Ground Beef Casserole Recipe

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 green bell pepper carrot and garlic to ground beef; cook and stir until onion is lightly browned about 15 minutes.

Mix tomatoes tomato sauce mushrooms brown sugar and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil stirring occasionally until cooked through yet firm to the bite about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.

Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.

Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted about 45 minutes.