Recipe Background
Don't worry! Trash Casserole is far, far from garbage! If anything, it gets its name because it looks a bit untidy, but that's only because all of the flavors and distinct elements stand out as bold and wonderful! Tender macaroni, juicy ground beef, rich tomato sauce, and cubes of hamburger buns are just some of the tasty parts of this casserole. Trash Casserole is a magical mess of marvelous flavor!
Don't worry! Trash Casserole is far, far from garbage! If anything, it gets its name because it looks a bit untidy, but that's only because all of the flavors and distinct elements stand out as bold and wonderful! Tender macaroni, juicy ground beef, rich tomato sauce, and cubes of hamburger buns are just some of the tasty parts of this casserole. Trash Casserole is a magical mess of marvelous flavor!
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 1/2 pounds ground chuck
- 1 green bell pepper chopped
- 1 medium onion chopped
- 3/4 cup carrots chopped
- 1 teaspoon garlic finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 cups water
- 2 cups Muenster cheese shredded
- 2 hamburger buns finely chopped
- freshly parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 7x11-inch casserole dish.
- Cook the macaroni 3 minutes shy of al dente, according to the package directions.
- Drain the pasta and set it aside.
- In a Dutch oven over medium-high heat, heat the olive oil.
- Add the ground chuck to the Dutch oven and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the grease from the pot and return the meat to the pot.
- Add the bell pepper, the onion, the carrots, the garlic, the salt, and the pepper to the ground chuck and cook, while stirring often, until the peppers are tender, about 5 minutes.
- Add the tomato sauce, the Worcestershire sauce, the brown sugar, the dry mustard, and the water and stir to combine.
- Bring the mixture to a simmer then reduce the heat to medium-low.
- Cook the mixture, stirring occasionally, until thickened, about 5 minutes.
- Add the pasta to the meat mixture and stir to combine.
- Pour the meat mixture into the prepared casserole dish.
- Top the casserole with the Muenster cheese.
- Sprinkle the casserole with the bread pieces.
- Bake until the cheese is bubbly and the bread pieces are lightly toasted, about 20 minutes.
- Serve garnished with the parsley.
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