This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Summer in the Country!
Click to view all six recipes shared.
Beefy Cheddar Bake
Kimberly Keafer of Johnsbury, Vermont sent us this handed-down recipe. She writes, "This was my grandmother’s casserole recipe. Mom made it for her family and now I make it for mine. It’s delicious and a great dish for sharing. Everyone I’ve ever made this for loves it and asks to have it again. Go ahead, reheat it the next day, it’s just as good!"
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
14-1/2 oz. can diced tomatoes, drained
8-oz. pkg. shredded sharp Cheddar cheese
2 c. rotini pasta, cooked
10-3/4 oz. can cream of mushroom soup
6-oz. can French fried onions
In a skillet over medium-high heat, brown beef with onion and pepper; drain. Combine all ingredients except French fried onions in a large bowl; mix well. Spread mixture into a lightly greased 13"x9" baking pan; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; sprinkle with onions. Bake, uncovered, for an additional 5 to 10 minutes. Serves 8 to 12.
