Cristy 10 min. 40 min.

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Beefaroni, Susan Style

Beefaroni, Susan Style

Susan, a coworker and a great friend, is also an awesome cook! Frequently I'll receive a text from her in the evening that reads: "Spaghetti for lunch tomorrow. Bring a drink, might have sprinkled too much of red pepper flakes." or "I made a huge pot of minestrone soup. Bring your bowls and spoons tomorrow."

Woohoo! Susan cooked!!!!!

The next day anticipation builds until 12:30 finally rolls in. The most exciting 30 minutes of the work day! Lunch time!!!

As we chow down we might discuss how we would fix our work environment, but, we'll always end up talking about food, share a recipe or two, and maybe plan for lunch the next day.

I asked Susan if she wouldn't mind sharing some of her yummy recipes on this blog and she quickly replied: "I love when friends ask me for recipes; food is to be shared, appreciated and usually brings happiness and memories." Regarding this Beefaroni recipe she said, "This recipe is ready to be heated up and plated at the office or at home. It can be made on a Sunday (or any night) and shared and eaten for a few days!"

So, without further ado, comfort food at it's best....From Susan's Kitchen...Beefaroni!

Ingredients

  • 1 16 oz bag of medium wide egg noodles
  • 2 lbs. ground sirloin
  • 24 oz whole plum tomatoes, canned (I eyeballed it from a 28 oz can)
  • 1 cup beef broth
  • 3 squirts tomato paste is a tube, approx. 1 tablespoon
  • 8 oz block Vermont white cheddar cheese
  • 1/2 lb Sargento shredded sharp cheddar cheese (any brand is a.o.k., and I used closer to 3/4 lb, love cheese!!)
  • 1 1/2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper (or to taste)

Instructions

  1. Get a large casserole dish ready.
  2. Preheat oven to 350 F.
  3. In a small pan heat the beef broth and tomato paste over medium heat until it reduces a bit, about 10 minutes.
  4. Meanwhile, brown meat, careful not to over cook, drain well and return to pan.
  5. Boil noodles in salted water for 7 minutes. Drain and put back into pot, off the burner.
  6. Put the tomato along with it's liquid into a food processor and pulse 2 times, just enough to chop up the tomatoes.
  7. Cut the block of white cheddar in small cubes.
  8. Pour the reduced broth over the meat and stir.
  9. Add the meat to the noodles along with the tomatoes and cubed cheese, give it a stir.
  10. Add a few big handfuls of the sharp cheddar and stir.
  11. Susan says to add lots of salt and pepper, really, otherwise it will be bland...so I used approx.1 1/2 teaspoons of salt and 1 teaspoon of black pepper, then tasted and adjusted before baking.
  12. Mix well and pour into the casserole dish.
  13. Add the remaining shredded cheese on top.
  14. Bake uncovered for about 20 minutes or until the cheese melts and hot inside.
https://cristysseriouseats.com/beefaroni-susan-style/