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Instructions
Step 1: Cook the Pasta
Cook the elbow macaroni according to package directions, then drain and set aside.
Step 2: Cook the Beef Mixture
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the onion and garlic and cook for an additional 3-4 minutes until softened.
- Stir in the diced tomatoes, tomato sauce, basil, oregano, and sugar, seasoning with salt and pepper to taste. Let the mixture simmer for about 10 minutes to allow the flavors to meld together.
Step 3: Combine & Layer
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cooked pasta, sour cream, and mozzarella cheese.
- Add the beef mixture to the pasta and stir to combine.
Step 4: Bake the Casserole
- Transfer the combined mixture into the prepared baking dish.
- Sprinkle Parmesan cheese evenly over the top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Step 5: Serve & Enjoy
Let the casserole rest for a few minutes before serving. This dish pairs beautifully with a side salad or garlic bread for a full meal!
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the casserole, but don’t bake it. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F for about 50 minutes.
- Reheat: Warm in the oven at 350°F for 15 minutes or microwave individual portions.
Final Thoughts
This Dad-in-Law’s Favorite Casserole is always a hit—whether you’re serving it for family dinner, holiday gatherings, or weekend get-togethers. The perfect balance of beef, cheese, and pasta makes it a comfort food classic. Plus, it’s so easy to make, it’ll quickly become a go-to recipe in your household too!
Have you made this recipe before? Let me know how it turned out and if your family loved it as much as mine! 😊🍽
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