Ingredients
– 1 pound ground beef (or turkey for a lighter option)
– 1 medium onion, diced
– 2 cups mixed vegetables (frozen or fresh)
– 1 can (10.5 ounces) cream of mushroom soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 tablespoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups cooked pasta (I prefer elbow macaroni or penne)
– 1 cup breadcrumbs
– 1 tablespoon melted butter
Equipment Needed
– Large skillet
– Casserole dish (9×13 inches works great)
– Mixing bowl
– Wooden spoon or spatula
– Cooking pot for boiling pasta
Step-by-Step Instructions
To start, I first preheat my oven to 350°F (175°C). While that’s warming up, I heat a large skillet over medium heat. I add the ground beef and diced onions, cooking them until the meat is browned and the onions are translucent. The aroma wafting through my kitchen is just delightful! I make sure to break up the meat as it cooks, ensuring everything melds together seamlessly. Once that’s done, I throw in the mixed vegetables, letting them cook for a few more minutes until they’re tender. (See the next page below to continue steps…)