Beef and Cheddar Casserole

Original Recipe here - below is six times the recipe

 

Update:  The recipe below contains changes after this recipe was made on November 1.  
We made 1 9x12 and 8 - 9x9 pans.

It is important to mention that we used two different pastas from the church's pantry instead of buying pasta so we don't know exactly how much we made. 

This feels like a winner that could easily be included in future big cooks. 

    Cook according to package instructions:

salt

30 oz pasta  **cook pasta before hand to save loads of time**

    Drain, mix with

9 cups of sour cream

3 cups of parmesan

    put in the bottom of sprayed baking pans **we used pasta water to loosen up the noodles

    Meanwhile, brown

6 lbs of ground beef

    add:

6 coloured peppers (diced)

6 bunches of green onions (sliced)

    make space in the pan and toast for 1 minute:

6 T tomato paste 

    sprinkle:

6 T Italian seasoning

Garlic powder  (exact amount not recorded, Bonnie measured with her heart) 

salt if deemed necessary

    add and simmer until slightly thickened:

6 cans of diced tomatoes 

    pour beef mixture over noodles, sprinkle with:

12 cups of grated cheddar

To bake:  Put fully thawed casserole in 450F oven for 15-20 minutes.  Let stand for 10 minutes before serving.