Ground beef Casserole

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 360.1
  • Total Fat: 16.7 g
  • Cholesterol: 48.5 mg
  • Sodium: 665.1 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 23.4 g

View full nutritional breakdown of Ground beef Casserole calories by ingredient

Number of Servings: 8


    1 lb ground beef
    1 (15 ounce) can tomatoes
    1/4 cup chopped onion
    1/4 cup chopped bell pepper
    1/4 cup chopped celery
    1 (8 ounce) can mushrooms
    2 tablespoons brown sugar or sweet pickle juice
    2 tablespoons worcestershire sauce
    1 (10 3/4 ounce) can cream of mushroom soup
    1/4 lb sharp cheddar cheese
    1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
    1 (8 ounce) can tomato sauce
    salt and pepper


1Brown meat in large skillet or Dutch oven.
2Add onions, pepper and celery and simmer for 15 minutes.
3Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4Add salt and pepper to taste.
5Cook in skillet for 1 hour.
6Place cooked pasta in bottom of large casserole dish.
7Spoon mushroom soup over pasta.
8Pour sauce over the soup and top with cheese.
9Bake in 350°F oven for 30-45 minutes.
10Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Number of Servings: 8

Recipe submitted by SparkPeople user SEESKO.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

  • no profile photo

    Very good!!!! I skipped mushrooms only so the fam would it it! Do we cover while baking? - 3/27/17

  • no profile photo

    This was really good. I used fresh mushrooms instead of canned. Next time, I may put a layer of cheese on top of the soup mix to make it a little bit cheesier. Great reheated for lunch the next day!! - 8/31/11

  • no profile photo

    used fresh tomato thtas now in season and topped with fresh cut tomato over cheese at the end for taste otherwise it is perfect the way it is - 9/25/10