Beef Ziti Casserole
Submitted by bilbow
Baked ziti casserole loaded with ground beef, green beans, corn, chunky tomatoes, and melted sharp cheddar in a creamy mushroom soup base. Feeds six and comes together in about an hour.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThis is the casserole that shows up to every potluck and leaves with an empty dish. Ground beef, ziti, green beans, and corn all get tossed in a creamy golden mushroom soup and tomato sauce spiked with basil and garlic.
It bakes under foil until everything is hot and bubbly, then gets a thick layer of sharp cheddar that melts into a stretchy, golden blanket during the final five minutes.
Six generous servings of the kind of comfort food that makes everyone ask for the recipe.
Chef Tips
- Cook the ziti just until al dente. It finishes cooking in the oven and will turn mushy if you overcook it on the stove.
- Drain the ground beef thoroughly after browning. The mushroom soup already brings plenty of richness.
- Use sharp cheddar, not mild. You need that tang to cut through the creaminess of the soup base.
- Cover with foil for the first 15 minutes so the casserole heats evenly without drying out the top.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cook ziti according to package directions; drain.
Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti.
Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain fat.
Stir in soup, tomatoes, basil, pepper, and garlic to meat.
Heat thoroughly. Add soup mixture to ziti mixture; mix well.
Spoon into greased 13 x 9 inch baking dish .
Cover with foil.
Bake 15 minutes.
Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese melts.
Makes 7½ cups or 6 servings.
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