Supreme Beef Casserole (Print Version)
# Ingredients:
→ Key Ingredients
01 -
½ tsp smoked paprika (optional)
02 -
1½ cups (170g) shredded cheddar cheese, split into two portions
03 -
1 can (14.5 oz/410g) diced tomatoes, juice included
04 -
2 cloves garlic, finely chopped
05 -
1 lb (450g) ground beef
06 -
2 cups (240g) uncooked elbow pasta
07 -
Salt and pepper, add as needed
08 -
1 can (10.5 oz/295g) cream of mushroom soup
09 -
½ cup (75g) chopped onion
10 -
1 tsp dried Italian spices
11 -
1 cup (240ml) milk
12 -
2 tbsp unsalted butter for greasing
# Instructions:
01 -
Fill a big pot with water, add salt, and bring it to a boil. Let the macaroni cook till it's just firm. Drain out the water and leave it aside.
02 -
Warm up a large pan at medium heat. Add the ground beef and cook it till it turns brown. Toss in the onion and garlic, cooking until they soften. Drain the extra fat.
03 -
Mix in the cream of mushroom soup, diced tomatoes, milk, Italian spices, smoked paprika (if using), and 1 cup of shredded cheddar. Stir until the cheese blends in and the mixture turns smooth. Taste and add salt and pepper if needed.
04 -
Combine the beef mixture with the cooked macaroni in the skillet. Stir everything together until well coated.
05 -
Heat the oven to 375°F (190°C). Butter up a 9×13-inch dish. Pour the pasta and beef mix into the dish, spreading it out evenly. Sprinkle the rest of the cheddar over the top.
06 -
Pop the dish uncovered into the oven. Bake for about 20-25 minutes or until the top layer of cheese looks melted and bubbly.
07 -
Let it sit for a few minutes after baking before dishing out. Add a side of garlic bread or fresh salad to complete the meal.
# Notes:
01 -
You can prep this ahead and store it in the fridge until it's time to bake.
02 -
Leftover portions stay good in the fridge for up to 3 days.