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Ground Beef Casserole

Rated as 4.25 out of 5 Stars
6

"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
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
  6. 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 43.3 31.3 89 1028 Full nutrition

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Reviews

Read all reviews 76
  1. 89 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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 ...

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...

Great flavor. I didn't alter anything and it came out beautifully with rich flavors ans satisfying textures. I will make it again.

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...

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 ...

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.

My husband is one who doesn't say much about my cooking. He really complimented this dish. It's great.