Casserole Supreme

Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968. Double it to feed a crowd. This casserole also freezes very well.
Servings 4 -6
Author Better Homes & Gardens

What You'll Need

  • 1 pound ground beef (I had some local grass-fed beef)
  • 1-2 Tablespoons olive oil if necessary (depends on how fatty your meat is)
  • 1 small-to-medium onion , diced (about 3/4 cup)
  • 3 cloves garlic , minced
  • kosher salt and freshly ground black pepper , to taste
  • 3/4 teaspoon Italian seasoning blend of your choice
  • 1 28 oz can whole tomatoes and their juice
  • 3 oz softened cream cheese (eyeballing it is fine)
  • 3/4 cup sour cream (ditto--a huge serving spoonful will do nicely)
  • 1 pound pasta short pasta of your choice , cooked to al dente (elbows, shells, penne, fusilli, rigatoni, wagon wheels, radiatore, cavatappi, etc)

What To Do

  1. Place the ground beef in a heavy skillet to brown, breaking it up with a spatula. If the meat is on the lean side, add a tablespoon or two of olive oil to the pan.
  2. Once the meat is about halfway done (some will be browned and some still pink or red), add the onion and garlic.
  3. Season liberally with salt and pepper.
  4. Cook until onions and garlic are softened and meat is completely cooked.
  5. Add the tomatoes and softened cream cheese
  6. Stir around so the cream cheese melts evenly into the tomatoes.
  7. Let simmer for about ten minutes or so.
  8. With the heat on low, stir in the sour cream.
  9. Taste and adjust the seasonings.
  10. Fold the sauce into your freshly drained pasta.
  11. Serve as-is or spoon into individual ramekins or a big old casserole.
  12. Bake at 350F until the pasta on top has a bit of crunch to it and the casserole is bubbling all around the sides.
  13. Let sit for ten minutes before serving.
  14. Enjoy!