Recipe by Christine Foley Wanner
"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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1 1/2 pounds
salt and ground black pepper to taste
chopped yellow onion
chopped green bell pepper
1 (15 ounce) can
1 (8 ounce) can
1 (8 ounce) can
sliced mushrooms, drained
1 (8 ounce) package
bow-tie pasta (farfalle)
1 (10.75 ounce) can
cream of mushroom soup
shredded Cheddar cheese
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 :)
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.
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!
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.
Great flavor. I didn't alter anything and it came out beautifully with rich flavors ans satisfying textures. I will make it again.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Beef Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 546
** Calories from Fat: 253
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