Recipe Background
Trash Casserole: A pantry-based, cheese-topped delight, perfect for settling into a new home.
I first concocted the Trash Casserole during a sweltering July, just after moving into a quaint little house with my partner. The move had been as chaotic as the city itself, with boxes still scattered about like a cardboard tribute to modern art. We were famished and far too tired to delve into our usual culinary escapades. The pantry, haphazardly stocked on a late-night grocery run, was an eclectic mix of basics and whims, like a can of tomato sauce and some elbow macaroni for good measure. In that moment, necessity became the mother of invention.
Elbow macaroni and ground chuck became the foundation. There’s a certain reassurance in the sizzle of beef in olive oil, familiar and heartening. As I tossed in the chopped onions, bell pepper, and carrots, it started looking less like a random assortment and more like a delightful medley. A spoonful of Worcestershire sauce and a hint of brown sugar brought a nostalgic touch, reminiscent of summer barbecues and carefree days. I remember thinking how the kitchen filled with a comforting aroma that masked our unpacking fatigue.
My biggest revelation was the finishing touch of shredded Muenster cheese and finely chopped hamburger buns on top. Bake until bubbly was the mental note, a tip I’d picked up from an aunt long ago. The results were satisfyingly golden, with a crunchy top that beckoned us to dive in with abandon. This casserole taught me that magic can emerge from chaos and that the warmth of a homemade dish goes a long way in turning any house into a home.
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 1/2 pounds ground chuck
- 1 green bell pepper chopped
- 1 medium onion chopped
- 3/4 cup carrots chopped
- 1 teaspoon garlic finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 cups water
- 2 cups Muenster cheese shredded
- 2 hamburger buns finely chopped
- freshly parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a 7x11-inch casserole dish.
- Cook the macaroni 3 minutes shy of al dente, according to the package directions.
- Drain the pasta and set it aside.
- In a Dutch oven over medium-high heat, heat the olive oil.
- Add the ground chuck to the Dutch oven and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Drain the grease from the pot and return the meat to the pot.
- Add the bell pepper, the onion, the carrots, the garlic, the salt, and the pepper to the ground chuck and cook, while stirring often, until the peppers are tender, about 5 minutes.
- Add the tomato sauce, the Worcestershire sauce, the brown sugar, the dry mustard, and the water and stir to combine.
- Bring the mixture to a simmer then reduce the heat to medium-low.
- Cook the mixture, stirring occasionally, until thickened, about 5 minutes.
- Add the pasta to the meat mixture and stir to combine.
- Pour the meat mixture into the prepared casserole dish.
- Top the casserole with the Muenster cheese.
- Sprinkle the casserole with the bread pieces.
- Bake until the cheese is bubbly and the bread pieces are lightly toasted, about 20 minutes.
- Serve garnished with the parsley.
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