GROUND BEEF AND MACARONI CASSEROLE RECIPES

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GROUND BEEF MACARONI CASSEROLE RECIPE: HOW TO MAK…



Ground Beef Macaroni Casserole Recipe: How to Mak… image

My mom often made this casserole when I was growing up, and it was one of my favorite meals. It tastes terrific with a salad and rolls. —Judy Hluchy, Mt. Prospect, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 10

1 package (7 ounces) elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) Italian tomato sauce
1 large egg
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through., Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 357 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 721mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW



Macaroni and Beef Casserole Recipe - Rachael Ray Show image

Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.

Provided by Rachael Ray

Number Of Ingredients 28

Salt and black pepper
1 pound macaroni with lines or elbow macaroni
2 tablespoons extra-virgin olive oil (EVOO) or olive oil (OO)
1 large onion
finely chopped
1 rib celery with leafy tops
finely chopped
1 green bell pepper
seeded and finely chopped
4 cloves garlic
chopped or grated
1 ¼ pounds ground sirloin
80%
About 1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
scant palmful
lightly crushed
A small handful of fresh parsley or basil
chopped
One 14-ounce can crushed tomatoes
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
About ¼ teaspoon cayenne pepper
or white pepper for milder sauce
About ¼ teaspoon freshly grated nutmeg
2 ½ cups shredded easy-melting cheddar cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
  • Cold shock and drain pasta
  • Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
  • Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
  • Add tomatoes and simmer
  • Adjust seasoning for salt and pepper
  • Switch broiler on with rack at center oven
  • In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
  • Stir in cheddar cheese to melt, remove from heat
  • Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
  • Brown casserole to golden, 3-4 minutes, serve

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