GROUND BEEF CASSEROLE RECIPE | ALLRECIPES
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!
Provided by Christine Foley Wanner
Categories Main Dishes Casserole Recipes Noodles
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 546.1 calories, CarbohydrateContent 43.3 g, CholesterolContent 89.4 mg, FatContent 28.1 g, FiberContent 3.9 g, ProteinContent 31.3 g, SaturatedFatContent 11.8 g, SodiumContent 1028.1 mg, SugarContent 9.7 g
GROUND BEEF AND PASTA CASSEROLE RECIPE | MYRECIPES
This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.
Provided by Maureen Callahan
Total Time 45 minutes
Yield Serves 6 (serving size: 1 1/2 cups)
Number Of Ingredients 16
Steps:
- Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
- Preheat oven to 350°.
- Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
- Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.
Nutrition Facts : Calories 469 calories, CarbohydrateContent 57 g, CholesterolContent 58 mg, FatContent 12.7 g, FiberContent 8 g, ProteinContent 32 g, SaturatedFatContent 5.2 g, SodiumContent 480 mg, SugarContent 11 g
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