About
Midwestern Casserole is as hearty as the heartlands themselves! This satisfying dinner is packed with savory ground beef, tender mushrooms, and a tangy tomato sauce that's perfect for families of any size. Elbow macaroni is tossed with a rich and sharp blend of cheddar and parmesan cheeses, then baked until the cheese is golden-brown and the sauce is bubbly. Midwestern Casserole brings comfort to the table with every bite. How could it not? Classic flavors with a gooey, cheesy topping that is sure to become a favorite is the best kind of warm and welcoming dinner!
Ingredients
- 1 (12-ounce) carton mushrooms, sliced
- 1 tablespoon olive oil or neutral-flavored cooking oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bell pepper, color of your choice, finely chopped
- salt, to taste
- 1 1/2 pounds lean ground beef
- 1 (28-ounce) can whole plum tomatoes
- 3 tablespoons tomato paste
- 3/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- freshly ground black pepper, to taste
- 12 ounces elbow macaroni
- 1 (8-ounce) block cheddar cheese, grated, divided
- 4 ounces parmesan cheese, grated, divided
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large, deep skillet over medium-high heat, add the mushrooms and cook, while stirring them occasionally, until they are soft, slightly browned, and most of the liquid has evaporated, about 5-8 minutes.
Step 4 -Pour the mushrooms into a bowl and set them aside.
Step 5 -Carefully wipe the skillet out and place it over medium-high heat.
Step 6 -Add the oil and allow it to heat until it shimmers.
Step 7 -Add the onions to the hot oil and cook until translucent, about 6 minutes.
Step 8 -Add the garlic and the bell peppers to the onions and cook until the garlic is fragrant, about 1 minute.
Step 9 -Season the onion mixture with the salt.
Step 10 -Add the ground beef to the onion mixture and reduce the heat to medium.
Step 11 -Cook the ground beef, while crumbling the meat, until the beef is no longer pink, about 8 minutes.
Step 12 -Add the tomatoes and their juices to the beef mixture, then use the back of a wooden spoon to carefully crush the tomatoes.
Step 13 -Add the tomato paste, the oregano, the pepper flakes, and the black pepper to the beef mixture and stir to combine.
Step 14 -Simmer the beef mixture until it thickens slightly, about 20 minutes.
Step 15 -Add the mushrooms to the sauce and cook, while stirring, until they are incorporated and heated through, about 2 minutes.
Step 16 -Taste the sauce for seasoning and add the salt, as needed.
Step 17 -In a large pot of salted, boiling water, add the elbow macaroni and cook until just shy of al dente, according to the package directions.
Step 18 -Drain the pasta.
Step 19 -In the same pot used to cook the pasta, add the elbow macaroni and the sauce and toss to combine.
Step 20 -Add 1/2 of the cheddar cheese and 1/2 of the parmesan to the pasta mixture and toss and mix to combine.
Step 21 -Transfer the pasta mixture to the prepared baking dish.
Step 22 -Top the pasta mixture with the remaining cheddar cheese and the remaining parmesan cheese.
Step 23 -Bake until the sauce is bubbly and the cheese on top is lightly browned, about 30 minutes.
Step 24 -Let the casserole sit for 5-10 minutes.
Step 25 -Serve.
