Macaroni Spaghetti Rice Casserole
A hearty casserole combining pasta, rice, and tomatoes with savory seasonings, topped with bread stuffing and cheese for a comforting family-friendly meal.
Ingredients
Instructions
- Boil elbow macaroni, cut spaghetti, and rice in water for about 15 minutes.
- Drain the cooked pasta and rice mixture.
- Combine chopped onion, chopped celery, salt, pepper, and tomatoes in a bowl.
- Add the drained macaroni, rice, and spaghetti to the tomato mixture and combine well.
- Place the mixture in a casserole dish and bake at 350°F (175°C) for 30 minutes.
- Remove from oven and sprinkle the top with bread stuffing and cheese.
- Return to the oven and bake for an additional 10 minutes until cheese is melted and golden.
Tips & Substitutions
For a creamier texture, consider adding a can of cream of mushroom soup or a splash of heavy cream to the mixture before baking. You can also substitute the elbow macaroni with other pasta shapes like penne or fusilli for a different mouthfeel. If you prefer a milder dish, reduce the amount of hot green pepper or omit it entirely.
Serving Suggestions
Serve this casserole with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with Hearty Potato-Leek Soup for a comforting dinner. For added flavor, consider garnishing with fresh herbs like parsley or basil before serving to enhance the dish's freshness.
Storage & Reheating
Leftover macaroni spaghetti rice casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni Spaghetti Rice Casserole contains roughly 952 calories, with 42g protein, 61g carbohydrates, and 60g fat. It is an excellent source of calcium (89% of the Daily Value), protein (85% of the Daily Value), and vitamin A (65% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2586mg per serving (112% 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
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This will help it cook evenly.
What variations can I try with this recipe?
You can customize this casserole by adding cooked ground beef or turkey for protein, or swapping out the rice for quinoa for a healthier twist. Additionally, try incorporating different vegetables like bell peppers or zucchini to increase the nutritional value.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
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).