Meatloaf and Cheddar Shells Casserole
Creamy, cheesy, and satisfyingly hearty, this Meatloaf and Cheddar Shells Casserole is about to become your new family favorite.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Meatloaf Base
- 1 lb Ground Beef
- 1/2 cup Breadcrumbs
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Cheddar Shells
- 1 cup Shredded Cheddar Cheese
- 1 can (10.75 oz) Condensed Tomato Soup
- 1 cup Milk
- 8 oz Medium Pasta Shells, cooked and drained
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the ground beef, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed.
- Press the meatloaf mixture evenly into the bottom of your prepared baking dish, forming a solid layer.
- In another bowl, mix together the cooked pasta shells, shredded cheddar cheese, condensed tomato soup, and milk. Stir until well combined and creamy.
- Spoon the cheddar shells mixture evenly over the meatloaf layer in the baking dish, spreading gently to cover.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is fully melted on top.
- Let the casserole cool for about 10 minutes for easier serving. Scoop onto plates and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or until hot throughout.