Rating: 4.35 stars
133 Ratings
  • 5 star values: 69
  • 4 star values: 45
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 1

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!

Recipe Summary test

prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

546 calories; protein 31.3g; carbohydrates 43.3g; fat 28.1g; cholesterol 89.4mg; sodium 1028.1mg. Full Nutrition
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