Ground Beef Casserole recipe
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Ingredients
- 1 ½ pounds ground beef salt and ground black pepper to taste ½ cup chopped yellow onion ¼ cup chopped green bell pepper ¼ cup chopped carrot 2 cloves garlic, chopped 1 (15 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 (8 ounce) can sliced mushrooms, drained 1 tablespoon brown sugar 2 tablespoons Worcestershire sauce 1 (8 ounce) package bow-tie pasta (farfalle) 1 (10.75 ounce) can cream of mushroom soup ¼ pound shredded Cheddar cheese
Nutrition Info
- 546.1 caloriescarbohydrate: 43.3 gcholesterol: 89.4 mgfat: 28.1 gfiber: 3.9 gprotein: 31.3 gsaturatedFat: 11.8 gservingSize: -sodium: 1028.1 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Ground Beef Casserole
Directions
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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.