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Wagon Wheel Casserole

 Wagon Wheel Casserole
My ground beef hot dish is a family pleaser. We love the combination of ingredients.—Barbara Hopkins, Lusby, Maryland
8 ServingsPrep: 20 min. Bake: 40 min. + standing


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 8 ounces wagon wheel pasta, cooked and drained
  • 1/3 cup grated Parmesan cheese
  • 1 large green pepper, thinly sliced
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • In a large nonstick skillet, cook the beef, mushrooms and onion over
  • medium heat until meat is no longer pink; drain. In a shallow 3-qt.
  • baking dish coated with cooking spray, layer the pasta, Parmesan
  • cheese, green pepper, beef mixture and spaghetti sauce.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
  • mozzarella cheese. Bake 10 minutes longer or until cheese is melted.
  • Let stand for 10 minutes before serving. Yield: 8 servings.
Nutritional Facts: 1 serving equals 257 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 576 mg sodium, 23 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

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Wagon Wheel Casserole (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.