Hearty Cattle Drive Casserole: A Family Favorite Meal (Print Version)

Whip up a comforting Cattle Drive Casserole, loaded with beef, pasta, and veggies. This easy, hearty meal is perfect for busy weeknights and family dinners.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Beef, Dairy, Gluten

# Ingredients:

→ Hearty Base

01 - 1.5 lbs (680g) ground beef (80/20 preferred)
02 - 1 large onion, chopped
03 - 3-4 cloves garlic, minced
04 - 16 oz (450g) elbow macaroni, cooked al dente

→ Flavor Builders

05 - 1 (14.5 oz / 410g) can fire-roasted diced tomatoes, undrained
06 - 2 tbsp tomato paste
07 - 2 cups (480ml) beef broth
08 - 1 tbsp Worcestershire sauce
09 - Salt and freshly ground black pepper to taste

→ Creamy Goodness

10 - 1 (10.5 oz / 298g) can cream of mushroom soup
11 - 1/2 cup (120g) sour cream (full-fat!)

→ Finishing Touches

12 - 2 cups (225g) sharp cheddar cheese, freshly grated
13 - 2-3 green onions, chopped, for garnish

# Instructions:

01 - First things first, get that large skillet or Dutch oven hot over medium-high heat. Toss in your ground beef and break it up. I’m always listening for that sizzle, you know? It should smell meaty and rich as it browns. Drain any excess fat—honestly, nobody wants a greasy casserole. Then, add your chopped onion and let it soften, stirring until it's translucent and smells sweet, maybe 5-7 minutes. Stir in the minced garlic for just about a minute until it's fragrant; don't let it burn, that's a mistake I only made once, and trust me, it wasn't pretty!
02 - Now for the flavor magic in this Cattle Drive Casserole. Push the beef and onions to one side of the skillet. Add the tomato paste to the cleared side and let it cook for a minute, stirring it around a bit, until it darkens slightly. This little step really deepens the tomato flavor, I swear! Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. This is where all those delicious flavors come together. Bring it to a gentle simmer, letting it cook for a few minutes to meld.
03 - Reduce the heat to low. Stir in the cream of mushroom soup and sour cream until everything is smooth and wonderfully creamy. Oh, that smell! It's so comforting at this stage. Now, add your cooked elbow macaroni and the diced tomatoes (undrained, please!) to the mixture. Give it a good stir to make sure every noodle and piece of beef is coated in that luscious sauce. This is where I often taste it and adjust seasoning, maybe a pinch more salt or pepper. Don't be shy!
04 - Time to get it ready for baking! Pour the entire mixture into a 9x13 inch baking dish. I usually give it a little jiggle to make sure it's evenly spread out. This is the moment where I get excited, seeing all those hearty ingredients ready to transform. If you're anything like me, you'll probably sneak a little taste of the sauce here, just to make sure it’s perfect. It's okay, I won't tell!
05 - Now for the best part! Sprinkle that generous layer of freshly grated cheddar cheese all over the top of your Cattle Drive Casserole. I mean, we're not shy with cheese around here, are we? Cover the dish loosely with foil. Pop it into your preheated oven at 375°F (190°C) and bake for 20 minutes. The foil helps everything heat through evenly and keeps the cheese from browning too quickly.
06 - After 20 minutes, carefully remove the foil. Let that cheese get nice and bubbly and golden brown for another 10-15 minutes, or until it's perfectly melted and slightly browned on the edges. Oh, the aroma at this point is just incredible! Let the Cattle Drive Casserole rest for about 5 minutes after taking it out of the oven—it helps the sauce set a bit. Garnish with fresh green onions, and get ready for some serious comfort food!

# Notes:

01 - Always drain the beef fat properly; it makes a huge difference in the final taste and texture.
02 - Don't overcook the pasta before adding it to the casserole, or it'll turn to mush in the oven.
03 - Freshly grated cheddar melts so much better than pre-shredded cheese, honestly, it's worth the extra minute.
04 - For an extra layer of flavor, try adding a pinch of smoked paprika to the beef while it browns.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

Back