Ingredients
Scale
- 1 lb Penne or Rotini pasta (cooked 2 minutes less than al dente)
- 1 lb Lean ground beef, browned and drained
- 2 cups Cooked chicken breast, shredded or cubed
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 2 cans (10.5 oz each) Condensed cream of chicken soup
- 1 cup Whole milk or heavy cream
- 1/2 cup Sour cream
- 4 cups Sharp cheddar cheese, shredded (divided)
- 1 tsp Italian seasoning
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- 1 cup Panko breadcrumbs (for topping)
- 2 tbsp Melted butter (for topping)
Instructions
- Start by browning the ground beef in a large skillet over medium-high heat. Once the beef is no longer pink, add the diced onions and cook until they become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. Drain any excess grease from the pan and set the beef mixture aside to cool slightly.
- Boil a large pot of salted water and cook your pasta for about 2-3 minutes less than the package instructions suggest. You want the pasta to be quite firm, as it will continue to soften as it sits overnight and bakes. During the last minute of boiling, toss the frozen vegetables into the pasta water to blanch them. Drain the pasta and vegetables together and set them aside.
- In a very large mixing bowl, whisk together the condensed cream of chicken soup, milk, sour cream, Italian seasoning, smoked paprika, salt, and pepper. Once smooth, stir in 3 cups of the shredded cheddar cheese. This thick, creamy base will act as the binder that keeps the casserole moist and flavorful.
- Add the cooked beef mixture, shredded chicken, and the pasta/vegetable mix into the large bowl with the cheese sauce. Fold everything together gently until every piece of pasta and protein is thoroughly coated. Grease a 9×13 inch (or larger) baking dish with non-stick spray. Pour the mixture into the dish and spread it into an even layer.
- Cover the baking dish tightly with plastic wrap or aluminum foil. Place the casserole in the refrigerator for at least 8 hours, or ideally overnight. This resting period allows the pasta to soak up the sauce, preventing a dry casserole and intensifying the flavors.
- When you are ready to eat, preheat your oven to 375°F (190°C). Remove the plastic wrap and top the casserole with the remaining 1 cup of cheese. Mix the panko breadcrumbs with melted butter and sprinkle them over the top. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 10 minutes before serving to a hungry crowd.
- Cook Time: 1 hour 10 minutes