ground beef casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs


• 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.