EASY, ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, italian seasoning, spinach, garlic, beef stock, heavy cream, medium zucchinis, green beans, broccoli, fusilli pasta, parmesan cheese
Provided by Melissa Demarijan
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
- Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
- Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
- Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
- Remove pot from heat and serve with Parmesan.
Nutrition Facts : Calories 715 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 29 grams, Sugar 13 grams
CREAMY GROUND BEEF AND NOODLES
A delicious, creamy ground beef dinner with noodles and corn topped with cheese. This is one of those recipes that if you don't try it, you won't know what you are missing.
Provided by SHERI5
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
- Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
- Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 40.1 g, Cholesterol 152.5 mg, Fat 33.1 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 16 g, Sodium 701.5 mg, Sugar 4.9 g
CREAMY GROUND BEEF WITH VEGGIES AND PASTA
Here's another creation in my quest for "microwave-proof work leftovers." Lean ground beef, crisp/tender broccoli, lycopene loaded diced tomatoes, fiber-rich mushrooms and a reduced fat sauce make this a go-to one plate meal. Please note: This is not a one DISH meal as it does take more than one pot/pan to prepare. I group the prep time and the cooking time together. To me, cooking time means you are done in the kitchen and can go sit down.
Provided by Ciocia DD
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions.
- In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps.
- Bring to boil 4 quarts water. Add pasta.
- Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat.
- Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl.
- Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat.
- Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil.
- Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese.
- Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart.
Nutrition Facts : Calories 574.4, Fat 27, SaturatedFat 13.9, Cholesterol 119.5, Sodium 1226.8, Carbohydrate 40.6, Fiber 3.7, Sugar 8.1, Protein 43.1
GROUND BEEF CASSEROLE
Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!
Provided by Christine Foley Wanner
Categories Main Dish Recipes Casserole Recipes Noodles
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
- Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
- Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
Nutrition Facts : Calories 546.1 calories, Carbohydrate 43.3 g, Cholesterol 89.4 mg, Fat 28.1 g, Fiber 3.9 g, Protein 31.3 g, SaturatedFat 11.8 g, Sodium 1028.1 mg, Sugar 9.7 g
CREAMY GROUND BEEF NOODLE CASSEROLE
"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 527mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CREAMY GROUND BEEF WITH VEGGIES
A throw-together meal inspired by Stroganoff on a day when I had too many veggies and no sour cream! Yummy! Throw in any veggies you have on hand, and amounts are estimated. This would very easily adapt to a crockpot; just brown the beef then throw everything except the noodles in, stir well, and cook on low for about 8 hrs. Make the noodles just before serving.
Provided by JeannaLW
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the beef and drain very well.
- Add peppers and onion and saute until tender and onions are translucent.
- Add tomatoes and garlic and heat on low about 5 minutes.
- Add cream of mushroom soup, tomato paste, and bouillon, stir well.
- Simmer on low, and in a separate pot, cook noodles as directed on package.
- Serve sauce over noodles.
Nutrition Facts : Calories 556.4, Fat 17.9, SaturatedFat 6.1, Cholesterol 115.2, Sodium 676.9, Carbohydrate 71.6, Fiber 6.1, Sugar 10.3, Protein 28.4
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