Time 45m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the corn, soup, garlic, mustard, salt, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the Parmesan cheese. , Spoon into a greased 13x9-in. baking dish. Top with mashed potatoes and cheese slices. Bake, uncovered, at 350° for 20-30 minutes or until bubbly.
Time 55m Yield 4-6 servings. Number Of Ingredients 14 Steps:
In a large skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. , Toss mushrooms, onion, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until the vegetables are tender. , Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a skillet, cook beef until no longer pink; drain. Toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered for 15-20 minutes or until the vegetables are tender. Add Kitchen Bouquet and stir to combine. Transfer to a 2-qt baking dish. Combine potatoes and 1/2 cup cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through. Broil 4 inches from the heat for 5 minutes or until bubbly.
Time 1h10m Yield 8 Number Of Ingredients 23 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. 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. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat. Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil. Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.
Time 1h30m Yield 12 Number Of Ingredients 9 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain. Return potatoes to the pot and mash until smooth. Add sour cream, cream cheese, margarine, and milk; beat until light and fluffy. Add in garlic powder, salt, and pepper. Transfer to a 9x13-inch casserole dish. Bake in the preheated oven until heated through, 30 to 40 minutes. Sprinkle Colby-Jack cheese over top and bake until cheese is melted, about 5 more minutes.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Set oven to 350 degrees. Grease an 11" x 7" baking pan. Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well. In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside. Heat a skillet (with 2 Tbsp oil) until hot. Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside. Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese. Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese. Sprinkle with paprika. Bake (350 degrees) for 35-40 minutes, or until golden. DELICIOUS! Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.
