2/27/2023 0 Comments Casserole recipesEasy! Frequently asked questionsįatty ground beef is tastier than lean ground beef. Transfer the mixture to a casserole dish and sprinkle it with a little more cheese, then bake until the cheese is melted. Now, mix in some cream cheese and shredded cheddar. Your first step is to quickly brown the ground beef with a few spices. I included detailed instructions in the recipe card below. Making this ground beef casserole is truly easy. Parsley: Used mostly for garnish, but it also adds a nice layer of flavor. Shredded cheddar: I love using extra-sharp cheddar. Make sure they are fresh! A stale spice can easily ruin a dish.Ĭream cheese: I use reduced-fat, but full-fat is fine if that's what you prefer. Spices: Garlic powder, onion powder, and cayenne pepper. If you use coarse kosher salt, you can increase the amount you use. But here, I drain the fat anyway, plus I add other creamy ingredients. Ground beef: I use extra-lean ground beef in this recipe. The exact measurements are listed in the recipe card below. You'll only need a few simple ingredients when making this tasty casserole. But most importantly, it's delicious! Leftovers are great too, so you can double the recipe if you wish. This ground beef casserole is keto and low-carb, low calorie too if that's a concern to you. Making it couldn't be easier! Brown some ground beef, add cream cheese and spices, sprinkle with shredded cheddar, and bake. Whenever I'm not sure what to make for dinner, I make this tasty casserole. This casserole makes excellent leftovers that taste even better the next day and can be quickly reheated in the microwave. One of my easiest ground beef recipes and ready in just 30 minutes, it's perfect for a weeknight dinner. History of the casserole.This tasty and cheesy ground beef casserole is keto and low-carb. Bake Until Bubbly: The Ultimate Casserole Cookbook. ^ "Casseroles - Main courses for baby boomers in the 50's, these classic American dishes are easy to prepare, low cost and nutritious". The Encyclopedia of American Food and Drink. In the UK, the terms casserole and stew tend to be used interchangeably, although technically stews are cooked on a stovetop while casseroles are cooked in an oven. pasta or potatoes, or those cooked in creamy sauces are not generally referred to as casseroles, and might be called ‘bakes’ or ‘ gratins’. In English-speaking Commonwealth countries like the United Kingdom, Australia, and New Zealand, the term casserole is most commonly used to refer to a dish of meat or chicken with vegetables and a gravy-style sauce dishes containing a large proportion of starchy ingredients, e.g. Examples include Lancashire hotpot (English), cassoulet (French), moussaka (Greek), and timballo (Italian). Many baked dishes served in the baking dish can be classed as casseroles. They may be served as a main course or side dish, and, conveniently, may be served in the vessel in which they were cooked. Casseroles are usually cooked slowly in the oven, often uncovered. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, vegetable juice, or even water may be added when the dish is assembled. In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato or pasta) sometimes, there is also a crunchy or cheesy topping. By the 1970s casseroles took on a less-than-sophisticated image. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. Some time around the 1870s this sense of casserole seems to have taken its current sense. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. An ad hoc American casserole with ground beef, onions, peppers, mushrooms, herbs, spices, and breadīaked dishes have existed for thousands of years.
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