a quick and simple soup with few calories.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
Ingredients
- 1 ½ pounds ground beef
- salt and ground black pepper to taste
- ½ cup chopped yellow onion
- ¼ cup chopped green bell pepper
- ¼ 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
- ¼ 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 9×13-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.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 1028 mg |
| Sugars | 10 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
It was good we just made it better
Pretty good as is but it took too long to make – I will make again but try to make as a one pot meal adding in additional veggies. This was similar to goulash.
I found this recipe while searching for a casserole recipe that would use up a bunch of veggies. I was very pleased with the result! I used 1 pound of ground beef and an extra half pound of veggies. Asparagus, yellow beans, a rutabaga, lots of parsley and some fresh herbs. I also added shredded spinach to the pasta layer (mixed together) and used 6 cloves of garlic. I was out of cheese so I used a herb-breadcrumb topping instead (and finished with a bit of broiling to brown it).
Delicious and easy to make!
I made this tonight. We are eating plant based so I used Without Meat plant based ground by Lidl. Since it was only 9.7 ounces I took a suggestion from someone else here and added dark red kidney beans. Also used Violife just like Mozzarella shreds on the top. I also added the mushroom soup to the bean mixture. My husband went back for seconds. He said he didn’t think it would be good but it was. Thanks for the recipe!!
I had all the ingredients and it had some good reviews so I thought I’d try it. It turned out delicious! My proportions were off as I only had a pound of ground beef but it didn’t matter. My one suggestion is to cut back on salt where you can. You can always salt it at the table if it’s too bland.
itis very tastey i added kidney beans
I subbed rice for pasta, and used half ground beef/half ground turkey, no one could tell. Upped the carrots, cheese and peppers. Nothing wrong with original recipe, just personal preference. A hit with my picky family, thank you for submitting.
An absolute home run. Everyone in my house likes it which is Great! You can add whatever veggies you have on hand. Nice respite, thank you, this has become a stap,e
This was so good my picky eater boyfriend even loved it at first bite! I did make a few modifications-only 1 lb of ground beef- that’s what I had and made no difference, no brown sugar as I’m pregnant and don’t need the extra sugar, no mushrooms as I didn’t have any on hand and my boyfriend hates them, and instead of using a can of diced tomatoes I used Rotel because that’s what I had and boy oh boy did it make it extra tasty with a slight hint of heat! Yummy! Will definitely be making this again. Oh I also added paprika, crushed red pepper, and a dash of chili powder following the advice of another rating.
I have picky eaters and am always time strapped, so I made a few changes. We leave out the mushrooms and bell peppers. I use baby carrots, which we usually have on hand, rather than regular carrots. Instead of salt, I liberally season the meat and veggie mixture with garlic salt. I cook the meat, garlic, carrot, and onion at the same time, then drain the grease. I also salt the noodle water – I use macaroni elbows rather than bowtie pasta. I use cream of chicken soup, instead of cream of mushroom, and mix the soup with the noodles rather than spooning the soup over the noodles. I use chili ready diced tomatoes. I use Ragu Traditional spaghetti sauce instead of tomato sauce, which means I don’t have to wait for the sauce to reduce. I just let the Ragu sauce simmer with the veggie and meat mixture for a few minutes. I’ve topped the casserole off with shredded cheddar, 5-cheese Italian, or pepper jack cheese – all were delicious.
This was very tasty. I made this as written except used penne as I did not have bow tie. The kids liked it, including the snarky 7 year old who always complains about green things in his food.
Everyone but the hubs loved it, but he prefers tangy over sweet, and the brown sugar really jumped out at his taste buds. I also threw in a dash of cinnamon, which really gave it an extra layer of flavor. Will definitely make again but will probably adjust slightly to make it a little more Mexican-y.
Followed the recipe. This one did not trip our trigger. Pretty bland. Seemed like a lot of time & ingredients for what you get in the end.
Very tasty..
Added a tablespoon of Sriracha nd cut the game time in half.
I’ll make it again as it’s a good recipe and my family loves it.
That was great! I needed a recipe for a pasta dish with what I had in my cupboard and this worked great. I didn’t bake it, though. I made it completely in the skillet, adding a bag of egg noodles as they cook so much faster than pasta.
Actually, this was really yummy! I used a large thing of cream of mushroom because that’s what I had, so I put some in the meat mix and on top of the noodles. I didn’t have carrots or canned mushrooms-used fresh mushrooms and an extra thing of tomato sauce and some water to the meat sauce along with onion and garlic powder. Really really good. I will make this again.
Good! Creamy. I used cream of celery instead of cream of mushroom and more Worcestershire sauce- and gluten free elbow macaroni. Added basil and oregano and smoked paprika. Also only cooked the meat mixture 20 minutes and of added the cream of celery to the meat mixture.
Turned out great!