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Calico Casserole
The kind of dish that disappears fast at the dinner table—noodles, savory ground beef, and sweet green peppers come together with onions, tomatoes, and a hint of sweetness in the sauce topped with a blanket of melted cheddar.
Ingredients
- 2 tablespoons avocado or neutral oil
- 2 green bell peppers
- ½ onion, chopped
- 8 ounces macaroni noodles
- 1 pound ground beef, 80/20
- ¼ cup tomato sauce
- 12 ounces diced canned tomatoes with juice
- ½ cup dark Karo syrup
- 1 teaspoon chili powder
- 1 cup cheddar cheese
- 1-2 bay leaves
- salt & pepper
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet or Dutch oven over medium heat, cook the chopped onion and green peppers in the avocado oil until tender, about 5–6 minutes.2 tablespoons avocado or neutral oil, 2 green bell peppers, ½ onion, chopped
- Add the ground beef to the pan with the vegetables and cook until browned, breaking it apart with a spoon. Drain off excess fat if needed.1 pound ground beef, 80/20
- Stir in the diced tomatoes with their juice, tomato sauce, Karo syrup, bay leaf, chili powder, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.¼ cup tomato sauce, 12 ounces diced canned tomatoes with juice, ½ cup dark Karo syrup, 1 teaspoon chili powder, 1-2 bay leaves, salt & pepper
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package instructions for al dente, then drain and set aside.8 ounces macaroni noodles
- Remove the bay leaf from the sauce and stir in the cooked pasta until well coated.
- Pour the pasta and sauce into the prepared casserole dish and sprinkle the shredded cheddar cheese evenly over the top.1 cup cheddar cheese
- Bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Let the casserole rest for about 5 minutes before serving.
Notes
Make Ahead: Prepare up to a day in advance. Assemble fully (with pasta) in the baking dish, cover tightly, and refrigerate until ready to bake.
To freeze: Assemble the casserole without baking, cover it well with foil and plastic wrap, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge, then bake as directed.
For reheating: Cover the casserole with foil and warm it in a 350°F oven for about 25-30 minutes until heated through. Remove the foil the last 5 minutes for a bubbly, golden top.