Minnesota Mix Macaroni Hotdish

A quick, delicious midweek baked pasta dish based on your home-canned Minnesota Mix tomatoes.

Course Main Course
Cuisine American
Keyword Pasta
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 4 Makes 1 kg / 4 generous cups
Calories 447 kcal
Author Randal Oulton


Metric - US Customary


  1. Spray a covered casserole dish with cooking spray, set aside.
  2. Grate cheese, set aside.
  3. Drain the jar of ground meat, put in a good-sized saucepan.
  4. Add the Minnesota mixture to the saucepan, put on stove, bring to a boil, then lower to a simmer uncovered for 10 minutes.
  5. Meanwhile, cook the macaroni according to package directions, drain.
  6. Start heating oven to 180 C (350 F).
  7. Add macaroni to beef and tomato mixture, stir, and turn piping hot into casserole dish.
  8. Sprinkle cheese over top.
  9. Put cover on.
  10. Bake in oven for 30 minutes.
  11. Remove cover, cook for a final 5 minutes to brown cheese.
  12. Serve piping hot.

Recipe Notes

Use a casserole dish (with a cover) that's at least two litres (2 quarts) in capacity.

Instead of the home canned ground beef, you can take 500 g (1 lb) of ground beef, and brown it.

For the cheese you can use any semi-firm cheese such as cheddar, colby, Swiss, Monteray, Leicester, etc.

The purpose of simmering the meat and tomato mixture for 10 minutes is to thicken the sauce a bit.

To cook the macaroni, follow the package directions, or boil it for about 8 minutes. Don't over cook: you want it tender but not soft. To cook the macaroni in a pressure cooker: put macaroni in, cover only just with water, pressure cook on high (10 lbs) for 4 minutes, let cool down naturally, drain immediately when pressure is gone.

TIP! Freeze the beef broth off the ground beef for soup stock!