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5 from 2 votes

Frankie's Macaroni Casserole

With fresh ingredients, herbs, spices, & cheese, this tasty Frankie's Macaroni Casserole is what comfort food is supposed to be!
Prep Time25 minutes
Cook Time1 hour
Passive Time0 minutes
Total Time1 hour 25 minutes
Servings: 5 quarts
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Italian-American
Keyword Beef, Casserole, Comfort Food, Gluten Free, Kids Recipes, Low Sodium/No Sodium, Pasta, Weeknight Recipes

Ingredients

  • 2 1/2 cups elbow macaroni, cooked and drained
  • 2 tbsp. butter
  • 2 cups red onions, finely chopped
  • 1 1/2 cups celery, finely diced tips & tricks
  • 1 cup red peppers, finely chopped
  • 1 cup yellow peppers, finely chopped
  • 1 cup orange peppers, finely chopped
  • 8 large button mushrooms, washed and sliced
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 lbs. lean ground beef
  • 3 large cloves garlic, pressed
  • 1 can (10 ounces) condensed tomato soup see Recipe
  • 1 can (28 ounces) whole tomatoes such as San Marzano, crushed
  • 2 cups tomato juice
  • 2 tbsp. brown sugar, such as demerara
  • 1 tsp. dried oregano Footnote
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning see Recipe
  • 1/2 tsp. garlic salt
  • 1/2 tsp. red chili flakes, or to taste
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. hot sauce, such as Cholula®
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper *optional
  • 6 slices processed cheese such as Velveeta® *optional
  • 2 tbsp. fresh chopped parsley tips & tricks

Directions

  • In a large saucepan over medium heat, add butter. When it starts sizzling, add onions and sauté until barely soft, about 2 minutes. Add celery and cook for 2 minutes.
  • Add peppers and sauté until almost tender, about 2 minutes.
  • Add mushrooms and sprinkle with salt and pepper, stir well. Cover and sauté for 3-4 minutes or until it reduces by half.
  • Remove the saucepan from the heat and transfer the vegetables into a Dutch oven; set aside.
  • Preheat oven to 375ºF.
  • Return the saucepan to the heat and add ground beef; cook until no longer pink. Just before it’s done, add pressed garlic; sauté for 1 minute.
  • Remove from the heat and transfer to a colander to drain any excess fat.
  • Transfer the drained meat to the vegetables before adding tomato soup, crushed tomatoes, tomato juice, and seasonings; mix well.
  • Cover the top with cheese slices and sprinkle with parsley.
  • Transfer to the preheated oven and cook for 30 minutes or until heated through.
  • Turn to broil and cook until the cheese is golden, about 3 to 5 minutes.

Notes

Footnote: If you prefer using fresh herbs, the ratio is 3:1 so you'll need 1 tbsp. of each.