Ingredients
Scale
- 1 (16 ounce) package bow tie pasta
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 ½ pounds lean ground beef
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (10.75 ounce) can milk
- 1 (4 ounce) can sliced mushrooms
- ½ teaspoon dried thyme
- 3 cups shredded sharp Cheddar cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 3 tablespoons butter or margarine, melted
- 1 cup shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain and set aside in a large bowl.
- Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften.
- Add ground beef and cook, stirring, until evenly browned. Drain off grease and pour into the bowl with the pasta.
- Stir in condensed soup, milk, mushrooms, and thyme until well blended.
- Mix in 3 cups of cheese and season with salt and pepper. Spread into the baking dish.
- In a small bowl, mix bread crumbs and melted butter. Mix in remaining 1 cup cheese.
- Sprinkle the mixture evenly over the top of the baking dish.
- Bake for 30 to 35 minutes, or until topping is crispy and golden.
Notes
- For extra flavor, add bell peppers or jalapeños.
- Substitute ground beef with ground turkey for a lighter version.
- Serve with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg