Hearty Angel Beef Casserole with Creamy Pasta
A delightful, comforting casserole packed with rich flavors, perfect for family gatherings or weeknight dinners.
Ingredients
Pasta and Base
- 8 oz angel hair pasta Delicate strands that cook to tender perfection.
- 1 tablespoon olive oil, divided Adds richness and depth to the flavor.
Meat and Vegetables
- 1 lb ground beef (85/15 preferred) Juicy and flavorful, the protein backbone of this dish.
- 1 small yellow onion, finely chopped Adds depth and fragrance.
- 8 oz sliced mushrooms Enhances the umami flavor profile.
- 3 cloves garlic, minced Lends a delightful kick.
Creamy Mixture
- 1 can (10.5 oz) cream of mushroom soup Acts as a binder for the dish.
- 1 cup sour cream Enriches the casserole with creaminess.
- 1/2 cup beef broth Elevates the flavors.
- 1 tablespoon Worcestershire sauce Adds complexity.
- 1 teaspoon Italian seasoning Infuses additional flavor.
- 1/2 teaspoon kosher salt Enhances natural flavors.
- 1/2 teaspoon black pepper Adds subtle heat.
Topping
- 1 1/2 cups (170 g) shredded sharp cheddar cheese Provides a melty finish.
- 2 tablespoons chopped fresh parsley (optional) Adds a fresh touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta for one minute less than package instructions, then drain and toss with 1 teaspoon of olive oil.
Cooking
- In a large skillet, heat the remaining olive oil over medium-high heat. Add the ground beef, chopped onion, and sliced mushrooms. Cook for about 7-9 minutes until the beef is browned and mushrooms are softened.
- Stir in the minced garlic and cook for an additional 30 seconds. Drain excess fat if necessary.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper until well combined.
- Fold in the beef mixture and cooked pasta into the creamy sauce using tongs to separate the pasta strands.
- Spread the mixture evenly in the greased baking dish and top with shredded cheddar cheese.
- Cover with foil and bake for 25 minutes. Uncover and continue baking for an additional 10-15 minutes until bubbly and lightly golden.
Serving
- Allow to rest for 10 minutes before garnishing with fresh parsley. Serve warm.
Notes
Tips: Don’t overcook pasta, ensure beef is thoroughly browned, and let the casserole sit before serving.