Serves 6
Ignore the recipe name. This crowd-pleasing casserole is great for any day of the week. Recipe can be easily doubled for a potluck or big family reunion.
Note that this versatile recipe gives you some options – such as using turkey or beef, or adding sour cream verses a sour cream-cottage cheese mix. Choose which option you like best!
Ingredients:
- 3 cups large elbow macaroni, uncooked
- 1 lb. ground turkey or lean ground beef (Your choice)
- 1 (1 ¼ oz.) package taco seasoning mix
- 1 (15 oz.) can San Marzano tomato sauce
- 1 (8 oz.) container sour cream or4 oz. sour cream plus 4 oz. whipped cottage cheese (Your choice)
- 1 ¼ cup freshly grated Cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- Thinly sliced green onions, optional garnish
Your choice: Note that the above recipe gives you meat and cheese options. You must select one option, whether it be turkey or beef – and whether it be sour cream alone or a sour cream and whipped cottage cheese combo.
Directions:
Cook macaroni per package directions for al dente; meaning cooked but slightly firm to the bite. Drain and set aside. Meanwhile, brown the meat in a skillet over medium heat. Drain any fat. To the meat, stir in the taco seasoning mix and tomato sauce. Bring it to a boil. Remove skillet from heat and set aside. In a large bowl, combine the cooked macaroni, the sour cream, and ¾ cup Cheddar cheese. Spoon macaroni mixture into a greased 13” x 9” baking dish. Evenly top with the meat, remaining ¾ cup Cheddar cheese, and Parmesan. Bake, uncovered, 350 degrees F., for 30 minutes or until hot and bubbly. Garnish with green onions for color and additional flavoring.
Helpful to know: This recipe calls for freshly grated cheese. TasteofHome explains that it’s better for cooks to grate their own cheese. Not only will it have a fresher and creamier taste, ultimately melting more smoothly and making for a better tasting dish, but folks can also have peace of mind knowing that the cheese is preservative and chemical-free.
