Ground beef casserole is one of those dishes that you can put in the fridge leftover and it comes out tasting even better the second day. I usually find myself in a fight with my husband over who’s going to get the leftovers. We have fun hiding them on each other. Whoever leaves for work first gets them most of the time. Unless we are lucky enough to have two servings left over. That hardly ever happens. Check out what they are saying about this recipe over at Group Recipes:
“I’ve made this a couple of times now and will continue! This is so good :)”
This is a regular menu item at our house now. We just can’t get enough of it!
Ingredients:
1 lb of ground beef
1 (15 oz.) can of tomatoes
1 (10 oz) can of Campbells’ cream of mushroom soup
1/4 lb of Sargento sharp cheddar cheese
1 (6 oz) package of angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag.
1 (8 oz) can of Hunt’s tomato sauce
1/4 c. of chopped onions
1/4 c. of chopped bell peppers
1/4 c. of chopped celery
1 (8 oz) can of mushrooms
2 tbsp. of brown sugar or sweet pickle juice
2 tbsp. of Worcestershire sauce
salt and pepper
Instructions:
First, you want to brown meat in large skillet or Dutch oven.
Then you can add the onions, pepper, and celery and simmer for approx. 15 minutes.
Next add the tomatoes and tomato sauce, mushrooms, brown sugar and Worchestershire Sauce.
Finally, add the salt and pepper to taste.
This will need to cook in a skillet for 1 hour.
Now you want to place the cooked pasta in the bottom of large casserole dish.
Then follow by spooning the mushroom soup over pasta.
Then pour sauce over the soup and top with cheese.
Bake in the oven at 350 F. for 30-45 min.
Enjoy!
