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Whenever I want a hearty dinner without spending a lot, this is my go-to. There’s just something about layers of melty cheese, creamy noodles, and saucy beef that feels like a hug after a long day. The smell fills up the house and pulls everybody to the table. It’s been a total lifesaver for hectic nights and small grocery runs.
This dish saves the day when my fridge is nearly empty and I still need something tasty and satisfying. My kids asked for seconds the first chaotic weeknight I made it, and now it’s in our regular meal rotation.
Tasty Ingredients
- Mozzarella cheese shredded: makes the top super gooey and extra cheesy
- Sour cream: adds a bit of creamy tang that makes everything smoother
- Tomato sauce: pick a good quality can for rich flavor and a thick texture
- Onion: use a yellow or white one for a good start of flavor
- Pasta: rotini or elbows are great—pick dry pasta for the best noodle bite
- Garlic powder: toss it in for instant garlicky kick, or swap with fresh garlic if you want
- Fresh parsley optional: a sprinkle on top looks great and tastes fresh
- Cream of mushroom soup: makes it nice and creamy and helps hold it together
- Shredded cheddar cheese: try to shred your own for the ultimate melted goodness
- Ground beef: a lean mix gives flavor but keeps things from being greasy
- Salt and pepper: just a pinch keeps the flavors popping—taste as you mix
Simple Steps
- Serve Up:
- Let the finished casserole cool for a few minutes, then top with parsley if you’ve got any. Scoop out big portions while it’s still hot and gooey.
- Bake to Finish:
- Lay a foil sheet over your dish and slide it into the oven’s middle rack. Bake for 20 minutes with foil, then peel it off and cook 10 more minutes so the cheese bubbles and melts on top.
- Top with Mozzarella:
- Sprinkle the shredded mozzarella all across the surface to get that beautiful cheesy layer.
- Layer It Up:
- Grease a 9x13 pan. Put half the pasta down, then spoon over half the beefy sauce, and layer with cheddar—do this another time so you’re out of ingredients and everything’s spread out.
- Get That Sauce Going:
- Stir in garlic powder and salt and pepper to the browned meat and onion. Pour in tomato sauce, cream of mushroom soup, and sour cream, then mix it till everything’s creamy and starts to bubble.
- Brown Beef and Onion:
- Set a big pan over medium heat, toss in ground beef and chopped onion. Stir until the meat is cooked and onion is soft. Drain any extra grease so your dish isn’t greasy.
- Heat the Oven:
- Fire up your oven to 350 degrees F to preheat so it’s ready to bake.
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Sharp cheddar is always my top choice since it gives a bold cheesy kick. It takes me back to watching my grandma grate cheese right by the stove for every dish. Seriously, using a block instead of pre-shredded makes a big taste difference.
Leftover Game
Chill any leftovers after they cool down, then cover and stash in the fridge. It stays tasty for up to four days. To keep it longer, freeze portions in airtight cups—good for up to three months. Warm up one serving in the microwave or gently reheat the whole casserole in the oven to avoid mushy noodles.
Easy Swaps
Want it lighter? Use ground chicken or turkey instead of beef. For different flavor, switch cream of mushroom out for cream of chicken or celery. Gluten free noodles fit right in, and whatever cheese melts well will work in place of cheddar or mozzarella.
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How to Serve
Just scoop straight from the pan and spoon onto plates with a crisp salad or some garlicky veggies. Warm bread is perfect for mopping up the cheesy sauce. It’s a star on its own but also fits right in on a potluck table with lots of other comfort food.
How This Dish Came About
This type of casserole shows how home cooks in the US have always made big, filling dinners out of simple, affordable ingredients. When condensed soup hit shelves in the 1900s, these cheesy oven-baked meals became the answer for busy families and tight pantries.
Common Recipe Questions
- → Can I use a different type of pasta?
Sure! Penne or shells catch the cheesy sauce just fine, though rotini and elbow macaroni are my favorites for this.
- → What other meats can I substitute for ground beef?
Try swapping in ground chicken or turkey for a lighter option. Ground pork gives it a heartier flavor.
- → How can I make this dish ahead of time?
Just pull the dish together, wrap it up, and chill in the fridge for a day. Pop it in the oven when you're ready, but give it a few more minutes if it's cold.
- → Can this be frozen for later?
You bet. Build the whole thing, freeze before baking, and when you're ready, thaw it overnight in the fridge before cooking until nice and hot.
- → Are there vegetarian adaptations?
Skip the meat—use cooked lentils or a crumbled veggie meat. Go for veggie-friendly soup and sauce too.
- → What sides pair well with this dish?
Try a crunchy salad, some bread to swipe up the sauce, or even steamed veggies for a nice add-on.