Murphy Casserole

Murphy Casserole is pure no-fuss comfort food. Five ingredients, one pan, and dinner is done. Crispy bacon, stewed tomatoes, Velveeta cheese, cooked elbow macaroni, and chopped onion get layered in a baking dish and baked until everything melds into a cheesy, smoky, tomatoey mess in the best possible way.

The bacon gets fried first and the grease drained off. Then stewed tomatoes and chunks of Velveeta go into the same pan, stirred over heat until the cheese melts into a thick, creamy sauce. That sauce is what coats the macaroni and holds the whole casserole together.

Velveeta is the right call here. It melts completely smooth without breaking or getting grainy, which means the sauce stays creamy even after baking. Sharp cheddar would taste fancier but it separates under heat and won’t give you the same gooey consistency.

Top the assembled casserole with cheese slices and bake just until they melt into a golden blanket across the surface.

Kitchen Tips

• Drain the bacon grease thoroughly. Too much fat and the casserole will be greasy instead of creamy.
• Cook the macaroni just to al dente. It softens further during baking, so overdone pasta turns to mush.
• Stir the Velveeta-tomato mixture frequently while melting. Velveeta scorches easily on the bottom.
• Let the casserole rest 5 minutes after pulling from the oven. It sets up slightly for easier serving.

Variations

• Add diced green bell pepper to the onion for color and a slight vegetal crunch.
• Stir in a can of drained green chiles for a Southwestern kick.
• Use rotini or shells instead of elbow macaroni for a pasta shape that traps more sauce.