Description

This Simple Ground Beef Casserole is a comforting and hearty dish perfect for weeknight dinners. Featuring browned ground beef combined with sautéed onions, garlic, diced tomatoes, cream of mushroom soup, and tender pasta, it’s topped with melted cheddar cheese for a deliciously creamy finish. Easy to prepare and bake, this casserole serves 6 and makes a satisfying meal for the whole family.

Ingredients

Beef Mixture

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (for cooking)
Salt and pepper, to taste

Casserole

1 (15 oz) can diced tomatoes
1 (10.5 oz) can cream of mushroom soup
1 cup frozen peas (optional)
1 1/2 cups cooked pasta (elbow macaroni, rotini, or penne)
1 cup shredded cheddar cheese (plus more for topping)
1/2 teaspoon dried oregano

Cook Mode Prevent your screen from going dark

Instructions

Cook the ground beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.
Sauté the onion and garlic: Add the diced onion to the skillet with the beef and cook for 2-3 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Combine the ingredients: Stir in the diced tomatoes (with juices), cream of mushroom soup, frozen peas (if using), cooked pasta, shredded cheddar cheese, and dried oregano. Season with salt and pepper to taste. Stir until everything is well combined.
Assemble the casserole: Preheat your oven to 350°F (175°C). Transfer the beef and pasta mixture into a greased 9×13-inch baking dish. Sprinkle additional shredded cheddar cheese on top.
Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve: Once baked, remove from the oven and let cool for a few minutes before serving.

Notes

Frozen peas are optional but add a nice pop of color and sweetness.
Use any short pasta like elbow macaroni, rotini, or penne based on preference or availability.
To make it spicier, add a pinch of red pepper flakes when sautéing the onions.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
For a lower-fat version, use lean ground beef or ground turkey and reduced-fat cheese.