Hamburger casserole recipe

2 cloves garlic, minced

1 lb ground beef

1 medium onion, chopped

1 can (10.5 oz) condensed cream of mushroom soup

1 can (10.5 oz) condensed tomato soup

1 cup milk

1 can (15 oz) diced tomatoes, drained

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

2 cups uncooked pasta (elbow macaroni or rotini work well)

1 ½ cups shredded cheddar cheese

1 tsp Italian seasoning

Salt and pepper to taste

Cooking spray

Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
Cook Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
Brown the Beef: In a large skillet, cook the ground beef over medium heat until it is no longer pink, breaking it up into crumbles as it cooks. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent, about 5 minutes. Drain any excess fat.
Mix Ingredients: In the skillet with the beef, stir in the cream of mushroom soup, tomato soup, milk, diced tomatoes, mixed vegetables, Italian seasoning, salt, and pepper. Cook until the mixture is heated through, about 5 minutes.
Combine with Pasta: Add the cooked pasta to the skillet and stir until everything is evenly combined.
Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve: Let the casserole sit for a few minutes before serving. Enjoy your hamburger casserole!

Enjoy!