Recipe Train

    This macaroni meat casserole recipe has been a mainstay for Diane Sagehorn’s family, dating back to when her mother-in-law gave it to her when she was married.

Macaroni Meat Casserole

    1 7-ounce package elbow macaroni
    3/4 cup butter
    1/4 cup finely chopped onion
    1 tablespoon flour
    2 1/2 cups milk
    1 beef bouillon cube (optional)
    1 3/4 teaspoon salt
    Dash of pepper
    1 teaspoon Worcestershire sauce
    1 cup shredded cheese
    1/4 to 1/2 cup sliced mushrooms
    2 cups leftover beef, pork, ham, veal, chicken or tuna, cut into 1/2-inch cubes
    1/2 cup buttered bread crumbs
    
    Cook macaroni until tender as directed on box, then drain.
    Melt butter in saucepan. Saute onion until tender; do not brown. Blend in flour. Add milk and bouillon cube, stirring constantly. Cook and stir until sauce is smooth and thickened. Add salt, pepper, Worcestershire sauce and cheese. Stir until cheese is melted. Add mushrooms and meat.
    Combine sauce with macaroni and pour into a lightly buttered 2-quart casserole. Sprinkle buttered crumbs over the top and bake in a moderate oven — 350 degrees for 30 minutes.
    NOTE: This casserole may be made in advance, stored in refrigerator and baked later in the day. Allow 15 additional minutes if refrigerated.

Next stop on the recipe train: Gail Schlachter’s Cornbread Taco Pie
Chugga chugga chew chew!