Step 1 of 9
Hamburger and Shells Casserole
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Tools
Step 2 of 9
Hamburger and Shells Casserole
Bring a large pot of salted water to a boil. Once boiling, add the pasta. Cook until al dente, 7-8 minutes. Drain the pasta, then return it to the pot and set aside. While the pasta boils, cook the meat.
Tools
Step 3 of 9
Hamburger and Shells Casserole
Spray an extra-large skillet with nonstick cooking spray and set over medium-high heat. Add the beef, salt, pepper, and garlic powder, and saute, breaking up the meat with a rubber spatula as it cooks, until it is browned, 7-8 minutes. Drain any excess fat from the skillet.
Tools
Step 4 of 9
Hamburger and Shells Casserole
Reduce the heat to medium-low and add the tomato soup and water to the beef. Stir to combine. Bring the mixture to a simmer, and cook until the liquid is slightly reduced, about 5 minutes.
PRO TIP Mixture should be viscous and not soupy.
Tools
Step 5 of 9
Hamburger and Shells Casserole
Pour the beef mixture into the pot of pasta and stir to combine. Transfer the mixture to the prepared baking dish.
Tools
Step 6 of 9
Hamburger and Shells Casserole
Sprinkle the shredded cheeses evenly over the casserole.
Tools
Step 7 of 9
Hamburger and Shells Casserole
Bake the casserole on middle rack of oven until bubbling at the edges and cheese is melted and lightly browned, 25-28 minutes.
Tools
Step 8 of 9
Hamburger and Shells Casserole
Check to see that casserole is done. Remove from oven or add time as needed.
Tools
Step 9 of 9
Hamburger and Shells Casserole
Allow the casserole to cool for 10-15 minutes before serving.