Macaroni Casserole

Servings: 8

Ingredients

• 2 1⁄2 cups elbow macaroni, cooked and drained
• 2 tablespoons butter
• 2 cups red onions, finely chopped
• 1 1⁄2 cups celery, finely diced
• 1 cup red pepper, finely chopped
• 1 cup yellow pepper, finely chopped
• 1 cup orange pepper, finely chopped
• 8 large button mushrooms, washed and sliced
• 1⁄2 teaspoon black pepper, to taste
• 2 lbs lean ground beef
• 3 large garlic cloves, pressed
• 1 (10 ounce) can condensed tomato soup
• 1 (28 ounce) can whole tomatoes, crushed
• 2 cups tomato juice
• 2 tablespoons brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon garlic salt
• 1⁄2 teaspoon red chili pepper flakes (to taste)
• 1⁄2 teaspoon smoked paprika
• 1⁄2 teaspoon hot sauce
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon cayenne pepper
• 6 slices processed cheese
• 2 tablespoons parsley, chopped

Directions

• In a large saucepan over medium heat, melt butter. Add onion and sauté until barely soft, about 2 minutes. Add celery and cook for 2 minutes. Add peppers and sauté until almost tender, about 2 minutes. Add mushrooms and sprinkle with pepper. Cover and sauté for 3-4 minutes or until reduce by half. Remove saucepan from heat and transfer vegetables into a Dutch oven; set aside.
• Preheat oven to 375ºF. Return saucepan to heat and add ground beef; cook until no longer pink. Just before it’s done, add garlic; sauté for 1 minute. Remove from heat and transfer to a colander. Place drained meat to vegetable; add tomato soup, crushed tomatoes, tomato juice, and seasonings; mix. Cover top with cheese slices and sprinkle with parsley. Transfer into preheated oven; cook for 30 minutes or until heat through. Turn oven to broil and cook until cheese is golden, about 3 to 5 minutes.
• Note: Freeze very well for up to 3 months.