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Delicious Sunday dish from grandmother's recipe, cherished family tradition.

Dried Beef Pasta Casserole

A creamy and savory penne pasta casserole made with dried beef, perfect for family gatherings and especially satisfying after a long week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz dry penne pasta
  • 2 cans condensed cream of mushroom soup (10.5 oz each)
  • 3 cups whole milk Low-fat milk can be used for a lighter version.
  • 4 oz dried beef, rinsed and chopped Can substitute with cooked chicken or ham.

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Lightly grease a 9×13-inch or similar oval casserole dish.
  3. Rinse and chop the dried beef.
  4. In a large bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
  5. Stir in the uncooked penne pasta, and fold in the chopped dried beef.
  6. Pour the mixture into the prepared casserole dish, spreading it evenly.
Baking
  1. Cover with foil and bake for 35 to 40 minutes.
  2. Remove the foil, stir, and if needed, add more milk.
  3. Bake uncovered for another 10 to 15 minutes.
  4. Let rest for 5 to 10 minutes before serving.

Notes

This dish pairs well with a simple green salad or steamed vegetables. You can also sprinkle some grated cheese on top before serving for extra cheesy goodness. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, microwave until warm or bake in the oven at 350 degrees F (175 degrees C).