I’d just got home from curling. She Who Must Be Obeyed had hamburger out and told me I was making dinner. I decided on a nice hearty casserole to warm us up on a cold winter day. However, I didn’t feel like making a roux based cheese sauce and decided to use Campbell’s Condensed Mushroom Soup as a base. I also used the low sodium version. I like mushroom soup based casseroles but they just aren’t as rich as ones made with a sauce from scratch. I thought I could overcome that and made Beef Rotini Casserole.
My thought was that adding a rich cheese to a mushroom soup based sauce would make it creamier and richer.
I started by chopping my garlic and onion and grating the cheeses.
I heated the oil in a fry pan over medium heat and sauteed the onion and garlic and stir fried it for three to four minutes. Then I added the beef and sauteed until it was crumbly and cooked through with a bit of browning.
Then I added the soup, beef stock, white wine, soy sauce, Worcestershire sauce, Sriracha sauce. I stirred until it was blended and just starting to bubble.
I added the Swiss cheese to the sauce and stirred until it was melted and combined. I removed it from the heat and set it aside.
Spray a casserole dish with baking spray. Put 1/2 the rotini in the bottom. Layer 1/2 the sauce over the rotini. Spread half of the Monteray Jack and cheddar over the sauce. Repeat these three layers.
Mix the breadcrumbs, melted butter and parmesan cheese together. Sprinkle it over the casserole.
Cook at 350 F for 40 minutes until the casserole is hot and bubbly. Let it sit for 10 minutes and serve.
This worked well. The Swiss cheese isn’t as sharp as a cheddar and gave the sauce a rich deep savoury flavour. It doesn’t taste like cheese sauce but like a rich creamy sauce. The casserole overall is nice with enough sauce to coat the noodles well. This is a good casserole that adults will appreciate and kids will like because of the fun rotini shape.
The Old Fat Guy
- 625 ml (2 1/2 cups) rotini (measured before cooking) cooked to package directions
- 175 ml (3/4 cup) onion, finely chopped
- 2 cloves garlic, finely chopped
- 250 ml (1 cup) Swiss cheese, grated
- 250 ml (1 cup) Monteray Jack cheese, grated
- 250 ml (1 cup) cheddar cheese, grated
- 15 ml (1 tablespoon) oil
- 500 grams (1 pound) lean ground beef
- 1 can Campbell's Less Sodium Condensed Cream of Mushroom Soup
- 175 ml (3/4 cup) beef stock
- 50 ml (1/4 cup) white wine
- 25 ml (2 tablespoons) soy sauce
- 10 ml (2 teaspoons) Worcestershire sauce
- 5 ml (1 teaspoon) Sriracha sauce
- 175 ml (3/4 cup) dry bread crumbs
- 25 ml (2 tablespoons) parmesan cheese, grated
- 25 ml (2 tablespoons) butter, melted
- Heat the oil over medium heat in a fry pan.
- Saute the onion and garlic for 3 to 4 minutes.
- Add the ground beef and saute until crumbly and cooked through with a bit of browning.
- Add the soup, beef stock, white wine, soy sauce, Worcestershire sauce and Sriracha sauce.
- Heat until it just starts to bubble.
- Add the Swiss cheese and stir until it is melted and combined.
- Remove the sauce from heat and set it aside.
- Spray a casserole dish with baking spray.
- Put 1/2 the rotini in the casserole dish.
- Cover with 1/2 the sauce. Put 1/2 of the Monteray Jack and Cheddar over that.
- Repeat these layers.
- Mix the bread crumbs, Parmesan cheese and melted butter together.
- Spread the crumb mixture over the top of the casserole.
- Bake, uncovered, at 350 F for 40 minutes.
- Let sit 10 minutes and serve.