Beef and Pasta Casserole

    Beef and Pasta Casserole

    Recipe Picture:Beef and Pasta Casserole
    1

    Beef and Pasta Casserole

    (189)
    1hour


    187 people made this

    An easy but tasty beef and pasta casserole this dish uses tomato soup and sherry to get its rich flavour and deep colour.

    Ingredients
    Serves: 4 

    • 185g pasta
    • 500g beef mince
    • 2 (310g) tins condensed tomato soup
    • 2 tablespoons Worcestershire sauce
    • 2 cloves garlic, crushed
    • 250g grated Cheddar cheese
    • 1/4 cup (60ml) dry sherry
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Cook the pasta according to packet directions.
    3. Brown the beef mince in a large frypan over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic then bring to a boil and reduce heat to low and let simmer.
    4. When the pasta is done stir it and the cheese into the simmering sauce until cheese is melted.
    5. Stir the sherry into the sauce and stir for 1 minute then place in a casserole dish and sprinkle with the Parmesan cheese to taste.
    6. Bake in preheated oven for 30 minutes.
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    Reviews and Ratings
    Global Ratings:
    (189)

    Reviews in English (146)

    by
    29

    I made this exactly as prepared and it was delicious. The only advice I can give is to be sure and not over-cook the noodles, maybe even just cook them al dente to be sure they don't come out mushy. Excellent combination of flavors! This will be one of our favorites.  -  28 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    26

    This was pretty good. I used low fat ground beef; low fat/low sodium soup and low fat cheddar. My husband liked it more than I did. I'll make it again to keep him happy!  -  21 May 2001  (Review from Allrecipes USA and Canada)

    by
    25

    This is excellent! I have been making this for months now, I'm finally getting around to reviewing it. I make this exactly except that I mix the parm in. The sherry gives it a very rich flavor and the soup makes it luscious and creamy. My husband thinks it tastes like lasagna. Some reviewers have mentioned that baking is unneccesary, I dissagree. The baking melds the flavors together and give the noodles a lovely soft texture,(be sure to cook al dente to start). It is all so worth the effort!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)

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