Finnish Macaroni Casserole

Name: Finnish Macaroni Casserole
Cook time: 30 min
Total time: 30 min
Ingredients: 300 ml macaroni; 200 g minced meat (can also be pre‑cooked and dried); 1 small yellow onion (can be dried); 1 tsp salt; 1 pinch white pepper; 1 pinch black pepper; ½ tsp paprika powder; 2 eggs or 1 dl egg powder; 350 ml milk, or 350 ml water + 80 ml milk powder; Some cheese for gratinating (a hard cheese like Parmesan keeps well for a week in summer heat), optional; Note: If the minced meat and onion are dried, soak them well in advance.

Peter Nylund

Cook Time

30 minutes

A hearty Finnish macaroni casserole with seasoned minced meat, tender pasta, and a smooth egg‑milk custard. Baked until set and lightly golden, it’s simple, comforting, and perfect for outdoor cooking. Serve with ketchup or lingonberry jam for a classic Finnish touch.

Ingredients

300 ml macaroni
200 g minced meat (can also be pre‑cooked and dried)
1 small yellow onion (can be dried)
1 tsp salt
1 pinch white pepper
1 pinch black pepper
½ tsp paprika powder
2 eggs or 1 dl egg powder
350 ml milk, or 350 ml water + 80 ml milk powder
Some cheese for gratinating (a hard cheese like Parmesan keeps well for a week in summer heat), optional
Note: If the minced meat and onion are dried, soak them well in advance.

Directions

Cook the macaroni according to the package instructions, usually around 8 minutes, then drain.
Brown the minced meat and chopped onion if they are not already pre‑cooked and soaked. Season with salt and pepper.
Pour the cooked macaroni and minced meat into the tin in layers, then mix everything together.
Whisk the milk, eggs, and paprika powder — a whisk works best if using dried ingredients.
Pour the egg‑milk mixture over the contents of the tin. Shred a little cheese on top.
Bake for 30–40 minutes on fairly low heat (about 160°C if using a thermometer) until the custard has set and the surface looks nice.
Serve with ketchup or lingonberry jam — I made lingonberry jam on site using dried lingonberries and sugar.