Beef and Mushroom Pasta Bake

Recipe Rating:	1 Rating5
Categories:	Beef, Pasta, Quick & Easy, For Kids
Collections:	Perfect Pastas
Serves:	many
Prep Time:	30 Min
Cook Time:	35 Min

Ingredients

16 oz	bowtie, penne, or rotini pasta
2 Tbsp	vegetable oil
1 lg	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
TOPPING
1 c	dry bread crumbs
3 Tbsp	butter or margarine, melted
1 c	cheddar cheese, shredded

Pinched by robinperryfoucha, and 80 more.

Jen White

Full Flavored

Great Falls, MT (pop. 58,505)

Niff

Member Since May 2011

Jen's Notes:

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. =]

Directions

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.