Beef and Crispy Onion Casserole
- Prep
- 20 min
- Cook
- 50 min
- Level
- medium
- Cuisine
- American comfort
Ground beef simmered with stewed tomatoes, bell peppers, and Cajun seasoning, tossed with shell pasta and cream of onion soup, then baked with melted cheddar and crispy French-fried onions. Rich, comforting one-dish meal with layers of savory flavors and satisfying texture contrast.
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Ingredients
- 3 cup uncooked medium shell pasta
- 1 tablespoon olive oil
- 1 cup Vidalia or other sweet onion, chopped
- ½ cup green bell pepper, chopped
- 2 teaspoon garlic, minced
- 1 pound ground beef
- 14 ½ ounce stewed tomatoes, canned
- 8 ounce tomato sauce, canned
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried parsley
- ½ teaspoon Cajun seasoning
- kosher salt, to taste
- black pepper, freshly cracked, to taste
- 1 teaspoon beef base(optional)
- 10 ½ ounce cream of onion or mushroom soup, canned
- 1 cup cheddar cheese, shredded
- 1 ½ cup French-fried onions
Method
14 steps- 1
Preheat oven to 350 degrees F.
- 2
Cook pasta al dente in salted boiling water according to package directions, drain, stir to separate, and set aside.
- 3
Prepare an oven-safe lidded skillet or butter/spray a 1.5 to 2-quart casserole dish.
- 4
Heat olive oil over medium-high heat in a large skillet and saute onion and bell pepper until softened, about 5 minutes.
- 5
Add garlic and cook for another minute.
- 6
Add ground beef, breaking up the meat as it cooks until browned, then drain excess fat if needed.
- 7
Chop stewed tomatoes in the can using kitchen shears and add to skillet with tomato sauce.
- 8
Bring to a boil, reduce heat and simmer, stirring occasionally, for about 10 minutes until reduced and thickened.
- 9
Add basil, parsley, Cajun seasoning, salt, pepper, and beef base if using; blend well.
- 10
Stir in cream soup until well blended.
- 11
Separate any stuck pasta shells and add drained pasta to skillet, mixing well.
- 12
Cover and transfer skillet to oven or pour into prepared baking dish.
- 13
Bake at 350 degrees F for 30 minutes.
- 14
Remove carefully, sprinkle cheese over top, scatter French-fried onions over cheese, and return to oven for about 5 minutes until lightly browned.
Tips
Use kitchen shears to chop canned tomatoes directly in the can for easier cleanup.
If using an oven-safe skillet, you can go straight from stovetop to oven without transferring.
Watch the final 5 minutes closely so onions brown but do not burn.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees F for 15-20 minutes.
Assemble casserole through step 11, cover, refrigerate up to overnight. Bake as directed, adding 5-10 minutes to baking time.
Serve with green beans or mixed garden salad and iced tea as suggested.
Common Mistakes
Do not brown the onions and peppers in step 3 to avoid losing their texture and sweetness.
Do not skip draining excess fat after browning beef to avoid a greasy casserole.
Do not overbake the French-fried onions topping to avoid burning and bitterness.
Substitutions
Dairy-Free Swaps
General Alternatives
earthier taste, already listed as alternative