Beef and Crispy Onion Casserole
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.
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
Instructions
- 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