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Hereford Casserole

 Hereford Casserole
“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
7 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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,

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Hereford Casserole (continued)

Nutritional Facts: 53 g carbohydrate, 3 g fiber, 32 g protein.