A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Layered Beef Casserole

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Courtesy of Joann Hensley, McGaheysville, Va.


  • 1 tablespoon butter
  • 1 tablespoon onion, fifinely chopped
  • 2 tablespoons red and/or green pepper, fifinely chopped
  • 1 lb. ground beef
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 8-oz. cans tomato sauce
  • 4 oz. cream cheese
  • 1 cup small curd cottage cheese
  • ¼ cup sour cream
  • 6 oz. fettuccine, cooked and drained
  • 1 cup frozen corn, defrosted
  • ¼ cup Parmesan cheese, fifinely grated
  • ¼ cup mozzarella cheese, shredded


ln a large electric skillet, melt butter. Add onion, green pepper and ground beef. Brown until beef is done and onion and pepper are tender. Add salt, pepper and tomato sauce. Simmer 10 minutes or until thoroughly heated. ln medium bowl, beat cream cheese, cottage cheese and sour cream. Add cooked pasta and blend well. Spoon into a 9 3/4 x 9 3/4 x 2-inch baking dish. Spread beef mixture evenly over pasta mixture. Top with corn. Sprinkle with Parmesan and mozzarella cheese. Bake at 325 degrees for 35 minutes, or until thoroughly heated. Serves 6-8.

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