beef and mushroom pasta bake

★★★★★ 1 Review
wigsonfire avatar
By Jenny White
from Great Falls, MT

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. =]

★★★★★ 1 Review
serves many
prep time 30 Min
cook time 35 Min

Ingredients For beef and mushroom pasta bake

  • 16 oz
    bowtie, penne, or rotini pasta
  • 2 Tbsp
    vegetable oil
  • 1 lg
    onion, chopped
  • 1 1/2 lb
    lean ground beef
  • 1 can
    cream of mushroom soup, family size
  • 1 1/3 c
    milk
  • 1 can
    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
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How To Make beef and mushroom pasta bake

  • 1
    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.
  • 2
    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.
  • 3
    In a medium saucepan, add cream of mushroom soup, milk, velveeta, and sour cream. Heat on medium-high, stirring constantly, until velveeta is melted.
  • 4
    Stir mushroom, thyme, and salt and pepper to taste into soup mixture. Mix into large bowl with pasta and beef.
  • 5
    Spread into baking dish.
  • 6
    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.
  • 7
    Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

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