Y E P Casserole Yummy Easy and Cheap
Looking for a hearty, budget-friendly dinner that doesn’t skimp on flavor? The YEP Casserole—short for “Yummy, Easy, and Cheap”—is a weekday lifesaver packed with comforting ingredients the whole family will love. This one-dish wonder combines tender ground beef, savory cream of mushroom soup, and zesty diced tomatoes with vibrant mixed vegetables and your favorite pasta shape, all topped with gooey cheddar cheese for the ultimate hearty meal. Ready in under an hour with minimal prep, this baked casserole is perfect for busy nights and uses affordable pantry staples to create a hearty and satisfying dish that serves up to six. Whether you’re meal prepping or feeding a hungry crowd, this YEP casserole checks all the boxes for flavor, convenience, and affordability. Keywords: easy casserole recipe, cheap dinner ideas, ground beef casserole, family-friendly casseroles, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 1 10.5-ounce can Canned cream of mushroom soup
- 1 14.5-ounce can, drained Canned diced tomatoes
- 2 cups Frozen mixed vegetables
- 2 cups Uncooked pasta (elbow macaroni or rotini)
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess grease.
Stir in the salt, black pepper, and garlic powder. Mix well to evenly season the beef.
In a large mixing bowl, combine the cooked pasta, ground beef mixture, cream of mushroom soup, diced tomatoes, frozen mixed vegetables, and 1 cup of shredded cheese. Mix thoroughly to combine.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 533 mg | 11% | |
*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.
