🧾 Ingredients (Serves 4-6)
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1 lb (450 g) ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
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1/2 cup milk
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1 tsp Worcestershire sauce (optional)
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1/2 tsp salt
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1/4 tsp black pepper
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2 cups cooked pasta (elbow macaroni or rotini)
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1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
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1/2 cup breadcrumbs (optional, for topping)
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2 tbsp butter (optional, for topping)
👩🍳 Instructions
1. Cook the beef
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Preheat oven to 350°F (175°C).
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In a large skillet over medium heat, cook ground beef with diced onion and garlic until beef is browned and onions are softened.
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Drain excess fat.
2. Mix the casserole
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In a large bowl, combine cooked beef mixture, cooked pasta, cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper.
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Stir in 1 cup of shredded cheese.
3. Assemble in a baking dish
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Pour the mixture into a greased 9×13-inch baking dish.
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Top with remaining 1/2 cup cheese.
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Optional: Mix breadcrumbs with melted butter and sprinkle on top for a crunchy topping.
4. Bake
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Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
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Serve hot.
🌟 Tips & Variations
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Add veggies: Mix in bell peppers, peas, or mushrooms for extra nutrition.
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Spicy twist: Add a dash of chili powder or red pepper flakes.
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Cheese variation: Use pepper jack for a spicy kick or Swiss for a milder flavor.
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Make-ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
This casserole is cheesy, hearty, and kid-friendly, perfect for weeknight dinners or potlucks.
I can also create a quick stovetop version that takes only 20 minutes if you want a faster meal. Do you want me to do that?
