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Pantry Casserole

Total Time1 hr


  • 2-3 cups of dried pasta depending on how much you want
  • 1 can cream of mushroom
  • 1 can cream of celery
  • 1 can cream of tomato while I think you can substitute the cream of soups, I don’t recommend leaving this one out
  • 1 lb of ground beef/turkey/chicken I prefer beef, but turkey is delicious as well
  • 2 cups of shredded sharp cheddar
  • 2 cups of shredded mozzarella
  • Spices optional
  • Canned mushrooms optional


  • Preheat oven to 350 degrees
  • Brown the meat until cooked through and drain off any grease.
  • While the meat is browning, boil water and cook pasta according to directions on the box
  • Drain pasta and mix with the meat, adding in the cans of soup, and any optional spices or mushrooms.
  • Spray a 9x13 pan with cooking spray, and layer half of the mixture into the pan. Top with 1 cup of sharp cheddar and 1 cup of mozzarella. Layer the other half of the mixture, and top with the remaining cheese (I always do cheddar on top, because Gma did).
  • Put in the oven and bake until the top is browned and bubbly, about 45-60 minutes give or take. You can increase the temperature if you want it to cook faster, but I think low and slow works best.
  • Serve it up with your buttered and jellied bread, and a veggie!