Ingredients
Scale
- 1 pound ground beef
- 1 cup chopped onion
- 1 can (10.75 oz) condensed tomato soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is tender. Drain excess fat.
- Stir in the tomato soup, cream of mushroom soup, milk, salt, and pepper. Mix well.
- Add the cooked pasta to the skillet and stir to combine.
- Transfer the mixture to a greased casserole dish. Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- You can use any type of pasta you prefer, such as elbow macaroni or penne.
- For a spicier version, add a pinch of chili powder or red pepper flakes.
- This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg