Easy Ground Beef Stroganoff • Salt & Lavender
Full ingredients & instructions are in the recipe card below. Boil the pasta. In a skillet, sauté the onion in the olive oil until softened. Stir in the ground beef and garlic, and cook until browned. Spoon out any excess fat if needed. Stir in the tomatoes, tomato paste, Dijon, and Italian seasoning.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix tomato sauce, sugar, garlic salt, and salt into the ground beef; simmer until flavors blend, about 20 minutes. Remove from the heat and cover the skillet.
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How to make this ground beef pasta bake recipe. Be sure to scroll down for the full recipe! Saute the onions, garlic and green bell pepper (photo 1).; Add the ground beef and cook through (photo 2).; Stir in the cream cheese, crushed tomatoes and tomato paste (photo 3).; Mix the sauce with cooked pasta, top with cherry tomatoes and cheese (photo 4).; Bake!
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Instructions. Preheat the oven to 350 degrees F. Add the ground beef to the skillet and brown over medium high heat until no longer pink; approximately 4-5 minutes. Drain any excess oil from the pan; then add the meat to a bowl. Next, add the scallions, soup, water, potatoes, half of the cheese, garlic powder, salt and pepper; then mix together.
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In a large skillet, brown ground beef and onions; drain excess grease if needed. To the skillet add tomato sauce, sour cream, softened cream cheese, sugar, and garlic salt and stir until combined. In the prepared baking dish, layer 1/2 noodles topped with 1/2 beef sauce. Repeat. Cover with foil, and bake for 30 minutes.
Creamy Ground Beef Pasta (Quick & Easy!) Pumpkin 'N Spice
Step 1: Preheat oven to 350 degrees. Step 2: Brown the ground beef in a large skillet over medium-high heat. Drain and return to the skillet. Pour enchilada sauce, diced tomatoes with green chilies, corn, and spices into the skillet. Give everything a good stir with a wooden spoon and simmer for 5 - 10 minutes.
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Add the remaining ingredients (except for the cheese), cover tightly, and bake at 375 degrees F for 60-75 minutes. During the final 5 minutes of baking, remove the cover, stir the casserole, sprinkle cheese over top, and return the dish to the oven for about 5-10 more minutes so that the cheese can melt. The casserole is done when the rice is.
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Cook the ground beef, drain the grease, and add to a large mixing bowl. Add the can of cream of mushroom and cream of cheddar cheese soup to the bowl. Add the frozen cubed potatoes to the bowl. Add 1/2 cup of the shredded cheddar cheese to the bowl. Add a pinch of salt and pepper and mix everything together.
Ground beef mixed with cream cheese and cheddar cheese for a flavor
Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease. Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook. Cook the egg noodles according to package directions.
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Preheat the oven to 350°F, spray a 9×13-inch baking dish with cooking spray and set aside. In a dutch oven or large skillet with deep sides over medium heat, add 1 pound ground beef and 1 small sweet onion, small diced. Break up the beef into crumbles, stirring often until there is no pink left, and the onions have softened - about 10 minutes.
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Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
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cottage cheese, cream cheese, ground beef, onion, extra-virgin olive oil and 10 more. Crab Dip Sliders KitchenAid. lump crabmeat, green onions, Worcestershire sauce, mayonnaise and 13 more. Deb's dandy cream cheese Casserole debdeb66898. sour cream, tater tots, bacon, cream cheese, salsa verde, salt and 10 more.
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Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes. Add in the garlic, fry for two more minutes, then drain any remaining grease from the skillet safely. Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.
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Spread evenly on the bottom of prepared baking dish. Heat the olive oil in a large skillet over medium-high heat and sauté onion mushroom, peppers and garlic until softened, about 4 minutes. Transfer the mixture to a small bowl and set aside. Cook the ground beef until completely cooked and no longer pink inside.
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Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks. Drain grease, transfer to a plate, and cover with foil. Melt 2 tbsp butter in the same pot. Add the diced onions and cook for 5 minutes, until softened. Add garlic and cook for 1 more minute.
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Drain any fat, then transfer the beef mixture to a large casserole dish (9×13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish. Spread cracker crumbs over the top of the casserole and drizzle with butter. Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.
