Macaroni and Ground Beef Casserole
This recipe is taken from the 1999 Milk Calendar. A casserole that freezes is a life-saver when you're rushed. So make two, one for next week. I think it tastes even better second time round.
-James Barber
- Prep: 15 min
- Cooking: 35 min - 40 min
Ingredients
- 1 lb (450 g) lean ground beef
- 1 onion finely chopped
- 1 cup (250 mL) chopped celery
- 2 cups (500 mL) frozen peas and carrots
- 1/4 cup (60 mL) tomato ketchup
- 1 tbsp (15 mL) Worcestershire sauce
- Salt and pepper to taste
- 3 tbsp (45 mL) cornstarch
- 3 cups (750 mL) Milk
- 1 cup (250 mL) grated Canadian Swiss cheese
- 3 eggs beaten
- 6 cups (1.5 L) cooked elbow macaroni
- Breadcrumbs
- Crust
- 3/4 cup (180 mL) fresh breadcrumbs
- 1/2 cup (125 mL) grated Canadian Cheddar cheese
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Preparation
Preheat oven to 350 °F (180 °C).
In a large skillet, sauté ground beef, onion and celery over medium heat until meat loses its pink colour. Stir in peas and carrots, ketchup, Worcestershire sauce, salt and pepper. Simmer uncovered for 10 minutes.
Meanwhile, in a saucepan dissolve cornstarch in a little of the milk. Add the remaining milk and cook, stirring, until sauce comes to a boil and thickens. Stir half of the sauce into the meat mixture. Mix the Canadian Swiss cheese and eggs into remaining sauce; toss with the macaroni.
In a buttered and bread crumbed 12-cup (3 L) baking dish, spread half of the macaroni mixture. Spoon in the meat mixture. Top with the remaining macaroni mixture.
To make crust, mix together breadcrumbs and Canadian Cheddar cheese. Spread topping over macaroni. Bake for 20 to 25 minutes or until top is lightly browned.
Tips
For the adventurous: Add 1/2 tsp (2 mL) Cayenne pepper to crust mixture.
Nutritional information
Per serving| Energy: | 645 Calories |
| Protein: | 39 g |
| Carbohydrate: | 64 g |
| Fat: | 26 g |
| Fibre: | 4.9 g |
| Sodium: | 965 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 38 % / 418 mg |
| Selenium: | 119 % |
| Vitamin B12: | 115 % |
| Zinc: | 74 % |
| Folate: | 73 % |
