Thursday, February 2, 2012

Beefy Mac Casserole

I was stumped.  I had no clue what to feed the kids (or myself and hubby) so I took a recipe I liked the backbone of, then made it my own.  Here she blows:

1lb ground beef
1c chopped onions and green peppers
Cavender's Greek Seasoning - Salt free (you can use your fav spice blend)
1 10 3/4oz can of Tomato Soup
1 10 3/4oz can if Cream of Mushroom Soup
1 15oz can diced tomatoes (I used one with garlic and onion in it)
1 tsp salt
1 tsp crushed/minced fresh garlic
1 tsp minced basil, fresh.
2 Tbsp Worcestershire sauce
Several dashes of hot sauce
8oz elbow macaroni pasta
8-12oz shredded mozzarella cheese (2-3 cups)

Preheat oven to 350degrees Fahrenheit.
In a 4 quart dutch oven, fill pan with water and a teaspoon salt and boil.  Add macaroni and cook til almost al dente (usually about 2 minutes before the lesser time it asks to fully cook -- mine said 8-10 minutes, so I boiled for 6) .  Drain and set aside.
In a 12 inch skillet, brown meat, onions and peppers.  Add about 1/2 tsp or more (to taste) of Cavenders to meat and pepper mixture.  When meat is cooked through, drain and add back to pan. Pour undrained can of tomatoes, tomato soup, and mushroom soup, salt, basil & garlic and stir to combine.  Let it come to a boil and lower heat to a simmer, and simmer for about 10 minutes, stirring occasionally.  At this point, you may add the Worcestershire and hot sauce.  My estimate on the hot sauce is about a tsp. Stir to combine.  Once the 10 minutes has passed, dump your pasta in the mix and combine.  Add 1 cup mozzarella and stir. Pour into a 9x13" pan and top with remaining 1-2 cups (based on how cheesy you want it!) of cheese and place in oven, uncovered for about 30 minutes or until desired crunchiness/brownness is achieved on the cheese.  Let cool and serve!  Enjoy!

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