Find Recipes Instantly! (Type the Recipe name or any Ingredient) Double Cheese Casserole Cookie cutters shaped like bones or fire hydrants are cute for this recipe. 1 (12 ounce) package uncooked egg noodles 1 pound ground beef 1 large onion, diced 1 (15 ounce) can tomato sauce 4 ounces cream cheese 12 ounces cottage cheese 1 (8 ounce) container sour cream salt and pepper to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Cook egg noodles according to package directions. 3 While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste. Easy Mexican Casserole 1 (12 ounce) package uncooked egg noodles 1 pound ground beef 1 large onion, diced 1 (15 ounce) can tomato sauce 4 ounces cream cheese 12 ounces cottage cheese 1 (8 ounce) container sour cream salt and pepper to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Cook egg noodles according to package directions. 3 While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste. El Dorado Beef Casserole 1 pound ground beef 1 tablespoon instant minced onion 1/2 teaspoon garlic salt 2 (8 ounce) cans tomato sauce 1 cup chopped black olives 1 cup sour cream 1 cup ricotta cheese 3 (4 ounce) cans diced green chile peppers 6 ounces corn tortilla chips 1 (8 ounce) package shredded Monterey Jack cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish. 2 In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives. 3 In a mixing bowl, combine sour cream, ricotta cheese and green chiles. 4 Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers. 5 Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips. Fast and Easy Hamburger Casserole 1 pound ground beef 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup ketchup 1/2 cup milk 1 (8 ounce) package refrigerated biscuit dough Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned. Drain excess fat and set aside. 3 In a medium bowl, combine the cream cheese, soup, ketchup and milk. Mix well and stir in the ground beef. Pour into a 9x13-inch baking dish. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, place the biscuits on top and bake for 15 minutes or until biscuits are golden brown. Four Layer Hamburger and Macaroni Casserole 2 (12 ounce) packages STOUFFER'S® frozen Macaroni and Cheese, defrosted, divided 8 ounces lean ground beef 2 tablespoons ORTEGA ® Taco Seasoning Mix 2 tablespoons sour cream 1/2 cup diced tomatoes 1/3 cup crushed potato or tortilla chips 1/2 cup shredded Cheddar cheese Directions 1 PREHEAT oven to 400 degrees F. 2 COMBINE beef and seasoning mix in large skillet. Cook over medium- high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink. 3 COMBINE one package macaroni and cheese and sour cream in medium bowl; spread over bottom of 8-inch-square baking dish. Top with beef mixture. Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese. 4 BAKE for 20 to 25 minutes or until bubbly around edges. French Onion Casserole 1 pound lean ground beef 1 cup uncooked white rice 1 (10.5 ounce) can condensed French onion soup 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup chopped celery 1/2 cup chopped green onions 1/2 cup chopped green bell pepper Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well. 3 Cover and bake at 350 degrees F (175 degrees C) for 1 hour. Green Chili Casserole 1 pound ground beef 8 (6 inch) corn tortillas 1 small onion, diced 1 pound processed cheese food, shredded 1 (4 ounce) can green chile peppers, chopped 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup milk Directions 1 Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish. 2 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat. 3 Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles. 4 In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted. Jacob's Coat Casserole 1 pound ground beef 1 onion, chopped 1 (15 ounce) can green beans, drained 1 (15 ounce) can carrots, drained 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can peas 1/2 pound processed cheese food, sliced 4 cups prepared instant mashed potatoes Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned. Drain excess fat and place this mixture in the bottom of a lightly greased 9x13 inch baking dish. 3 Layer the green beans, carrots, corn and peas over the beef mixture. Place the cheese over the vegetables. 4 Prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny. Cover the entire casserole with the potatoes. 5 Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly. Jiffy Casserole 1 tablespoon vegetable oil 2 onions, sliced 1 pound ground beef 5 potatoes - peeled and cubed salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup water paprika to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Heat a large skillet over medium heat and pour in oil. Saute onion in oil until browned, 5 to 10 minutes. Set aside. In the same skillet over medium heat, saute the ground beef for 5 to 10 minutes, or until browned. 3 Place a layer of potatoes into a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste and then spread a layer of ground beef over the potatoes, followed by a layer of onions. 4 Repeat layers, ending with potatoes. In a medium bowl, combine the soup with the water. Mix well and pour over the casserole mixture. Sprinkle with paprika to taste. 5 Cover pan and bake in preheated oven for 1 hour. Taco Casserole 1 pound ground beef 1 cup chopped onion 2 cloves garlic, finely chopped 1 cup water 1/2 cup ORTEGA® Thick & Smooth Taco Sauce 1 (4 ounce) can ORTEGA® Diced Green Chiles 1 (2.25 ounce) can sliced ripe olives, drained, divided 1 (1.25 ounce) package ORTEGA® Taco Seasoning mix 1 package (12) ORTEGA® Taco Shells, broken, divided 2 cups SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided Chopped tomatoes (optional) Sliced green onions (optional) Directions 1 PREHEAT oven to 375 degrees F. 2 COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes. 3 LAYER half of broken shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining taco shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.