Cheesy Beef & Veggie Family Casserole

• 12 ounces elbow macaroni or small pasta shells
• 1 pound lean ground beef (90% lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1 cup milk
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
2. Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for 1 minute more, stirring frequently to avoid burning.
4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.
5. Stir in the diced red bell pepper, frozen corn, and peas. Cook for 3-4 minutes until vegetables are heated through and slightly softened.
6. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, Italian seasoning, smoked paprika, salt, and pepper. Pour this mixture into the beef and vegetable skillet and stir well until combined and heated through.
7. Add the cooked pasta and 1 cup of shredded cheddar cheese to the skillet mixture and gently stir until evenly combined.
8. Transfer the mixture to the prepared casserole dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
9. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden. Let it rest for 5 minutes before serving.

Chef tips

• For a lower-fat version, use ground turkey or chicken instead of ground beef.
• Swap frozen vegetables for fresh if available, just sauté them slightly longer in step 5.
• If you can’t find cream of mushroom soup, substitute with a homemade white sauce using butter, flour, and milk, then add a teaspoon of mushroom seasoning for flavor.
• To add more veggies, consider stirring in chopped spinach or grated carrots with the bell pepper.