Poor Man’s Husband Casserole
This comforting Poor Man’s Husband Casserole is an easy, budget-friendly dinner made with seasoned ground beef, tender pasta, vegetables, creamy mushroom soup, and plenty of melted cheddar cheese. It's a hearty family meal that's simple to prepare and perfect for busy weeknights.
Equipment
- large pot
- large skillet
- wooden spoon
- colander
- 9x13-inch baking dish
- oven
Ingredients
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 lb ground beef
- 1 cup frozen peas
- 1 cup frozen carrots, chopped
- 1 1/2 cups elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package directions. Drain and set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks for 5–7 minutes. Drain any excess fat.
- Add the chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in the garlic powder, salt, and black pepper. Add the frozen peas and carrots and cook for another 5 minutes.
- Reduce the heat and stir in the cream of mushroom soup until well combined. Fold in the cooked pasta and mix thoroughly.
- Preheat the oven to 375°F (190°C). Transfer the mixture to a greased baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the casserole cool for a few minutes before serving.
Notes
For a vegetarian version, substitute the ground beef with cooked lentils or veggie crumbles. Swap cheddar with mozzarella, Monterey Jack, or your favorite cheese blend. Add red pepper flakes or hot sauce for extra spice. For gluten-free, use gluten-free pasta and soup. For dairy-free, substitute dairy-free cheese and a dairy-free cream soup.