Weekend Casserole Delight

14 ingredients
11 steps

Ingredients

  • 1 lb lean ground beef
  • 1 (8 ounce) bag elbow macaroni (small bag)
  • 1 medium onion, chopped finely
  • 1 small red bell pepper, chopped finely
  • 1 small yellow bell pepper, chopped finely
  • 2 garlic cloves, chopped finely
  • 13 cup finely chopped green onion
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can cream of mushroom soup
  • 1 (8 ounce) can corn
  • 1 (15 ounce) can bean medley (kidney beans, navy beans, chickpeas, etc)
  • 12 cup shredded cheddar cheese (sharp works best)
  • 1 pinch salt
  • ground pepper (to taste)

Directions

  1. 1
    Brown ground beef in a pan, adding any spices you like (I used curry and Parmesan & herb), drain and set aside.
  2. 2
    Cook elbow pasta, drain and set aside.
  3. 3
    In a large mixing bowl, whisk together tomato paste and cream of mushroom soup.
  4. 4
    Mix cheese into the tomato mixture.
  5. 5
    Add beans, corn, onions, peppers, green onion, and garlic to the mix, mix until everything is coated.
  6. 6
    Add ground beef to mixture, mix well.
  7. 7
    Pour pasta in a large casserole dish.
  8. 8
    Spoon beef mixture onto the pasta.
  9. 9
    Carefully mix with a wooden spoon (or something similar) until fully mixed.
  10. 10
    Bake at 350 for 35-40 minutes, or until bubbly.
  11. 11
    *I also like to add some more cheese on the top for the last 5 minutes of baking*.

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