Macaroni and Ground Beef Casserole

By EdieK

A casserole that freezes well is a life saver when you are rushed. So make two, one for next week, I think it tastes better the second time around.

Ingredients

• Crust:
• 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
• 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
• Breadcrumbs
• 3/4 cup (180 mL) fresh breadcrumbs
• 1/2 cup (125 mL) grated Canadian Cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 °F (180 °C).

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. 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.