the beef to the skillet. Stir in the drained tomatoes, tomato paste, salt, Italian seasoning, pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove from the heat and set aside.

Top 16 beef casserole recipes from across the web

The most viewed beef casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Noodle Casserole

Beef & stout stew with carrots

Steak bourguignonne

Slow cooker beef stew with dumpling...

Beef in red wine with melting onion...

Doritos Casserole

Chinese-style braised beef one-pot

Cheesy Cottage Pie

Lighter beef stew & dumplings

Amish Yumasetti Casserole

Beef & vegetable casserole

Hamburger Casserole Recipe

Shredded Beef Enchiladas

Beef Noodle Casserole Recipe

Beef bourguignon

Classic French beef daube

Top 16 beef casserole recipes from across the web

The most viewed beef casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Noodle Casserole

Beef & stout stew with carrots

Steak bourguignonne

Slow cooker beef stew with dumpling...

Beef in red wine with melting onion...

Doritos Casserole

Chinese-style braised beef one-pot

Cheesy Cottage Pie

Lighter beef stew & dumplings

Amish Yumasetti Casserole

Beef & vegetable casserole

Hamburger Casserole Recipe

Shredded Beef Enchiladas

Beef Noodle Casserole Recipe

Beef bourguignon

Classic French beef daube

The most viewed beef casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine