Finnish macaroni casserole is a perfect weeknight meal: easy, nourishing, and cozy. Here in the Midwest we’re all about a casserole, especially on a cool evening, and this one fits in perfectly! It features ground beef and noodles flavored with a distinctive hint of nutmeg (the same spice used in Swedish meatballs). Milk and eggs bind it together and give a creamy texture, with some melty cheese on top as a finishing touch. Besides being delicious, Finnish macaroni casserole is budget- and kid-friendly.
This macaroni bake has been a popular dish on my blog, and deservedly so! It’s one to reach for again and again. It feels like comfort food, without being overindulgent.
Tools needed for Finnish macaroni casserole
- Cutting board
- Measuring cups and spoons
- Large pot for boiling pasta
- Colander
- Small casserole dish or 8×8 baking dish
- Skillet
- Cheese grater
- Sharp knife
Ingredients for Finnish macaroni casserole
- Elbow macaroni: macaroni noodles just work well here. But if you’ve got another small pasta on hand you want to use up, it will work fine! Swap for gluten-free noodles to easily switch this casserole to a gluten-free version.
- Butter
- Yellow onion: Did you know onions are a prebiotic, and help aid the digestion of the meal?
- Ground beef
- Fine sea salt
- Fresh ground black pepper: Fresh ground always preferred for flavor, but regular pre-ground works too. Or substitute white pepper!
- Ground nutmeg
- Eggs
- Whole milk: You could use a lower fat percentage milk, but may lose a bit of the creaminess.
- Cheddar cheese: I am adamantly opposed to pre-shredded in most cases, but you can if you must! My personal preference is a medium cheddar, but that’s totally up to you. Another mild cheese, like a white American or Monterey Jack would also work.
- Optional: Ketchup for topping. It seemed odd to me at first, but it really does add something.
The Process: How to Make Finnish Macaroni Casserole
Preheat your oven to 425 degrees Fahrenheit, and set aside a small ovenproof casserole dish.
Bring a large pot of salted water to boil on the stove. Boil macaroni noodles until just al dente: They will cook more in the oven. Drain noodles and set aside.
While the noodles are boiling, dice your onions.
In a skillet over medium heat, melt the butter. Add chopped onion and cook until softened, about three minutes. Add ground beef and break up. Cook ground beef until browned through. Add salt, pepper, and nutmeg and stir.
Once beef is fully cooked, remove from heat. Toss with noodles and transfer the beef/noodle mixture to your casserole dish.
In a small bowl or a large liquid measuring cup, whisk together eggs and milk until well blended. Pour egg mixture over beef & noodles. Top with shredded cheese.
Bake in preheated oven for 30 minutes. The cheese will be golden brown. Let rest about 5 minutes after you remove it from the oven before cutting, to let it set.
Serve and enjoy! This can be served topped with ketchup, if desired-give it a try!
Store leftovers tightly covered in the fridge for 3-4 days.
Finnish Macaroni Casserole (Makaronilaatikko)
Ingredients
- 8 oz 227g dry elbow macaroni
- 1 Tbsp butter
- 1 medium yellow onion diced
- 1 lb ground beef
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 3 eggs
- 2 cups 473 mL whole milk
- 6 oz 1.5 cups shredded cheddar cheese
Instructions
- Preheat your oven to 425 degrees Farenheit. Set aside a casserole dish or 8x8 baking pan.
- Bring a large pot of salted water to a boil. Add macaroni noodles and boil until just al dente, then drain and set aside. Don't overboil- they will cook more in the oven.
- In a skillet over medium heat, melt butter. Add diced onions and cook about 3 minutes, until soft. Add the ground beef. Break up the beef and cook until browned through. Add salt, pepper, nutmeg and mix.
- When meat is fully cooked, remove pan from heat. Toss with noodles and then transfer entire mixture to casserole dish.
- In a small bowl or a large measuring cup, beat together eggs and milk until blended well. Pour over noodle & beef mixture.
- Top with shredded cheese.
- Bake for 30 minutes. Let sit about 5 minutes after removing from the oven, prior to cutting.
Notes
Pin for later:
What Should I Make Next?
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Do you grain the day after hamburger is cooked?
If you have a lot of fat in the pan, I would recommend draining it! If it is just a trace amount, you can leave it in there.