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Amish Sunday Savior Casserole

Classic comfort food casserole with ground beef, macaroni, and creamy Velveeta cheese in a tomato sauce base, ready in 45 minutes for an easy family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Amish
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 3 cups macaroni cooked al dente
  • 2 cups Velveeta cheese cubed
  • 1 can (10.75 oz) tomato soup
  • 1 medium onion finely chopped
  • 2 tbsp butter
  • 1/2 cup milk
  • salt and black pepper to taste

Equipment

  • Large pot for pasta
  • large skillet
  • 9x13-inch baking dish
  • large mixing bowl

Method
 

  1. Cook the macaroni according to package directions until al dente, stopping 1-2 minutes before fully cooked. Drain well and set aside. Do not rinse.
  2. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  3. In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon, until completely browned. Season with salt and pepper. Drain excess grease, leaving about 1 tablespoon in the pan.
  4. Reduce heat to low. Stir in the tomato soup and milk until combined. Add the cubed Velveeta and stir gently for 3-5 minutes until the cheese is completely melted and the sauce is smooth and creamy.
  5. In a large bowl, combine the cooked macaroni with the beef and cheese sauce. Fold together until all pasta is thoroughly coated and the beef is evenly distributed.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25-30 minutes until the edges are bubbling and the top develops light golden spots.
  7. Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Sauce will thicken as it sits. Freezing: Cool completely, wrap tightly in plastic wrap and foil, freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Reheating: Microwave individual portions at 50% power for 2-3 minutes, stirring halfway. For oven, cover with foil and bake at 325°F for 20-25 minutes. Add a splash of milk if too dry. Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered. Bring to room temperature 20-30 minutes before baking, may need extra 5-10 minutes baking time. Variations: Add 1 cup frozen peas, diced bell peppers, or corn before baking. Top with crushed crackers for crunchy topping. Substitute ground turkey for beef.