Pantry Casserole

Pantry Casserole 2-3 cups of dried pasta (depending on how much you want) 1 can cream of mushroom 1 can cream of celery 1 can cream of tomato (while I think you can substitute the cream of soups, I don’t recommend leaving this one out) 1 lb of ground beef/turkey/chicken (I prefer beef, but turkey is delicious as well) 2 cups of shredded sharp cheddar 2 cups of shredded mozzarella Spices (optional) Canned mushrooms (optional) Preheat oven to 350 degrees Brown the meat until cooked through and drain off any grease. While the meat is browning, boil water and cook pasta according to directions on the box Drain pasta and mix with the meat, adding in the cans of soup, and any optional spices or mushrooms. Spray a 9x13 pan with cooking spray, and layer half of the mixture into the pan. Top with 1 cup of sharp cheddar and 1 cup of mozzarella. Layer the other half of the mixture, and top with the remaining cheese (I always do cheddar on top, because Gma did). Put in the oven and bake until the top is browned and bubbly, about 45-60 minutes give or take. You can increase the temperature if you want it to cook faster, but I think low and slow works best. Serve it up with your buttered and jellied bread, and a veggie