Saturday, 13 April 2013

Double Cheese & Beef Casserole

I'm in a weird feeling of limbo right now. All my housemates, as well as most of the university population, is in full swing right now as everyone prepares to write, or is writing, exams. 

Except for me and my class. We are just starting into our first wave of heavy work-load including midterms and papers. While most people finish with classes/exams by the end of April, we are not done until the end of June. 

Naturally, since things are starting to pick up with school work, I am procrastinating. Lucky for you, that means a new blog post!

This casserole is your ultimate cheesy, meaty pasta-and-carb filled dish. Sorry if you were looking for something healthy, you won't find it in this post.

This pasta will fill your belly, and provide leftovers for days (or, feed many people during a dinner party or potluck). It's a classic, hearty dish that deserves to be made and eaten. So, dig in people! There's plenty to go around!

Double Cheese & Beef Casserole
Cook Time: 40mins         Yields 6-8 servings

2 1/2 cups shell pasta, cooked
2lbs lean ground beef
2 medium onions, chopped
14oz jar spaghetti sauce
1 can (14.5oz) stewed tomatoes, undrained and finely chopped
1 cup mushrooms, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
2 cups fat-free sour cream
1 package (6oz) sliced provolone cheese
1 cup mozzarella, shredded

1) Preheat oven to 350 F. Spray a 9x13 cooking dish with non-stick cooking spray, set aside.
2) In a large skillet over medium-high heat, cook beef and onions until beef is completely cooked. Drain the fat.
3) Add spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered for 20 minutes. Stir occasionally.
4) Place half of the cooked pasta into the prepared baking dish. Top with half the beef mixture. Next, layer the sour cream, then the provolone cheese.
5) Top with remaining pasta, beef mixture, and sprinkle the shredded mozzarella over top. Cover with tin foil and bake for 40 minutes. Uncover and bake another 5-10 minutes, until cheese is completely melted and bubbly. Serve immediately.

(Recipe adapted from Taste of Home: Casseroles)

1 comment: