We all like casseroles and though I can’t have the macaroni I usually save out some of the rest and eat it with rice. This all in one pan, on the stove and no oven needed was just the type of dish that I like to fix. It was excellent, very fast, and very few dishes. What else could a cook ask for! The recipe came from a Taste of Home Ground Beef recipes magazine. I have used several of the recipes in it and they have all been good.
I served this with green beens and cornbread muffins, a salad or different vegetable would also be good. I need to say that I made half of the recipe and fed 4 people with some left over. Taking into account that we don’t eat as much as we did when we were younger, this does make a fair amount of casserole. The recipe says it is for 5 people but they would need to be 5 hungry people. Do use the Italian cheeses this calls for as that is what gives it a little different flavor than your standard cheddar or american cheese type dishes.
1 pound ground beef
1 can (28 ounces) diced tomatoes undrained
2 cups water
1 envelope onion soup mix
1 teaspoon dried Italian seasoning
⅛ teaspoon crushed red pepper flakes, optional (I did use them)
Salt and Pepper to taste
2 cups uncooked elbow macaroni
½ cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
In Dutch oven or deep skillet, cook beef over medium heat until no longer pink; Drain.
Add the undrained tomatoes, water, dried soup mix, Italian seasoning and pepper flakes. (I added a little salt and black pepper as it was not as spicy as we like.)
Bring to a boil, stir in the macaroni. Reduce heat and simmer for 9 to 10 minutes or until macaroni is tender.Remove from heat, stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand till cheese is melted, about 2 minutes.