1 lb. lean ground beef
1 tsp Italian seasoning
2 cloves garlic
1/3 cup chopped red onion
1/4 tsp pepper
2 1/2 cups uncooked small pasta (egg noodles, elbow macaroni or fusilli work well)
2 cups cooked broccoli florets (steamed or in the microwave)
1 can cream of mushroom soup
1/8 tsp salt
1 cup shredded mozzarella cheese
  • Preheat oven to 350.
  • Brown ground beef in large skillet over medium heat.
  • Add Italian seasoning, garlic, onion and pepper when beef is about half way cooked.
  • Meanwhile, cook pasta according to directions on package.
  • In large bowl combine cream of mushroom soup and 1 soup can of milk.
  • Add salt, cooked beef, cooked pasta, cooked broccoli and 3/4 cup of mozzarella cheese. Mix well.
  • Spoon mixture into 9x13x2 oven-safe dish and top with remaining 1/4 cup of mozzarella cheese.
  • Cover with foil and bake for 20mins. Uncover and bake for additional 10mins.

Makes 6 to 8 servings. Freezes well.