Macaroni and Tomato Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier but may vary in flavor.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are often cheaper.

Prepare 1 and 1/2 cups of elbow macaroni (about 6 oz).

In a skillet, cook 1 lb of ground beef with 1 chopped onion and 1 chopped celery stalk until the beef is no longer pink.

Add 14.5 oz can of diced tomatoes, 15 oz jar of Rotel diced tomatoes and green chilies, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon chili powder to the skillet; stir and simmer for about 5 minutes.

Return the cooked elbow macaroni to the skillet and mix until nicely coated with the meat sauce.

Transfer the mixture to a greased 13x9 inch baking dish.

Preheat the oven to 350°F.

Place the baking dish in the oven and bake for about 45 minutes until bubbly.

Serve the macaroni and tomato casserole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens