No Way Casserole
Meet your new weeknight dinner hero: the No Way Casserole! This comfort food classic packs big flavor into a single dish that's easy to make and satisfies the whole family. Loaded with seasoned ground beef, tender elbow macaroni, and a medley of colorful mixed vegetables, all smothered in a creamy, tomato-infused sauce, this casserole is the definition of hearty. Finished with a golden, bubbly layer of melted cheddar cheese, it’s a baked perfection that comes together in just 45 minutes. Perfect for busy nights, meal preps, or feeding a crowd, this all-in-one meal brings convenience and bold, homestyle flavors to your dinner table. Keywords: easy casserole recipe, weeknight casserole, cheesy casserole, ground beef dinner ideas, family-friendly comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 cups uncooked elbow macaroni
- 14.5 ounces diced tomatoes, with juice
- 10.5 ounces cream of mushroom soup
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the ground beef to the skillet. Cook, breaking it up into small pieces, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the minced garlic and cook for another minute until fragrant.
Meanwhile, in a large pot, bring water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, milk, diced tomatoes (with their juice), salt, and black pepper. Mix well to create the creamy sauce.
Add the cooked macaroni, ground beef mixture, and frozen mixed vegetables to the bowl with the sauce. Stir until everything is evenly coated.
Pour the mixture into the prepared casserole dish. Smooth it out evenly, then sprinkle the shredded cheddar cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 49.1 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2337 mg | 180% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
