Ingredients
Sauce Base
- 3 tablespoons butter (salted or unsalted)
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ cups whole milk (or chicken stock)
- 2 tablespoons mushrooms (canned or fresh, chopped) – optional
Pasta and Meat
- ½ pound pasta (any short pasta)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
Seasonings and Additional Ingredients
- ½ teaspoon paprika
- ¼ teaspoon red pepper
- salt and black pepper to taste
- ½ teaspoon Italian seasoning
- 1 cup whole milk
- 1 can tomato soup
Instructions
- Prepare the Cream or Mushroom Soup Substitute: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of all-purpose flour and stir continuously, cooking for 1 minute to form a roux. Add ¼ teaspoon salt, ⅛ teaspoon black pepper, and optionally 2 tablespoons of chopped mushrooms. Slowly whisk in 1½ cups of whole milk or chicken stock and bring the mixture to a low boil while stirring constantly. Reduce heat and simmer for 3 to 4 minutes until the sauce thickens slightly. This mixture replaces canned cream of mushroom soup.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking and set aside.
- Cook the Pasta: Boil the pasta according to package directions but reduce cooking time by two minutes to keep it slightly firm. Drain and return the pasta to the pot.
- Cook the Meat and Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Add 1 pound ground beef and minced garlic, cooking thoroughly while breaking the meat into crumbles with a wooden spoon. Drain excess grease if desired. Pour this mixture over the cooked pasta in the pot.
- Combine Sauce and Seasonings: Stir the prepared cream or mushroom soup substitute into the pasta and meat mixture along with 1 cup whole milk and 1 can tomato soup. Season with ½ teaspoon paprika, ¼ teaspoon red pepper, ½ teaspoon Italian seasoning, salt, and black pepper to taste. Mix well to combine.
- Bake the Casserole: Transfer the combined mixture into the prepared baking dish. Bake uncovered in the preheated oven for 25 to 30 minutes until the casserole is bubbly and heated through.
Notes
- The mushrooms in the sauce substitute are optional; the flavor difference is minimal either way.
- If preferred, you can use 1 can of cream of mushroom soup directly instead of making the substitute sauce.
- Cooking the pasta slightly under al dente prevents it from becoming mushy after baking.
- Drain excess grease from the cooked beef to reduce fat content if desired.
- Adjust seasoning to taste before baking to ensure a flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
