American Casserole #VDM30in30

It’s Sunday…and that means another recipe.

This week’s recipe is one that my grandmother used to make all the time.  It’s a very simple and delicious casserole that she called American Casserole.  Like last week’s Baked Mostacciolli, this recipe scales very well (2 pounds of ground meat to each pound of noodles), and it freezes very well.

In some ways, this recipe is like the Cheeseburger Macaroni Hamburger Helper that is layered instead of mixed together.


  • 2 lbs. of ground meat (turkey, beef)
  • 1 lb. box of elbow macaroni
  • 1 Family Size can of tomato soup
  • 2 cups Milk
  • 3 Eggs, beaten
  • American cheese slices


  1. Heat oven to 350 degrees
  2. Brown ground meat and drain fat.  Season to taste.
  3. Combine tomato soup and ground meat.  Set aside.
  4. Cook elbow macaroni to al dente per package directions.  Drain but do not rinse.
  5. Combine milk and eggs.  Add to macaroni and mix well.
  6. Place macaroni mixture in the bottom of a baking pan.
  7. Place meat and tomato soup mixture on top of the macaroni mixture. 
  8. Place American cheese slices on top of the meat layer.
  9. Bake in oven for 30 minutes.


  • Do not use whole-wheat pasta with this recipe.  I’ve tried it, but the macaroni layer doesn’t quite bind together.
  • If you’re not a fan of American Cheese slices, you can use other cheese.  Shredded mild cheddar works well too.