What to Feed 'Em {part iii}

My kids seriously cannot get enough of this casserole. They eat it the night it's fixed and are happy to eat it as leftovers as often as I want to fix it for them. Its super quick and easy and we love it too!

Cheesy Beef Spirals


  • 1 box uncooked spiral pasta
  • 2 pounds ground beef
  • 2 small onions, chopped
  • 2 garlic clove, minced
  • 1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional*
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1/2 pound process cheese (Velveeta), cubed **
  • 2 cups shredded mozzarella cheese
*I ususally use Ragu Chunky Mushroom, so use whatever you'd like
**I ususally used sliced (American) cheese instead. And it normally takes about 6 slices. It's just what I always have on-hand


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. Drain pasta; place half the noodles in bottom of a greased shallow 2-1/2-qt. baking dish. Top with 1/2 of the meat sauce. Top with sliced cheese or Velveeta cheese. Then spread with sour cream. Top with remaining noodles, then meat sauce. Sprinkle mozzarella cheese over top. 

3. Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.


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