Ground Beef Casserole

Ground Beef Casserole
  • 1 1/2 pounds ground beef
  • salt and ground black pepper to taste
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1/4 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
  • 1/4 pound shredded Cheddar cheese


  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.

03/21/2017
Ground Beef Casserole, recipe PT15M PT1H 5 455 calories

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