Potluck Surprise

This ground beef and eggplant casserole is built for feeding a crowd. Browned meat, cubed eggplant, elbow macaroni, sour cream, and a pile of shredded cheddar come together in one big baking dish that goes from oven to table without fuss.

The eggplant is the surprise here. It goes in raw, cubed to half-inch pieces, and bakes for nearly an hour until it turns silky and almost melts into the surrounding pasta and meat. Italian seasoning and pimentos add color and a sweet, roasted pepper note that brightens up the whole casserole.

Sour cream mixed into the filling keeps everything creamy without needing a separate sauce. It coats the macaroni and prevents the dish from drying out during the long bake. A cup of cheddar goes inside the mixture, another cup gets sprinkled on top for that golden, bubbly crust.

Kitchen Tips

• Don’t salt the eggplant beforehand. In a casserole this moist, drawing out extra liquid isn’t necessary and just adds time.
• Drain the ground beef well after browning. Excess grease makes the finished casserole greasy at the bottom.
• Cook the macaroni just until barely al dente since it continues cooking in the oven for another 50 minutes.

Variations

• Use ground turkey instead of beef for a lighter version.
• Stir in a cup of diced roasted red peppers instead of pimentos for a smokier flavor.
• Top with seasoned bread crumbs alongside the cheese for a crunchy crust.