Casserole
Tomato Mac Casserole
This is a simple casserole that can be thrown together easily. 10 minutes prep and then you wait.
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Ingredients
- 2 cups macaroni 250 g
- 1 pound lean ground beef
- 28 oz can diced tomatoes
- 1/2 cup peas
- 1/2 cup corn
- 1/2 cup cheese mix
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- 1/2 cup bread crumbs
- 1/2 tsp red pepper flakes
Ingredients
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Instructions
- Gather all the ingredients together.
- Set a medium pot of water to boil for the noodles, and cook them al dente - 8-10 minutes.
- Measure out the peas and corn, and mix them together with the diced tomatoes in a large bowl.
- Fork together the salt, pepper and cheese mix and add to the bowl.
- Brown the ground beef. Drain and add this to the bowl.
- Stir all the ingredients together, adding water as needed. 1 cup is usually very close, but thickness is decided here.
- Water is absorbed as it is cooked, so the end result is a matter of feel. The mixture will have a distinct sound to it as it is mixed. A few tries will bear that out.
- Pour into a large casserole dish, level it out, and cover with bread crumbs. Be sure to get right to the edges so the macaroni doesn't dry out.
- Bake, covered, in a 325 degree oven for 45 minutes, and serve immediately in a large bowl.
Recipe Notes
This is simply another recipe staple that gets served often around here. Leftovers keep for days, but rarely last that long, and while it takes a while in the oven, preparation can be done in the time it takes for the noodles to cook.