Vegetarian Pasta Casserole

Prep Time
Cook Time
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"I needed a vegetarian dish tonight and came up with this. It's quick, simple and, I think, tasty. Since DD enjoyed it I'm posting it here so I don't forget how I made it. You could easily substitute ground beef or ground chicken for the veggie ground round. The inspiration for this recipe was Gerry's recipe#1005. It's a simple matter to add more seasonings if you prefer. Thanks Gerry."

Original is 4 servings


  • Serving Size: 1 (414.6 g)
  • Calories 1038.6
  • Total Fat - 46.5 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 156.9 mg
  • Sodium - 504.9 mg
  • Total Carbohydrate - 109.8 g
  • Dietary Fiber - 10.9 g
  • Sugars - 18.9 g
  • Protein - 44.2 g
  • Calcium - 595.6 mg
  • Iron - 18.7 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Cook pasta according to package directions and set aside.

Step 2

While pasta is cooking, melt butter in skillet, add breadcrumbs and cook until breadcrumbs are lightly browned; set aside.

Step 3

Add vegetable oil to a skillet and saute onion and peppers until onion is softened (about 5 minutes).

Step 4

Add veggie ground round, cream of mushroom soup, water and veggies; mix well.

Step 5

Combine veggie ground round mixture with cooked pasta; place in greased casserole dish.

Step 6

Sprinkle with grated cheese and top with breadcrumbs.

Step 7

Bake for 25 to 30 minutes in preheated 325 F oven.

Tips & Variations

No special items needed.

1 Reviews


I am not a vegetarian but I thoroughly enjoyed this recipe and found it to be a very satisfying meal. I cut the recipe in half used whole wheat rotini. For the vegggies I used asparagus, cauliflour, broccoli, onion and peppers.I did not pre steam them as we like our veggies under cooked - baked in 350 oven for 40 minutes. Yves ground round was Italian flavour - next time I will use Mexican. Thanks Dreamer - this recipe will be saved and made again


review by:
(24 Sep 2012)

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