Zucchini Casserole With Ground Beef

Most frequently i have made this zucchini casserole with ground beef.My grandfather lived next door to a cattle farmer and boy oh boy did we end up with a lot of beef.Bake in 350 oven.

Spaghetti Bolognese (Beef).

Hi, I am Dixie. At this article I want to share delicious recipe. You can sizzle Spaghetti Bolognese (Beef) testing 21 ingredients and 11 steps. Here is how you procure that.

Spaghetti Bolognese (Beef) Ingredients

1. Prepare of Bolognese Sauce.
2. You need 300 grams of minced beef.
3. Prepare 250 grams of chicken liver.
4. Prepare 1 1/2 tbsp of olive oil.
5. You need 1 clove of garlic, peeled.
6. Prepare 1/2 tbsp of parsley.
7. It's 1 of bay leaf.
8. It's 1 can of tomatoes.
9. You need 150 ml of water.
10. Prepare 1 of beef stock cube.
11. It's 2 tbsp of tomato puree.
12. Prepare 1 of salt and pepper.
13. You need 1/2 tsp of chopped basil.
14. It's 25 grams of butter.
15. You need 1 of grated parmesan cheese.
16. Prepare of Spaghetti.
17. Prepare 1 of water.
18. It's 1 tsp of olive oil.
19. Prepare 25 grams of melted butter.
20. Prepare 1 tbsp of salt.
21. Prepare 500 grams of Italian Spaghetti.

Spaghetti Bolognese (Beef) lesson

1. Soak chicken livers in a pot of salted water for 30 mins or more..
2. Combine minced beef, garlic, onion, parsley and bay leaf into a saucepan..
3. Using a scissors or knife, cut chicken livers into small pieces, removing membranes. Dry the chicken liver pieces by placing them on paper towels. Add chicken liver to saucepan..
4. Using medium heat, brown meat slowly, stirring frequently..
5. When mixture is thoroughly cooked with no remaining water, remove garlic clove..
6. Add canned tomatoes, beef stock cube, water, tomato puree and season to taste. Stir well..
7. Simmer the sauce for up to 45 minutes, until it is of a suitable consistency..
8. To cook spaghetti: Fill large saucepan with plenty of water. Add salt and olive oil and bring to a boil. Slowly dip spaghetti into the boiling water. As it softens, curl it around the pan until it is all submerged. Cook until tender but firm - according to packet directions. Remove from heat and drain pasta in a colander immediately. Coat with the melted butter and serve immediately..
9. Stir in the basil, and simmer for 1 minute..
10. Remove saucepan from heat, and add butter. Stir..
11. When spaghetti is ready, serve a spoonful of sauce on top and add parmesan cheese to taste..

My Hot Beef Stir Fry 😰.

Hi, I am Patience. At this article I want to share cool recipe. You can coddle My Hot Beef Stir Fry 😰 proving 12 ingredients and 8 steps. Here is how you dispatch it.

My Hot Beef Stir Fry 😰 Ingredients

1. It's 400 grams of sirloin beef or frying steak cut into 5mm 1/4 inch slices.
2. You need 1 tbsp of Corn Flour / Corn Startch.
3. You need 2 tbsp of olive oil or veg oil.
4. Prepare 1 piece (1 inch) of Root Ginger, peeled and grated.
5. It's 300 grams of thin sliced veg. ie carrot,Onion,or Shallots green beans, red cabbage,loose corn, pak choy Courgette some or all.
6. Prepare 1 pinch (1/4 tsp) of Chilli powder.
7. You need 1 dash of light soy sauce to taste.
8. You need 1 of For The Marinade.
9. You need 1 tbsp of Dark Soy sauce.
10. You need 1 tbsp of light soy sauce.
11. It's 1 tbsp of Rice Wine.
12. It's 2 pinch of Black Pepper.

My Hot Beef Stir Fry 😰 preparation

1. Mix all the Marinade ingredients together in a large bowl, then add the beef strips and stir to coat.
2. Cover the bowl with cling film and set aside for 20 minutes. Then remove from marinade and dust the pieces of beef in the corn flour.
3. Heat a wok on high heat when it starts to smoke add half the oil. Add the ginger and chilli flakes and fry for a secound or two..
4. Then add your mix of veg and stir in, add a little drop of water to help with the steaming the veg. Cook for 1-2 minutes and transfer to a plate..
5. Put the wok back over the heat, and add the remaining oil..
6. Add the beef let settle for a few secounds then stir the beef in the wok for 1-2 minutes..
7. Tip back in the veg and stir in with the beef and mix together for a further 1-2 minutes. Season further, to taste with light soy sauce and black pepper..
8. Serve immediatley.Enjoy with some fried Rice or Noodles..

Pressure Cooked BBQ Pulled Pork/Beef. This pressure cooker pulled pork is great with so many things: sandwiches, burgers, wraps, on rice, or on nachos. These are perfect as appetizers, snacks, lunch, dinner, treating guests at BBQ or parties. Pressure Cooker BBQ Pulled Pork is an easy three ingredient recipe made in your Instant Pot!

Remove the pressure cooker from the heat and leave to depressurise. Carefully lift out the pork and place in a bowl. Pressure Cooker BBQ Pulled Pork By Diane Roark Hi, I am Boyce. Today I want to share cool recipe. You can fix Pressure Cooked BBQ Pulled Pork/Beef using 8 ingredients and 8 steps. Here is how you complete that.

Pressure Cooked BBQ Pulled Pork/Beef Ingredients

1. You need 1 kg of chuck roast or pork shoulder.
2. It's of Salt.
3. It's of Pepper.
4. It's 2 Tbsp of Vegetable Oil.
5. Prepare 1 of Onion, cut in half and sliced into half rings.
6. It's 1 cup of Water or Beef Broth.
7. You need 1-2 cups of Barbecue Sauce.
8. Prepare Dash of black pepper.

BBQ Sauce , Entrees , Instant Pot - Pressure Cooker , Pork , Southern This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Once the pressure is released, remove the lid.

Pressure Cooked BBQ Pulled Pork/Beef preparation

1. Season the meat with salt and pepper. Set aside..
2. Turn on the pot's Sauté function. When it is hot, add the oil and then the meat. Brown a few minutes on each side..
3. Take out the meat and set on a plate and add the onion to the pot with a splash or two of the water/broth. Cook for a couple of minutes, scraping the bottom of the pot, to get the browned bits up (deglaze)..
4. Add the remaining water/broth, and the meat back in. Seal and prepare to pressure cook meat for at least 45mins (varies with pressure cooker)..
5. Once done, remove the meat to a large bowl to shred. If the meat isn't shreddable, put it back in and cook it another 10 to 15 minutes..
6. Place the shredded meat back into the pot. If the amount of gravy in the pot is too much, remove excess gravy to just enough for the meat to soak up..
7. Add in BBQ sauce and black pepper. Stir to combine. Switch back to Sauté function and bring mixture to a simmer, stirring frequently..
8. Serve on tacos, wraps or rice etc..

Remove the meat from the pressure cooker. With a fork, shred the meat, discarding any excess fat. If you have BBQ sauce and pork shoulder, you can make this awesome Easy Pressure Cooker Pulled Pork! Fall-apart tender pork is served on a bun with a smoky-sweet barbecue sauce. You get all the flavor of slow cooked pulled pork in a fraction of the time.

Creamy, Beefy, Cheesy Potato Casserole. I'm a huge fan of casseroles! And some of my go-to recipes in my house are in the casserole category. Also, I use cream of celery soup, this is a personal preference and you are welcome to use cream of mushroom or even cream of chicken, or if you're super zealous.

Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish. No need to peel and cut up the potatoes for this beefy, cheesy casserole. We used Southern-style hash browns to make things easier for you. Hi, I am Hayden. At this article I want to share delicious recipe. You can fry Creamy, Beefy, Cheesy Potato Casserole working 15 ingredients and 10 steps. Here is how you get done that.

Creamy, Beefy, Cheesy Potato Casserole Ingredients

1. You need 1 lb of mini potatoes (i used red and yellow).
2. Prepare 1 lb of ground beef.
3. You need 1 can of cheddar cheese soup.
4. It's 1/2 cup of sour cream.
5. It's 1/2 cup of milk.
6. Prepare 1 of yellow zucchini, sliced medium-thick.
7. You need 1 of green zucchini, sliced medium-thick.
8. You need 4 of garlic cloves, minced.
9. You need 1 of small onion, diced.
10. You need 1 tsp of dried basil.
11. Prepare 1 tsp of lemon pepper seasoning.
12. Prepare 1 tsp of thyme.
13. You need 3/4 cup of mozzarella cheese.
14. It's 1/4 cup of shredded parmesan cheese.
15. Prepare 1/2 cup of crushed gold fish crackers.

Place foil-wrapped casserole in freezer-weight resealable plastic bag. When ready to thaw, unwrap frozen casserole and return to. Creamy and Cheesy Potato Casserole (Gluten-Free)The Heritage Cook. Cheesy Potato Casserole Loaf With Scalloped Potatoes, Ground Beef, Tomatoes & SpinachScrumdiddlyumptious. "Super easy Miracle Noodle casserole tonight!

Creamy, Beefy, Cheesy Potato Casserole discipline

1. Preheat oven to 375°F..
2. Cut your mini potatoes in half, sprinkle with olive oil and season with lemon pepper seasoning. Place them in an oven proof dish (large enough to then hold the rest of the ingredients later) bake in oven for about 25 min until they are ALMOST done. (Fork tender but still a little hard) then set aside until the rest of the ingredients are ready.
3. While those potatoes are baking, in a pan brown off your ground beef, drain. Then add your onions and garlic and cook until onions are translucent..
4. Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined..
5. Add the rest of your seasonings, stir and remove from heat..
6. Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes.
7. Mix everything gently being careful not to mush your potatoes.
8. Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers..
9. Place back in oven until everything is cooked through and melted (about another 25-30min).
10. Note: if you like your zucchini less firm and more cooked, add this to your beef mixture sooner and let it bubble on the stove top for about 10min.

This is a dump and cook recipe (other than rinsing the noodles). This rich and creamy casserole will be a new holiday (or weekday) favorite. Room temperature egg yolks and cream will blend into the View image. Cheesy Potato Casserole Recipe. this link is to an external site that may or may not meet accessibility guidelines. Cheesy Mashed Potato Casserole is filled with cream cheese, sour cream, butter, cheese, bacon and more taking classic mashed potatoes to a Best potatoes for mashed potatoes are RUSSET.

Creamy, Beefy, Cheesy Potato Casserole.

Hi, I am Rachele. At this article I want to share useful recipe. You can brew Creamy, Beefy, Cheesy Potato Casserole testing 15 ingredients & 10 steps. Here is how you conclude that.

Creamy, Beefy, Cheesy Potato Casserole Ingredients

1. Prepare 1 lb of mini potatoes (i used red and yellow).
2. It's 1 lb of ground beef.
3. You need 1 can of cheddar cheese soup.
4. It's 1/2 cup of sour cream.
5. It's 1/2 cup of milk.
6. You need 1 of yellow zucchini, sliced medium-thick.
7. It's 1 of green zucchini, sliced medium-thick.
8. You need 4 of garlic cloves, minced.
9. You need 1 of small onion, diced.
10. Prepare 1 tsp of dried basil.
11. Prepare 1 tsp of lemon pepper seasoning.
12. You need 1 tsp of thyme.
13. You need 3/4 cup of mozzarella cheese.
14. Prepare 1/4 cup of shredded parmesan cheese.
15. It's 1/2 cup of crushed gold fish crackers.

Creamy, Beefy, Cheesy Potato Casserole preparation

1. Preheat oven to 375°F..
2. Cut your mini potatoes in half, sprinkle with olive oil and season with lemon pepper seasoning. Place them in an oven proof dish (large enough to then hold the rest of the ingredients later) bake in oven for about 25 min until they are ALMOST done. (Fork tender but still a little hard) then set aside until the rest of the ingredients are ready.
3. While those potatoes are baking, in a pan brown off your ground beef, drain. Then add your onions and garlic and cook until onions are translucent..
4. Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined..
5. Add the rest of your seasonings, stir and remove from heat..
6. Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes.
7. Mix everything gently being careful not to mush your potatoes.
8. Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers..
9. Place back in oven until everything is cooked through and melted (about another 25-30min).
10. Note: if you like your zucchini less firm and more cooked, add this to your beef mixture sooner and let it bubble on the stove top for about 10min.