Lyons Spaghetti

This is a retro Midwest casserole pretending to be Italian. It builds on browned ground beef cooked down with onions and green pepper, gets stretched with elbow macaroni, and binds together under a blanket of American cheese.

The fresh and canned mushrooms do double duty: one for texture, one for the creamy gravy that holds the whole pan together. An hour in the oven lets the cheese melt all the way through and the top brown into a salty, golden crust.

It is not fancy and it does not pretend to be. What it does is land on the table hot, cheesy, and loaded enough to feed a hungry table without anyone going back for thirds.

Kitchen Tips

• Drain the beef well after browning. Too much fat and the casserole sits in a puddle.
• Cook the macaroni just shy of al dente. It keeps cooking in the oven and turns mushy if started fully cooked.
• Grate the American cheese cold so it folds in evenly instead of clumping.
• Cover with foil for the first 40 minutes, then uncover to let the top brown.

Variations

• Swap the American cheese for sharp cheddar for more bite.
• Add a teaspoon of Italian seasoning and a splash of red wine to push it closer to a real pasta bake.
• Sub ground turkey for a lighter version.