Ground Beef Casserole Recipes

A major advantage of casseroles is that food items, especially meat pieces, get cooked well without taking extra effort. While making preparations, make sure that you trim the fat part and gristle of the beef pieces. If this is not possible, you can skim off the fat part after cooking, when the meal is ready.

Ingredients

• 1 pound ground beef
• 1 cup uncooked rice (rinsed and drained)
• 4 celery ribs (chopped)
• 1 medium-sized onion (chopped)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1½ cups water
• Salt and pepper to taste

Procedure
Preheat a frypan and brown the meat on all sides. Remove the meat when it is done and keep it aside. Sauté the onion and add in the celery and water. Cook over medium flame for about 5 minutes. Add the rice, meat, salt and pepper, and cream of chicken and mushroom soup to the pan.

Mix well and transfer the mixture to a casserole. Bake at 350 °F for about 1½ hours. Remove the casserole from the oven and allow it to cool down. Seasoning the dish and serve.

Ingredients

• 1 pound ground beef
• 1 head cabbage (cut into pieces)
• 1 medium-sized onion (chopped)
• 1 cup cream of chicken soup
• ½ cup cheddar cheese (shredded; optional)
• 2-3 tablespoons apple juice (or port wine)
• 1 teaspoon vegetable oil
• 2 teaspoons butter
• Salt and pepper to taste

Procedure
In a big frypan, preheat the oil and butter, and brown the ground beef (you can remove the excess fat). Add the onion, stir well, and then add the cut cabbage. Cover and cook for about 8-10 minutes until the cabbage turns soft and tender.

Add the shredded cheese, chicken soup, apple juice, salt and pepper to the pan. Mix the mixture well and transfer it to a casserole. Bake at 400 °F for about 15 minutes. Remove the casserole from the oven, add the seasonings, and serve.

Ingredients

• 1½ pounds ground beef
• 2 medium-sized onions (chopped)
• 4 large potatoes (peeled and sliced)
• 2 carrots (shredded)
• 1 can cream of mushroom soup
• ½ cup cheddar cheese (shredded)
• Salt and pepper to taste

Procedure
In a frypan, brown the ground beef along with the onion. Skim off the excess fat and transfer the partly cooked beef to a casserole. Mix the sliced potato and carrot together, and spread the mixture on top of the beef as a layer. Sprinkle the mixture with salt and pepper according to taste.

Pour the mushroom soup and bake the casserole at 350 °F for about 45-50 minutes until the potatoes and carrots turn tender. Add the shredded cheese on top, and bake for another 5 minutes. Serve.