Why You’ll Love Mince, Macaroni & Bean Casserole Recipe

I love this recipe because it uses simple pantry staples to create a filling, delicious dinner the whole table can enjoy. The Worcestershire sauce, cumin, herbs, and barbecue sauce bring depth and warmth to the mince, while the beans add protein and creaminess. I also appreciate that it’s quick to assemble, easy to double, and perfect for freezing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g macaroni pasta
2 tsp oil
1 onion, finely diced
500g lean beef mince
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp dried mixed herbs
2 tsp Worcestershire sauce
1 beef stock cubes
1 cups boiling water
1 cans cannellini beans, drained & rinsed
1⁄4 cup barbecue sauce
100g cheese, grated

Directions

1. I preheat the oven to 200°C fan grill and grease a 23 cm square baking dish.

2. I cook the macaroni according to package directions until al dente, then drain and set aside.

3. In a large frying pan or casserole dish, I heat the oil over medium heat. I add the onion and sauté for a few minutes.

4. I add the beef mince and break it up with a spatula, cooking until browned.

5. I stir in the tomato paste, cumin, mixed herbs, and Worcestershire sauce until everything is well combined.

6. I dissolve the stock cube in the boiling water and pour it into the pan along with the cannellini beans. I stir and let it simmer for 2 minutes.

7. I add the barbecue sauce and mix well.

8. I add the cooked macaroni to the mince mixture and stir to combine.

9. I pour the mixture into the prepared baking dish and scatter the grated cheese evenly over the top.

10. I place the dish under the grill for 10–15 minutes, until the cheese is golden and bubbling.

11. I serve the casserole hot with a green salad or garlic bread.

Servings and Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• I swap the cannellini beans for kidney beans or baked beans.

• I add chili powder or red pepper flakes for heat.

• I mix in frozen peas, corn, or diced peppers for extra veggies.

• I use smoked cheddar or mozzarella for a different cheesy finish.

• I double the recipe and freeze one casserole for a future meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual servings in the microwave or reheat the casserole in the oven at 180°C until hot. This dish freezes well before baking—after assembling, I cover the casserole tightly and freeze for up to 3 months. I thaw it overnight in the fridge and bake until piping hot.

FAQs

Can I use a different pasta shape?

Yes, I use penne, shells, or rotini.

Can I use chicken or turkey mince?

Absolutely—both work well in this casserole.

Can I make it vegetarian?

Yes, I swap the mince for plant-based mince and use vegetable stock.

Why is the mixture too thick?

I add a splash of water or stock before baking.

Can I make it ahead?

Yes, I assemble it and refrigerate it, then grill when ready to serve.

Can I add extra cheese?

Always—I sometimes add a cheese layer inside the casserole.

Why grill instead of bake?

Grilling melts and browns the cheese quickly without drying out the pasta.

Can I add tomatoes?

Yes, I stir in a can of chopped tomatoes for a saucier dish.

Can I reduce the sweetness?

I use less barbecue sauce or choose a low-sugar version.

How do I freeze it properly?

I cool the assembled casserole completely, wrap it tightly, and freeze it flat.

Conclusion

I love how this mince, macaroni, and bean casserole brings together simple ingredients to create a filling, comforting meal with minimal effort. The flavors are rich and satisfying, the texture is perfect, and the bubbling cheese on top makes it irresistible. It’s a reliable family favorite that I’m always happy to make.