Cheesy Back To School Casserole

As summer winds down and the back-to-school season approaches, the hustle and bustle of daily life returns. Parents often find themselves juggling work, extracurricular activities, and the never-ending task of preparing meals that are both nutritious and appealing to children. This is where the concept of easy, wholesome recipes shines. Enter the Cheesy Back To School Casserole, a dish designed to cater to busy schedules while ensuring that everyone in the family receives a hearty meal packed with nutrients.

Get ready for back-to-school with this delicious Cheesy Back To School Casserole! This easy-to-make dish combines cooked pasta, protein-packed ground beef or turkey, and a colorful mix of vegetables, all brought together with creamy cheeses. Perfect for busy weeknights, you can prep it ahead of time and bake it when you're ready to eat. Enjoy a satisfying meal the whole family will love, packed with nutrients to fuel growing minds. Perfect for family dinners or leftovers!

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Ingredients

2 cups cooked pasta (elbow macaroni or rotini are excellent choices)

1 pound ground beef or turkey

1 cup chopped onion

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with juice, undrained

1 cup corn (fresh off the cob or frozen)

1 cup black beans, rinsed and drained

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tablespoon taco seasoning

1 teaspoon ground cumin

Salt and pepper, to taste

½ cup sour cream

1 cup vegetable or chicken broth

Fresh cilantro or parsley, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the casserole.

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside to cool slightly.

Brown the Meat: In a large skillet over medium heat, add the ground beef or turkey. Use a spatula to break the meat apart as it cooks. Stir and cook until it is browned, approximately 5-7 minutes. Drain any excess grease from the skillet.

Add Vegetables: To the browned meat, stir in the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and soft.

Combine Ingredients: Add the undrained diced tomatoes, corn, black beans, taco seasoning, ground cumin, and season with salt and pepper. Pour in the vegetable or chicken broth. Stir well to incorporate all the elements, then let this mixture simmer for about 5 minutes to meld the flavors.

Mix in Pasta and Cheese: Carefully fold the cooked pasta into the meat mixture, ensuring it’s evenly distributed. Next, mix in half of the shredded cheddar and mozzarella cheese, followed by the sour cream. Stir until everything is combined thoroughly.

Assemble the Casserole: Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. Top the casserole with the remaining shredded cheddar and mozzarella cheeses for a delicious cheesy finish.

Bake the Casserole: Cover the baking dish with aluminum foil to prevent excessive browning. Bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden on top.

Serve and Garnish: Once baked, allow the casserole to cool for a few minutes before serving. For a fresh touch, garnish with chopped cilantro or parsley if desired.

Prep Time, Total Time, Servings: 20 mins | 1 hr | 6-8 servings

- Presentation Tips: Serve the casserole straight from the baking dish with a side of your favorite green salad for a complete meal. Add a dollop of sour cream on top of each serving for extra creaminess!