Casserole Supreme (hamburger macaroni casserole)
Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968. Double it to feed a crowd. This hamburger macaroni casserole freezes well and also can be doubled to feed a crowd.
Nutrition Facts
Ingredients
Instructions
Place the ground beef in a heavy skillet to brown, breaking it up with a spatula. If the meat is on the lean side, add a tablespoon or two of olive oil to the pan.
Once the meat is about halfway done (some will be browned and some still pink or red), add the onion and garlic.
Season liberally with salt and pepper.
Cook until onions and garlic are softened and meat is completely cooked.
Add the Italian seasoning, tomatoes and softened cream cheese.
Stir around so the cream cheese melts evenly into the tomatoes. Using a meat masher will allow you to easily break up the tomatoes while stirring.
Let simmer for about ten minutes or so.
With the heat on low, fold in freshly drained pasta and sour cream.
Taste and adjust the seasonings.
Serve as-is or spoon into individual ramekins or a big old casserole.
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Nutritional information calculated for 6 servings.
Storing
Keep leftovers tightly covered in the fridge for up to a week. Reheat thoroughly either in the microwave or on the stovetop. Regardless, add a splash of milk to bring back the creaminess, and heat to a minimum of 165F for 15 seconds.
Freezing
Once cool, wrap casserole dishes or even individual ramekins or other oven-safe stoneware in plastic and foil and freeze for up to 3 months. Bake from frozen, or allow to thaw overnight in the fridge before baking.
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Reviews from the Original Source
This dish was so tasty! So easy to make.I will be making this every week
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