Although I'm sure most of you make some kind of hamburger macaroni casserole,
this recipe originates with my MIL and comes with a story.
When Dad and Mom Klassen needed more outdoor help than their 2 boys could provide,
they often hired a man from Greendale. He had little education but knew how to work hard and kept my husband and his brother to task. He had a large heart and worked willingly even when he could not expect payment so he was sometimes taken advantage of because of this.
He had an equally large appetite but almost no teeth. Mom met these challenges by making this casserole in copious quantities when he came to work. I've added a few spices to the original version but otherwise it's the same as Mom K made it.
In our family this casserole bears his name but I've renamed it for this blog.
Whatever it's called it is popular with kids of all ages.
Note: If you like, you can make this in 2 casseroles, eat one now and freeze the other for a night when you don't have time to cook.
- 3 cups macaroni
- 1 lb. hamburger
- 1 medium onion, chopped
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- salt and pepper
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 213 ml tin tomato sauce
- 1 234 ml tin tomato soup - undiluted
- 1/2 cup ketchup or bottled chili sauce
- 1 tablespoon Worcestershire sauce
- 2 cups grated cheese - cheddar and/or mozzarella
- Cook macaroni in salted boiling water. drain.
- While macaroni is cooking,brown hamburger in a fry pan, draining excess fat and place in large casserole dish (or 2 smaller ones). Add salt and pepper to taste and set aside
- Add onions and peppers to the pan and sautè until wilted. Add to casserole.
- Add soup, sauce and ketchup, basil and oregano and mix well with hamburger and vegetables.
- Top with grated cheese (be generous)
- Bake at 350º for 1/2 and hour or until casserole bubbles.
- Serve with a green salad.