1 of 14 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (349g) Recipe makes 6 servings
Calories 446
Calories from Fat 192		(43%)
Amount Per Serving		%DV
	Total Fat 21.4g	32%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.7g
Cholesterol 71mg		23%
Sodium 762mg		31%
Potassium 827mg		23%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 3.0g	11%
	Sugars 11.0g
Protein 25.7g		51%
detailed view... how is this calculated?

Menus using this recipe:

Sunday, March 11 to Saturday, March 17th

kris in ks

Jill's Freezer Meals for 3rd week in August

Mrs. Geraldine's Ground Beef Casserole

Recipe #75302 | 2¼ hours | 1½ hours prep | add private note

⁽¹⁸⁸⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Nov 3, 2003

This recipe came from a local church fund raising cook book. Mrs. Geraldine is a good friend of the family. She reminds me so much of Mrs. Clause, that I can't help but smile every time I think of her. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

SERVES 6 -8 , 1 large casserole (change servings and units)

Ingredients

1 lb ground beef
1 (15 ounce) can tomatoes
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 (8 ounce) can mushrooms
2 tablespoons brown sugar or sweet pickle juice
2 tablespoons worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1/4 lb sharp cheddar cheese
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
1 (8 ounce) can tomato sauce
salt and pepper

Directions

1
Brown meat in large skillet or Dutch oven.
2
Add onions, pepper and celery and simmer for 15 minutes.
3
Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4
Add salt and pepper to taste.
5
Cook in skillet for 1 hour.
6
Place cooked pasta in bottom of large casserole dish.
7
Spoon mushroom soup over pasta.
8
Pour sauce over the soup and top with cheese.
9
Bake in 350°F oven for 30-45 minutes.
10
Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Questions about this recipe?

Featured Reviews for This Recipe

From: Maribeli

On Nov 19, 2009

My DH LOVED it and went for seconds. It tasted a little like chili to me. Really good though.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Maggie17

On Nov 13, 2009

Made this yesterday as written. This is fantastic! My granddaughter ate 3 servings over a 2 hour period, ranted and raved how good it was. Will be making this again.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Michelle S.

On Aug 12, 2004

Now I know what all the fuss is about! This is total comfort food. My DH inhaled 2 large plate fulls and I was ordered to amke this again. I read all the reviews and from them I took this with me before preparing it. I broke the pasta into thirds before cooking them. I used brown sugar instead of pickle juice. I left out the mushrooms (so the kids would eat it) and after I had all but the cheese layered, I took a spatula and gently went into the noodles so some sauce would seep down. The results were fantastic! Another must try Zaar recipe!

64 people found this review helpful

Was this review helpful to you? YES | NO

From: BrendaM

On May 5, 2004

Thank you Jellyqueen and Mrs. Geraldine! This was a wonderful casserole. I used a bit more ground beef.. probably about a pound and a half. Also, I didn't have any angel hair pasta so I used spaghetti. My can of tomatoes was 28 ounces, but it all worked out very well. The only other thing I did differently was to add a bit of fresh garlic when I was browning the meat! The end result was absolutely delicious and I'll certainly be making it again!

35 people found this review helpful

Was this review helpful to you? YES | NO

Read all 190 reviews