Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 1 (16 ounce) package penne pasta
- 1 (12 ounce) can evaporated milk
- 1 (12 ounce) jar beef gravy
- 8 ounces Velveeta cheese, cubed
- 1/4 cup sour cream
Instructions
- Step 1: Cook the penne pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 3: Add the chopped onion and sliced mushrooms to the skillet with the cooked ground beef. Cook until the onions are softened and the mushrooms are tender, about 5-7 minutes.
- Step 4: Reduce heat to low. Stir in the evaporated milk, beef gravy, and cubed Velveeta cheese. Cook, stirring constantly, until the Velveeta cheese is completely melted and the sauce is smooth.
- Step 5: Stir in the cooked penne pasta and sour cream. Mix well to combine. Heat through gently, but do not boil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk if needed to loosen the sauce.
- Serve this comforting pasta dish with a side of steamed broccoli or a crisp green salad to balance the richness.
- For an extra boost of flavor, brown the ground beef with a tablespoon of Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American