This was a great comfort food for this rainy night! It is another Paula recipe so you know its good. And it was super easy. It serves 8-10. It overflowed my casserole dish and I had to use two additional ramekins to bake. I may half it next time.
What you need:
2 pounds ground chuck
1 cup chopped onion
1 (14.5 oz) can petite diced tomatoes, drained
1 cup ketchup (I would probably use 2/3 cup next time, it doesn't need this much)
1/2 cup mayo
1 tablespoon dijon mustard
1.5 teaspoons salt
2 cups shredded swiss
2 cups shredded sharp cheddar
1 (16 oz) package penne pasta, cooked and kept warm (I used shells instead)
1 cup panko (japanese bread crumbs)
10 slices bacon, cooked and crumbled
What you need to do:
Preheat oven to 350. Spray a 13x9 casserole dish with Pam. In a large skillet, combine ground chuck and chopped onion; cook oer medium heat until beef is browned and crumbly. Drain well. Add diced tomatoes, ketchup, mayo, mustard, and salt, stirring until combined. Stir in Swiss and Cheddar. Add pasta, stirring to combine. Spoon into prepared baking dish. Sprinkle with panko and bacon. Bake for 20-30 minutes.
**You can make this ahead of time and freeze up to 1 month. Thaw the casserole overnight in the fridge and bake at 350 for 20 to 30 minutes.
I've made this one several times, and it is ridiculously yummy! You wouldn't think that ketchup, mustard, and mayo would make a good pasta sauce, but it's delicious...really makes the casserole taste like a burger. My mouth is watering right now!
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