This might just be the most versatile dish that I have ever made. There are so many alterations that you can make based on what you have in your kitchen. Swap out the pasta, cheese, vegetables…I have made a spicy version with pepper jack cheese, jalapenos, and hot sauce. It’s just whatever you’re feeling really. It convenient, affordable, and super duper yummy! Reminds me of home. Check out what they are saying about this recipe over at Spend with Pennies:
“This Cheesy Beef & Macaroni Casserole is a very simple to put together yet it boasts big flavor!”
No wonder why it was Gramps’ go-to, it so easy to toss together, even my kids can help me do it!
Ingredients
1 pound of Mueller’s dry macaroni noodles (or similar)
1 pound lean ground beef
2 cloves garlic, minced
1 cup diced onion
1 cup diced green pepper
1 can of crushed tomatoes (28 oz)
½ cup Ragu tomato sauce
3-4 tablespoons tomato paste
½ teaspoon dry basil
salt & pepper to taste
3 cups Kraft shredded cheddar cheese, divided
¼ cup freshly shredded parmesan cheese
3 tablespoons chopped fresh parsley, divided
Instructions
Preheat oven to 375.
Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!
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Quick Tip: Add in zucchini, squash or whatever vegetables are in season.
Thanks again to Spend with Pennies for this old-fashioned recipe.