Ground Beef (mince) Casserole Recipes

How can you not like a one-dish meal? Expecially when it's budget friendly? Here's four cassrole recipes for you to try, and hopefully enjoy:



Nancy’s Tater-taco Casserole



1 lb 85-90% lean ground beef

1/4 cup yellow onion, finely chopped

1 TBLS vegetable oil

2 cans condensed tomato soup

1 packet taco seasoning

1 15 1/2 oz. can whole kernel corn, drained

1/2 bag potato nuggets

1 cup cheddar or Monterey jack cheese, shredded



Pre-heat a large skillet to medium. Add oil and sauté onion until soft. Set aside. Add beef and cook, stirring, until brown and crumbly. In a large mixing bowl, stir in beef and onions with soup, taco seasoning and corn. Grease a large baking dish with cooking spray or butter. Spread meat mixture in an even layer on the bottom. Top with potatoes and bake for 40 minutes. Remove from oven and sprinkle with cheese. Continue baking for 10 to 15 minutes longer, or until potatoes are nicely browned. Serves 4 to 6.



June’s Tomato-Beef -Noodle & Cheese Casserole

1 lb ground beef

1 TBLS vegetable oil

2 slices yellow American cheese, sliced into ¼ inch strips

1 1 lb. can peeled whole tomatoes, with liquid

8 oz medium egg noodles

2 tsp onion powder

1 tsp garlic powder

dash, salt


Cook noodles in rapidly boiling water, adding salt 5 minutes before noodles are finished cooking. Drain and set aside. Meanwhile, brown beef in oil. Next, mash tomatoes and add tomatoes with about half of the liquid to the beef. Stir in onion powder and garlic powder, until well blended. Fold in noodles. Top with strips of cheese and simmer on med-low heat, about 20 minutes, or until heated through and cheese is melted. Serves 4.


Beef-Noodle Bake



3 TBLS butter or margarine, plus 2 TBLS.

3 TBLS all purpose flour

¾ tsp salt

1/8 tsp black pepper

1 ½ cups milk

1 4oz. can mushroom stems & pieces

1/1 package of broad (wide) egg noodles, cooked according to pkg. directions

1 lb ground beef

1 cup yellow onion, chopped

1 clove garlic, minced or (can sub. 1 tsp garlic powder)

¼ tsp oregano

1 8oz. can tomato sauce

1 cup mild white cheddar cheese, shredded


Pre-heat oven to 375 degrees. In a saucepan, melt three tablespoons of butter. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add mushrooms. In a skillet, melt 2 TBLS butter. Brown meat with onion and garlic. Stir in tomato sauce and oregano. Stir in mushroom sauce and a half cup of the cheddar cheese. In a two quart casserole, combine drained noodles with meat mixture. Sprinkle top with remaining cheese. Bake for 25 minutes. Serves 4 to 6.


Nancy’s Northeastern Shepherd’s Pie


1 lb ground chuck

1 small yellow onion, chopped

1 can diced tomatoes

1 can whole kernel corn, drained

1 can cut greenbeans, drained

2 TBLS Worcestershire sauce

1 TBLS ketchup or hot sauce

1 package four cheese flavor instant mashed potatoes

¼ cup New York or Cabot extra sharp cheese, shredded (optional)

½ tsp paprika or chili powder

1 refrigerated pie crust


Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. In a large skillet, brown ground beef with onion, until beef is crumbly and onion is soft. Drain off fat. Stir in tomatoes, corn, greenbeans, Worcestershire and ketchup or hot sauce. Simmer over low heat for 10 to 15 minutes. Meanwhile, line a 9 inch pie plate with crust. Spoon meat mixture into crust, in an even layer. Top with potatoes. If desired, sprinkle potatoes with cheese and/or paprika or chili powder. Serves 3 to 6.