Description
Minnesotan Beef and Macaroni Hotdish
Ingredients
12 oz elbow macaroni, cooked and drained
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (10.5 oz) cream of mushroom soup
1 cup frozen mixed vegetables (optional)
1 tsp paprika
1/2 tsp dried thyme
1/2 cup shredded cheddar cheese (optional, for topping)
Salt and pepper to taste
Fresh parsley for garnish
Directions
Cook the Beef: In a large skillet or pot, brown the ground beef over medium heat. Drain any excess grease.
Sauté Aromatics: Add diced onion and garlic to the beef. Cook until softened, about 3-4 minutes.
Add Tomatoes and Seasonings: Stir in the diced tomatoes, cream of mushroom soup, paprika, thyme, salt, and pepper. Let the mixture simmer for 5-7 minutes.
Combine with Pasta: Stir the cooked macaroni into the beef mixture. If using frozen vegetables, stir them in at this step.
Bake (Optional): Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle cheddar cheese on top and bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and serve warm as a hearty, comforting meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 350 kcal per serving
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Step-by-Step Guide
Begin by preheating your oven to 375°F (190°C) if you plan to bake the hotdish with cheese. Cook 12 oz of elbow macaroni according to package directions until al dente, then drain and set aside. In a large, oven-safe skillet or Dutch oven, brown 1 lb of ground beef over medium-high heat, breaking it apart with a spoon. Once no pink remains, drain the excess fat. Reduce the heat to medium, add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
To the beef mixture, add the undrained can of diced tomatoes, the cream of mushroom soup, paprika, dried thyme, salt, and pepper. Stir thoroughly to combine. Allow the sauce to simmer gently for 5-7 minutes to let the flavors meld. Next, fold in the cooked macaroni and the frozen mixed vegetables (if using) until everything is evenly coated. At this stage, you can either top it with shredded cheddar cheese and bake for 10-15 minutes, or simply heat it through on the stovetop until bubbly.
Serving Suggestions
This hearty hotdish is a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with a tangy vinaigrette to cut through the richness. For a classic Midwestern touch, serve it with a side of buttered dinner rolls or crusty bread for dipping. A dollop of sour cream or a dash of hot sauce on individual servings can add a nice creamy or spicy contrast.
How-to Summary
Brown ground beef with onion and garlic. Stir in tomatoes, soup, and seasonings to create the sauce. Combine the sauce with cooked macaroni (and optional vegetables). Transfer to a baking dish, top with cheese, and bake until bubbly, or simply heat through on the stovetop. Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I make this hotdish ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking straight from the fridge.
What can I use instead of cream of mushroom soup? Cream of celery or cream of chicken soup are excellent substitutes. For a homemade version, make a simple white sauce with butter, flour, milk, and sautéed mushrooms.
Can I freeze the cooked hotdish? Yes. Cool it completely, then store in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Is the baking step necessary? No, it’s optional. The stovetop method yields a creamy, skillet-style meal. Baking creates a slightly thicker texture and melted cheese topping.
How can I add more flavor? Consider adding a tablespoon of Worcestershire sauce or soy sauce to the beef mixture. Using a blend of cheeses like cheddar and Monterey Jack for the topping also enhances flavor.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook the macaroni to al dente, as it will continue to soften when mixed with the sauce and baked.
- Not Draining the Beef: Skipping this step can leave the final dish greasy. Drain excess fat after browning.
- Underseasoning: The canned soup and tomatoes contain salt, but the dish still needs generous seasoning with salt, pepper, and the dried herbs. Always taste and adjust.
- Adding Frozen Vegetables Too Early: If adding them to the stovetop version, stir them in just to heat through to prevent them from becoming mushy.
Conclusion
This Minnesotan Beef and Macaroni Hotdish is the epitome of reliable, comforting family cooking. Its simple method, flexible ingredients, and satisfying result make it a perfect recipe for busy weeknights or potluck gatherings. By following this enhanced guide and avoiding common pitfalls, you can create a creamy, hearty classic that is sure to become a regular in your dinner rotation. Enjoy the warmth and simplicity of this beloved Midwest staple.