Once in a while, even though we are no longer in that financial situation, I will still make this dish just for old time’s sake, and because it is really good. Sometimes we will tease each other about being in the poor house and making this to get by, like we used to. Even the kids like this which is surprising because they never like anything that I make it seems. If it come out of a box or bag they are more likely to eat it, but they like this so that’s a plus for me!
Check out what they are saying about this recipe over at Group Recipes:
“This is comfort food. It beats hamburger helper any day and is so easy. And it’s great for leftovers — reheats really well.”
Stay away from the boxed stuff and make you’re own version of a helper at home!
Ingredients
1 lb ground chuck or sirloin
3 cups cooked fusilli, or bow-tie pasta (you can use more or less)
1 onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
1 28 oz can Hunt’s diced tomatoes
7 oz can tomato sauce or 1 cup V-8 (preferred)
3 cups Sargento shredded cheddar cheese, divided
1 tsp oregano
1 tsp basil
Louisiana hot sauce
salt and pepper
Instructions
Lightly brown meat and drain. Add veggies and continue cooking until wilted and meat is cooked through. Add tomatoes and sauce or V-8,
Add oregano and basil
Remove from heat and stir in 2 cups cheese and add pasta and adjust seasonings and add three or four dashes louisiana hot sauce.
Place in casserole and bake with additional cheese sprinkled on top until cheese is melted and casserole is bubbly.
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Quick Tip: Switch up your cheese for a new flavor, or to use up what you have in the fridge.
Thanks again to Group Recipes for this hearty and affordable casserole.
