Cheesy Beef Spirals Recipe

5 14 20
Cheesy Beef Spirals Recipe
Cheesy Beef Spirals Recipe photo by Taste of Home
Publisher Photo

Cheesy Beef Spirals Recipe

Read Reviews
5 14 20
Publisher Photo
"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.
Recommended: 19 Reuben Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 2 cups uncooked spiral pasta
  • 2 pounds ground beef
  • 2 small onions, chopped
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1/2 pound process American cheese, cubed
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce.
Sprinkle with mozzarella cheese. Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.
Originally published as Cheesy Beef Spirals in Quick Cooking March/April 2001, p14

Nutritional Facts

1 cup: 464 calories, 25g fat (12g saturated fat), 98mg cholesterol, 849mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 33g protein.

  • 2 cups uncooked spiral pasta
  • 2 pounds ground beef
  • 2 small onions, chopped
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1/2 pound process American cheese, cubed
  • 2 cups (8 ounces) shredded mozzarella cheese
  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce.
  3. Sprinkle with mozzarella cheese. Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.
Originally published as Cheesy Beef Spirals in Quick Cooking March/April 2001, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Beef Spirals

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angel182009 User ID: 6228642 260713
Reviewed Feb. 3, 2017

"This recipe was amazing! I did double the Velveeta cheese and I used to garlic powder instead of fresh garlic. This is now a family favorite."

MY REVIEW
tiger976 User ID: 5773271 85059
Reviewed Apr. 30, 2014

"Pretty good, my daughter loves it."

MY REVIEW
JRYDER82 User ID: 4089290 51350
Reviewed Jan. 30, 2013

"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."

MY REVIEW
1275 User ID: 6324211 51349
Reviewed Nov. 4, 2011

"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."

MY REVIEW
dr_pace User ID: 4427681 91991
Reviewed Aug. 7, 2011

"My husband and I loved it."

MY REVIEW
aleeg User ID: 6034484 77246
Reviewed Jun. 10, 2011

"My family LOVES this and asks for it very often!"

MY REVIEW
Lms526 User ID: 5666986 35367
Reviewed May. 2, 2011

"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."

MY REVIEW
emfranklin User ID: 4296846 84926
Reviewed Apr. 7, 2010

"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!"

MY REVIEW
barretsmommy User ID: 805374 78269
Reviewed Mar. 26, 2010

"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!"

MY REVIEW
haleyjune User ID: 2681620 29648
Reviewed Sep. 25, 2009

"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!"

Loading Image