The Scoop
This casserole has serious potluck energy!
Johnny Marzetti combines saucy ground beef, tender elbow macaroni, sweet corn, mushrooms, and plenty of melted cheddar in one bubbling, golden bake.
It’s nostalgic, hearty, and exactly the kind of dinner that makes you want to bring out the big serving spoon.
Ingredients
- 1 1/2 pounds ground beef
- 1 (6 ounce) can tomato paste
- 1 (1.31 ounce) package sloppy joe seasoning mix
- 1 1/4 cups water
- 1 (15.25 ounce) can corn, drained
- 4 cups elbow macaroni, cooked to just shy of al dente (2-3 minutes less than recommended according to package directions)
- 1 (4 ounce) can mushrooms, optional, drained and sliced
- 1 (8 ounce) package cheddar cheese, shredded and divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking pan.
- In a skillet over medium-high heat, brown the ground beef, about 5-7 minutes.
- Drain the fat from the skillet.
- Stir in the tomato paste, seasoning mix, and water, heating and stirring until fully combined.
- Spoon the mixture into the prepared baking pan.
- Mix in the corn, macaroni, mushrooms, and 1 cup of the cheese.
- Bake for 45 minutes, uncovered.
- Sprinkle the casserole with the remaining cheese.
- Bake until the cheese is fully melted, about 10 minutes.
- Serve.
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