Description

Some recipes have a way of transporting us back to simpler times, bringing with them a flood of memories and nostalgia. This dish is one such treasure. My aunt used to make it during family gatherings, and for years, I thought it was lost to time. Imagine my surprise when I stumbled across it again—and it’s even better than I remember!

This recipe is a true heirloom, combining comforting flavors with an effortless preparation process. It’s a celebration of tradition, but it’s also a versatile, crowd-pleasing dish that can easily adapt to modern kitchens. Whether you’re serving it for a weeknight dinner or a special occasion, its rich flavors and creamy textures are sure to make it a family favorite.

Ingredients

• For the main dish:
• 1 pound of ground beef or turkey
• 1 medium onion, finely diced
• 3 cups of cooked pasta (elbow macaroni or penne works best)
• 1 can (14.5 ounces) of diced tomatoes
• 1 can (10.5 ounces) of cream of mushroom soup
• 1 cup of shredded cheddar cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of Italian seasoning
• ½ teaspoon of paprika
• Salt and pepper to taste
• For the topping:
• 1 cup of shredded mozzarella cheese
• ½ cup of breadcrumbs
• 2 tablespoons of melted butter

Preparation Method

Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish to make cleanup a breeze.

Begin by browning the ground beef or turkey in a skillet over medium heat. As it cooks, add the diced onion, stirring occasionally until the meat is fully cooked and the onion is translucent. Drain any excess grease for a lighter dish.

While the meat is cooking, prepare the pasta according to the package instructions. Drain and set aside.

In the skillet with the cooked meat, add the diced tomatoes (with their juices), cream of mushroom soup, garlic powder, Italian seasoning, paprika, salt, and pepper. Stir until everything is well combined and heated through.

Gently fold in the cooked pasta, ensuring it’s evenly coated with the flavorful sauce. Pour the mixture into your prepared casserole dish, spreading it out for an even layer.

Sprinkle the shredded cheddar cheese over the pasta, creating a luscious base for the topping.

For the topping, mix the breadcrumbs with the melted butter in a small bowl. Evenly distribute the mixture over the cheese, then top with the shredded mozzarella for a golden, gooey finish.

Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and the topping is golden brown. Let it cool for 5 minutes before serving to allow the flavors to meld perfectly.

Tips and Conclusion

This dish is a fantastic way to use up leftovers. Swap the ground beef for shredded chicken, or use a mix of cheeses you already have on hand. You can also add a cup of cooked vegetables, like peas or bell peppers, to make it a one-pot meal.

For a gluten-free version, use gluten-free pasta and breadcrumbs. Want to freeze it? Assemble the casserole but don’t bake it. Cover tightly with aluminum foil and freeze. When ready to enjoy, bake straight from the freezer at 350°F (175°C) for 45–50 minutes.
This rediscovered family recipe is a true gem that brings together the best of nostalgia and modern convenience. It’s warm, hearty, and packed with flavor—a dish that’s just as satisfying to prepare as it is to eat.

Pair it with a fresh green salad or garlic bread for a complete meal that’s sure to impress. If you loved this recipe, be sure to explore our Classic Comfort Foods or Easy Weeknight Casseroles for more inspiration. Don’t forget to share this dish with friends and family—it’s too good to keep to yourself!