Macaroni and Ground Beef CasserolePrint Category Macaroni Thematic Stove Less than 60 minutes. Source dairygoodness Evaluation
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- 1 lb (500 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 (50 mL) tomato ketchup
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 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
- 3/4 cup (175 mL) fresh breadcrumbs
- 1/2 cup (125 mL) grated Canadian Cheddar cheese
- In a large fry pan, brown 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 3 qt (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. Preheat oven to 350 °F (180 °C). Bake for 20 to 25 minutes or until top is lightly browned.
- For the adventurous: Add 1/2 tsp (2 mL) cayenne pepper to crust mixture.
Tips: 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.