Vintage Macaroni Casserole
This Vintage Macaroni Casserole is an easy, frugal recipe with just 6 staple ingredients. In many vintage British cookery books, meals like casseroles were also known as a savoury or a macaroni pie. This is a useful recipe to have to hand for feeding vegetarian visitors or for meat-free alternative meals. It can also be easily adapted for vegan or dairy-free dietary requirements.
Servings 4 servings
Calories 542kcal
Equipment
- medium deep ovenproof dish [I used a medium glass circular pyrex ovenproof dish]
- cheese grater
- frying pan / skillet
- heatproof mixing spoon/spatula
Ingredients
- 230 grams macaroni pasta [elbow pasta] [8oz dried and uncooked]
- 2 medium onions [about 300 grams, finely chopped]
- 400 grams can chopped tomatoes [14 oz can]
- 230 grams cheddar cheese, grated [8 oz, any hard cheese will do, can replace with dairy-free cheese]
- 30 grams margarine [1 oz or 2 tablespoons, or oil]
- 375 millilitres water [1 ½ cups]
Garnish
- 30 grams cornflakes, crushed slightly [1 oz or a large handful, can replace with breadcrumbs or crushed crackers]
Instructions
- Preheat the oven to 350℉, 180℃, 160°Fan, Gas 4.
Prepare the onions:
- Heat the margarine over a medium heat.30 grams margarine
- Add the onions and cook for 10 minutes over a low-medium heat, stirring frequently until softened.2 medium onions
Assemble the casserole:
- Place a quarter of the macaroni in the casserole dish. Top with a quarter of the onions, tomatoes, cheese and water. Repeat these layers three more times, finishing with a layer of cheese.230 grams macaroni pasta [elbow pasta], 400 grams can chopped tomatoes, 230 grams cheddar cheese, grated, 375 millilitres water
- Sprinkle over the cornflakes.30 grams cornflakes, crushed slightly
- I don't tend to add salt and pepper to the layers as I find a little salt and pepper added once served is enough. Of course, you can season the layers as preferred.
- Bake for 45-50 minutes. Check after 40 minutes, as oven temperatures and cooking times vary. I used a fan oven and the casserole was cooked after 45 minutes.The casserole will be ready once the macaroni has cooked and the top is nice and crispy.
Notes
Serving suggestions
(This recipe serves 4, but of course this depends on appetites and sides)
- Salad and crusty bread
- Cooked vegetables such as peas, sweetcorn, corn-on-the-cob, or mixed vegetables
- Roasted vegetable mix
- Coleslaw
- Sausages, meat or vegan
- Replace cooked onion with 2 teaspoons of onion powder mixed through the canned tomatoes.
- Add mixed dried herbs or chopped fresh herbs.
- Add a layer of thinly sliced tomatoes before adding the cornflakes.
- Instead of cornflakes, use slightly crushed bran flake cereal, crushed crackers or breadcrumbs. You want some texture, so don't crush too much.
- Add chopped bacon or chopped vegan/vegetarian bacon to the layers.
- Add a diced bell pepper and cook it along with the onion.
- Use vegan or dairy-free cheese for a vegan casserole.
- Store covered in the refrigerator for 2-3 days.
- Reheat within a hot oven until heated through and the topping re-crisped. If the top is getting too brown as it re-heats, add a layer of kitchen foil.
- 57 grams of carbs
- 22 grams of protein
- 25 grams of fat
- 12 grams of saturated fat
- 6 grams of sugar
- 3 mg of Iron
- 3 grams of fibre
- 430 mg of calcium
- 7 mg vitamin C
- 294 mg of potassium
- 480 mg of sodium
- 57 mg of cholesterol
- 990 IU Vitamin A