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Poor Man's Husband Casserole

This incredibly hearty and economical 'casserole' transforms into a comforting, stick-to-your-ribs soup, packed with ground beef, potatoes, vegetables, and pasta in a rich, creamy broth. It's a satisfying meal that stretches a dollar and warms the soul.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American Comfort
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 lb ground beef 80/20 lean
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
Liquids & Creaminess
  • 1 can diced tomatoes 14.5 oz, undrained
  • 6 cups beef broth
  • 1 can cream of mushroom soup 10.5 oz, condensed
Staples & Seasoning
  • 2 large russet potatoes peeled and diced into 1/2-inch cubes
  • 1 cup elbow macaroni uncooked
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • to taste Salt
  • to taste black pepper
  • optional Fresh parsley chopped, for garnish

Equipment

  • Large Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon

Method
 

  1. In a large Dutch oven or soup pot, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess fat and set aside.
  2. Add the diced onion, carrots, and celery to the pot (without the beef). Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  3. Stir in the minced garlic and Italian seasoning. Cook for another minute until fragrant.
  4. Return the browned ground beef to the pot. Pour in the can of diced tomatoes (undrained), beef broth, and cream of mushroom soup. Stir well to combine and dissolve the cream of mushroom soup.
  5. Add the diced potatoes and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
  6. Stir in the uncooked elbow macaroni and frozen mixed vegetables. Continue to simmer, uncovered, for another 10-12 minutes, stirring occasionally, until the macaroni is al dente and the soup has thickened slightly.
  7. Remove and discard the bay leaf. Season with salt and black pepper to taste.
  8. Ladle the hot 'casserole' soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

Notes

For an even heartier meal, serve with a side of crusty bread for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The macaroni will continue to absorb liquid, so you may need to add a splash of extra broth or water when reheating.
Feel free to substitute ground turkey or pork for the ground beef.
If you don't have elbow macaroni, small pasta shapes like ditalini or small shells would also work well.