Beefcheeseandnoodlebake Food

BEEF AND NOODLE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
• In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

BEEF AND NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
• Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
• Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
• Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
• For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
• In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
• Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
• Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.

BEEF AND NOODLES

Steps:

• Add oil to a large dutch oven over medium heat.
• Sprinkle the flour over the meat and toss to evenly coat cubes with flour.
• Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
• In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot.
• Stir in the broth, wine, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
• When meat is tender, remove with a slotted spoon and set aside to cool briefly.
• In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low.
• Shred beef and add back to pot with noodles.
• Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all).

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

GROUND BEEF NOODLE BAKE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles; toss to coat. , In a greased 11x7-in. baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and lightly browned.

BEEF NOODLE BAKE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sour cream, cream cheese, sugar and garlic salt., Place half of the noodles in a greased 13x9-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

QUICK BEEF AND NOODLES

Steps:

• Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain noodles; stir into skillet. If desired, top with sour cream and parsley.

BEEF, CHEESE, AND NOODLE BAKE

Steps:

• Preheat over to 350.
• Cook pasta, drain and set aside.
• Saute onion, carrot, and garlic for about 3 minutes.
• Add ground beef and brown breaking up the meat.
• Add tomato sauce, 1/2 tsp salt, and pepper.
• Continue to cook for about 2 minutes.
• Add macaroni.
• Put mixture into a 11 x 7 baking dish that has been sprayed with cooking spray.
• Heat milk, flour, remaining 1/2 tsp salt, and nutmeg over medium heat whisking constantly for about 2 minutes, until smooth and thickening.
• Stir in 1 cup of grated cheese until smooth.
• Pour cheese mixture over pasta and stir in to blend.
• Spread remaining cheese over the top.
• Bake for 20 minutes or until cheese is starting to brown.
• Let sit for about 5 minutes before serving.

BEEF NOODLE BAKE

Steps:

• In a skillet, cook beef and onion until meat is no longer pink; drain.
• Remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended.
• Place half of the noodles in a greased 13-in.x9-in.x2-in. baking dish; top with half of the beef mixture. Repeat layers.
• Cover and bake at 350 degrees for 30-35 minutes or until heated through.
• Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

BEEF AND NOODLE BAKE

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Add tomato sauce, salt, garlic powder, onion powder and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles. In a greased 3-qt. baking dish, layer half of the noodle mixture and meat mixture. Repeat layers. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

CHEESY BEEF N NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender. , Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

EASY BEEF AND NOODLES

Steps:

• In a skillet on medium to low heat, put roast in a large skillet.
• Pour can of beef broth over beef and add onion and garlic clove.
• Cook for 1 hour until broth is about 1/2 gone.
• After an hour, add Au jus, water, salt and pepper.
• Mix well until Au jus is disolved.
• Add sliced carrots and cook for additional hour until meat and carrots are tender.
• In a separate pan cook noodles until tender and drain.
• Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
• Pour remaining liquid from pan over noodles and beef.
• Stir well and serve.
• You can add more of less carrots.
• We like a lot of carrots.
• Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
• ENJOY!

CHEESY BEEF NOODLES

Steps:

• Brown and drain ground beef.
• Cook and drain noodles.
• Mix ground beef, tomato sauce and taco seasoning.
• Spread noodles in the bottom of a 9x13 pan.
• Spread beef mixture over noodles. Mix slightly.
• Cover with cheese.
• Bake 350 for about 20 minutes until heated though and cheese is melted.