Description
This Crock Pot Angel Beef Casserole is a hearty and comforting slow-cooked dish featuring tender ground beef, flavorful tomato sauce, and perfectly cooked elbow macaroni, all topped with melted mozzarella and Parmesan cheeses. Ideal for an easy family dinner, this casserole combines rich Italian-inspired herbs and a cheesy finish that makes it a delightful, satisfying meal.
Ingredients
Scale
Beef Mixture
- 2 lbs ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Tomato Sauce
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pasta & Cheese
- 1 cup elbow macaroni, uncooked
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Brown the beef and sauté aromatics: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat, then add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
- Combine ingredients in Crock Pot: Transfer the cooked beef mixture to your Crock Pot. Add tomato sauce, drained diced tomatoes, beef broth, Worcestershire sauce, dried basil, dried oregano, salt, and black pepper. Stir well to combine all flavors evenly.
- Add macaroni to the mixture: Stir in the uncooked elbow macaroni directly into the Crock Pot, ensuring the pasta is well distributed throughout the beef mixture.
- Slow cook: Cover the Crock Pot and cook on the low setting for 4 to 6 hours, or until the macaroni is tender and the sauce has thickened nicely, creating a cohesive casserole.
- Add cheeses and finish cooking: Stir in the shredded mozzarella cheese and half of the grated Parmesan cheese into the hot casserole. Cover again and cook for an additional 10 minutes to allow the cheeses to melt smoothly and become bubbly.
- Garnish and serve: Before serving, sprinkle the remaining Parmesan cheese and chopped fresh parsley over the top for a fresh and savory garnish. Serve the casserole hot and enjoy!
Notes
- Drain the diced tomatoes well to prevent excess liquid, which could make the casserole too watery.
- For a thicker sauce, you can cook the casserole uncovered during the last 30 minutes to reduce excess liquid.
- You can substitute ground turkey or chicken for beef for a leaner version of this casserole.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the herbs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
