Fanny's Italian Casserole

Name: Fanny's Italian Casserole
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large bay leaf; 1 teaspoon celery salt; 305 grams condensed cream of mushroom soup; 1 Tbsp dried basil; 454 grams package elbow macaroni; 454 grams ground beef; 1 teaspoon dried oregano; 532 milliliters shredded sharp Cheddar cheese, divided; 1 kilograms tomato, onion, and garlic spaghetti sauce (such as Prego®); 118 milliliters water; 1 yellow onion, diced

You can never have too many Mediterranean recipes, so give Fanny's Italian Casserole a try. For $1.15 per serving, you get a main course that serves 12. One portion of this dish contains roughly 19g of protein, 16g of fat, and a total of 364 calories. A mixture of onion, elbow macaroni, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn.

Instructions

Place the hamburger into a large saucepan over medium heat, and cook and stir the meat until no longer pink, breaking the meat up into crumbles as it cooks, about 10 minutes. Stir in the onion and continue to cook and stir until the onion is translucent, about 5 more minutes.

Ingredients you will need

Onion

Meat

Equipment you will use

Sauce Pan

Drain grease from the pan, and stir in the 2 jars of sauce, basil, bay leaf, oregano, and celery salt. Reduce heat, and simmer the sauce for 1 hour.

Ingredients you will need

Celery Salt

Bay Leaves

Oregano

Basil

Sauce

Equipment you will use

Frying Pan

Remove from heat.

About 15 minutes before the sauce is finished simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.

Ingredients you will need

Macaroni

Pasta

Sauce

Water

Equipment you will use

Pot

Drain well in a colander set in the sink.

Equipment you will use

Colander

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Whisk together the mushroom soup and water in a bowl until smooth.

Ingredients you will need

Mushroom Soup

Water

Equipment you will use

Whisk

Bowl

Layer 1/3 of the meat sauce into the bottom of the prepared baking dish, and spread half of the cooked macaroni over the sauce. Spoon half the soup mixture over the macaroni, and spread 1 cup of shredded Cheddar cheese. Repeat the layers with 1/3 of the remaining sauce, the remaining pasta, the remaining soup mix, and 1 more cup of Cheddar cheese.

Ingredients you will need

Shredded Cheddar Cheese

Macaroni

Cheddar Cheese

Sauce

Pasta

Meat

Equipment you will use

Baking Pan

Spread the last third of the meat sauce over the casserole, and sprinkle with the remaining 1/4 cup of Cheddar cheese. Spray a piece of aluminum foil with cooking spray, and cover the dish with the foil.

Ingredients you will need

Cheddar Cheese

Cooking Spray

Sauce

Meat

Equipment you will use

Aluminum Foil

Bake the casserole in the preheated oven for 30 minutes, then remove the foil and bake until the cheese topping is browned and the casserole is bubbling, about 15 more minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

1large

bay leaf 1teaspoon

celery salt 305grams

condensed cream of mushroom soup 1Tbsp

dried basil 454grams

package elbow macaroni 454grams

ground beef 1teaspoon

dried oregano 532milliliters

shredded sharp Cheddar cheese, divided 1kilograms

tomato, onion, and garlic spaghetti sauce (such as Prego®)118milliliters

water 1

yellow onion, diced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.