Mostaccioli Casserole

READY IN: 50mins
Recipe by Karamia

This delicious Italian dinner is so easy to make and will please picky eaters. It uses ground beef and canned soup. From The Best of Country Cooking.

Top Review by Rose is Rose

12/12/07 I was digging around on the Zaar and found #243907 by Kzim4. It is a substitute for condensed tomato soup. I will be trying her replacement next time I make this! Having made this before seeing it on the Zaar, I was preparing to make it again when I noticed that Campbell's tomato soup now has high fructose corn syrup in it. That's the #1 chemical I'm trying to eliminate from our diet. As a substitute, I used 3 tablespoons of Wondra flour, 3 tablespoons of butter, pinch of salt and 1 cup of tomato juice, making it as you would a white sauce. It worked out well and the casserole had a flavor true to the recipe as written. I have made it both ways and my sub was a bit softer than when using the Campbell's. The More With Less Cookbook is a great reference on substituting for canned condensed soups. Bottom line, any way you choose to make this dish--it's a winner! Thanks for posting!!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Cook pasta in boiling water until al dente.
  3. Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
  4. Mix together drained pasta and beef mixture.
  5. Pour into a greased 1 1/2 quart baking dish and top with cheese.
  6. Bake uncovered for 30-35 minutes or until heated through.
  7. Enjoy!

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