Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏.įreezer: Freeze leftovers in a freezer safe zipper bag or container for up to 3 months. Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Make it meat-free by adding vegetarian meat crumbles and using vegan Worcestershire sauce (many Worcestershire sauces are made with anchovies). Top with shredded cheese like cheddar or mozzarella. 1 tsp Dried oregano 1/2 tsp Dried basil 1/2 tsp Elbow macaroni, uncooked 1 cups mixed vegetables, frozen 1 cups salt and pepper to taste Hamburger soup with pasta is richly flavored and packed with healthy vegetables, macaroni, and ground beef it's a dish your kids will love.Substitute ground turkey or ground chicken for the beef.Add a clove or two of minced garlic when sautéing the onion.
Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms.Reheat over medium heat on the stovetop until it's bubbly and. Freezer: Freeze leftovers in a freezer safe zipper bag or container for up to 3 months. Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 F. Whatever it's called, it's comforting and so simple you'll never think about buying a pre-mixed box of pasta and spices to "help" you make hamburger and macaroni again. Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Some of our readers know it as hamburger hotdish, mulligan, or Johnny Marzetti. Some may call it slumgullion, although that name also refers to an inexpensive stew made from leftovers. It's also often called American chop suey, although it doesn't much resemble the traditional Chinese or Chinese-American chop suey.
RECIPES FOR HAMBURGER MACARONI SOUP MAC
It's similar to the Central European dish goulash, but this hamburger and mac doesn't have the paprika that's standard in goulash. And I don’t know about you, but I’m pretty much always in the mood for a cheeseburger.īut I’m also pretty much always in the mood for pasta too, so it’s a really good thing this casserole gives you the best of both worlds.Many culinary traditions have a version of hamburger and macaroni. See, the tomato soup (especially Campbell’s) is sweetened just enough that it mimics the taste of ketchup fairly well so when it mingles with the cheese and the ground beef and the carby comfort of the shells, you’re reminded of a really great cheeseburger. … and top it with some more cheese and bake. You simply boil the pasta and brown up the ground beef with whatever seasonings you happen to like (seasoned salt or Italian seasoning are great!) and then add them to a baking dish with the cheese and tomato soup. (And to be fair, I’m counting the two cheeses as one ingredient, so it’s really five if you’re being nit-picky.) But all you need is some shell pasta, a couple of cans of tomato soup, a pound of ground beef, and some grated cheese (cheddar and mozzarella, but the combo is really up to you). Right before serving, cook the macaroni to al dente according to the package directions. Simmer on high for 4-5 hours or on low for 8-10. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables, sugar and pepper. I was skeptical about this four-ingredient thing at first because I couldn’t imagine that it would actually deliver on flavor, but there was no need to worry. Drain the fat and place in the bottom of a crockpot. I find myself making this on busy weeknights because it’s just so easy to throw together, but unlike some other last-minute meals I’ve tried out, I never hear any whining about this one once we all sit down to dinner. It does have just four ingredients, but it’s very very real and is as tasty as a cheeseburger but with all the comfort of a casserole.
A casserole made up of just four ingredients might sound like it’s either too good to be true or completely devoid of flavor, but this one is neither of those things.
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