Ingredients
6
6 servings
- •1.5 pounds ground beef
- •salt and ground black pepper to taste
- •0.5 cup chopped yellow onion
- •0.25 cup chopped green bell pepper
- •0.25 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
- •2 tablespoons Worcestershire sauce
- •1 tablespoon brown sugar
- •1 (8 ounce) package bow-tie pasta (farfalle)
- •1 (10.75 ounce) can cream of mushroom soup
- •0.25 pound shredded Cheddar cheese
Instructions
- 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, bell pepper, carrot, and garlic to beef; cook and stir until onion is lightly browned, about 15 minutes.
- Mix tomatoes, tomato sauce, mushrooms, Worcestershire sauce, and brown sugar into beef and vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook 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 pasta; top with beef and vegetable mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 546
- Carbohydrate: 43g
- Fat: 28g
- Fiber: 4g
- Protein: 31g
- Sugar: 10g
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The Casserole
