Ground Beef Casserole

Ingredients

• 8 ounce bow-tie pasta (farfalle)
• 1 tablespoon brown sugar 
• 8 ounce mushrooms drained sliced canned
• 8 ounce tomato sauce canned
• 15 ounce canned tomatoes diced canned
• 0.3 cup carrots chopped
• 10.8 ounce cream of mushroom soup canned
• 2 cloves garlic chopped
• 0.3 cup bell pepper green chopped
• 1.5 pounds ground beef 
• 6 servings salt and ground pepper black to taste
• 0.3 pound cheddar cheese shredded
• 2 tablespoons worcestershire sauce 
• 0.5 cup onion yellow chopped

Equipment

• frying pan
• oven
• pot
• casserole dish

Directions

1. Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
3. Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
6. Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture.
7. Sprinkle Cheddar cheese on top.
8. Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.