Beef Pasta Casserole
Ingredients
- 1 box Pasta + salt for seasoning
- 1 tsp. Oil
- 1/4 Onion
- 2 garlic cloves minced
- 1/2 lb 225g Ground beef
- 1-2 Sage leaves chopped (or 1/2 tsp dry) *optional
- Salt and Pepper to taste
- 1 can 10 Oz Cream of Mushroom soup
- 1 cup Peas and Carrots frozen
- 8 Oz Shredded Cheese notes
Instructions
-
Boil large pot of water with the generous amount of salt, drop the pasta in and cook for approximately 8-10 minutes -depending on the type of pasta. Drain pasta and set aside. Boil small pot of water and drop in peas and carrots. Cook 5 minutes (or use canned ones)
-
In a saute pan, add oil and drop in onion. Saute onion for a minute or so, then add garlic. Stir, and add ground beef. Break into small pieces while sauteing, add just a bit of sage if any (not necessary) season it with salt and pepper to taste (few pinches of each) and cook until there is no more blood --about 5-7 minutes. Take out of the pan and on to paper kitchen towel and set aside.
-
Preheat oven on 400F (200C).
-
Place cooked and drained pasta in the casserole oven-safe dish, then pour in mushroom soup, mix with the pasta so it can be well coated. Add evenly on top sauteed ground beef and sprinkle with the cheese.
-
Bake in preheated oven for approximately 15 minutes, or few minutes longer. The cheese needs to be melted completely. Serve with a salad.
Recipe Notes
I used a mix of Shredded Mild Cheddar Cheese and Mozzarella, but if you want to use casserole cheese or any of your favorite ones.
This dish could be with meat or without. Also, you can use ground sausage, turkey or chicken, it's up to you. Same goes for vegetables. You can use broccoli, for example.
Sage: little goes a long way, but the aroma pulls meat so well together If you do not have any, no problem uses any of your favorite herbs. Pasta: I tried different shapes and all of them work fine such as shells, elbow macaroni, egg noodles, penne, rotini etc.
I hate using canned products, honestly. If I am going to get it, it is usually frozen. But if I am in hurry, yes I use canned shrimp soup, saves time. If you do not wish to use canned mushroom soup than you can make it yourself. It can be in the fridge for 5 days if it is well sealed plus it tastes fantastic. Click here for mushroom soup.
IF YOU DO NOT like mushroom soup you can use cream of chicken, Alfredo sauce, or even marinara (tomato) sauce would be ok -it tastes like lasagna.