Mince and Pasta Casserole

    1 hour 30 minutes

    This is a great pasta and mince casserole or pasta bake depending how you look at it. I serve with mashed potato and steamed vegetables.

    387 people made this

    Serves: 6 

    • 375g uncooked pasta
    • 500g beef mince
    • 1 onion, diced
    • 3/4 cup diced celery
    • 1 tablespoon crushed garlic
    • 1 (400g) tin stewed, diced tomatoes
    • 1 (400g) tin condensed cream of chicken soup
    • 1/4 cup grated cheddar cheese

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C.
    2. Place pasta in a saucepan of lightly salted boiling water. Cook until al dente; about 8 minutes. Drain and set aside.
    3. Cook mince, onion, celery and garlic in a frypan over medium heat until meat is evenly browned. Drain off excess oil.
    4. Butter a 20x30cm baking dish. Place half of the cooked pasta in the bottom of the dish. Cover them with half of the meat mixture then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the grated cheese. Repeat layers, ending with cheese on the top.
    5. Bake for 1 hour in the preheated oven or until cheese is browned and bubbly.
    6. Let stand for 10 minutes to set before serving.

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    Reviews in English (318)


    As written, this dish is dry; but I've made a few adjustments that make it much better. First, add some salt and pepper to the hamburger when cooking. One can of tomatoes is hardly worth the effort - increase it to two. I mix about 1 cup of light sour cream and about 1/4 cup of milk in with the soup. Don't layer with the cheese. Cover with aluminum foil and bake about 45 minutes. Then, top with shredded cheese (I'm not sure what the point of a 1/4 cup of cheese is....increase it to your liking), remove foil and cook ~10 more minutes.  -  30 Oct 2005  (Review from Allrecipes USA and Canada)


    I've made this recipe twice. The first time, I followed exactly as written however, I could only cook it for 30 minutes as it was drying out and one whole onion was too much; 12 oz. of egg noodles was also too much. It tasted ok, but was dry. The second time I used 1/2 onion, plain diced tomatoes (not stewed), substituted mozzarella for the cheddar, used 1/2 package of noodles and cooked for about 20 minutes and it was very good.  -  28 Sep 2006  (Review from Allrecipes USA and Canada)


    No complaints here! It's very appropriate this dish is called Amish YUMzuti because it is delicious! I just took it out of the oven and had to try a little bit since it smelled so good when it was baking. The cheese made this glorious crust over the noodles, and that alone was enough to make me give this a five-star review. The combination of cream of chicken soup, canned tomatoes and ground beef sounded bizarre, but it is really complimentary. I used bow-tie pasta and greased the bottom of my baking dish with I Can't Believe It's Not Butter spray. The noodles came out without any problems, and I'm thoroughly enjoying my tiny helping of this great casseole. Thank you for sharing, Karen! I'll be sure to make this again.  -  10 Jun 2003  (Review from Allrecipes USA and Canada)