Hamburger Casserole (aka Hash)

I think every family has a version of this recipe.  This is mine.  All amounts are approximate, since I don't usually measure anything for it.  Cheese is actually optional.

Ingredients:

  1 tbsp oil
  1/2 to 1 lb lean hamburger
  1 14fl oz can tomatoes (or 3 medium fresh)
  3/4 lb fresh mushrooms
  1 cup frozen peas
  1/2 cup corn or chopped carrots (or both!)
  1-1/4 cup macaroni, dried
  1 cup grated cheddar cheese (I use the pre-grated stuff Ian uses to make tacos).
  1 onion, chopped
  1-3 cloves garlic, minced
  2 tbsp paprika
  1 tbsp ground coriander
  Salt & Pepper

Instructions:

1. Start the macaroni cooking.  It usually takes about 10+ minutes. Follow package directions, and add a little oil to the macaroni after you drain it, if the hamburger is not ready.
2. Chop the onions, mince the garlic, and chop the carrots (if you're using them).
3. Warm the olive oil in a nonstick wide skillet (use more oil if you don't have nonstick) over medium heat.
4. Add the onions, garlic, and carrots and cook until the onions are translucent.
5. Add the mushrooms and continue cooking until the mushrooms have shrunk and the excess water has evaporated.
6. Add the hamburger to the skillet and brown the hamburger, crumbling it up as it browns.
7. Add the spices and stir for a minute or so.  The spices will absorb the excess oil, and in doing so will make the flavor great.
8. Add the canned tomatoes (or fresh).
9. Reduce heat and cook until the macaroni is done, or for about 15 minutes. 
10. When the macaroni is done cooking, add it into the skillet and stir well.  Continue to cook the 15 minutes.
11. At the end of the 15 minutes, add the peas and stir well.
12. Cook for another 5 or so minutes, until the peas are done
13. While the stuff is cooking, grate the cheese if it's not already grated.
14. Just before eating, mix the cheese in, stir until the cheese melts, then eat it.                               

Ian likes to add parmasean cheese to it too, but I'm fine without.