Bacon Mushroom Swiss Cheeseburger Casserole

Here's what you need

1 pound orrechiette or other short cut pasta
4 strips thick cut bacon
1 onion, diced
1 pound ground beef
2 cans Cambell's condensed cream of mushroom soup
4 ounces swiss cheese, cut into cubes
1 cup french fried onions
salt and pepper to taste

Here's what you do

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, taking 2 minutes off the cooking time for very al dente pasta. The pasta will keep cooking in the oven and we don't want it to get mushy! Drain the pasta and dump into a 9 x 13 baking dish sprayed with Pam. 

Line a baking sheet with aluminum foil and lay the bacon on top. Add to a cold oven then turn the heat up to 400 degrees. Bake for 16 to 17 minutes until perfectly crispy. Transfer to a paper towel-lined plate to drain the fat. Crumble on top of the pasta in the baking dish.

Heat 1 tablespoon of olive oil over medium heat in a skillet with high sides. Add the onion, season with salt and pepper, and cook until translucent about 5 minutes. Crumble in the ground beef and cook until browned. Strain out any excess fat then add the beef and onion mixture to the baking dish.

Preheat oven to 350 degrees. Warm the condensed soup in the same skillet used for the beef over medium low heat. Add the swiss cheese and melt the cheese into the soup, stirring occasionally. The sauce may become too thick, in which case I'd recommend filling one of the cans with water and adding it to the pan.

Once the cheese is completely melted, pour the cheese sauce on top of the pasta, bacon, and beef. Carefully stir the mixture to ensure it is thoroughly combined. Sprinkle french fried onions on top and bake for about 15 minutes, until the soup is bubbly and the onions are golden brown and crispy.

Allow to cool 5 minutes before devouring