Sloppy Cheeseburger Pasta Casserole
A comforting mix of cheeseburgers and creamy pasta, perfect for weeknight dinners and easy to prepare ahead of time.
Ingredients
Main Ingredients
- 1 lb Ground beef (at least 80% lean) Use fresh ground beef for best results.
- 1 can Cream of mushroom soup (roasted garlic flavor) Can substitute with any creamy soup.
- 16 oz Velveeta cheese (Mexican style, cut into cubes) Other cheese types can be used based on preference.
- 12 oz Pasta shells (medium or large) Other pasta types can be substituted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Stir in the cream of mushroom soup and cooked pasta shells. Mix until well combined.
- Add the Velveeta cheese cubes and stir until melted and creamy.
- Transfer the mixture to a greased casserole dish.
Cooking
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- Let it cool slightly before serving.
Notes
Best served warm, garnished with green onions, parsley, or diced tomatoes. Pairs well with simple salads or garlic bread. Leftovers can be stored for 3-4 days in an airtight container.