Ultimate Classic Macaroni Casserole
12 oz macaroni (try to use either gluten free or whole wheat)
1 medium onion, chopped
1 green bell pepper, chopped
1 Tbsp olive oil
1 cup cooked lentils (see instructions for cooking lentils)
1/2 can whole kernel corn
1 8 ounce of can tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
⅛ teaspoon of cayenne pepper
Preheat the oven to 350°F.
Cook the macaroni according to the directions on the package. Drain, pour into a large bowl, and set aside.
In a skillet over medium heat, sauté the onion and green pepper in the oil until tender.
To the drained macaroni, add the onions and green pepper, cooked lentils, corn, soup, salt, pepper, garlic powder, and cayenne pepper. Stir to combine. If the mixture is dry, add just enough water to make it moist.
Pour into a baking dish and bake for 15 minutes. I use a pan about 9 x 12 inches but it will fit into a smaller dish if needed.
Good to Know:
This recipe came from my grandmother, Nanny, who probably came up with it as an alternative to Hamburger Helper. I veganized it, then later changed it again and started making it with gluten free macaroni. You can use any type of small pasta shape and it will work. If you’re in a really big hurry, just heat everything together in the skillet on top of the stove and skip the baking. I like the idea of having something in the oven so I can set the table for dinner or work in a few other home chores while it’s baking.