Ingredients
- 1 lb ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta (such as elbow macaroni)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Stir in the cream of mushroom soup and cooked pasta. Mix until well combined.
- Transfer the mixture to a baking dish and spread it evenly. Sprinkle shredded cheddar cheese over the top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Let rest for a couple of minutes before serving.
Notes
- Add vegetables like peas, corn, or onions for extra flavor and texture.
- Swap cheddar for a cheese blend or mozzarella for variety.
- Use different cream soups like cream of chicken or celery to change the flavor.
- Cover loosely when reheating to prevent drying out.
- Short pastas like rotini or penne also work well in this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
