Y E P Casserole Yummy Easy and Cheap
Looking for a hearty, budget-friendly dinner that doesn’t skimp on flavor? The YEP Casserole—short for “Yummy, Easy, and Cheap”—is a weekday lifesaver packed with comforting ingredients the whole family will love. This one-dish wonder combines tender ground beef, savory cream of mushroom soup, and zesty diced tomatoes with vibrant mixed vegetables and your favorite pasta shape, all topped with gooey cheddar cheese for the ultimate hearty meal. Ready in under an hour with minimal prep, this baked casserole is perfect for busy nights and uses affordable pantry staples to create a hearty and satisfying dish that serves up to six. Whether you’re meal prepping or feeding a hungry crowd, this YEP casserole checks all the boxes for flavor, convenience, and affordability. Keywords: easy casserole recipe, cheap dinner ideas, ground beef casserole, family-friendly casseroles, comfort food recipes.
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Ingredients
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 1 10.5-ounce can Canned cream of mushroom soup
- 1 14.5-ounce can, drained Canned diced tomatoes
- 2 cups Frozen mixed vegetables
- 2 cups Uncooked pasta (elbow macaroni or rotini)
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.
Step 2
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Step 4
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess grease.
Step 5
Stir in the salt, black pepper, and garlic powder. Mix well to evenly season the beef.
Step 6
In a large mixing bowl, combine the cooked pasta, ground beef mixture, cream of mushroom soup, diced tomatoes, frozen mixed vegetables, and 1 cup of shredded cheese. Mix thoroughly to combine.
Step 7
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Step 8
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Step 9
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Step 10
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 11
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (2045.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3362.9 |
| Total Fat 186.1g | 0% |
| Saturated Fat 87.1g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 557.4mg | 0% |
| Sodium 5357.4mg | 0% |
| Total Carbohydrate 260.2g | 0% |
| Dietary Fiber 31.9g | 0% |
| Total Sugars 40.1g | |
| Protein 175.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1995.2mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 3823.1mg | 0% |
Source of Calories