Ground Beef and Potato Casserole // Super Delicious ❤️
This Ground Beef and Potato casserole is a sure delight, this is one of those meals that will hit the spot every time. I love serving a simple cold salad with this casserole, but you can also just enjoy it alone if you wish, or you can add your favorite vegetable to this casserole as a substitute. This will become one of your families favorite meals, I hope you give it a try.❤️
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INGREDIENTS————————————-
1 1/2 lbs. Ground beef 80/20
1 C. Chopped onions
1/4 C. Chopped green onions
1/2 C. Diced green bell pepper
1/2 C. Diced orange bell pepper
1 med/large diced tomato
3 med/large minced garlic cloves
2-2 1/2 tsp Seasoning Salt
3 Tbs All Purpose Flour
3/4 C. Beef broth
Tomato slices to top (i used 4 slices)
Pepper as needed
2 Large Russet potatoes (cut in half long way then sliced)
3 Tbsp cooking oil of your choice (to fry potatoes)
6 oz. Freshly grated Mozzarella Cheese or as needed
6 oz. Freshly grated white Sharp Cheddar Cheese or as needed
*BAKE 350 for 35-40 minutes…cover with foil if you wish so tomato doesn’t get mushy.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#casseroles
#potato
#rachelcookswithlove
Layered Casserole with Beef, Cabbage & Potatoes Recipe - Lidia’s Kitchen Series
Layered Casserole with Beef, Cabbage & Potatoes Recipe - Today Lidia shares a delicious and hearty Italian style version of Layered Casserole of Beef, Cabbage and Potatoes topped with fontina cheese – a one pot meal fit to feed any hungry crowd.
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CABBAGE LASAGNA! Dinner with Ground Beef And Cabbage. Best Cabbage Casserole. Recipe by Always Yummy
Cabbage lasagne is a comforting and flavorful dish that combines the flavors of traditional cabbage rolls with the convenience of a layered casserole. The end result is a hearty and satisfying meal that is perfect for a cozy night in.
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✅ Ingredients:
• white cabbage – 3 lb | 1.2 kg
• carrot – 4 oz | 120 g
• onion – 7 oz | 200 g
• ground beef – 1.8 lb | 800 g
• rice – 8 oz | 220 g
• crushed tomatoes – 7oz | 200 g
• fresh parsley – 2 tbsp | 10 g
• tomato paste – 1 tbsp
• sugar – ½ tsp
• vegetable oil – 3 tbsp
• garlic powder – 2 tsp
• ground chili pepper - ⅓ tsp
• ground coriander – ½ tsp
• salt – 2 tsp
• ground black pepper – ½ tsp
• water – 5 cup | 1250 ml
✅ You will need:
• carving board
• microwave oven
• oven
• 2 deep bowls
• stockpot
• colander
• baking dish 8*11 in | 20*30 cm
• roasting bag
• food foil
???? Preparation:
1. Cut the cabbage-stump out neatly and place the cabbage into a roasting bag, pierce the bag with a toothpick in 4-5 points and put the cabbage into a microwave oven for 8 minutes at 800W.
2. Take the cabbage out of the microwave oven carefully and take off soft leaves trying to keep them whole. Place the rest of not softened leaves of cabbage head into the oven bag again and send to the microwave oven for 6-8 minutes at 800W.
3. Pound the cabbage leaves’ thick parts lightly with a kitchen tenderizer.
4. Sauce: combine 1 tbsp of tomato paste, ½ tsp of salt, ½ tsp of sugar and 1cup | 250 ml of water in a bowl.
5. Heat a pan, add 2 tbsp of vegetable oil and fry the chopped onion for 2 minutes over medium heat.
6. Add the finely cut carrot and fry for another 3 minutes over medium heat.
7. Add the crushed tomatoes, stir and simmer for a minute over medium heat, take the pan off the stove and cool down the sauce.
8. Add 1 l of water into a stockpot and bring to a boil, add the rice and boil for 5 minutes over low heat.
9. Drain the rice, wash with cold water and lay out into a colander.
10. Add 1 tsp of salt, the ground black pepper, ground coriander, ground red pepper, garlic powder, prepared rice and fried vegetables into the ground beef and combine well.
11. Brush a baking dish with 1 tbsp of vegetable oil and lay out the cabbage leaves onto the bottom in one layer.
12. Follow with a layer of the meat mince, even and sprinkle with the chopped parsley. Make a layer of cabbage leaves on top, then a layer of the meat mince, parsley and repeat all one more time. End with a layer of the cabbage leaves on top.
13. Cut the prepared casserole with a knife into servings.
14. Pour with the prepared sauce and let the sauce get through the lasagna to the bottom of the dish. Cover with a foil and send into the oven preheated to 390°F | 200°C for 30 minutes. In half an hour reduce the heat to 320°F | 165°C and roast for another 1 h 30 min. Check the readiness with a wooden stick, the lasagna should be soft and the stick entering easily.
15. Sprinkle your cabbage and ground beef casserole with the chopped up parsley and serve hot with a sour cream.
#cabbagecasserole #cabbagelasagna #cabbage #recipe
How to Make an 8 Layer Casserole
Y'all, this is an easy to make casserole. All it takes is a lot of chopping...and it cooks for a while. Two hours, actually. But, it's worth it if you have the time. Remember, if you don't like something, leave it out. If there's a vegetable (or two or three) you love, you can probably add them in. Just be sure not to overflow your casserole dish!
8 Layer Casserole
3 Medium Potatoes, sliced 1/4 inch thick
2 Stalks Celery, sliced 1/4 inch thick
2 Cups Cabbage, rough chopped
1 Pound Ground Beef (I used 93% lean)
1/4 Onion, chopped
2 Bell Peppers, Chopped (I used 1 green, 1 red)
2 Medium Carrots, shredded
1 14.5 oz. can Diced Tomatoes
Salt, Pepper, Garlic Salt to taste
Wash your veggies. Preheat your oven to 350. Spray your casserole dish with vegetable oil.
Peel potatoes (or scrub them and leave the skins on) and slice into 1/4 inch thick slices. Keep in a bowl of cool water so they don't turn dark before you put the casserole together.
Cut the ends off the celery, then chop. Set aside.
Slice off a couple wedges of cabbage, then give a rough chop. About 2 cups. Set aside.
I like to open the ground beef and break it up in a bowl. Set aside.
Chop onion and set aside.
Sitting on its end, slice down the sides of your bell pepper, leaving the stem end and veins. Discard. Slice the peppers thinly, then dice. Set aside.
Scrape the skin off the carrots, then shred. Set aside.
Open the can of tomatoes. Set aside.
Time to layer. Begin with the potatoes. After you've covered the bottom and all the potatoes are in the dish, sprinkle liberally with salt and pepper.
Top with Celery, then cabbage.
Crumble the beef over the cabbage. Season with salt, pepper, and garlic powder.
Sprinkle the onions over the top, breaking them apart as needed. Spread the bell peppers over the onion. Scatter the shredded carrot over the peppers.
With a spoon, dip out the tomato and spread it over the top of the carrots as evenly as possible. Once all the tomatoes are out, pour the remaining juice over the casserole. Season lightly with salt and pepper.
Remember, you can always add more seasonings at the table if you need it, but if you put too much in, you'll ruin your meal!!
If you're dish is full to the top like mine, add a baking sheet on the rack underneath your casserole. Bake uncovered for 2 hours on 350.
Using a knife, gently poke thru the layers. If it squeaks, it needs to cook longer. The knife should easily slide through all the layers.
Serve and enjoy!!
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This casserole is even better the next day | Ground Beef Casserole Recipe
Today, I am making a taco ground beef hashbrown casserole. This is a layer of cheesy shredded hashbrowns, taco ground beef, and cheese. This is gonna be good!
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⭐️ CHECK OUT THESE RECIPES
INGREDIENTS
8 x 12 baking dish
2 Tbsp softened butter
30 to 32 oz shredded hashbrowns
10.5 oz can condensed cream of chicken
8 oz sour cream
1 Tbsp dried chives
1/2 tsp seasoned salt
1/2 tsp smoked paprika
1/2 tsp cracked black pepper
8 oz mild cheddar cheese
1 lb lean ground beef
10 oz can Rotel diced green chiles and tomato
1 Tbsp dehydrated minced onion
2 tsp light chili powder
1 tsp seasoned salt
1 tsp granulated garlic powder
1/2 tsp smoked paprika
1/2 tsp cracked black pepper
Hamburger Potato Casserole
Ground Beef And Potatoes Casserole
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Dinner Casserole
The BEST Vegetable Casserole
This Cheesy Vegetable Casserole is EPIC! It’s layered with broccoli, cauliflower, water chestnuts, bean sprouts and topped with cheddar and mozzarella cheese. It’s our FAVORITE side dish for the holidays or entertaining! Plus, you can prep it the day before and just bake it the day you are entertaining. Make sure you make this the next time you need a delicious side dish recipe.
RECIPE HERE --
Ingredients
16 oz package frozen cauliflower thawed
16 oz package frozen broccoli thawed
8 oz canned sliced water chestnuts drained
8 oz canned bean sprouts drained
10.5 oz can cream of mushroom soup
1 c. mayonnaise
1 yellow onion diced
2 eggs beaten
1 tsp salt
Dash of Pepper
8 oz cheddar cheese grated
8 oz mozzarella cheese grated
Instructions
In a mixing bowl combine soup, eggs, onions, water chestnuts, mayonnaise, salt & pepper.
In a greased 9×13 glass pan put 1/2 of the broccoli, cauliflower, bean sprouts & water chestnuts. Pour half of the combined soup mixture over the cauliflower mixture. Then sprinkle half the cheese on top. Repeat layer.
Bake at 350 degrees for an hour to a hour and fifteen minutes or until the cheese is golden brown on top and the vegetables are cooked through.