Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Baking Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10–12
- Difficulty: Easy
Ingredients
For the Casserole
- 500 g elbow macaroni or penne pasta
- 500 g lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- 1 cup sour cream
- 1 can cream of mushroom soup
- ½ cup milk
For the Topping
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley
Equipment
- Large pot
- Skillet
- Mixing bowls
- Wooden spoon
- Measuring cups
- Baking dish (9×13 inch)
- Cheese grater
- Oven
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta until just al dente according to package directions. Do not overcook because the pasta will continue baking in the oven.
Drain and set aside.
Time: 10 minutes
Step 2: Prepare the Meat Mixture
Heat olive oil in a large skillet over medium heat.
Add diced onions and cook until soft.
Stir in garlic and cook for another minute.
Add the ground beef and cook until browned.
Drain excess grease.
Mix in:
- Tomato sauce
- Tomato paste
- Italian seasoning
- Paprika
- Salt
- Pepper
Allow everything to simmer for about 10 minutes.
Finally stir in the frozen vegetables.
Time: 20 minutes
Step 3: Make the Creamy Sauce
In a large mixing bowl combine:
- Sour cream
- Cream of mushroom soup
- Milk
- 2 cups cheddar cheese
- Mozzarella cheese
Mix until smooth and creamy.
Step 4: Combine Everything
In a very large bowl combine:
- Cooked pasta
- Meat mixture
- Cheese mixture
Mix thoroughly so every piece of pasta is coated with sauce.
Step 5: Assemble
Grease a 9×13-inch casserole dish.
Pour the mixture into the baking dish.
Spread evenly.
Mix breadcrumbs with melted butter.
Sprinkle over the casserole.
Top with remaining cheddar cheese.
Finish with chopped parsley.
Step 6: Bake
Bake in a preheated 375°F (190°C) oven for 25 minutes.
For an extra golden crust, broil for 2–3 minutes at the end.
Allow the casserole to rest for 10 minutes before serving.
Recipe Intensity
| Activity | Intensity |
|---|---|
| Ingredient Prep | Easy |
| Chopping | Easy |
| Browning Meat | Moderate |
| Mixing | Easy |
| Baking | Easy |
| Overall Skill | Beginner |
Tips for Success
- Cook pasta slightly underdone.
- Freshly shredded cheese melts much better than pre-shredded cheese.
- Let the casserole rest before slicing.
- Add cooked bacon for extra flavor.
- Mix in mushrooms, spinach, or broccoli for extra vegetables.
- Double the recipe for large gatherings.
- Prepare one day ahead and refrigerate before baking.
Variations
Chicken Version
Replace the beef with shredded rotisserie chicken.
Turkey Version
Use ground turkey for a lighter meal.
Vegetarian
Replace meat with mushrooms, zucchini, black beans, and corn.
Spicy
Add diced jalapeños, cayenne pepper, and pepper jack cheese.
Mexican Style
Season with taco seasoning and add corn, black beans, salsa, and Mexican cheese blend.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze for up to 3 months.
Reheating
Bake at 350°F (175°C) for about 20 minutes, or microwave individual portions for 2–3 minutes until heated through.
Serving Suggestions
This casserole pairs wonderfully with:
- Garlic bread
- Fresh green salad
- Steamed broccoli
- Roasted vegetables
- Dinner rolls
- Coleslaw
- Pickles
- Fresh fruit
It also makes an excellent main dish for potlucks, picnics, birthday parties, family dinners, and holiday buffets.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Can I freeze it before baking?
Absolutely. Assemble, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking.
Can I use different pasta?
Yes. Penne, rotini, shells, fusilli, or rigatoni all work well.
How do I keep it from drying out?
Do not overbake, and cover with foil if baking from refrigerated. A splash of milk before reheating also helps maintain creaminess.
Nutrition Information (Per Serving)
- Calories: 465 kcal
- Protein: 28 g
- Carbohydrates: 34 g
- Fat: 24 g
- Saturated Fat: 11 g
- Cholesterol: 82 mg
- Sodium: 710 mg
- Fiber: 3 g
- Sugar: 5 g
- Calcium: 320 mg
- Iron: 3 mg
- Potassium: 460 mg
Nutrition values are approximate and may vary depending on the ingredients and brands used.