Cook Time:
45 mins
Prep Time:
10 mins
Chef notes
"Casserole" can mean all sorts of things, as I now know, but growing up, "casserole" meant one thing: this recipe. It's my mom's casserole recipe for a super quick weeknight dinner. I've snuck in a few veggies, but it's just as easy, and my kids will literally eat bowls of it. Brian and I do, too, so I'm going to have to start making a double batch!
Ingredients
- olive oil
- 1 large onion, diced
- 1 small zucchini, diced
- 2 carrots, peeled and diced
- kosher salt and freshly ground black pepper
- 1 pound ground beef
- 1 (28-ounce) can crushed tomatoes
- 2 boxes your favorite mac and cheese, prepared according to the directions
Preparation
1.Preheat oven to 375 F.
2.In a large sauté pan, with a drizzle of oil, cook the onion, zucchini and carrots until softened. Season with salt and pepper.
3.Add ground beef and cook until browned. Season to taste.
4.Add crushed tomatoes and stir in pre-made mac and cheese.
5.Put in a baking dish, cover and bake for 45 minutes. Remove the lid for the last 10 minutes to make the top a little crunchier.
