Description
A comforting, cheesy casserole loaded with ground beef, pasta, and a creamy tomato-based sauce, perfect for family dinners and potlucks.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups uncooked elbow macaroni
- 1 (14 oz) can diced tomatoes
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Optional garnish: chopped parsley
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil. Cook the macaroni until al dente according to package instructions. Drain and set aside.
- Cook the Ground Beef:
- In a large skillet over medium heat, cook the ground beef until browned. Add the onion and garlic, and sauté until softened. Drain excess grease.
- Prepare the Sauce:
- Stir in the diced tomatoes, cream of mushroom soup, sour cream, Italian seasoning, salt, and pepper. Cook for 2-3 minutes until well combined.
- Assemble the Casserole:
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the beef and sauce mixture. Transfer to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake:
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool slightly before serving. Garnish with parsley if desired.
Notes
- For extra veggies, add diced bell peppers or mushrooms to the beef mixture.
- Substitute cream of mushroom soup with cream of chicken for a different flavor.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg