- Preparation:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Set a pot of water on the stove to boil for the pasta.
- Cook Ground Beef:
- In a large skillet over medium-high heat, cook the ground beef and chopped onions until the beef is browned, the onions are translucent, and add black pepper to taste. Add minced garlic in the last minute of cooking. Drain any excess grease, if necessary.
- Cook Pasta:
- While preparing the beef, cook the elbow macaroni in the boiling water until it’s just before al dente. Drain and set aside; it will continue cooking in the oven.
- Prepare the Sauce:
- To the skillet with the cooked beef and onions, add the tomato sauce, diced tomatoes, soy sauce, sugar, oregano, basil, and parsley (if you forgot to add it earlier). Mix well until combined.
- Combine Ingredients:
- Add the shredded cheddar cheese to the skillet and mix until melted. Then, stir in the cooked macaroni until it’s thoroughly combined with the beef and sauce.
- Bake the Casserole:
- Pour the mixture into a 2-quart casserole dish that has been lightly sprayed with oil.
- Sprinkle the shredded Mozzarella cheese on top.
- Place the casserole dish in the preheated oven and bake for 30 minutes.
- Serve:
- Let the casserole rest for about 5 minutes before serving.
- Serve the Beef and Macaroni Casserole with buttered bread and a side salad, if desired.
Enjoy this comforting and flavorful casserole as a hearty meal for lunch or dinner!
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