Mazetti
Submitted by dcmark
Mazetti: a dump-and-go slow cooker casserole with ground beef, egg noodles, tomato soup, corn, and mushrooms. Eight-hour weeknight dinner that feeds a family on autopilot.
YIELD
4 servingsPREP
20 minCOOK
8 minREADY
8 hrsMazetti is the kind of recipe that’s been passed around Midwestern church cookbooks for decades, and for good reason. It’s one pot, eight hours of hands-off slow-cooker time, and by dinner you’ve got a thick, hearty ground beef and noodle casserole under a blanket of melted cheddar.
Egg noodles go in uncooked and absorb all the tomato-soup liquid as they slow-cook, turning the dish into a proper bake-style casserole instead of soup.
Condensed cream of tomato soup is the backbone here, providing thickness and seasoning in one can. A splash of milk thins it just enough for the noodles to cook properly without drying out at the edges. Canned corn and mushrooms add body and flavor, both with their liquid included for extra moisture.
The cheese goes on at the very end so it melts cleanly without turning rubbery. Cover and give it just a few minutes for full melt.
The original recipe is a template, as noted in the directions. The ratio of soup to liquid matters most, everything else (veggies, seasonings) is flexible.
Pro Tips
- Brown the ground beef well before adding to the crockpot, raw beef makes a greasy, flavorless base
- Don’t lift the lid during cooking, slow cookers lose a lot of heat every time you peek, which can leave noodles undercooked
- Stir once right before adding cheese to break up any noodle clumps that settled at the bottom
- Reheat leftovers with a splash of milk, the noodles thicken considerably overnight
Variations
- Tex-Mex version: add canned chopped green chiles, chopped black olives, chili powder, and cumin
- Stir in frozen peas or chopped bell peppers for extra veg
- Swap cheddar for pepper jack or smoked gouda for a different cheesy finish
Ingredients
Directions
Put meat in skillet; drain well.
Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker.
Cover and cook on low setting 8 hours, or until noodles are tender.
Top with cheese, cover and cook until cheese melts.
This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added.
It can be jazzed up with other veggies, and red and green pepper add color.
For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin.
Although the cheese can be left off, it tastes better with it.
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