A budget-friendly casserole packed with cheesy goodness and hearty ingredients, perfect for a family meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes, undrained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup frozen mixed vegetables (optional)
1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes (with juice), cream of mushroom soup, Italian seasoning, salt, and pepper. If using, add the frozen mixed vegetables. Mix well and let it simmer for about 5 minutes.
Combine the cooked macaroni with the beef mixture in the skillet, stirring until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Notes
For a spicier kick, add a teaspoon of red pepper flakes or diced jalapeños to the beef mixture.
Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.