Amish Country Casserole

Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes | Servings: Serves 6-8

Ingredients:

1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 can (10.75 ounces) condensed tomato soup
1 can (10.75 ounces) condensed cream of mushroom soup
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen corn
1 cup frozen peas
2 cups uncooked elbow macaroni
1 cup shredded cheddar cheese
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Stir in the condensed tomato soup, condensed cream of mushroom soup, diced tomatoes (with their juice), frozen corn, and frozen peas. Bring the mixture to a simmer.
Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain and add the cooked macaroni to the skillet with the beef mixture. Season with salt and black pepper to taste, and stir until well combined.
Transfer the beef and macaroni mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown.
Garnish with fresh parsley, if desired, before serving.