Creamy Cheesy Hamburger Casserole with Pasta and Vegetables
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 8 ounces mushrooms roughly chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 8 ounces small pasta cooked to al dente (like rotini or farfalle)
- 10 ounce condensed tomato soup
- 1 cup sour cream
- 6 ounces Mozzarella cheese freshly grated (about 2 cups)
- Fresh minced parsley for garnish
Preparation
Preheat oven to 350 degrees F.
Heat a large, oven safe skillet on the stove over medium heat. Add a tablespoon of olive oil, onion and mushrooms. Cook, stirring often, until vegetables have softened; about 4-5 minutes. Add garlic and stir and cook one minute more. Transfer vegetables and garlic to a plate.
Add ground beef to the skillet and season with a bit of salt and pepper. Cook, breaking up large chunks with a spatula or wooden spoon, until meat is no longer pink. Drain any excess grease from the pan. Remove pan from heat. About 6-7 minutes.
Return onions, mushrooms and garlic to the skillet and stir to combine. In a separate bowl, stir together tomato soup and sour cream, then add that to the skillet along with 1 cup of the grated Mozzarella and cooked pasta. Top with remaining shredded Mozzarella.
Bake in preheated oven for about 20 minutes, or until top is golden and sauce is bubbly.
Let stand for 5 minutes, then garnish with fresh minced parsley.
