Description
This delicious Angel Beef Casserole combines tender angel hair pasta with savory ground beef, flavorful tomato and cream of mushroom soups, and a cheesy topping baked to golden perfection. It’s a hearty and comforting meal perfect for family dinners.
Ingredients
Scale
Ingredients
- 1 pound angel hair pasta
- 1 pound ground beef
- 1 onion, chopped
- 1 can (10.75 oz) tomato soup
- 1 can (10.5 oz) cream of mushroom soup
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Pasta: Cook the angel hair pasta according to the package directions until al dente. Drain well and set aside.
- Cook Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is no longer pink, stirring occasionally. Drain excess fat.
- Mix Soups and Seasonings: Stir the tomato soup, cream of mushroom soup, salt, and pepper into the cooked beef and onion mixture until well combined.
- Combine Pasta and Meat Mixture: Add the cooked pasta to the beef mixture and mix thoroughly to ensure the pasta is evenly coated.
- Assemble Casserole: Pour the combined mixture into a greased casserole dish, spreading it evenly. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden brown on top.
Notes
- You can substitute ground turkey for a leaner option.
- Feel free to add vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- Ensure you drain the cooked beef well to avoid a greasy casserole.
- Use a sharp cheddar cheese for a robust cheesy flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
