This recipe is flexible as any other casserole recipe. You can adjust the seasonings or the substitute some of the ingredients with another, if you don’t have them in hand. This will not go wrong if you just replaced the type of cheese you are using. This is a casserole, and casseroles are known to be everyone’s savior. This is a casserole you will surely enjoy. You don’t have to worry that no one will like it because they will. So go ahead and make this for your family so that they can enjoy it.
Check out what our friends from All Recipes have to say about this recipe:
“The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is its namesake.”
You can use any condiment for this. I skipped the ketchup because I am not a fan of it. However, you can always enjoy this however you want to.
Ingredients
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 the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
- In a small bowl, mix together the 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 in the preheated oven, or until topping is crispy and golden.
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Quick Tip: You can halve this recipe if you think it’s too much for you and your family.
Thanks again to All Recipes for this amazing recipe.
