thanks for the warm welcome you gave the good, the yum & the ugly last week. I’m glad you love ugly food as much as I do. I must admit I was surprised at a common theme in the feedback: apparently salmon rissoles aren’t ugly enough. Well fear not, ugly food lovers, this week’s recipe has ugly in spades.
Not only is my mince and macaroni casserole seriously unattractive, the recipe includes a tin of cream of mushroom soup which, let’s face it, is the world’s ugliest ingredient. It’s a simple equation really:
mince + cream of mushroom soup = (ugly)².
But, you know what’s worse than being (ugly)²? Being tasteless! I’ve been making this mince and macaroni casserole for my family forever. I promise it is hearty, filling and ideal fodder for the footy season.
- 150g macaroni
- 2 brown onions, diced
- 4 stalks celery, diced
- 1 red capsicum, diced
- 500g beef mince
- 1 tin cream of mushroom soup
- 1 tin water
- small bunch fresh parsley, chopped
- 1 ½ cups grated cheese
- salt and pepper to season
Cook the macaroni in salted water until just tender. Saute the onions, celery and capsicum in a little olive oil over a low heat until translucent. Turn up the heat, then brown the mince. Add the soup, water and 3/4 of the parsley. Cook for five minutes
In a greased casserole dish, combine the cooked macaroni and meat mixture. Top with grated cheese and cook in a 180ºC oven for forty minutes.
The other great thing about this meal is it’s freezer friendly. Make the mince, assemble the casserole, top it with cheese and then bung it in the freezer for a healthy, late-home-from-swimming, ready-in-no-time mid-week meal.
what’s your favourite ugly fodder?1