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My review
Ground Beef Casserole
Christine Foley Wanner
"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!"
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Ingredients
2 h servings 546 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 546 calories; 28.1 g fat; 43.3 g carbohydrates; 31.3 g protein; 89 mg cholesterol; 1028 mg sodium. Full nutrition
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Reviews
Read all reviews 7689 Ratings
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Most helpful positive review
7/16/2013
i made this for dinner it was very tasty, i made a few modifications, no sliced mushrooms or carrots ( didn't have any one hand) I also added a can of dark red kidney beans, also i did NOT add t...
Most helpful critical review
5/21/2013
1 family member loved it, 1 said OK, 1 ate it but would not request it again. Not enough flavor, considering using Rotel tomatoes instead of plain diced next time and adding cheese midway throu...
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7/16/2013
i made this for dinner it was very tasty, i made a few modifications, no sliced mushrooms or carrots ( didn't have any one hand) I also added a can of dark red kidney beans, also i did NOT add t...
4/1/2013
Delicious. A good sized casserole with a lot of flavor. I only cooked the beef mixture about 20 minutes(instead of 45)and baked the entire dish for 30 min. I used whole wheat pasta, added a litt...
5/4/2013
I was pleasantly surprised on how good this casserole was! It had great flavors. I added half of the shredded cheese on top of the mushroom soup. I also baked half the time then added the other ...
4/19/2015
Well Im glad I made alot!! My picky teenager went back for 2nd's and even my Mother liked it! I didnt have any tomato sauce or tomato so I used a can of tomato soup, Its been a scrounging the pa...
7/7/2013
Great flavor. I didn't alter anything and it came out beautifully with rich flavors ans satisfying textures. I will make it again.
4/9/2014
This recipe was simple and tasty. I used every ingredient except the carrots. I wish I made more than 6 servings at the time, because everyone was going back for more. I will etch this in my ba...
5/18/2013
I made this for the first time tonight, and it was a hit with our family. I used elbow macaroni instead of bowtie pasta, added butter to the pasta as another reviewer mentioned, and reduced the ...
4/9/2013
Large mild casserole. I added a small amount of milk to the cream of mushroom soup. I only simmered the beef mixture for about 20 -25 mins. A very versatile dish which is kid friendly.