Recipe Index

Ingredients

• 1 pound lean ground beef
• 1/2 cup yellow onion (diced)
• 1/2 cup green pepper (diced)
• 2 cloves garlic (minced)
• 1 1/2 tablespoons tomato paste
• 1 (14-ounce) can petite diced tomatoes (undrained)
• 2 tablespoons dill relish
• 1 1/4 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 cups elbow pasta (uncooked)
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1 (4-ounce) packet of Velveeta cheese sauce
• 1 cup shredded cheddar cheese

Method

1. Grease a 3-quart baking dish and heat the oven to 350°F for the casserole.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles with a wooden spoon, then drain away the fat.
3. Add the diced onion, green pepper and garlic to the beef and cook for 4 to 5 minutes until the onion turns translucent.
4. Stir in the tomato paste, diced tomatoes with their juice, dill relish, beef broth, Worcestershire sauce and sour cream until the pan looks uniformly saucy.
5. Mix the uncooked elbow pasta through with the Italian seasoning and a seasoning of salt and pepper, then bring the skillet to a boil.
6. Spoon half the beef and pasta mixture into the baking dish, spread the cheese sauce packet over it, and cover with the remaining mixture.
7. Scatter the shredded cheddar across the top, cover the dish with foil, and bake it for 25 minutes.
8. Remove the foil and bake the casserole for 15 minutes longer so the top sets and colours, then rest it for 10 minutes before serving.

Prep: 30 min · Cook: 40 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data