Mostaccioli Casserole
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups uncooked mostaccioli pasta
- 1 lb ground beef
- 2 tablespoons chopped onions
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 cup shredded colby cheese
directions
- Preheat oven to 350 degrees F.
- Cook pasta in boiling water until al dente.
- 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.
- Mix together drained pasta and beef mixture.
- Pour into a greased 1 1/2 quart baking dish and top with cheese.
- Bake uncovered for 30-35 minutes or until heated through.
- Enjoy!
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Reviews
-
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!!
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I made this ahead and froze to have after the birth of my son, so it was baked after freezing - I don't know if that affects the taste at all but I would think not. Anyway, we were okay with this but not wildly impressed. It's a nice, fast and easy recipe that I'll keep on hand but I doubt it will make it onto our list of regulars.
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