Last Resort Casserole
1 cup dried macaroni (or pasta of your choice)
1 teaspoon olive oil
1 small onion, diced
1 green pepper, diced
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 garlic cloves, minced
1 beef bouillon cube, crumbled
1 can cream of chicken soup
8 ounces grated cheese (cheddar, jack, whatever you like)
2/3 cup milk
Preheat the oven to 350 degrees Fahrenheit.
In a large pot, boil the pasta until al dente.
Drain the pasta, and transfer it into a greased 13” x 9” casserole dish.
In a large skillet, cook the onion and green pepper in the olive oil over medium heat until the vegetables are lightly browned.
Add the ground beef to the skillet, and cook until browned.
Add the salt, pepper, oregano, garlic, and bouillon cube, and mix well.
Add the soup to the skillet, and thin with 1/2 can of water.
Stir well, and allow the mixture to thicken.
Pour the meat mixture over the pasta in the casserole dish, and mix well.
Top the casserole with the grated cheese.
Pour the milk evenly over the top of the casserole.
Cover the casserole dish with aluminum foil, and make a few slits to allow steam to escape.
Bake for 20-30 minutes.