It's been way to long since a redneck casserole was posted on this blog. Lets fix that. Now.
Featured today is "hamburger mess." And it sure is a mess. A mess of amazing.
Its easy to make, maybe a little time consuming, but completely worth it. It's kind of like hamburger helper, kind of like spaghetti; a perfect cold weather dish. If you count 'em, might want to save your points. This one is on the high side but worth every single one...
adapted from Michael Rhulman
1 large onion, diced
3 cloves of garlic, chopped
2 lbs of lean ground beef
salt and pepper
28 oz can of whole tomatoes
cumin, onion powder, Worcestershire (to taste) (and use whatever spices you like)
1 box of whole wheat pasta
1 cup of part skim mozzarella
1 cup of reduced fat cheddar cheese
Preheat the oven to 400.
Cook onion, garlic, and ground beef in a large pot. Season with salt and pepper and whatever other seasonings blow your hair back.
With a hand blender, blend the tomatoes. Add the tomatoes to the beef, bring to a boil and reduce to a simmer. Cook for about an hour. Taste and adjust seasonings as needed.
While the beefy mixture is cooking, cook the pasta for half the time the box instructs and drain. After the hour is up, add the pasta to the beef mixture and stir. Remove from heat, let the pasta soak up the juices, and allow to cool.
Place in a baking dish sprayed with cooking spray, cover with foil, bake for about 45 minutes. After the 45 minutes is up, uncover the pasta, switch the oven to broil, add the cheese, and cook until the cheese is slightly browned. Be sure to watch it!
Divide into 8 equal slices.
Serving size 1/8 of casserole
Points plus 11
I made this in the morning and cooked it that night when I got home from work. I just stuck the macaroni and beef mixture in the fridge, covered with foil then popped it in the preheated oven that night. Bam!