A Minnesotan’s Beef and Macaroni Hotdish

Have you ever wondered why Minnesotans are so passionate about their hotdish traditions? Is there something magical about this humble comfort food that brings families together across generations? When winter winds howl across the North Star State, nothing satisfies quite like a steaming casserole dish filled with Beef and Macaroni Hotdish.

This quintessential Minnesota Hotdish combines hearty ground beef, tender macaroni, and a rich tomato sauce, all topped with golden cheese creating the ultimate one-dish wonder that’s been warming Midwestern hearts for decades.

Today, we’re exploring an authentic Beef and Macaroni Hotdish recipe that stays true to its roots while incorporating some modern tweaks for enhanced flavor. Whether you’re a homesick Minnesotan or simply curious about regional American cuisine, this recipe delivers comfort in every bite.

Ingredients

• 1 pound lean ground beef (90% lean is ideal, but 85% works well too)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cups elbow macaroni, uncooked
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10.75 oz) condensed tomato soup
• 1 can (8 oz) tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 cups shredded cheddar cheese, divided
• 1/4 cup chopped fresh parsley for garnish (optional)

Ingredient Substitutions:

• Ground turkey can replace beef for a leaner option
• Gluten-free pasta works perfectly for those with sensitivities
• For a creamier texture, substitute one can of cream of mushroom soup for the tomato sauce
• Red bell pepper can stand in for green if you prefer a sweeter flavor profile

Timing

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Beef and Macaroni Hotdish comes together 25% faster than traditional casseroles that require pre-cooking the pasta separately—a true one-pot marvel that maximizes flavor while minimizing cleanup.

Step-by-Step Instructions

Step 1: Brown the Meat

Preheat your oven to 350°F. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. When the meat is about halfway cooked (after about 3-4 minutes), add the diced onion and green pepper. Continue cooking until the meat is no longer pink and the vegetables have softened. If you’re using 85% lean beef, drain excess fat—but leave a little for flavor!

Step 2: Add Aromatics and Seasonings

Add the minced garlic to the skillet and cook for 30 seconds until fragrant—but watch carefully as garlic burns quickly! Stir in the dried basil, oregano, smoked paprika, salt, and pepper. The key here is to toast your spices slightly, which releases their essential oils and creates a deeper flavor profile.

Step 3: Combine Sauce Ingredients

Pour in the diced tomatoes with their juice, condensed tomato soup, tomato sauce, and Worcestershire sauce. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat and cook for about 5 minutes, allowing the flavors to marry. This is where your kitchen starts to smell amazing!

Step 4: Add the Pasta

Fold in the uncooked elbow macaroni, making sure it’s well incorporated into the sauce. The pasta will cook in the oven, absorbing the flavorful sauce—a technique that intensifies the overall taste compared to pre-boiling.

Step 5: Transfer and Bake

Transfer the mixture to a greased 9×13 inch casserole dish. Spread it evenly, then top with 1 cup of the shredded cheddar cheese. Cover the dish tightly with aluminum foil and bake for 30 minutes.

Step 6: Finish with Cheese

Remove the foil, sprinkle the remaining cup of cheese over the top, and return to the oven uncovered for another 10-15 minutes, until the cheese is bubbly and golden, and the pasta is tender. For an extra-golden top, broil for the final 2 minutes while watching carefully.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 385
• Protein: 24g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 3g
• Sodium: 620mg

According to dietary data, this Beef and Macaroni Hotdish provides approximately 35% of daily protein requirements while delivering essential B vitamins from the beef.

Healthier Alternatives for the Recipe

Transform this classic comfort food with these mindful modifications:

• Use whole wheat pasta to increase fiber content by 200%
• Substitute half the beef with cooked lentils for a fiber boost and reduced saturated fat
• Add grated carrots and zucchini to incorporate extra vegetables without changing the familiar texture
• Use low-sodium tomato products and boost flavor with fresh herbs instead
• Try reduced-fat cheese or nutritional yeast for a dairy-free alternative

Serving Suggestions

Serve your Beef and Macaroni Hotdish with:

• A crisp green salad with vinaigrette for brightness that cuts through the richness
• Steamed green beans or broccoli for added nutrition and color
• Warm dinner rolls or crusty bread for the authentic Midwestern experience
• Pickle tray—a true Minnesota tradition that adds tangy contrast

Common Mistakes to Avoid

• Overcooking the pasta: The pasta continues to cook as the hotdish cools, so remove from the oven when it still has a slight firmness
• Under-seasoning: Minnesota Hotdish benefits from generous seasoning; taste and adjust before baking
• Too much liquid: If your tomato products seem particularly watery, simmer the sauce a few minutes longer before adding pasta
• Skipping the rest time: Allow the hotdish to rest 10-15 minutes after baking for flavors to set and prevent a soupy consistency

Storing Tips for the Recipe

This Beef and Macaroni Hotdish actually improves with time as flavors meld together:

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze individual portions in freezer-safe containers for up to 3 months
• To reheat, thaw overnight in the refrigerator if frozen, then microwave with a splash of water or broth to restore moisture
• For meal prep, assemble the entire dish, refrigerate unbaked for up to 24 hours, then add an extra 10 minutes to the baking time

Conclusion

The Beef and Macaroni Hotdish represents more than just a meal—it embodies the heart of Midwestern cooking philosophy: practical, comforting, and designed to bring people together. This adaptable recipe honors tradition while welcoming personalization, making it perfect for weeknight dinners, potlucks, or whenever you need a taste of Minnesota comfort.

Why not make this beloved classic part of your family’s tradition? Share your hotdish experiences or variations in the comments below, and don’t forget to subscribe for more regionally-inspired comfort food recipes that tell America’s culinary story one dish at a time.

FAQs

Can I make this Beef and Macaroni Hotdish ahead of time?
Yes! Assemble up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.

What’s the difference between hotdish and casserole?
While technically similar, hotdish is specifically Minnesotan and traditionally includes meat, canned soup, vegetables, and a starch—all in one dish.

Can I make this in a slow cooker?
Absolutely! Brown the meat and aromatics first, then combine all ingredients except cheese in a slow cooker. Cook on low for 3-4 hours, add cheese during the final 30 minutes.

Why is my hotdish watery?
This could be due to excess moisture in your tomatoes or not allowing it to rest after baking. Simmer the sauce longer before combining with pasta, and always let the finished dish rest 10-15 minutes before serving.

What makes a true Minnesota Hotdish?
Authenticity comes from simplicity, practical ingredients, and the inclusion of a protein, vegetable, starch, and binding sauce all baked together to create a complete meal in one dish.