Description
A hearty and budget-friendly casserole combining ground beef, pasta, and cheese, perfect for busy weeknights.
Ingredients
- 1 medium onion (chopped)
- 1 tsp garlic powder
- 1 lb ground beef
- 1 cup frozen peas
- 1 cup frozen carrots (chopped)
- 1 ½ cups elbow macaroni (or any pasta of your choice)
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (or cream of chicken soup for a variation)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cook the pasta: Start by boiling salted water in a large pot. Add your pasta and cook according to the package instructions until al dente. Drain and set aside.
- Brown the ground beef: In a large skillet, heat the ground beef over medium heat. Use a wooden spoon to break it up, cooking for about 5-7 minutes until browned. If there’s excess fat, drain it.
- Sauté the vegetables: Add the chopped onion to the skillet with the beef. Sauté for 2-3 minutes until softened, then mix in the garlic powder, salt, and pepper. Toss in the peas and carrots, cooking for an additional 5 minutes until heated through.
- Combine ingredients: Lower the heat and carefully stir in the cream of mushroom soup until well mixed. Add the cooked pasta and blend everything together evenly.
- Assemble the casserole: Preheat your oven to 375°F (190°C). Transfer the beef and pasta mixture to a greased baking dish. Generously top it with shredded cheddar cheese.
- Bake: Place the casserole in the oven and bake for about 20 minutes or until the cheese is melted and bubbly.
- Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.
Notes
For a dairy-free option, use dairy-free cheese and non-dairy cream of mushroom soup. For gluten-free, swap for gluten-free pasta.