Read reviews (12)
Rate recipe
"My mom shared this easy-to-assemble casserole years ago," recalls Brenda Marschall of Poplar Bluff, Missouri. "It's very good with garlic toast," she adds. Large shell macaroni or ziti noodles can be used instead of spiral pasta.
Nutritional Facts 1 serving (1 cup) equals 464 calories, 25 g fat (12 g saturated fat), 98 mg cholesterol, 849 mg sodium, 24 g carbohydrate, 2 g fiber, 33 g protein.
Originally published as Cheesy Beef Spirals in Quick Cooking March/April 2001, p14
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 30, 2013 by JRYDER82
This recipe was so good! I used Large shell pasta and added red pepper flakes for a little spice. I will be making this again.
Reviewed on Nov. 04, 2011 by 1275
I made a few modifications to this recipe. I used only 1 pound of beef- 2 pounds sounded like too much! I left out the mushrooms and didn't use the Velveeta. I used 2 cups of mozzarella and 1/4 cup of Parmesan. I didn't layer it either. Not only is it quicker to just mix everything together, it lets the flavors blend. I then topped it with the cheeses. It was delicious- will make again. The sour cream adds a nice addition- makes it creamy.
Reviewed on Aug. 07, 2011 by dr_pace
My husband and I loved it.
Reviewed on Jun. 10, 2011 by aleeg
My family LOVES this and asks for it very often!
Reviewed on May. 02, 2011 by Lms526
I made a few substitutions. I left out the onions, garlic, and mushrooms. I also doubled the sour cream. I also combined all the ingredients together rather than layering. I would definitely make this again. Very tasty and easy to make.
Reviewed on Apr. 07, 2010 by emfranklin
Cheese Galore - yum! I used minced onions and garlic powder in meat sauce, no mushrooms (not a fan), also used 1 c. sour cream and 1 lb. Velveeta cheese, can't wait for leftovers tonight!
Reviewed on Mar. 26, 2010 by barretsmommy
I made a few changes to this recipe. I doubled the sauce and sour cream. Rather than layering so much I just did one layer of pasta, sour cream, velveeta, sauce, and lastly the mozzarella. It turned out great this way. This recipe makes a large dish and is very filling, which is great becuase my boys eat A LOT! A keeper recipe!
Reviewed on Sep. 25, 2009 by haleyjune
This is AMAZING... I just used ingredients i had around the house. Since my spaghetti sauce had mushrooms in it, i did not add more. i did not use velveeta cheese, just regular pasteurized cheese. and i did not have any sour cream in the house so that was absent. but other than that it was AMAZING!!! also it is great between hamburger buns!
Reviewed on Sep. 25, 2009 by irenegriego
just use gluten free noodles and this is a gluten free recipe.
Reviewed on Jan. 11, 2009 by PuppydogJammies
We liked it a lot. Great textures. Excellent with whole wheat pasta, lean ground beef, 2% velveeta & fat free sour cream. I halved the recipe, used 3 cloves garlic & added a lot of seasong. Very fattening with regular ingredients.
Reviewed on Nov. 15, 2008 by BrendainPa
I made a couple changes--used 1 lb. of pasta and replaced the Velveeta with sliced American cheese (5 slices). I agree about the picture-much better one in the Mar/Apr 2001 QC book.
Reviewed on Nov. 07, 2008 by ang19317
The picture doesn't do this dish justice. All of my pasta was covered with sauce not left looking plain. If you like cheese you;ll love this.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013