EASY HAMBURGER CASSEROLES FROM 1991

These recipes for easy hamburger casseroles were published in our reader’s recipes column.

Enchilada casserole
• 1 pound ground beef
• 1 medium onion, chopped
• 1 small box Mexican Velveeta cheese
• 1 can (8 ounces) tomato sauce
• 1 can (16 ounces) kidney beans
• 1 medium green pepper, chopped
• 5 to 6 flour tortillas
• 1 small tomato, chopped

Brown ground beef and onion in skillet. Drain excess fat. Add cheese and stir until melted. Add tomato sauce and kidney beans. Add 2/3 of the chopped pepper. Heat.

Baste tortillas with a small amount of oil and heat in a 300-degree oven until warm.

Layer tortillas and the beef mixture in a deep, greased casserole dish. Bake at 350 degrees for 1/2 hour. Garnish with chopped tomato and remaining chopped green pepper.

Pizza casserole
• 2 pounds ground beef
• 1 onion, chopped
• 1 jar (16 ounces) spaghetti sauce
• 1 small box thin spaghetti
• 1 package shredded Swiss cheese
• 2 packages shredded Mozzarella cheese
• 1 package sliced pepperoni
• 1 green pepper, chopped

Brown beef and onion. Drain and add spaghetti sauce. Simmer for 5 minutes.
Cook spaghetti according to package directions and drain. Grease a casserole dish and layer half of spaghetti, beef mixture, green pepper, pepperoni and cheeses.

Repeat for second layer. Bake at 350 degrees for 35 to 40 minutes until mixture is bubbly and cheese melts.

Beef supreme
• 1 1/2 pounds ground beef
• 1 can (14 1/2 ounces) whole tomatoes, undrained
• 1 can (10 1/2 ounces) pizza sauce with cheese
• 1/8 teaspoon garlic powder
• 1 package (8 ounces) medium-size egg noodles
• 1 carton (8 ounces) sour cream
• 2 packages (3 ounces each) cream cheese, cut into small chunks
• 6 green onions, chopped

Brown ground beef in a large skillet, stirring to crumble. Drain off drippings.
Add tomatoes, pizza sauce and garlic powder. Simmer, uncovered, 10 minutes.

Prepare noodles according to package directions. Drain. Combine noodles, sour cream, cream cheese and green onions, stirring well.

Spoon half of noodle mixture into a greased 12-by-8-by-2-inch baking dish. Top with half of meat mixture.

Repeat the layers. Cover and bake at 350 degrees 35 minutes. Makes 6 to 8 servings.

Veggie pizza casserole
• 3 cups rotini pasta
• 1 cup tortellini
• 2 1/2 cups spaghetti sauce
• 2 1/2 cups grated mozzarella cheese
• Parmesan cheese to sprinkle
• 1 green bell pepper, chopped
• 2 cups mushrooms sliced
• 1/2 cup black olives, sliced
• 1 small onion, chopped

Cook and drain rotini and tortellini. Place in 13- by 9-inch casserole dish.

Saute or microwave vegetables. Add vegetables, spaghetti sauce and 1 1/2 cups mozzarella to pasta and mix.

Top with remaining mozzarella and sprinkle with Parmesan cheese.

Bake at 325 degrees for 15 to 20 minutes or microwave on high 6 to 8 minutes.

Macaroni pizza
• 2 cups uncooked macaroni
• 14 to 15-ounce jar spaghetti sauce
• 1 egg
• 1/2 cup milk
• 3 tablespoons Parmesan cheese
• 1/2 pound ground beef
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 4 ounce can mushrooms
• 8 ounce package Mozzarella cheese, grated

Cook macaroni according to package directions; drain. Beat egg with milk, 1 teaspoon Parmesan cheese and salt.

Blend into macaroni and spread in greased 9-by-13-inch baking pan.
Pour spaghetti sauce over macaroni and add small bits of raw ground meat.
Sprinkle on green pepper, onion, mushrooms and remaining Parmesan cheese.

Top with Mozzarella cheese. Bake at 350 degrees for 20 minutes. Let stand 5 to 10 minutes before cutting.