This is an easy pasta dish that can be made in advance, and kept refrigerated for a few days. For easy clean up I use a disposable pan.
The recipe below makes a large portion, but you can adjust the amount to suit your needs, or number of visitors.
The basic rule is that for every 1lb of ground beef, you need one can of each type of soup, yes I did say soup; but don’t let that put you off, this dish is delicious!
- 2 tablespoons of oil or water
- 1 large onion diced (you can used diced frozen onion if you have it)
- 2lbs of regular ground beef
- 1lb of ground chuck (you can use regular ground beef instead)
- 3 tins of condensed tomato soup
- 3 tins of condensed mushroom soup (substitute one tin with garlic mushroom soup if you like garlic)
- 3 cups of cooked pasta (I use bows, but what ever pasta you have in your pantry will do)
- 2 cups of shredded cheese (I like to use a mixture, but you can use whatever you have)
Now Let’s Cook
I use my Mealthy MultiPot on the Saute setting for this recipe, it’s so convenient as I can leave the dish to cook unattended. You can also use a large pot instead.
Cooking the Beef
Add the oil or water to the pot. This dish is so flavorful that you can use water to soften the onions instead of oil.
Add the chopped onion, and saute for a few minutes. You want the onion to be soft but not browned, once soft it will look a bit translucent.
Add in your meat, and stir it around to brown it. Once the meat has browned, turn off the MultiPot, or the heat if using a regular pot.
If there is any liquid in the pot, drain it out carefully, the % ratio of meat to fat used, will determine how much liquid there will be.
Add the cans of soup to the meat and onion, and mix everything together well.
Select the chili setting on the MultiPot and cook for 25 minutes. If you’re using a regular pot, set the heat to low, cover the pot, and cook for 35 minutes; stirring occasionally to ensure nothing sticks to the bottom of the pot.
Finishing the Dish
Carefully pour the meat in to a baking dish, I use a disposable dish for easy clean up. (If you use a disposable dish, I recommend you sit it on a baking tray for strength).
Add in the pasta, and mix everything together well.
Sprinkle the shredded cheese on top, and place the dish under the broiler until the cheese bubbles.
Alternatively, if you’re making this in advance, once you have sprinkled on the cheese, cover the dish with foil, and refrigerate for up to 3 days.
When you are ready to cook, pre heat your oven to 380F, and place the dish in the oven with the foil still on top for 25 minutes.
Remove the foil and cook for a further 10 minutes until the cheese is bubbling.
Tip: If you have mushrooms you can add them. Serve with your favorite salad, I usually go with Caesar.
I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.