Description
This Delicious Angel Beef Casserole is a comforting and hearty baked pasta dish featuring ground beef, onion, tomato soup, cream of mushroom soup, and shredded cheddar cheese. Perfect for a family dinner, it combines creamy, savory flavors with tender pasta baked to golden perfection.
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 later.
- Cook Pasta: Cook the angel hair pasta according to the package directions until al dente, drain it well, and set aside.
- Cook Ground Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is no longer pink and the onion is soft. Drain excess fat from the skillet.
- Mix Soups and Seasonings: Stir in the tomato soup, cream of mushroom soup, salt, and pepper to the cooked beef and onion mixture, blending everything thoroughly.
- Combine Pasta and Meat Mixture: Add the cooked pasta to the skillet with the meat and soup mixture. Stir to combine all the ingredients evenly.
- Assemble Casserole: Pour the pasta and meat mixture into a greased casserole dish. Evenly sprinkle the shredded cheddar cheese on top.
- Bake: Bake the casserole in the preheated oven for 25 minutes or until the cheese on top is melted, bubbly, and golden brown.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup if preferred.
- For extra flavor, add garlic powder or Italian seasoning to the beef mixture.
- If you like a crispier cheese topping, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Use lean ground beef for a lower fat version of this casserole.
