The following recipe will serve five to six hungry people. Have a few various sizes of casserole dishes ready to be filled.  (IKEA often has great options for a good price) 

Yes, there are a few steps and I always make a huge mess, but this can be made ahead, So your mess is all cleaned up ahead of time. 

I always double this recipe because it is a huge favourite of our family’s.  I divide it into portions suitable for the different households and do a drop off. 

My husband has been heard to say, after several helpings, “I need to stop now. That’s enough. I could sit here and eat this all day.”

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1 1/4 (ish) pounds lean ground beef

1 medium onion diced 

1 cup finely diced celery (I like to include the tops and leaves)

2 cloves garlic finely diced 

1 large carrot grated 

**1/4 fennel bulb finelydiced (very optional)

1 TBLSP. Italian spice or herbs d Provence 

1 tsp. Salt 

1/2 tsp. of pepper 

1 can mushroom soup 

1/2 can tomato soup 

1 398 can Aurora/other diced Italian tomatoes (it is important to use the Italian tomatoes. North American style have too much liquid.  

1 tsp. Worcestershire sauce

1 TBLSP. Soya sauce 

1/4 cup red wine (optional) if not this, then have 1/4 cup water ready to add if necessary. 

3 cups grated sharp cheddar. ( 2 cups go into the casserole and one cup is for topping) 

3 Slices of nice white bread, cut into 1/2 inch cubes to place on top of casserole.   I just plop them on top and spread them out to cover the casserole.  **don’t skip this step. 

3 cups elbow macaroni (any other shape does not work. It just isn’t Nano casserole then)

Cook macaroni until al dente, drain and place in large bowl (for mixing everything together)

Brown meat in frying pan (Nano 2 always reminded us that we are not to crowd the pan. we want the meat to brown. Not steam so if necessary, brown in batches) and place in same large bowl!

In the same frying pan melt 1 TBLSP of butter and cook onion (fennel) and celery on medium heat. Once it is soft, add garlic.  Cook for two or three minutes more. 

Place mixture in the large bowl with the meat and macaroni. 

Add your grated carrot to large bowl (if it is grated, there is no need to precook)

In frying pan ( your frying pan needs to be a fairly good size, as you are adding quite a few ingredients) Add your soup and one can of water. (I pour the water from one can to the other to release all of the soup left.  pour and swish and pour and add to the frying pan). Deglaze the pan on medium and heat the soup. Add the wine, worcester and soya sauce. Add tomatoes. Add two cups cheddar. stir to combine and melt. When it is melted add to large bowl. 

The mixture should be moist. If it seems a bit dry, add another 1/2  can of water. 

Mix together and put into casserole dishes. 

Top with cheddar and fill the top with bread cubes. 

This freezes Very well!!

Or bake for one hour at 350

Serve with salad and fresh buns. ❤️

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*you can also add other vegetables to this casserole. I like to freelance. Be brave. Go for it. 

*quartered mushrooms sautéed for a few minutes to golden. 

*squash cut into 1/2 inch (ish) pieces and cooked for a few minutes to soften. 

*I suggest grated carrot in the recipe above. Recently, I made this Nano casserole with a friend. A very fun couple of hours. Instead of grated carrot, I steamed 1/2 inch pieces of carrot and squash together until el dente and added them to the “large bowl”. They were a great addition.