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Popular Potluck Casserole Recipe

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Spice up suppertime with this hearty main dish shared by Debbi Smith of Crossett, Arkansas. With plenty of TexMex taste, this crowd-pleasing ground beef and pasta bake is sure to disappear in a hurry at potlucks.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 10-12 servings

Ingredients

  • 1 package (7 ounces) ring macaroni
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup thinly sliced celery
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 cup) equals 312 calories, 14 g fat (8 g saturated fat), 58 mg cholesterol, 626 mg sodium, 23 g carbohydrate, 2 g fiber, 21 g protein.

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and celery until meat is no longer pink and vegetables are tender; drain. Stir in the soup, tomatoes, tomato sauce and chili powder until combined.
  2. Drain the macaroni; stir into beef mixture. Add the corn and 1-1/2 cups of cheese.
  3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10-12 servings.
Originally published as Popular Potluck Casserole in Quick Cooking March/April 2002, p51

Nutritional Facts

1 serving (1 cup) equals 312 calories, 14 g fat (8 g saturated fat), 58 mg cholesterol, 626 mg sodium, 23 g carbohydrate, 2 g fiber, 21 g protein.

Reviews for Popular Potluck Casserole

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MY REVIEW
Reviewed May. 23, 2011

I've made this before, and wrote "excellent" by it, and after fixing it again last night I'm rating it here. It's delicious....easy and not too time consuming to put together, and there's a good variety of vegetables in it. The one change I make is to use only one pound of ground beef....two is just too much in my opinion, and the cheese adds protein to it as well. I think it tastes even better the next day, if there are any leftovers.

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