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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 7 |
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âI often serve this easy beef casserole, along with vegetables from my garden, to our hungry family after a full day of ranch work.â âShayla McCullers, Frostproof, Florida Ingredients:
4-1/2 cups uncooked fusilli pasta |
1-1/2 pounds ground beef |
1 jar (14 ounces) spaghetti sauce |
4 ounces cream cheese, softened |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside.
2. In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta.
3. Spoon half of the beef mixture into a greased 13-in. x 9-in. baking dish. Top with pasta, soup mixture and remaining beef mixture. Sprinkle with cheddar cheese.
4. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Yield: 7 servings.
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