This easy macaroni and ground beef casserole has tomato sauce and onion soup mix for a bold savory flavor. This recipe is from my grandma’s recipe box and is a great way to get dinner on the table for your family.
I’m back with another recipe from my grandma’s recipe box. This one is from a yellowed newspaper clipping.
The first recipe is this one, except it was named onion beef macaroni casserole. That seemed like a mouthful, not that macaroni ground beef casserole is much better!
It also included a recipe for pistachio salad. So, that will give you an idea of the time period this tasty meal came from.
As written, the recipe is heavy on ground beef with just enough macaroni to make it a meal. You could easily adjust the ratios a bit if you need to stretch your grocery budget.
Either way, this vintage recipe is tasty and pretty economical. Plus it is easy to make, which is always a win!
You could also add some veggies if you want. Just sweat down some diced green peppers, onion and/or celery with the ground beef.
We served ours with some creamy parmesan zucchini. You could serve the casserole with a green salad or any veggie side dish and dinner is done.
Ingredients 0.5x1x2x
- ▢ 1½ pounds lean ground beef
- ▢ 1 envelope onion soup mix
- ▢ 1 Tablespoon all-purpose flour
- ▢ 8 ounce can tomato sauce
- ▢ 2 cups water
- ▢ 1 cup macaroni noodles
- ▢ ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 400℉.
- Bring a pot of water to a boil. Add a large pinch of salt and the 1 cup macaroni noodles. Cook to al dente according to the package directions.
- While you are preparing the pasta, brown the 1½ pounds lean ground beef in a large skillet over medium-high heat. Drain any excess grease.
- Stir in the 1 envelope onion soup mix and 1 Tablespoon all-purpose flour. Cook for a minute or two.
- Add 8 ounce can tomato sauce and 2 cups water. Let it start to bubble, then reduce the heat to medium low and simmer for 5 minutes.
- Stir in the drained pasta. Transfer to a greased casserole dish if desired, or leave it in the skillet if it is oven safe.
- Sprinkle with ½ cup shredded cheddar cheese then bake for 20 minutes. The casserole should be bubbly and the cheese melted.
- Allow to cool for a few minutes, then serve.