Easy Slumgullion Recipe with Ground Beef, Macaroni and Tomatoes
This easy Slumgullion recipe is a hearty, comforting dinner made with tender elbow macaroni, savory ground beef, onions, mushrooms, and a rich tomato sauce. Ready in just 40 minutes, this classic beef and macaroni dish combines simple pantry ingredients into a filling, family-friendly meal that's perfect for busy weeknights.
Ingredients
Method
- Boil the water. Bring a large pot of lightly salted water to a boil over high heat.
- Cook the macaroni. Add the elbow macaroni and cook for 8–10 minutes, or until al dente, following the package directions as needed. Drain the pasta and transfer it to a large saucepan.
- Brown the ground beef. Meanwhile, place a large skillet over medium heat. Add the lean ground beef and cook, stirring occasionally and breaking it into small crumbles.
- Add the onion. Just before the beef is completely browned, stir in the chopped onion. Continue cooking until the beef is browned and the onion begins to soften.
- Combine the beef and pasta. Transfer the cooked ground beef and onion mixture into the saucepan containing the drained macaroni. Stir gently to combine.
- Add the tomato ingredients. Pour in the tomato sauce and add the stewed tomatoes, including their juices.
- Add the mushrooms and seasonings. Stir in the drained mushrooms, minced garlic, salt, and black pepper. Mix until the pasta and beef are evenly coated with the tomato mixture.
- Simmer gently. Place the saucepan over low heat and cook for 10–15 minutes, stirring occasionally, until the mixture is heated through and the flavors are well combined.
- Serve warm. Taste and adjust the salt and pepper if needed. Spoon the Slumgullion into bowls or onto plates and serve immediately.
Notes
- Cook the elbow macaroni until al dente before combining it with the beef and tomato mixture.
- Add the chopped onion to the ground beef just before the meat is fully browned.
- Drain the canned mushrooms before adding them to the saucepan.
- The combination of tomato sauce and stewed tomatoes creates a saucy base for the beef and macaroni.
- Cook the combined ingredients over low heat for 10–15 minutes, or until thoroughly heated.
- Avoid overcooking the pasta during the final simmer to help maintain its texture.
Slumgullion is the kind of old-fashioned comfort food that turns everyday ingredients into a satisfying dinner without much effort. With ground beef, elbow macaroni, tomatoes, and mushrooms, it delivers the familiar flavors of a homemade beef pasta dish in one hearty meal.
The recipe is especially convenient because the pasta and beef cook separately before being combined in a simple tomato sauce. This helps you control the texture of the macaroni while keeping the preparation straightforward.
Here’s why this recipe works so well:
- Quick and easy dinner: The dish comes together in about 40 minutes, making it practical for busy evenings.
- Budget-friendly ingredients: Ground beef, macaroni, canned tomatoes, and mushrooms are familiar grocery staples.
- Hearty and filling: The combination of pasta and beef creates a substantial meal that doesn’t require many additional sides.
- Rich tomato flavor: Tomato sauce and stewed tomatoes coat the macaroni while adding moisture and savory flavor.
- Great for leftovers: The beef and tomato mixture reheats well, making this dish useful for preparing meals ahead.
Neiman Marcus Chicken Casserole with Bacon, Cheddar and Buttery Ritz Topping
This Neiman Marcus Chicken Casserole is a rich, creamy, and cheesy baked dinner made with tender shredded chicken, crispy bacon, sharp cheddar, sour cream, and crunchy almonds. Finished with a golden, buttery Ritz cracker topping, this comforting chicken casserole delivers delicious flavor and a satisfying combination of textures. Perfect for busy weeknights, family dinners, potlucks, and make-ahead meals.
Ingredients
Method
- Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent the casserole from sticking.
- Prepare the chicken mixture. In a large mixing bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream, and shredded Cheddar cheese.
- Add the remaining filling ingredients. Stir in the sliced green onions, slivered almonds, cooked crumbled bacon, and hot sauce. Mix until everything is evenly distributed and coated in the creamy sauce.
- Transfer to the baking dish. Spoon the chicken mixture into the prepared baking dish. Spread it evenly using a spatula.
- Make the buttery cracker topping. In a separate bowl, combine the crushed buttery crackers and melted butter. Stir until the cracker crumbs are evenly coated.
- Add the topping. Sprinkle the buttered cracker mixture evenly over the casserole, covering the chicken filling.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the filling is hot and bubbly and the cracker topping is golden brown.
- Rest briefly. Remove the casserole from the oven and allow it to rest for a few minutes before serving.
- Serve warm. Divide into 8 portions and serve with your favorite vegetables or side dishes.
Notes
- Use fully cooked, shredded chicken for this recipe.
- Cooking and crumbling the bacon ahead of time makes assembly quicker. Bacon can also be cooked in the microwave.
- The hot sauce can be adjusted to taste.
- Assemble the casserole up to 1 day in advance and keep it covered in the refrigerator. For the crispiest topping, add the buttered crackers just before baking.
- If baking directly from the refrigerator, additional cooking time may be needed to heat the center thoroughly.
- Refrigerate leftovers in an airtight container for 3–4 days.
- The casserole is ready when the filling is hot and bubbly and the topping is golden brown.
When you want a comforting chicken dinner without complicated preparation, this Neiman Marcus Chicken Casserole is an excellent option. It combines creamy chicken, smoky bacon, melted cheddar, and buttery cracker crumbs in one satisfying baked dish.
What makes this casserole particularly appealing is the contrast between its rich, creamy filling and crisp, golden topping. The sliced almonds add a subtle nutty crunch, while green onions and a little hot sauce help balance the richness.
Here’s why this recipe deserves a place in your dinner rotation:
- Rich, creamy chicken filling: Sour cream, condensed chicken soup, and cheddar create a thick, flavorful sauce that coats the shredded chicken.
- Delicious crunchy topping: Buttery cracker crumbs bake into a golden crust that contrasts with the soft filling.
- Easy preparation: Using previously cooked chicken and bacon keeps the hands-on work simple.
- Great combination of flavors: Savory bacon, cheddar, green onions, and almonds make the casserole more interesting than a basic creamy chicken bake.
- Make-ahead friendly: You can assemble the filling in advance and bake it when you’re ready for dinner.
This is a particularly convenient recipe when you have leftover cooked chicken or need a hearty meal that can feed several people.
Skillet French Onion Pot Pie with Beef, Gruyère and Golden Puff Pastry
This Skillet French Onion Pot Pie combines deeply caramelized onions, tender roast beef, carrots, and aromatic herbs in a rich, savory beef gravy. Topped with melted Gruyère cheese and golden, flaky puff pastry, this comforting skillet dinner brings together the delicious flavors of French onion soup and classic beef pot pie. It's an impressive yet approachable meal for cozy family dinners and special occasions.
Ingredients
Method
- Preheat the oven. Set the oven to 400°F (200°C). Have a 10-inch cast-iron skillet and a rimmed baking sheet ready.
- Caramelize the onions. Melt the butter with the olive oil in the cast-iron skillet over medium heat. Add the sliced yellow onions and cook for approximately 25 minutes, stirring frequently, until golden brown. Adjust the heat as needed to prevent burning.
- Prepare the puff pastry. While the onions cook, lightly flour a work surface and roll the thawed puff pastry into a 12-inch square. Cut it into 16 equal squares, each measuring 3 inches. Refrigerate the pastry squares until ready to use.
- Cook the carrots. Once the onions are golden brown, add the sliced carrots and ¼ cup water to the skillet. Cook for 5–6 minutes, stirring frequently, until the onions deepen in color and the carrots become tender-crisp.
- Add the herbs and garlic. Stir in the minced garlic, chopped thyme, and rosemary. Cook for approximately 1 minute, stirring until fragrant.
- Deglaze with sherry. Pour the dry sherry into the skillet. Scrape the browned bits from the bottom with a wooden spoon and cook for approximately 45 seconds, until the liquid evaporates.
- Add the flour. Sprinkle the flour over the onion mixture. Stir continuously for approximately 1 minute, until the flour becomes lightly browned and forms a paste with the vegetables.
- Prepare the gravy. Gradually pour in the beef broth, stirring to incorporate the flour mixture. Bring to a simmer over medium heat and cook for approximately 5 minutes, stirring frequently, until the gravy thickens.
- Add the roast beef. Stir in the bite-sized pieces of cooked beef roast along with its reserved au jus sauce. Season with kosher salt and black pepper.
- Add the Gruyère. Remove the skillet from the heat. Sprinkle the shredded Gruyère cheese evenly over the hot beef and onion filling.
- Prepare the egg wash. In a small bowl, whisk the egg with the remaining 1 tablespoon water until evenly combined.
- Arrange the puff pastry. Brush the pastry squares with the egg wash. Place them over the hot filling, overlapping the squares slightly to cover the entire surface.
- Bake the pot pie. Place the cast-iron skillet on a rimmed baking sheet. Bake in the preheated oven for 25–30 minutes, until the puff pastry is golden brown and the filling is bubbling.
- Rest and serve. Remove the skillet from the oven and allow the pot pie to rest for 10 minutes. Garnish with additional fresh thyme leaves and serve warm.
Notes
- Use a 10-inch oven-safe cast-iron skillet for preparing the filling and baking the pot pie.
- Cook the onions until deeply golden brown before adding the carrots. This step develops the signature French onion flavor.
- Roll the puff pastry into a 12-inch square and divide it into 16 equal 3-inch squares.
- Keep the cut puff pastry refrigerated until ready to assemble.
- Add the prepared roast beef along with its reserved au jus sauce to enhance the gravy.
- Slightly overlap the puff pastry squares so they cover the filling.
- Place the skillet on a rimmed baking sheet to catch any filling that bubbles over.
- The recipe card lists 25 minutes of cooking, while the final baking instructions specify 25–30 minutes. Bake until the pastry is golden and the filling bubbles.
- Allow the pot pie to rest for 10 minutes before serving.
French onion soup and beef pot pie are two comfort food favorites, and this recipe brings their best qualities together in one skillet.
The filling starts with slowly browned onions, which develop a deep sweetness as they cook. Tender roast beef, carrots, fresh herbs, and savory gravy make the dish hearty enough for dinner, while Gruyère cheese adds the rich, nutty flavor associated with French onion soup.
Instead of using a traditional pie crust, the filling is covered with overlapping squares of puff pastry that bake into a beautifully golden topping.
Here’s what makes this recipe special:
- Rich French onion flavor: Slowly caramelized onions create a sweet, savory foundation that gives the filling remarkable depth.
- Tender beef in flavorful gravy: Ready-cooked roast beef and its au jus make the dish hearty without requiring hours of roasting.
- Flaky, golden pastry: Puff pastry creates a crisp, buttery topping that contrasts with the creamy filling.
- Melted Gruyère cheese: A layer of nutty cheese adds richness and brings the familiar flavors of French onion soup into the pot pie.
- A complete skillet dinner: Beef, vegetables, gravy, cheese, and pastry come together in one satisfying dish.
Hearty Italian Sausage Spaghetti with Rich Homemade Tomato Sauce
This Hearty Italian Sausage Spaghetti is a comforting pasta dinner made with savory Italian sausage, tender spaghetti, and a rich tomato sauce simmered with basil, oregano, garlic, and Italian herbs. The sauce develops a delicious, well-balanced flavor as it cooks, making this homemade spaghetti recipe perfect for family dinners, cozy evenings, and make-ahead meals.
Ingredients
Method
- Brown the Italian sausage. Heat a large skillet over medium heat. Add the Italian sausage and cook, stirring frequently and breaking it into smaller pieces, until evenly browned and fully cooked.
- Drain excess grease. Carefully drain and discard the excess fat from the cooked sausage to prevent the sauce from becoming oily.
- Add the tomatoes. Pour the tomato sauce and diced tomatoes into the skillet with the browned sausage. Stir until evenly combined.
- Season the sauce. Add the bay leaves, Italian seasoning, garlic powder, dried basil, dried oregano, salt, and black pepper. Stir gently to distribute the seasonings throughout the tomato mixture.
- Simmer the sauce. Reduce the heat to medium-low and allow the sauce to simmer gently for at least 1 hour, stirring occasionally to prevent sticking. Continue simmering longer if desired for deeper flavor.
- Prepare the pasta water. Near the end of the sauce’s cooking time, bring a large pot of lightly salted water to a rolling boil.
- Cook the spaghetti. Add the spaghetti and cook for approximately 8–10 minutes, or until tender but still firm to the bite. Follow the package directions as needed.
- Drain the pasta. Drain the spaghetti thoroughly and transfer it to a large serving bowl. Remove and discard the bay leaves from the sauce.
- Combine the spaghetti and sauce. Add the cooked spaghetti to the sausage tomato sauce and toss gently until the pasta is evenly coated.
- Serve hot. Divide the spaghetti among serving bowls and enjoy while warm.
Notes
- Simmer the tomato sauce for at least 1 hour to allow the sausage, tomatoes, and seasonings to develop flavor.
- For a richer, more developed sauce, continue simmering over medium-low heat, stirring occasionally.
- The recipe uses Italian sausage, tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, and oregano.
- Cook the spaghetti until al dente, meaning tender but still slightly firm when bitten.
- Remove the bay leaves before serving.
- Toss the cooked spaghetti with the sauce until evenly coated.
- The finished sauce should be rich and savory rather than overly sweet.
A good spaghetti dinner doesn’t need a complicated ingredient list. Sometimes, a flavorful sausage, a few tomato products, and the right combination of herbs are enough to create a comforting meal.
This Italian sausage spaghetti relies on slow simmering to bring those ingredients together. As the sauce cooks, the tomatoes soften, the herbs release their flavor, and the sausage adds savory richness throughout.
Here are a few reasons this recipe works so well:
- Rich, savory flavor: Italian sausage adds seasoning and depth that make the tomato sauce more satisfying than a basic marinara.
- Simple pantry ingredients: Canned tomatoes, dried herbs, and spaghetti make this an approachable meal without specialty ingredients.
- Flexible simmering time: The sauce is flavorful after its initial cooking period but can develop further with additional gentle simmering.
- A hearty family dinner: Tender spaghetti and a generous coating of sausage tomato sauce create a filling meal.
- Great for preparing ahead: The sauce can be made in advance and paired with freshly cooked spaghetti when you’re ready to eat.
Witches’ Brew Stew – Spooky Halloween Beef and Sausage Stew
This Witches’ Brew Stew is a hearty Halloween dinner packed with spicy sausage, savory ground beef, tender potatoes, colorful vegetables, and a rich tomato-based broth. The real Halloween magic comes from adorable mushroom skulls floating in the stew, giving this comforting meal a spooky finishing touch. Perfect for Halloween parties, family dinners, and chilly fall evenings.
Ingredients
Method
- Brown the sausage. Heat a large Dutch oven over medium-high heat. Add the hot sausage and begin breaking it into small pieces with a wooden spoon.
- Add the ground beef. Add the lean ground beef to the Dutch oven. Cook both meats together, stirring and breaking them into crumbles with a wooden spoon or potato masher, until evenly browned.
- Cook the onion and celery. Increase the heat to high. Add the finely chopped onion and celery to the browned meat. Stir and cook for approximately 1 minute, until the onion begins to soften.
- Add the carrots. Stir in the sliced carrots and continue cooking for another 2 minutes.
- Add the seasonings. Add the garlic, onion soup mix, kosher salt, and black pepper. Stir continuously for approximately 2 minutes, until the garlic and seasonings become fragrant.
- Pour in the liquids. Add the beef broth, crushed or diced tomatoes, water, and bay leaf. Stir thoroughly and bring the mixture to a boil, stirring occasionally.
- Add potatoes and green beans. Stir the frozen hash brown potatoes and frozen cut green beans into the boiling stew. Continue heating until the mixture returns to a boil.
- Simmer until tender. Reduce the heat slightly, cover the Dutch oven, and simmer until the potatoes, carrots, and other vegetables are tender.
- Prepare the mushroom skulls. Meanwhile, clean the whole button mushrooms and cut each one vertically in half. Place each mushroom half flat-side down on a cutting board.
- Create the skull faces. Use a clean straw to make two small holes in each mushroom half for the eyes. Make a third small hole for the nose, or carefully use a paring knife to create two small slits.
- Add the mushroom skulls. Gently place the decorated mushroom halves into the simmering stew. Cook for approximately 10 minutes longer, or until the mushrooms are just tender.
- Adjust the seasoning. Remove the bay leaf. Taste the stew and add more salt or black pepper if desired.
- Garnish and serve. Ladle the warm stew into bowls, arranging a few mushroom skulls on top of each serving. Sprinkle with freshly chopped parsley and serve.
Notes
- This recipe combines hot sausage and lean ground beef for a flavorful, hearty meat base.
- Use either crushed tomatoes for a smoother broth or diced tomatoes for a chunkier consistency.
- Frozen hash brown potatoes and frozen green beans can be added directly to the stew without thawing.
- To create mushroom skulls, slice whole button mushrooms vertically and use a clean straw to make two eye holes.
- Create the nose with a third small hole or two shallow cuts using a paring knife.
- Simmer the stew covered until the vegetables are tender before adding the mushroom skulls.
- Cook the mushrooms for approximately 10 additional minutes, until just tender.
- Taste before adding extra salt because the onion soup mix and beef broth may already contain sodium.
- Garnish with fresh parsley just before serving.
- For a milder version, mild sausage can replace hot sausage, although this changes the original spice level.
Halloween dinner doesn’t have to mean candy, cupcakes, and sugary treats. Sometimes, a warm and hearty meal is exactly what everyone needs before an evening of trick-or-treating or celebrating with friends.
This Witches’ Brew Stew combines the familiar comfort of homemade beef and vegetable stew with a fun Halloween twist.
The rich tomato broth is filled with ground beef, spicy sausage, potatoes, carrots, and green beans. But what makes it especially memorable is the addition of button mushrooms carved into tiny skulls.
Here are a few reasons this recipe is worth making:
- A fun Halloween presentation: Simple mushroom skulls transform an ordinary vegetable stew into a spooky seasonal dinner.
- Hearty and satisfying: Ground beef, hot sausage, potatoes, and vegetables make this a substantial meal.
- Rich, savory flavor: Beef broth, tomatoes, garlic, and onion soup seasoning create a flavorful base.
- Easy to prepare in one pot: Everything cooks in a Dutch oven, keeping cleanup manageable.
- Great for feeding a group: The generous recipe is suitable for Halloween gatherings, family dinners, and fall parties.
