Ground Beef Casserole Recipe -
Ground Beef Casserole Recipe
  • READY IN 2 hr

Ground Beef Casserole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 45 mins

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2013

i made this for dinner it was very tasty, i made a few modifications, no sliced mushrooms or carrots ( didn't have any one hand) I also added a can of dark red kidney beans, also i did NOT add the sugar, i don't do added sugar, but since I'm into spicy food i added crushed red pepper flakes, cayenne, paprika, and chili powder.... some of the reviews said it was bland (i fixed that issue :) My super picky 2 year old finished his plate and was on my lap eating mine :)

Most Helpful Critical Review
May 21, 2013

1 family member loved it, 1 said OK, 1 ate it but would not request it again. Not enough flavor, considering using Rotel tomatoes instead of plain diced next time and adding cheese midway through the baking as the cheddar when cooked that long gets tough.

May 04, 2013

I was pleasantly surprised on how good this casserole was! It had great flavors. I added half of the shredded cheese on top of the mushroom soup. I also baked half the time then added the other cheese on top.I will defiantly make this again!

Apr 01, 2013

Delicious. A good sized casserole with a lot of flavor. I only cooked the beef mixture about 20 minutes(instead of 45)and baked the entire dish for 30 min. I used whole wheat pasta, added a little liquid to the soup, used fresh mushrooms and was generous with the cheese on top. This recipe is a keeper.

Jul 07, 2013

Great flavor. I didn't alter anything and it came out beautifully with rich flavors ans satisfying textures. I will make it again.

May 18, 2013

I made this for the first time tonight, and it was a hit with our family. I used elbow macaroni instead of bowtie pasta, added butter to the pasta as another reviewer mentioned, and reduced the cooking time to 20 mins for the meat, and baked for 30 minutes (pressed for time). Very flavorful and filling.

Apr 09, 2013

Large mild casserole. I added a small amount of milk to the cream of mushroom soup. I only simmered the beef mixture for about 20 -25 mins. A very versatile dish which is kid friendly.

Apr 09, 2014

This recipe was simple and tasty. I used every ingredient except the carrots. I wish I made more than 6 servings at the time, because everyone was going back for more. I will etch this in my batch of recipes to make on those hectic days.


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1028 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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