Beef and Mushroom Pasta Bake

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Serves: many
Prep Time:
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16 oz bowtie, penne, or rotini pasta
2 Tbsp vegetable oil
1 large onion, chopped
1 1/2 lb lean ground beef
1 can(s) cream of mushroom soup, family size
1 1/3 c milk
1 can(s) sliced mushrooms, drained
1/2 tsp dried thyme
4-6 oz velveeta cheese, cubed
2 heaping tbsp. sour cream
1 c dry bread crumbs
3 Tbsp butter or margarine, melted
1 c cheddar cheese, shredded

The Cook

Jen White Recipe
Full Flavored
Great Falls, MT (pop. 58,505)
Member Since May 2011
Jen's notes for this recipe:
Found a recipe for a Philly Cheesesteak Casserole and decided to modify it a bit. Doesn't really taste like a Philly, but it is mighty tasty. =]
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Preheat the oven to 375. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta.
In a medium saucepan, add cream of mushroom soup, milk, velveeta, and sour cream. Heat on medium-high, stirring constantly, until velveeta is melted.
Stir mushroom, thyme, and salt and pepper to taste into soup mixture. Mix into large bowl with pasta and beef.
Spread into baking dish.
In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheddar. Sprinkle the mixture evenly over the top of the baking dish.
Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

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user Jen White Niff - Jan 17, 2012
Jen White [Niff] has shared this recipe with discussion groups:
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