Macroni & Beef Casserole
Submitted by Baset
Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThis old-school casserole doubles down on meat with both ground beef and pork sausage for maximum flavor.
Tomato paste simmers with water and oregano into a quick sauce that coats the browned meat, then everything layers with cooked macaroni and sharp cheddar in a baking dish.
Twenty-five minutes in the oven melts the cheese into bubbling, golden perfection that the whole family will dig into without complaints.
Kitchen Tips
- Drain that fat: After browning beef and sausage together, pour off the grease or your casserole will be swimming in oil.
- Sharp cheddar matters: Mild cheese gets lost in all that meat. Use extra sharp or very old cheddar for flavor that cuts through.
- Double batch friendly: This recipe scales up easily. Make two and freeze one unbaked for emergency dinners later.
Ingredients
Directions
In a 10-inch skillet, brown beef, sausage and onion; drain fat.
Add tomato paste, water, oregano and salt; simmer 5 minutes.
In a 2½ quart casserole layer half the macaroni, half the meat sauce and half the cheese.
Repeat layers using remaining macaroni, meat sauce and cheese.
Bake at 375℉ (190℃) 20 to 25 minutes.
Comments
