Western Casserole Oamc
Discover comfort food at its finest with the Western Casserole OAMC, a hearty, family-friendly dish perfect for dinner or freezer meal prep. Packed with savory ground beef, vibrant vegetables like green bell peppers and onions, and bold seasonings including chili powder and cumin, this casserole brings robust flavor to your table. Tossed with tender elbow macaroni and layered with gooey, melted cheddar cheese, it’s baked to perfection for a crowd-pleasing meal that’s as easy to prepare as it is satisfying. With a total cook time of just over an hour, it’s a make-ahead marvel that feeds up to six and reheats beautifully, making it an ideal choice for busy weeknights or meal-planning enthusiasts. Whether you serve it fresh or save it for later, this cheesy, comforting classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes (with juice)
- 8 ounces tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked elbow macaroni
- 2 cups shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for 3-5 minutes, stirring frequently, until the vegetables are softened.
Stir in the diced tomatoes with their juice, tomato sauce, chili powder, ground cumin, salt, and black pepper. Simmer the mixture for 10 minutes to allow the flavors to develop.
In a large mixing bowl, combine the cooked elbow macaroni with the beef and vegetable mixture, stirring until well incorporated.
Lightly grease a 9x13-inch casserole dish. Spread half of the macaroni mixture into the dish, then sprinkle 1 cup of shredded cheddar cheese evenly on top.
Add the remaining macaroni mixture, then top with the remaining 1 cup of shredded cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.7 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1826 mg | 140% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
