Stovetop beef and penne casserole
From janick04 17 years ago
- 15 minutes to make
- Serves 12
This a quick week night meal it can be split into 2 meals and 1/2 frozen for another night
Ingredients
- 2 cups dry penne pasta or small pasta of your choice shopping list
- 2 pounds ground beef shopping list
- 1 medium onion, chopped shopping list
- 2 cans (12 fl. oz each) Carnation Evaporated Milk shopping list
- 1 can (15 oz) Libby's 100% pure pumpkin shopping list
- 1 can (15 oz) tomato sauce shopping list
- 1 Tbsp packed brown sugar shopping list
- 1 Tbsp paprika shopping list
- 1 Tbsp worcestershire sauce shopping list
- 2 tsp salt shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp ground black pepper shopping list
- 2 cups frozen peas, thawed shopping list
How to make it
- Cook pasta in large saucepan for 1-2 mins less than package directions (pasta should be slightly firm in texture) drain
- Cook beef and onion in large saucepan over medium high heat until beef is no longer pink, drain
- Reduce heat to medium heat
- Stir in evaporated milk, pumpkin, tomato sauce, brown sugar, paprika, Worcestershire sauce, salt, garlic powder, and black pepper
- Cook, stirring occasionally, until mixtrue begins to simmer
- Add pasta and peas
- Stir until heated
- Tips:
- Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop
- Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole
The Rating
Reviewed by 4 people-
This was better than the other homemade "burger helper" meals I've made; the pumpkin and evaporated milk made it richer and creamer. Will certainly make it again!
rickyandkaren
in Franklinton loved it
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