Crunchy Beef Casserole recipe
This Crunchy Beef Casserole recipe came from Granny’s well worn files and got a handwritten rating of “very good”, her highest praise. It’s warm, soothing, filling, and delicious.
My mother didn’t start making casseroles until my early teens. She had been raised to cook the traditional Southern meal of “Meat and Three” which consisted of a meat, three vegetables, bread, and tea. At our table, dessert was served every night as well. Jealous? Me too. Sure do wish I could have meals like that cooked *for* me now!
My mother never thought to make a casserole because her mother and grandmother had never made them either. The first casserole I remember her making was Cheesy Chicken and Broccoli casserole. Why did she finally make one? Up until then, she’d never had a single casserole recipe!
Casseroles: A Cook’s Best Friend
In today’s busy world, rather than buying frozen family sized meals, homemade casseroles enable you to make your own “convenience” meal in one dish much more economically. Usually, you can double or even triple a recipe for just a few dollars more. I like to mix up several at once and freeze them for home cooked convenience.
How To Cook A Frozen Casserole
To cook a frozen casserole, simply place it in the oven while it preheats and add about ten minutes to the baking time. To develop your own signature casserole recipes, check out my Handy Dandy Casserole chart by clicking here. I developed it on a twelve hour drive back home from Disney World and it has been a great tool in my kitchen!
A Little Bit of Casserole History
Did you know the word ‘casserole’ comes from a french word that means sauce pan. Me neither! This sauce pan is a large, deep dish used both in the oven and as a serving vessel. Sound familiar?
The word casserole also doubles for the food in the “sauce pan” Casseroles came into fad in a big way in the sixties and seventies and with that a variety of colorful casserole dishes were introduced. Have I got you in the casserole mood yet?
We’re off to the races!
Recipe Ingredients:
- French Fried Onions (you don’t need a can as big as the one I have pictured)
- Rotini Pasta (can substitute other type if you like)
- Cream Of Mushroom Soup
- Can of Diced Tomatoes
- Green Pepper
- Ground Beef
- Shredded Cheddar Cheese
- Season All
Here is the Season All.
What is Season All?
It is some lovely seasoned salt.
Cook pasta according to directions. Drain when done.
In large mixing bowl place cream of mushroom soup, tomatoes…
Add seasoned salt..
Cheese…
(“…” is my best friend ya know)
Add green peppers and ground beef that has been cooked and drained.
Toss in your drained pasta
Give it a good stir.
Spoon into casserole Dish.
This recipe says to bake in a 2 quart casserole, which is just slightly smaller than a 9×13 inch dish.
You could bake it in a 9×13 if you like, it just won’t be as deep.
Cover with foil and bake at 350 for 30 minutes.
As always, baking times vary by oven.
Obviously, I’m going to give you the baking times in the original recipes as these have always worked for me.
After thirty minutes, remove from oven and remove foil.
Top with onions and return to oven for five more minutes.
Serve hot. Oh yum.
Ingredients
- 2 Cups Corkscrew Macaroni Rotini
- 1 can cream of mushroom soup
- 3/4 C Shredded Cheddar Cheese
- 3/4 tsp Seasoned Salt
- 1 lb Ground Beef
- 1 can 14 oz whole or diced tomatoes
- 3/4 C Green Pepper optional - I leave it out for the kids
- 1 can french fried onions
Instructions
- Cook pasta as directed, rince and drain. Brown beef, drain fat. Combine all ingredients except french fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for thirty minutes. Uncover, top with french fried onions, and bake five minutes longer.
Nutrition
You may also enjoy these easy casserole recipes:
Green Bean Casserole Rich, Creamy With The Perfect Crunch
Ham Egg and Cheese Casserole (Insta Pot or Oven!)
Thank you so much for reading Southern Plate. I cannot tell you how much I appreciate each and every one of you!
Gratefully,
Christy:)
For those who wish to sing, there is always a song
~on a sign hanging in my kitchen.
To submit your positive or motivational quote and read an awful lot of others, please click here.
I’m using tortilla chips crunched on top since I don’t have the onions hope it turns out just as good!
It should turn out just fine!!
I make this crunchy beef casserole about twice a month. I don’t put the bell pepper in. We love it!
I am so glad to hear it is a hit at your home Deanna!!!
Wow, was this good!! I cannot believe that I first printed this recipe out a couple of years ago when I first discovered your site but never got around to making it until tonight! I finally made it because I saw someone comment in a recent post that they had made it recently and it was great. We just about devoured this tonight, Christy! It was just excellent, and easy, (which I love). What a great casserole that I will definitely be making again and again.
Christy, I have to tell you that my mother and I both have your books, subscribe to your newsletter, and make your recipes all the time! As I’ve told you before, we often email or call each other to discuss one of your new recipes, or an older one that we discovered and made. I’ve made soooo many of your recipes and have a long list of others to try. I don’t know how you keep coming up with so many terrific ideas. The best part is that I know that your recipes are tested and proven so I can always trust it to come out well. My husband LOVES when I tell him, “I’m making one of Christy’s recipes for dinner”, which is the case more often than not. You really are the BEST, and I’m so thankful for your site, and your stories, and inspiring thoughts. I don’t really do Facebook or Instagram, but I enjoy checking out your posts there too.
Have a great weekend, Christy!
My husband has dubbed this “The Good Stuff” casserole. It has become one of our favorites.
Thanks for all of the great recipes! You have become my go-to site when I have something in mind but am not sure how to fix it or when I just feel like trying something new.
LOL, I am so glad to hear it is a hit!!! Thank you for all your support Rhonda, I hope you have a wonderful day!!
Your ckbks are me “GO TO” source when I am standing in the kitchen and have NO idea what is going to be for supper. This casserole sounds really good, and as it makes a nice size batch will serve us 2 for 2 suppers. I like recipes like this as I am a tweaker, will add maybe mushrooms, celery or a veggie like peas or carrots or green beans. (sorry I rarely leave a recipe alone)
I love, love, love your collection! Thanks for sharing it with us!
This has become a favorite of our whole family, but especially with my 14-year old son. He requested it for his birthday dinner, and I have to make it several times every month or two. I’ve made it so much, I no longer need to look at the recipe, but when I do grab your first cookbook, it automatically falls open to this page! 🙂 On a side note, I absolutely LOVE your Pyrex dishes/collection. It reminds me of my mom’s and grandma’s dishes. You just can’t beat memories like that. I’m also enjoying the second cookbook…when can I expect # 3?????? Blessings to you and your family!
I am so glad you like the recipe Kristin!!! I am not sure when you can expect it but as soon as I do I will let you know, thank you so much for all of your support and blessings to you and yours as well!!