Macaroni And Vegetable Casserole
A hearty casserole combining tender macaroni, savory vegetables, and flavorful meats in a cheesy tomato sauce, perfect for family dinners and comfort food lovers.
Ingredients
- 1 1/2 cups elbow macaroni ⓘ
- 1 (10 1/2 oz.) can Italian style stewed tomatoes
- 1/4 cup milk
- 1 package frozen vegetables (California mix) ⓘ
- 1 can Spam or 8 oz. boiled ham, cut into bite-sized pieces ⓘ
- 1 (10 3/4 oz.) can Cheddar cheese soup ⓘ
- 1 (5 oz.) can condensed milk ⓘ
- 1/8 cup teriyaki sauce
- 1/8 cup Worcestershire sauce
Instructions
- Cook elbow macaroni in boiling water for 8 minutes; drain.
- Cut Spam into bite-sized pieces and place in a bowl.
- Season the Spam with teriyaki sauce and Worcestershire sauce; let soak for a few minutes.
- Sear the seasoned Spam in a frypan for 5 minutes or until browned.
- Place cooked macaroni in a 3-quart casserole oven dish.
- Add Italian style stewed tomatoes and milk to the macaroni.
- Chop frozen vegetables into bite-sized pieces and mix thoroughly with the macaroni and tomatoes.
- Add the Cheddar cheese soup and condensed milk, mixing well.
- Top with browned Spam pieces.
- Bake in the oven at 300°F (150°C) for 25 minutes.
Tips & Substitutions
For a vegetarian option, substitute the Spam or ham with cooked lentils or chickpeas. You can also enhance the flavor by adding garlic or onion powder to the mixture. If you prefer a creamier casserole, consider adding a bit of cream cheese or sour cream. To save time, use pre-chopped frozen vegetables instead of fresh.
Serving Suggestions
Serve the macaroni and vegetable casserole with a simple green salad or crusty bread for a complete meal. It pairs beautifully with Broccoli And Ham Biscuits for a hearty dinner. Consider garnishing with fresh herbs like parsley or chives for added flavor and color.
Storage & Reheating
Allow the casserole to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni And Vegetable Casserole contains roughly 498 calories, with 12g protein, 87g carbohydrates, and 12g fat. It is an excellent source of vitamin A (47% of the Daily Value), calcium (34% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1679mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is there a way to make this casserole gluten-free?
Absolutely! Use gluten-free elbow macaroni as a substitute for regular pasta. Additionally, ensure that the canned soups and sauces you use are certified gluten-free to keep the dish safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).