Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups shredded cheddar cheese (divided)
• 1 cup shredded mozzarella cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked pasta or cooked rice (optional, depending on preference)
• 1 tablespoon olive oil or butter for sautéing

Method

1. Set the oven to 375°F and grease a 9x13-inch baking dish lightly.
2. Warm the olive oil or butter in a large skillet over medium heat, add the ground beef and cook it until browned, breaking it apart with a spoon, then drain off the excess fat.
3. Stir in the chopped onion, green bell pepper and red bell pepper and cook for 3 to 4 minutes, until the vegetables have softened.
4. Add the garlic powder, onion powder, salt and black pepper and stir them through the beef.
5. Mix the cream of mushroom soup and sour cream in a medium bowl, add that mixture to the skillet and stir until the beef and vegetables are evenly coated.
6. Layer half the cooked pasta or rice, if using, in the prepared dish (or spread the beef mixture directly in the dish), cover it with half the cheddar and mozzarella, add the remaining beef mixture and top it with the rest of the cheese.
7. Bake for 20 to 25 minutes, until the casserole is bubbling and golden brown on top, let it cool slightly, and serve it in portions from the dish.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).