I know you have all seen this recipe for years, but this recipe is always worth repeating. Good old fashioned soul food and perfect for today’s situation. A tummy-filling, nutritious meal that we can all make with things in our pantry. The perfect dish to help stretch our pantry. This recipe has been pinned nearly a million times in the last few years. It is a proven winner that everyone will love.
This has been my go-to casserole for years and I thought everyone in the world made a version of it. However, when I took it to a Church Potluck recently, there were several young ladies that asked me for the recipe. Since we are all trying to stretch our budget and still have something nourishing to feed our families, I thought I would post the recipe here just in case it’s not already one of your staple recipes.
All kids and big kids alike usually like macaroni and cheese, and this is so similar, except it has meat in it.
1 lb. ground chuck crumbled and browned.
1 med. onion diced and cooked with the meat the last few minutes to infuse the flavor and soften the onion.
Sprinkle both generously with garlic salt while cooking.
1 pkg. elbow macaroni cooked and drained
2 sm. cans (8 oz) tomato sauce or 1 sm. can tomato paste
1/2 can water
3/4 pkg shredded cheese. I always use the 3 cheese variety.
Cook the macaroni in boiling water while you brown the meat and onion in a skillet. Drain the macaroni well and lightly rinse, then add the meat mixture. Then add in the tomato sauce and as much water as needed to make a nice sauce. Cook the sauce for a few minutes until boiling. Mix it all together well. Place into a large casserole dish and cover with the cheese. Cover with foil (be sure to spray your foil with Pam or some kind of nonstick spray so it won’t stick to the cheese when baking.)
Place in a 350 oven and bake for approximately 30 to 40 minutes. When you can see the bottom all bubbly and you are sure it has been heated all the way through and the cheese is melted and all gooey, then you are done. Makes 8 generous servings. I usually fix some garlic bread and a tossed salad to go with it.
All ready to add a little salad and some garlic bread and a super dinner.
Cost breakdown
1 lb. ground chuck $1.87 on sale this week ( I bought some last week on sale for $2.97 )
2 cans tomato sauce .20 c each on sale = .40c ( last week .25c)
1 pkg. macaroni shells $1 on sale
3/4 pkg shredded cheese $1.50 for the whole package on sale=$1.10
That’s a total of $4.37
Add the salad and garlic bread and you still have a meal for under $10 for 8.
Mexican Variation – just add a small can of chopped green chilis and 1/2 pkg. of taco seasoning.
Great comfort food and a crowd pleaser every time you serve it.
Feed A Crowd For Under $5
Ingredients
- 1 lb. ground chuck crumbled and browned.
- 1 med. onion diced and cooked with the meat the last few minutes to infuse the flavor and soften the onion.
- Sprinkle both generously with garlic salt while cooking.
- 1 pkg. elbow or shell macaroni cooked and drained
- 1 15 oz. can tomato sauce or 1 sm can tomato sauce & 1 sm can tomato paste
- water as needed to create smooth sauce
- 3/4 pkg shredded cheese. I always use the colby/jack variety.
Instructions
- Cook the hamburger with the onions and garlic until onions are soft and hamburger is well browned. Then add in the tomato sauce ( or tomato sauce/paste) and as much water as needed to make a nice sauce. Cook the sauce for a few minutes until boiling.
- Add in your cooked pasta. This time I am using shells, but most times I use elbow macaroni. Just use what you have, penne also works well for this dish. Mix all together well and then pour into 9 x 13 casserole dish and cover with cheese.
- Cover with foil (be sure to spray your foil with Pam or some kind of non stick spray so it won't stick to the cheese when baking.)
- Place in a 350 oven and bake for approximately 30 to 40 minutes. When you can see the bottom all bubbly and you are sure it has been heated all the way through and the cheese is melted and all gooey, then you are done.
Notes
- Makes 8 generous servings. I usually fix some garlic bread and a tossed salad to go with it.
