Wednesday, November 2, 2011

Pasta Beef Bake


8 oz dried cordscrew pasta or elbow macaroni
1 pound ground beef
1 15 oz can italian style tomato sauce
1 8 oz container dairy sour cream chive dip
3 oz cream cheese, softened
2 tablespoons milk
3/4 cup shredded cheddar cheese


Cook pasta according to package directions; drain.  Meanwhile, in a large skillet cook ground meat until brown.  Drain off fat.  Stir in tomato sauce.  Bring to boiling; reduce heat.  Simmer, uncovered, for 15 minutes, stirring occasionally.

Meanwhile, in a small bowl combine chive dip, cream cheese, and milk.

Preheat oven to 350 degress F.  Grease a 2 quart rectangular baking dish.  Layer meat mixture, cooked pasta, and dip mixture in prepared dish.  Cover and bake for 15 minutes. Sprinkle with cheddar cheese.  Bake, uncovered, about 15 minutes more or until heated through and cheese is melted.  If desired, top with green onion. Makes 6 to 8 servings.

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