Crusty Beef Casserole

A no-frills layered beef casserole that’s been in church cookbooks and recipe boxes for decades, sometimes called Johnny Marzetti or just baked spaghetti depending on which part of the country your grandmother lived. The “crusty” in the name refers to the cheddar top that bakes into a deep golden, slightly crisp crust around the edges of the casserole dish.

Five ingredients, layered twice: noodles, browned ground beef in mushroom-spiked spaghetti sauce, shredded cheese, repeat. The hour in the oven gives the noodles time to drink up the sauce and the bottom layer of cheese to melt into pockets between everything. The top layer crisps and browns while staying gooey just underneath.

Kitchen Tips

• Brown the beef hard, with the onions added once the meat starts to crisp. Pale, undercooked beef gives the casserole no depth.
• Drain the cooked noodles really well. Wet pasta dilutes the sauce and makes the layers soupy.
• Use a deep 9×13 casserole dish. Shallow pans overflow during the long bake.
• Let the casserole rest at least 10 minutes after baking so the layers hold their shape when scooping.

Variations

• Swap cheddar for mozzarella for a stretchier, more Italian-style melt.
• Add a layer of ricotta or cottage cheese for a quick lasagna substitute.
• Use Italian sausage in place of ground beef for more flavor with no extra work.