Description
A hearty and comforting casserole filled with layers of creamy goodness, tender pasta, and melted cheese—perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 lb ground beef
- 1 cup frozen peas
- 1 cup frozen carrots, chopped
- 1 ½ cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cook the Pasta: Boil salted water in a large pot, add pasta, and cook until al dente. Drain and set aside.
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium heat for 5-7 minutes. Drain excess fat.
- Sauté Vegetables: Add the chopped onion to the skillet, sauté for 2-3 minutes. Add garlic powder, salt, and black pepper, then stir in peas and carrots. Cook for another 5 minutes.
- Combine Ingredients: Stir in the cream of mushroom soup, then add the cooked pasta. Mix well.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Transfer the mixture to a greased baking dish and top with cheddar cheese.
- Bake: Bake for approximately 20 minutes until cheese is bubbly and golden.
- Serve: Let the casserole cool for a few minutes before serving warm.
Notes
For dietary restrictions, use dairy-free cheese and cream soup, or gluten-free pasta as needed. Make it ahead of time and refrigerate before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg