Description
This delicious Angel Beef Casserole combines tender angel hair pasta with savory ground beef and rich tomato and mushroom soups, topped with melted cheddar cheese for a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 pound angel hair pasta
- 1 pound ground beef
- 1 onion, chopped
- 1 can (10.5 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 ensure it reaches the right temperature for baking the casserole evenly.
- Cook Pasta: Prepare the angel hair pasta according to the package instructions. Once cooked, drain thoroughly and set aside to cool slightly.
- Cook Ground Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is completely browned and no longer pink, then drain any excess fat.
- Mix Soups and Seasoning: Stir the tomato soup, cream of mushroom soup, salt, and pepper into the cooked beef and onions, combining the flavors thoroughly.
- Combine Pasta and Meat Mixture: Add the cooked and drained angel hair pasta to the meat and soup mixture, stirring well to ensure the pasta is evenly coated.
- Assemble Casserole: Grease a casserole dish and pour in the pasta and meat mixture. Evenly sprinkle shredded cheddar cheese over the top to create a melty, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the cheese is bubbly and has turned golden brown.
Notes
- For extra flavor, consider adding garlic or Italian seasoning to the beef while cooking.
- You can substitute ground turkey for a leaner option.
- If you prefer a creamier casserole, add a splash of milk to the soup mixture before combining with pasta.
- Use freshly shredded cheddar cheese rather than pre-shredded for better melting and flavor.
- Let the casserole sit for 5 minutes after baking to set before serving.
