This casserole, along with its bizarre name, seems to be handed down in isolated pockets of families, but its origins – and the origin of said strange name – seem to have been lost. Searching for the term, most of what you find are a few children's books that have nothing to do with this casserole, which is often among the favorite foods of those few who are familiar with it.
Galumpus Recipe Variations
There are a few variations of the recipe, though the ingredients generally remain the same, aside from which seasonings are used. The differences lie mainly in the way in which the ingredients are combined. One variant has everything but the mozzarella (that is, the meat sauce, the parmesan, and the noodles) all mixed together, with the layers only consisting of that mixture and the mozzarella. This version, however, seems to be the most predominant, with the parmesan on top to give a nice browned crust to the finished casserole.
Freezing
One of the best features of this casserole is how well it freezes. Making a large batch and then freezing several small casseroles is a wonderful option to prepare for those who aren't very skilled in the kitchen, or to cook ahead for times when preparing a meal is inconvenient. Round pyrex dishes with the plastic lids work wonderfully for this; simply fill them as normal, though if the casseroles will remain frozen for a while, it is best to leave off the top layer of cheeses, to be added on when it is ready to be cooked. Once filled, cover the casseroles with a layer of cling wrap to remove the air from the surface to prevent freezer burn, cover, and freeze. Be sure to thaw out the casserole prior to baking, as the outside will burn before the middle is thawed otherwise.
Galumpus Casserole Recipe
Ingredients
- 1 ½-2 lbs ground beef
- 2 cloves garlic (mined)
- 1 onion (minced)
- 2 Tbs olive oil
- 1 8 oz can tomato sauce
- 1 19 oz can tomatoes (whole, sliced or diced, depending on preference)
- 1 ½ tsp salt
- ¼ tsp pepper
- 1 Tbs sugar
- 1 ½ tsp oregano
- 1 8 oz package elbow macaroni (or more)
- ½ lb mozzarella thinly sliced
- ½ c grated Parmesan.
Directions
- Brown onion lightly in the olive oil, then add garlic, then beef, and brown thoroughly.
- Add the tomato sauce, tomatoes and seasonings.
- Cover and simmer for 20 minutes; while simmering, cook macaroni and drain well.
- Arrange layers of cooked macaroni, meat, mozzarella and parmesan in a large casserole dish.
- Bake covered at 375 for at least 25 minutes.
Genevieve Kiger - Genevieve is passionate about all manner of natural subjects; herbs, herbalism, aromatherapy, and general natural health and body care.
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