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When you need a warm, budget-friendly meal that brings everyone to the table, this classic comfort casserole always saves the day. It layers meat sauce, plenty of cheesy pasta, and a golden bubbly finish. It's a big family favorite in my kitchen, especially when I want something nostalgic and filling but money's tight. The smell alone makes my house feel extra homey.
I make this dish when groceries are low and I still want something hearty for dinner. Seriously—the first time I whipped it up when life was wild, the kids licked their plates clean and now it hits our table on repeat at least once a month.
Tasty Ingredients
- Shredded mozzarella: tops everything off with ooey goodness that melts like a dream
- Fresh parsley (optional): if you want a pop of color and freshness, toss this on at the finish
- Elbow macaroni or rotini: either works for catching all that sauce—stick with the dried kind for best results
- Ground beef: go for lean or just enough fat to keep things tasty but not greasy
- Onion: white or yellow, just chop up a small one for a flavorful base
- Cream of mushroom soup: gets the casserole nice and creamy while holding everything together
- Garlic powder: makes the mix extra savory—swap in fresh if you're craving more punch
- Sour cream: the tangy smoothness really makes every bite luscious
- Tomato sauce: a good can of tomato sauce is perfect for richness
- Shredded cheddar: try grating it fresh for better melt and that sharp flavor you can't beat
- Salt and pepper: sprinkle on and taste, just to get it right
Irresistible Step-by-Step Directions
- Cool it Down Before Serving:
- Once it’s done, let your casserole chill out for a few before scooping. Sprinkle parsley on top if you’ve got some handy and serve up those cheesy, gooey squares piping hot.
- Bake It Up:
- Pop the dish in the oven covered in foil on the middle rack for 20 minutes. Ditch the foil and let it bake for 10 more, so the cheese goes bubbly and golden around the edges.
- Add a Cheesy Cap:
- Toss that shredded mozzarella right on top so you get an epic cheese pull straight from the oven.
- Time to Layer:
- Coat your baking pan with a bit of nonstick spray. Lay down half your pasta, then half the meaty sauce, and a generous sprinkle of cheddar. Do it again with the rest—so you’ve got two tasty layers.
- Mix and Simmer:
- Add garlic powder and season well, then in goes the tomato sauce, cream of mushroom soup, and sour cream. Stir until the sauce looks creamy and it’s just starting to bubble.
- Sauté Your Beef and Onion:
- Throw the beef and diced onion into a big pan over medium heat. Cook, smashing up the beef, till browned and the onion is soft. Drain any extra fat so it won’t get greasy.
- Preheat First:
- Start things off by getting your oven nice and hot at 350 degrees Fahrenheit. That way everything bakes through perfectly and fast.
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I'm obsessed with sharp cheddar for that big cheesy kick. It always reminds me of my grandma grating up a fresh block and dropping it right into the pan. There's just no contest—fresh shredded cheese takes it to another level at home.
Easy Storage Hints
Cool your leftovers all the way before covering and sticking them in the fridge. They'll last up to four days easy. For long hauls, portion it out and freeze for up to three months. Warm it in the microwave or let the whole thing heat through slow in the oven so it stays nice and creamy.
Swap Options
If you want it lighter, ground turkey or chicken totally works. Try cream of chicken or celery soup instead of mushroom for a twist. Gluten free pasta is great if that's your thing, and any kind of good-melting cheese stands in for the classics.
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How to Serve It
Scoop it straight from the pan and pair with a simple salad or quick-steamed veggies with garlic. Crunchy bread is a must for all that cheesy sauce. It's awesome for dinner just on its own or makes a great dish for sharing at a potluck party.
A Bit of the Backstory
This casserole is rooted in classic American ways to make affordable ingredients stretch and keep everyone full. Dishes like this got super popular in the middle of the 1900s, when canned soups helped folks pull together cozy meals no matter what was in the kitchen.
FAQs About the Recipe
- → Can I use a different type of pasta?
You sure can. Rotini and elbow macaroni soak up all that sauce great, but shells or penne work fine too if you want to scoop it all up.
- → What other meats can I substitute for ground beef?
Go with ground chicken or turkey for something lighter, or swap in ground pork for more flavor. Totally works all around.
- → How can I make this dish ahead of time?
Put together everything in your baking dish, cover it up, and chill in the fridge for a day. When you’re ready, pop it in the oven but just add a little time since it’s cold.
- → Can this be frozen for later?
Yep! Assemble fully, freeze (before baking), thaw in the fridge overnight, and then bake when you’re ready to eat.
- → Are there vegetarian adaptations?
Skip the meat. Throw in cooked lentils or a plant-based crumble, and just grab any veggie-friendly sauces you like.
- → What sides pair well with this dish?
Toss together a crisp salad, steam up some veggies, or offer up crusty bread—the best way to round out your mealtime spread.