After posting the recipe for Broccoli Rice Casserole, I immediately knew that I wanted to come up with another dish using the same wonderful broccoli and cheese sauce. Pouring the sauce over some sort of pasta seemed to be the most obvious choice, so I went with it. Then I added some ground beef because I wanted it to stand on its own as a one dish meal. Add a little sprinkle of parsley and there you have it! You just might get your most finicky eater to eat his broccoli!
Try it!
1 lb. elbow macaroni
1 lb ground beef
1 small onion, chopped
2 ribs celery, chopped
1 (10oz) box frozen chopped broccoli
2 tbs butter
8 oz Velveeta Cheese
1 can cream of mushroom soup (undiluted)
1 small can (5oz) evaporated milk
1/2 cup fresh flat leaf parsley, chopped
salt and pepper to taste
In a large pot, boil macaroni until tender. In the meantime, in a large skillet, brown ground beef. Drain excess fat. Place cooked beef in a large mixing bowl. Set aside. Back to the skillet, add onion, celery, broccoli and butter. Saute until softened. Add remaining ingredients to the skillet and stir until the sauce is well combined. Pour sauce into mixing bowl over beef, along with the cooked and drained macaroni. Stir until well coated. Adjust seasoning , if needed. Sprinkle with a little extra chopped parsley and serve.
Another option would be to put everything into a 9x13 casserole dish and bake for 30 minutes, just as you'd bake macaroni and cheese. Delish!
Tips:
One of the key ingredients, believe it or not, is the parsley. It really gives a burst of freshness. Without it, the sauce can be a little heavy.
If the sauce is too thick, just add a little splash of regular milk.
Feel free to add any other veggies, such as carrots or peas.
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