In a large skillet, cook the ground beef (or turkey/chicken) over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
Add the chopped onion and garlic to the pan and sauté for 3-4 minutes until softened.
Mix the Casserole Base:
In the skillet with the cooked meat, add the diced tomatoes, corn, cream of mushroom soup, sour cream, mixed vegetables, and shredded cheddar cheese. Stir until everything is well combined.
Season with salt, pepper, oregano, and chili powder or paprika (if using). Let the mixture simmer for a few minutes to heat through.
Combine with Pasta:
Add the cooked pasta to the skillet and stir gently to combine the pasta with the meat and vegetable mixture. If the mixture is too thick, you can add a splash of milk or water to thin it out to your desired consistency.
Assemble the Casserole:
Transfer the casserole mixture into a greased 9×13-inch baking dish. Spread it out evenly.
Top and Bake:
If you’re using potato chips or breadcrumbs, sprinkle them evenly on top of the casserole for a crispy, crunchy finish.
Top with additional shredded cheddar cheese (about 1/2 cup) to make it extra cheesy.
Bake the casserole at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve:
Let the casserole cool for a few minutes before serving. It’s perfect with a side salad or some garlic bread.
