Introduction:
This easy and addictive casserole is so good, I’ve been making it at least once a week for the past month! With its simple ingredients, comforting flavors, and the perfect balance of savory and cheesy, it’s quickly become a household favorite. Whether you’re cooking for a family dinner or meal prepping for the week, this casserole is quick, satisfying, and full of flavor that’s sure to keep everyone coming back for more.
Ingredients:
1 lb (450g) ground beef or chicken
2 cups cooked pasta (like penne, rotini, or elbow macaroni)
1 can (15 oz) diced tomatoes, drained
1 can (10.5 oz) cream of mushroom or chicken soup
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 cup milk
1 small onion, chopped
1/2 cup frozen peas or mixed vegetables (optional)
1 teaspoon dried Italian seasoning or oregano
Salt and pepper, to taste
1 tablespoon olive oil or butter
Fresh parsley or basil for garnish (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the ground beef or chicken to the skillet, breaking it apart as it cooks. Cook until browned and fully cooked through. Drain any excess fat.
Stir in the cream of mushroom soup, diced tomatoes, milk, Italian seasoning, salt, and pepper. Mix well and simmer for about 5 minutes. If using, add the frozen peas or mixed vegetables and cook for an additional 3 minutes.
In a large mixing bowl, combine the cooked pasta and the beef or chicken mixture. Stir in 1/2 cup of shredded cheese and mix until everything is well-coated.
Pour the pasta and meat mixture into a greased 9×13-inch baking dish. Top with the remaining shredded cheese.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley or basil if desired.
Description:
This casserole is the kind of dish that makes you look forward to dinner every single time. The combination of ground beef or chicken, pasta, a creamy sauce, and melty cheese makes for a rich and hearty meal. It’s the ultimate comfort food with just enough vegetables to make it balanced. Quick to assemble and even better the next day, this casserole has become a regular in many kitchens—mine included!
Tips:
Leftover Meat: If you have leftover roast chicken or ground turkey, this is a great way to repurpose it and make a quick meal.
Cheese: Don’t be afraid to mix up the cheese—cheddar, mozzarella, or even a blend of both works wonders.
Extra Veggies: Feel free to add more vegetables like mushrooms, bell peppers, or spinach for added nutrition and flavor.
Meal Prep: This casserole stores well in the fridge for 3-4 days, making it perfect for meal prep. Just reheat in the microwave or oven.
Make It Spicy: Add a pinch of crushed red pepper flakes or chopped jalapeños for a spicy kick.
Variations:
Vegetarian Version: Skip the meat and use cooked lentils, chickpeas, or a medley of your favorite veggies as the base.
Gluten-Free: Use gluten-free pasta and a gluten-free soup option to make this casserole suitable for those with dietary restrictions.
Low-Carb Option: Swap the pasta for cauliflower florets or zucchini noodles for a lighter, low-carb version.
Corrections:
If the casserole is too dry, add a little extra milk or broth to the mixture before baking to ensure it stays moist and creamy.
If the casserole is too watery after baking, make sure the pasta is drained well and that the soup is fully incorporated into the sauce before mixing.
Enjoy:
This casserole is the perfect comfort food for any occasion. It’s incredibly versatile, easy to prepare, and will have everyone asking for seconds. Whether you’re making it weekly like I do or saving it for special family meals, it’s a dish that’s guaranteed to be a hit. Enjoy every bite!