Beef and Cheese Casserole

Another one of my favorites. A large casserole, great for a crowd, with a great mild flavour. Or make it in 2 smaller casserole dishes and freeze one for later. I used a mixture of cheddar, mozzarella, and Parmesan cheeses instead of just cheddar, which was very good (shown here). I think it would make a great meatless casserole too – eliminate the ground beef and add a few more vegetables.

Beef and Cheese Casserole
Prep time
Cook time
Total time
Ground beef and pasta casserole with a mellow flavor from a combination of tomato and mushroom soup.
Recipe type: Main
Cuisine: American
Serves: 8
  • 4 cups large pasta
  • 2 tablespoons olive oil
  • 3 - 4 cloves garlic, crushed
  • 1½ cups chopped onion
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • ½ cup chopped green pepper
  • 1½ pounds ground beef
  • 1 can (10 oz.) tomato soup
  • 1 can (10 oz.) cream of mushroom soup
  • 1 can (7½ oz.) tomato sauce
  • Salt and pepper
  • 2½ cups grated cheddar cheese
  1. Cook pasta according to package directions. Drain and put in a large casserole dish.
  2. Heat oil in a large frying pan. Add garlic, onion, celery, mushrooms, and green pepper. Cook and stir until vegetables are soft. Remove from heat and add to casserole dish.
  3. Add ground beef to the frying pan and cook and stir until browned. (If you have a large enough frying pan you can cook the vegetables and ground beef together.) Drain fat and add ground beef to the casserole dish.
  4. Add soups and tomato sauce to the casserole dish. Season with salt and pepper.
  5. Add 1½ cups of the cheese to the casserole. Mix all together to blend.
  6. Top with the remaining 1 cup of cheese. Cover and bake at 350 degrees F. for 30 to 40 minutes. Remove cover for the last few minutes to melt the cheese if necessary. Makes 8 servings.


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