• Place a large pot of water over high heat and bring to a boil.
• Once boiling, add the pasta and cook 1-2 minutes less that recommended cooking time.
• Drain pasta and set aside.
• While the pasta cooks, preheat the oven to 350ºF prepare the beef mixture.
• Heat a large skillet over medium high heat, adding a little cooking oil if desired.
• Add ground beef and crumble and brown the beef until it’s about halfway cooked through.
• Add the peppers, onions, and mushrooms and continue to sauté until the vegetables begin to soften.
• Add the garlic and sauté for about 30 seconds.
• Add the crushed red pepper, onion powder, Italian Seasoning, salt, pepper Worcestershire Sauce and beef broth.
• Next, add the cream cheese and stir it until it starts to melt.
• Turn off the heat and add the sour cream.
• Continue mixing until the cream cheese and sour cream have melted and are well combined.
• Add the reserved pasta to the skillet and combine everything well.
• Spray a 13x9” baking dish with cooking spray and add the mixture to the dish.
• Top with Shredded cheese.
• Place the casserole into the oven and bake, uncovered for 20 minutes
• While the casserole bakes, prepare the topping.

Topping Directions

• In a microwave safe dish, melt 2Tbs. butter.
• Add the bread slices to a food processor and pulse into crumbs.
• Add the Italian Seasoning and Garlic Powder and pulse again.
• Add the melted butter and pulse a few more times to combine.
• After the 20 minute bake time is up, remove the casserole from the oven and sprinkle the breadcrumbs evenly over the top.
• Return the casserole to the oven and bake for another 10 minutes or until the breadcrumbs have browned.
• Serve and Enjoy!