My Grandmother Made This Every Sunday After Church and Now I Finally Understand Why
Introduction
Every Sunday after church, my grandmother would whip up a delicious and comforting dish that turned our family gatherings into cherished memories. This dish is a creamy and savory penne pasta casserole made with dried beef. It’s easy to make and is perfect for any occasion, but especially satisfying after a long week.
Why Make This Recipe
This recipe is not just a meal; it’s a tradition. The combination of creamy mushroom soup, hearty pasta, and flavorsome dried beef creates a warm and filling dish that everyone loves. It’s perfect for family gatherings, potlucks, or just a cozy night in. Plus, it’s easy to prepare, making it an excellent choice for cooks of all levels!
How to Make Dried Beef Pasta Casserole
Ingredients:
- 12 oz dry penne pasta
- 2 (10.5 oz) cans condensed cream of mushroom soup
- 3 cups whole milk
- 4 oz jar dried beef, rinsed and chopped
Directions:
- Preheat your oven to 375 degrees F (190 degrees C).
- Lightly grease a 9×13-inch or similar oval casserole dish.
- Rinse and chop the dried beef.
- In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
- Stir in the uncooked penne pasta, and fold in the chopped dried beef.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Cover with foil and bake for 35 to 40 minutes.
- Remove the foil, stir, and if needed, add more milk.
- Bake uncovered for another 10 to 15 minutes.
- Let rest for 5 to 10 minutes before serving.
How to Serve Dried Beef Pasta Casserole
This dish can be served straight from the oven. It pairs well with a simple green salad or steamed vegetables for a light accompaniment. You can also sprinkle some grated cheese on top before serving for an extra cheesy goodness!
How to Store Dried Beef Pasta Casserole
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 3 to 4 days. To reheat, simply microwave until warm or bake in the oven at 350 degrees F (175 degrees C) until heated through.
Tips to Make Dried Beef Pasta Casserole
- You can use whole wheat pasta for a healthier version.
- Try adding some cooked vegetables, like peas or broccoli, for added nutrition.
- If you prefer a stronger flavor, mix in some herbs, like thyme or basil, with the pasta.
Variation
If you want to switch things up, you can substitute the dried beef with cooked chicken or ham. You can also use different types of pasta, like fusilli or rotini, for a fun twist!
FAQs
1. Can I use low-fat milk?
Yes, you can use low-fat milk instead of whole milk to make the dish a bit lighter.
2. Can I freeze this casserole?
Yes, you can freeze it. Just make sure to let it cool completely before placing it in a freezer-safe container. It can be frozen for up to 2 months.
3. How can I make it vegetarian?
To make this dish vegetarian, simply omit the dried beef and add more vegetables, like mushrooms and bell peppers, into the mix.
This Dried Beef Pasta Casserole is more than just a recipe; it’s a way to keep family traditions alive while creating new memories. Enjoy your cooking!
Dried Beef Pasta Casserole
Ingredients
Method
- Preheat your oven to 375 degrees F (190 degrees C).
- Lightly grease a 9×13-inch or similar oval casserole dish.
- Rinse and chop the dried beef.
- In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
- Stir in the uncooked penne pasta, and fold in the chopped dried beef.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Cover with foil and bake for 35 to 40 minutes.
- Remove the foil, stir, and if needed, add more milk.
- Bake uncovered for another 10 to 15 minutes.
- Let rest for 5 to 10 minutes before serving.
