Beef and Tomato Casserole
Servings: 12 Servings
Ingredients
- 1 to 1 ½ pounds lean ground beef
- 1 white onion small in size (diced)
- 4 garlic cloves large in size (minced)
- 30 ounces tomato sauce 2 (15 ounce) cans
- 29 ounces diced tomatoes 2 (15 ounce) cans; drain 1 can and leave the other undrained
- ¼ cup beef broth
- 3 teaspoon(s) Italian seasoning
- 2 teaspoon(s) salt
- 1 teaspoon(s) basil dried
- ½ teaspoon(s) crushed red pepper or to taste (optional)
- ½ teaspoon(s) ground black pepper
- 1 cup heavy cream
- 1 ⅓ cups parmesan cheese finely grated
- 1 pound short pasta noodles cooked (ziti, rotini, rigatoni, penne, etc.)
- 2 cups cheddar cheese shredded off the block
Instructions
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish.
- Heat a large pan or Dutch oven over low-medium heat. Add the ground beef, onions, and garlic. Cook the beef until browned and no longer pink. Drain any excess grease and return the beef to the pan.1 to 1 ½ pounds lean ground beef, 1 white onion, 4 garlic cloves
- Pour in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, basil, crushed red pepper (if using), and pepper to the pan. Stir to combine, and bring the mixture to a simmer.30 ounces tomato sauce, 29 ounces diced tomatoes, ¼ cup beef broth, 3 teaspoon(s) Italian seasoning, 2 teaspoon(s) salt, 1 teaspoon(s) basil, ½ teaspoon(s) crushed red pepper, ½ teaspoon(s) ground black pepper
- Cook for 2 to 3 minutes then add the heavy cream and parmesan cheese. Stir until the cheese melts completely. Add the cooked pasta noodles, and stir to fully incorporate.1 cup heavy cream, 1 ⅓ cups parmesan cheese, 1 pound short pasta noodles
- Transfer the ingredients to the prepared baking dish and sprinkle with shredded cheese. Bake for 10 minutes or until the cheese melts.2 cups cheddar cheese
- Serve warm! See post for tips and storage options.
Notes
*This recipe can be made by using a large pan that goes from stove top to oven to reduce the amount of dishes used. We used a 6-quart Dutch oven.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Beef and Tomato Casserole
Serving Size
1 cup
Amount per Serving
Calories
489
% Daily Value*
Fat
26
g
40
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
89
mg
30
%
Sodium
1114
mg
48
%
Potassium
676
mg
19
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
998
IU
20
%
Vitamin C
12
mg
15
%
Calcium
307
mg
31
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
