Post by Loupy on Jun 14, 2014 14:32:55 GMT -7
Cheesy Macaroni and Beef Casserole
From: Ashley @ centercutcook.com/
Cheesy Macaroni and Beef Casserole with ground beef, crushed tomatoes, lots of sharp cheddar cheese and topped with crunchy bread crumbs! It’s the perfect quick weeknight meal. This Casserole is great for kids and for those hectic weeknights. Leftovers heat up well. While it’s a simple casserole and one that I wouldn’t necessarily entertain with, if I was really trying to impress, we love this for something simple and easy. It’s a great way to use up any leftover ground beef or ground turkey. Enjoy!
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
INGREDIENTS
1 pound elbow macaroni (I like to use whole wheat)
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 pound ground beef
2 tablespoons all-purpose flour
1 – 15 ounce can crushed tomatoes*
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (smoked if you have it)
1/2 cup sour cream
2 tablespoons milk
3 cups grated sharp cheddar cheese, divided
1/2 cup panko bread crumbs
1/4 cup chopped fresh parsley for garnish
DIRECTIONS
Preheat the oven to 350F.
Cook the elbow macaroni according to package directions.
In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat.
Add the onion and cook for about 5 minutes, until tender.
Add in the garlic and cook for a minute longer.
Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned.
Drain any excess fat from the pan.
Sprinkle 2 tablespoons flour over the meat and cook for a minute or two.
Add in the tomatoes and simmer on low.
The sauce will start to thicken a bit as it cooks.
To the meat mixture add in the cooked and drained macaroni, 1/2 cup sour cream, 2 tablespoons milk and 2 cups shredded sharp cheddar cheese.
Pour the mixture into a large casserole dish.
Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Sprinkle the casserole with chopped fresh parsley before serving.
Enjoy!
Cooks Notes:
1. petite diced tomatoes work well in this recipe.
2. If your family doesn't like to see tomato "pieces", puree the 15 oz. can of tomatoes and as you mix the meat mixture with the pasta you will be able to tell how much you need. You can feel the consistency as you stir it together. I used more then 15 oz. and I didn’t even use all the cooked pasta. I was running out of room in my pot and it wouldn’t have fit in my casserole dish. I left out at least 2 cups of the cooked pasta. It turned out great.
From: Ashley @ centercutcook.com/
Cheesy Macaroni and Beef Casserole with ground beef, crushed tomatoes, lots of sharp cheddar cheese and topped with crunchy bread crumbs! It’s the perfect quick weeknight meal. This Casserole is great for kids and for those hectic weeknights. Leftovers heat up well. While it’s a simple casserole and one that I wouldn’t necessarily entertain with, if I was really trying to impress, we love this for something simple and easy. It’s a great way to use up any leftover ground beef or ground turkey. Enjoy!
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
INGREDIENTS
1 pound elbow macaroni (I like to use whole wheat)
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 pound ground beef
2 tablespoons all-purpose flour
1 – 15 ounce can crushed tomatoes*
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (smoked if you have it)
1/2 cup sour cream
2 tablespoons milk
3 cups grated sharp cheddar cheese, divided
1/2 cup panko bread crumbs
1/4 cup chopped fresh parsley for garnish
DIRECTIONS
Preheat the oven to 350F.
Cook the elbow macaroni according to package directions.
In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat.
Add the onion and cook for about 5 minutes, until tender.
Add in the garlic and cook for a minute longer.
Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned.
Drain any excess fat from the pan.
Sprinkle 2 tablespoons flour over the meat and cook for a minute or two.
Add in the tomatoes and simmer on low.
The sauce will start to thicken a bit as it cooks.
To the meat mixture add in the cooked and drained macaroni, 1/2 cup sour cream, 2 tablespoons milk and 2 cups shredded sharp cheddar cheese.
Pour the mixture into a large casserole dish.
Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Sprinkle the casserole with chopped fresh parsley before serving.
Enjoy!
Cooks Notes:
1. petite diced tomatoes work well in this recipe.
2. If your family doesn't like to see tomato "pieces", puree the 15 oz. can of tomatoes and as you mix the meat mixture with the pasta you will be able to tell how much you need. You can feel the consistency as you stir it together. I used more then 15 oz. and I didn’t even use all the cooked pasta. I was running out of room in my pot and it wouldn’t have fit in my casserole dish. I left out at least 2 cups of the cooked pasta. It turned out great.
