A Casserole That Will Make You Feel Great Childhood Memories!

This recipe is absolutely perfect the way it is. I do not change anything about, but I know that my good friend likes to ad more veggies, which I am going to have to try some time. She will add in mushrooms, zucchini, and squash. Not a bad idea. Chop them up and throw them in the casserole. You have to be sneaky when you are trying to get your kids to eat veggies! Another thing that I love about this casserole, if you like to can tomatoes then this is the perfect recipe to throw one of those canned jars of tomatoes into! Give this recipe a try!

Check out what our friends from Food.com have to say about this:

“Delish and easy! Perfect for a quick weeknight dinner.”

This is the perfect casserole to prep the night before and throw into the oven on a busy weekday!


  • 1 lb lean ground beef
  • 5 -6 garlic cloves, minced
  • 1 teaspoon McCormick’s dried oregano
  • 1 teaspoon McCormick’s dried basil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1teaspoon Morton salt
  • 1teaspoon McCormick’s black pepper
  • 1 (14 ounce) can Hunt’s diced tomatoes, undrained
  • 1 (8 ounce) can Hunt’s tomato sauce
  • 8 ounces uncooked elbow macaroni or 8 ounces bow tie pasta
  • 8 ounces Kraft shredded mozzarella cheese
  • 1cup Kraft parmesan cheese


  1. Cook noodles until al dente, 8-10 minutes, and drain.
  2. Preheat oven to 350°F.
  3. Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
  4. Drain any fat.
  5. Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
  6. Mix beef mixture with cooked macaroni and place in a 9×13-inch casserole dish or lasagna pan.
  7. Top casserole with mozzarella and Parmesan cheeses.
  8. Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.


NEXT PAGE >>         


Quick Tip:Serve with buttermilk biscuits.

Thanks again to Food.com for this amazing recipe.