Before we changed to Minnesota to go to college, we had never listened of hotdish.
In eastern Wisconsin, we called it casserole, and there was nary a tater kid to be seen nearby a effervescent dishes of comfort food.
Canned soup, however, was a tack in a stew realm, and not only a cream of fungus variety. In fact, my childhood favorite 1980s-style stew concerned egg noodles, cream of tomato soup, belligerent beef and corn.
So when we was recently rifling by some comfort-food recipes and came opposite this complicated chronicle of my childhood love, we knew we had to make it.
No canned soup here — some dejected tomatoes, cumin and cream make for a some-more grown-up tasting salsa — and a lid of cheese and breadcrumbs make it additional delicious.
There wasn’t corn in a recipe, so we didn’t supplement any, though we had to giggle when my correct 14-year-old daughter, after scooping out seconds, quipped: “This is unequivocally good, though it would be improved with corn.”
Next time, dear daughter. Next time.
MACARONI AND BEEF CASSEROLE (or hotdish if we must)
Adapted from foodandwine.com. Serves 8.
1 bruise bend macaroni
3 tablespoons extra-virgin olive oil, and some-more for tossing
1 middle onion, finely chopped
1 immature bell pepper, cut into ¼-inch dice
2 pounds belligerent beef
2 teaspoons belligerent cumin
2 tablespoons all-purpose flour
1 15-ounce can dejected tomatoes
½ crater duck broth
¼ crater complicated cream
¼ crater chopped parsley
6 ounces pointy cheddar cheese, shredded (2 cups)
Kosher salt and creatively belligerent pepper
1/3 crater panko (Japanese bread crumbs)
3 scallions, thinly sliced
Preheat a oven to 350 degrees. In a vast pot of hot pickled water, prepare a macaroni until al dente. Drain good and send a macaroni to a vast bowl. Add a drizzle of olive oil and toss well.
Meanwhile, in a large, low skillet, feverishness a 3 tablespoons of olive oil. Add a onion and bell peppers and prepare over tolerably high heat, stirring, until softened, about 5 minutes. Add a belligerent beef and cumin and prepare over high heat, stirring occasionally, until a beef is browned and any glass has evaporated, about 8 minutes. Add a flour and prepare until no floury ambience remains. Stir in a tomatoes and batch and cook until thickened, scraping adult any browned pieces from a bottom of a pan, about 3 minutes.
Remove from a feverishness and stir into a vast play with a macaroni. Add cream, parsley and 1 crater of a cheddar cheese. Season easily with salt and pepper.
Transfer a reduction to a vast ceramic baking plate about 2 inches deep. Sprinkle a remaining 1 crater of cheese and panko on top. Bake for about 15 minutes, until a stew is effervescent and a cheese is melted. Let mount for 5 minutes. Scatter a scallions on tip and serve.