Serving Suggestions
This hearty casserole pairs perfectly with simple green vegetables like roasted broccoli or a fresh garden salad with vinaigrette. The bright acidic notes from a side salad help balance the rich creamy elements of the casserole. For a truly decadent meal serve with buttery garlic bread to soak up any extra sauce.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 4 days. For best reheating results cover with foil and warm in a 325°F oven for about 20 minutes until heated through. If using a microwave cover loosely and heat at 70% power checking every minute to prevent the pasta from becoming tough. The flavors actually develop overnight making this one of those rare dishes that tastes even better the next day.
Frequently Asked Questions
- → Can I prepare this casserole ahead of time?
- Yes, you can assemble the layers ahead of time and keep it in the fridge. Bake it just before serving for best results.
- → What can I use as a substitute for Ritz Crackers?
- Crushed saltine crackers, breadcrumbs, or gluten-free crackers work well as substitutes for Ritz Crackers.
- → How can I make this dish gluten-free?
- Use gluten-free crackers, onion soup mix, and noodles to make this dish gluten-free.
- → Can I change the cheese blend in this casserole?
- Absolutely! Feel free to use your favorite cheeses like Monterey Jack, Gouda, or Colby for a personalized flavor.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Ingredients
→ Sauces
→ Meatloaf base
→ Macaroni mixture
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
In a large mixing bowl, add the ground beef. Crush Ritz Crackers and add to the bowl. Add the Lipton onion soup mix and eggs, then pour in 1/2 cup of the ketchup and barbecue sauce mixture. Mix all ingredients together until fully combined.
Press the mixture evenly into the prepared baking dish. Spread the remaining ketchup and barbecue sauce mixture on top. Bake for 30 minutes.
Cook the macaroni noodles according to package directions, then drain.
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in cooked macaroni and 2 cups of shredded cheese.
Remove the meatloaf from the oven. Pour the macaroni mixture evenly on top. Sprinkle the remaining cheese over it. Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown.
Let the casserole sit for a few minutes before serving.
Notes
Customize the cheese blend to your preference.
For a gluten-free version, use gluten-free crackers, soup mix, and noodles.
This dish can be prepared ahead of time and baked just before serving.
