The Scoop
Vintage Vibes, Zero Effort: The "I Can't Adult Today" Casserole.
Maybe you are stressing over your skyrocketing rent, trying to unpack boxes that have been sitting there for three weeks, or suddenly realizing you have no idea how to care for the backyard goats you impulse-bought: this casserole is your emotional support carb.
It aggressively skips all boujee, hard-to-pronounce ingredients in favor of the elite, nostalgic trio: ground beef, pasta, and canned soup. It’s thick, it’s creamy, and it yields enough leftovers to guarantee you won't have to cook again until next Tuesday. Drop it in the oven, pour a glass of wine, and let the nostalgia do the heavy lifting.
Ingredients
- 1 (16-ounce) box pasta, such as elbows or cavatappi
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 2 teaspoons garlic, crushed
- 1 1/2 pounds lean ground beef
- 2 (10.75-ounce) cans condensed tomato soup
- 2 (10.75-ounce) cans condensed mushroom soup
- 1 cup milk
- salt, to taste
- black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray.
- Cook the pasta to al dente, according to the package directions.
- While the pasta cooks, in a large skillet over medium heat, add the oil.
- Add the onions and the garlic to the oil and sauté until soft, about 2-3 minutes.
- Add the ground beef to the onion-garlic mixture and cook, while crumbling the meat, until it is no longer pink, about 7-10 minutes.
- Drain the water from the pasta and return the pasta to the pot.
- Add the beef mixture, the tomato soup, the mushroom soup, and the milk to the pasta, stirring thoroughly.
- Season the pasta mixture with the salt and the pepper.
- Transfer the pasta mixture to the prepared casserole dish.
- Sprinkle the pasta mixture with the paprika and the parsley.
- Bake the casserole until heated through, about 25-30 minutes.
- Serve.
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