Recipe Background
Midwestern Casserole blends savory layers of beef, cheese, and pasta.
A Midwestern Casserole won't win any awards for flashiness, but it earns its place at the table with comforting layers of flavor. The aroma fills the kitchen with the cozy scent of onions and garlic mellowed into sweetness. Ground beef, hugged by rich tomato and oregano, creates a hearty base that's both nostalgic and satisfying. Mushrooms add an earthy depth while a sprinkle of red pepper flakes provides a subtle kick, ensuring every bite is anything but bland.
As you prepare it, notice how the mushrooms soften and their moisture evaporates to a caramelized brown. This step brings flavor to the forefront, enriching each forkful with savory undertones. Combining elbow macaroni with this homemade sauce and swirls of melted cheese turns the pot into something magical. The mixture, now in its baking dish, rests beneath a generous layer of cheddar and parmesan—melting into gooey, golden bliss.
The first spoonful from the oven offers a cascade of warmth that’s hard to resist. Nestling into this casserole, you’ll find a meal that wraps you in comfort. Serving it at a family gathering or a casual dinner with friends makes for easy sharing and second helpings. A casserole like this doesn't demand attention; it quietly delivers deliciousness to anyone who digs in.
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
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- 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.
- Pour the mushrooms into a bowl and set them aside.
- Carefully wipe the skillet out and place it over medium-high heat.
- Add the oil and allow it to heat until it shimmers.
- Add the onions to the hot oil and cook until translucent, about 6 minutes.
- Add the garlic and the bell peppers to the onions and cook until the garlic is fragrant, about 1 minute.
- Season the onion mixture with the salt.
- Add the ground beef to the onion mixture and reduce the heat to medium.
- Cook the ground beef, while crumbling the meat, until the beef is no longer pink, about 8 minutes.
- Add the tomatoes and their juices to the beef mixture, then use the back of a wooden spoon to carefully crush the tomatoes.
- Add the tomato paste, the oregano, the pepper flakes, and the black pepper to the beef mixture and stir to combine.
- Simmer the beef mixture until it thickens slightly, about 20 minutes.
- Add the mushrooms to the sauce and cook, while stirring, until they are incorporated and heated through, about 2 minutes.
- Taste the sauce for seasoning and add the salt, as needed.
- 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.
- Drain the pasta.
- In the same pot used to cook the pasta, add the elbow macaroni and the sauce and toss to combine.
- Add 1/2 of the cheddar cheese and 1/2 of the parmesan to the pasta mixture and toss and mix to combine.
- Transfer the pasta mixture to the prepared baking dish.
- Top the pasta mixture with the remaining cheddar cheese and the remaining parmesan cheese.
- Bake until the sauce is bubbly and the cheese on top is lightly browned, about 30 minutes.
- Let the casserole sit for 5-10 minutes.
- Serve.
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