Fall Recipe #20 - Hamburger Casserole

INGREDIENTS

1 pound of macaroni noodles

6 strips of chopped bacon

1 small diced yellow onion

1 pound of ground sirloin

28 ounce can of crushed tomatoes in juice

3 tablespoons of chili powder

6 ounce can of tomato paste

2 cups of shredded cheddar cheese

1/2 cup of sliced green onions

Kosher salt and cracked pepper to taste

DIRECTIONS

Step 1:

PREHEAT the oven to 350°

Step 2:

COOK the chopped bacon in a large pot on medium-high heat until crispy.

Step 3:

REMOVE the bacon and add in the onions and cook until brown.  Once they are browned add in the ground meat and cook until there is no more pink left.

Step 4:

ADD in the crushed tomatoes and chili powder and simmer on low heat.

Step 5:

WHISK in the tomato paste to thicken the sauce. 

Step 6:

SEASON the sauce with salt and pepper and keep warm.

Step 7:

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

Step 8:

STRAIN the noodles and add them to the tomato saucepot and toss.

Step 9:

POUR the noodles and sauce into a Reynolds® Bakeware Non-Stick 9x13 casserole pan.

Step 10:

SPRINKLE on the shredded cheddar cheese and bake in the oven for 30 minutes or until the cheese is melted and starting to brown.

Step 11:

GARNISH with sliced green onions.