1 (16 ounce) package of bow tie pasta
2 tablespoons of vegetable oil
2 onions, chopped
1 ½ pounds of lean ground beef
2 (10.75 ounce) cans of condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can of sliced mushrooms
½ teaspoon of dried thyme
3 cups of shredded sharp Cheddar cheese
Salt and pepper to taste
1 cup of dry bread crumbs
3 tablespoons of butter or margarine, melted
1 cup of shredded sharp Cheddar cheese
How to Make
Preheat the oven to 375 degrees Fahrenheit, while also greasing the baking dish lightly. Boil water and add salt to it. Add the pasta and cook for about 8 minutes, or until it is done. Drain it and set it aside.
Pour the vegetable oil in a skillet, heat it over medium heat. Saute onions until they begin to tender. Add the ground beef to it, stir gently until they are all brown. Discard the grease, and pour into the pasta. Stir and add the milk using the soup can. Add the mushrooms, and thyme until even. Mix the 3 cups of the cheese, season it with pepper and salt. Then spread it into a baking dish.
Mix together the bread crumbs and melted butter together in a small bowl, add the remaining 1 cup of cheese, sprinkle them all over the top of the baking dish.
Place in the oven and leave it to bake for 30 to 35 minutes in the preheated oven.