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Hereford Casserole Recipe

“I often serve this easy beef casserole, along with vegetables from my garden, to our hungry family after a full day of ranch work.” —Shayla McCullers, Frostproof, Florida

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Hereford Casserole Recipe

Prep: 20 min. Bake: 35 min.

Yield: 7 Servings

20 35 55

Ingredients

4-1/2 cups uncooked fusilli pasta
1-1/2 pounds ground beef
1 jar (14 ounces) spaghetti sauce
4 ounces cream cheese, softened
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside.
In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta.
Spoon half of the beef mixture into a greased 13-in. x 9-in. baking dish. Top with pasta, soup mixture and remaining beef mixture. Sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Yield: 7 servings.

Nutritional Facts 1-1/2 cups equals 622 calories, 30 g fat (16 g saturated fat), 109 mg cholesterol, 817 mg sodium, 53 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Hereford Casserole in Country Woman February/March 2009, p13

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Hereford Casserole

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Reviewed on Feb. 12, 2013 by PACountryGirl

My family enjoys this casserole. I use rotini pasta. The sour cream and cheeses really make the casserole taste more rich. A good recipe.

Reviewed on Feb. 25, 2012 by Gail Hurricane

Love it and easy to make.

Reviewed on Oct. 17, 2011 by galinthewoods

A good, "homey" recipe. My favorite thing about it was that my daughter, who normally doesn't like anything with sour cream in it, liked it. I think the other things, when eaten together with it, decrease the "sour" quality in the sour cream. Hearty and filling.