Creamy Ground Beef and Pasta Casserole

This hearty casserole is the epitome of comfort food. With a savory meat sauce made from simple pantry staples and a creamy, cheesy-like texture from the soups, it's a foolproof dinner solution.

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 1 packet (about 1 lb or 450g) of pasta (elbow macaroni, penne, or rotini work well)

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 tablespoons chopped garlic (or 2 tsp garlic paste)

• 750 grams ground beef

• Salt and pepper to taste

• ½ tablespoon paprika

• ½ tablespoon dried parsley

• 1 can (10.5 oz / 295g) condensed tomato soup

• 1 can (10.5 oz / 295g) condensed cream of mushroom soup

• 1 cup milk

• Optional: 1 cup shredded cheddar or mozzarella cheese for topping

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. Preheat Oven: Preheat your oven to 375°F (190°C).

3. Cook the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.

4. Brown the Beef: Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is no longer pink. Season with salt, pepper, paprika, and dried parsley. Drain off any excess fat.

5. Create the Sauce: Reduce the heat to low. To the skillet with the beef, add the undiluted tomato soup, undiluted cream of mushroom soup, and the milk. Stir until all the ingredients are well combined and the sauce is smooth. Let it simmer gently for 2-3 minutes.

6. Combine Pasta and Sauce: Add the drained cooked pasta to the beef and sauce mixture. Stir until every piece of pasta is evenly coated.

7. Bake:

   • Without Cheese: Transfer the mixture to a 9x13-inch baking dish. Cover with foil and bake for 20 minutes.

   • With Cheese: Transfer the mixture to the baking dish. Sprinkle the shredded cheese evenly over the top. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

8. Serve: Let the casserole stand for 5 minutes before serving. This allows the sauce to thicken slightly.

Chef's Tips & Variations

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