Description
This Delicious Angel Beef Casserole combines tender angel hair pasta with savory ground beef and a creamy blend of tomato and mushroom soups. Topped with melted cheddar cheese and baked to golden perfection, it’s a comforting and hearty 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 get it ready for baking the casserole later.
- Cook Pasta: Boil the angel hair pasta according to the package instructions until al dente. Drain the pasta well and set it aside.
- Cook Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is browned and no longer pink. Drain off any excess fat.
- Combine Soups and Seasonings: To the cooked beef and onion mixture, stir in the tomato soup, cream of mushroom soup, salt, and pepper. Mix thoroughly to combine all flavors.
- Add Pasta: Fold the cooked angel hair pasta into the meat and soup mixture, ensuring the pasta is evenly coated.
- Assemble Casserole: Pour the combined mixture into a greased casserole dish. Evenly sprinkle the shredded cheddar cheese over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 25 minutes, or until the cheese on top is bubbly and golden brown.
Notes
- For a richer flavor, consider using sharp cheddar cheese.
- You can add vegetables like bell peppers or mushrooms to the beef mixture for extra texture and nutrients.
- Use low-sodium soups to reduce salt content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer, substitute angel hair pasta with other pasta types like penne or macaroni.
