Beef Pasta Casserole

Quick and simple dinner recipe for cheesy Beef Pasta Casserole


  • 1 package Pasta + salt for seasoning
  • 1 tsp. Oil
  • 1/4 Onion
  • 2 garlic cloves, minced
  • 225g Ground beef
  • 1-2 Sage leaves, chopped (or 1/2 tsp dry)*optional
  • Salt and Pepper to taste
  • 1 can (300g) Cream of Mushroom soup
  • 1 cup Peas and Carrots, frozen
  • 225g Shredded Cheese (notes)


  • Boil a large pot of water with a generous amount of salt, drop pasta in and cook for approximately 8-10 minutes – depending on the type of pasta. Drain the pasta and set aside.
  • Boil a small pot of water and drop in the peas and carrots. cook for 5 minutes (or you could use canned ones) In a saute pan, add oil and drop in onion. Saute onion for a minute or so, then add garlic.
  • Stir, and add ground beef. Break into small pieces while sauteing, add just a bit of sage if any (not necessary), season with salt and pepper to taste (a few pinches of each) and cook until there is no more blood – about 5-7 minutes.
  • Take out of the pan and place on to paper kitchen towel and set aside.
  • Preheat oven on 200°C.
  • Place cooked and drained pasta in the casserole oven-safe dish, then pour in mushroom soup, mix with the pasta so it is well coated. Add the sauteed ground beef evenly on top and sprinkle with the cheese.
  • Bake in a preheated oven for approximately 15 minutes, or a few minutes longer. Cheese needs to be melted completely. Serve with a salad.
  • Recipe from Sandra’s Easy Cooking food blog.