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Beefy Pasta Casserole

 
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Affectionately dubbed "Papa's Ground Beef Casserole." This ground beef casserole with pasta is super easy to make using your slow cooker or Crockpot. A staple in our home and didn't last very long.

Yield

4

servings

Prep

10

min

Cook

hrs

Ready

3

hrs

 

Ingredients

1 pound ground beef
1 small onions
chopped
1 teaspoon salt
¼ teaspoon garlic powder
*
1 teaspoon worcestershire sauce
¼ cup all-purpose flour
1 ¼ cups water
hot
2 teaspoons beef bouillon granules
*
½ cup red wine
*
6 ounces pasta, elbow macaroni
shell shaped
1 can mushrooms
sliced, (2 ounces), drained
*
1 cup sour cream

Directions

How to make ground beef casserole for crock pot

In a non-stick skillet, brown the ground beef and onion. We use extra-lean ground beef, so there's no need to drain off the fat. If you're using regular ground beef, you will want to drain off any excess fat.

Add the garlic powder (fresh minced garlic works too), salt, Worcestershire sauce and flour. Cook, stirring for about one minute then stir in the water beef bouillon granules (or substitute beef stock) and, wine.

Transfer the mixture to a slow cooker (Crockpot) and cook on low for 2 to 3 hours.

When you're ready to serve, cook the pasta according to al denté (just slightly undercooked, once added to the crock pot it will continue to cook and thicken). Add the cooked pasta, mushrooms and sour cream and stir to combine.

Cover and cook on high for 10 to 15 minutes.

Serve with a grinding of fresh black pepper if desired.

Stove top directions

Instead of transferring to your slow cooker, let the beef mixture simmer for about 20 minutes or so, covered, stirring occasionally. Once the pasta is cooked, drain in a colander, transfer the meat mixture to the pasta cooking pot then add the pasta and stir. Simmer on low for 10 to 15 minutes, stirring frequently.

Serve.

 

* not incl. in nutrient facts

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Comments

sean
GTA, Ontario, Canada
 almost 4 years ago

We used whole wheat macaroni to boost the fiber content. :)

Hey Sean, funny, I read your comment after I finished cooking this recipe. I happened to add crushed red pepper as well as baked it in a 13x9 baking dish in the oven@325 for 30 minutes after all of the prep above. I also added chives, parsley and cream cheese and topped with shredded parmesan cheese and, OMG!
I'm currently pregnant and this is an amazing recipe to curb ALL of those cravings.
Creamy, cheesy, crunchy, spicy, OH MY!
I HIGHLY SUGGEST THIS RECIPE!

THANK YOU TO THE ORIGINAL POSTER! THANK YOU! THANK YOU! THANK YOU!

AMAZING!

Home chef
Bend, United States
 about 2 years ago

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 54151% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 750mg 31%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 65g
Vitamin A 7% Vitamin C 3%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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