Beefy Cheesy Mac
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- 1 lb
- elbow macaroni
- 1/2 to 1 lb
- lean hamburger
- 1 medium
- spanish onion, chopped medium (optional)
- 2 to 3 clove
- crushed garlic
- 1 can(s)
- 1 (28 ounce) can stewed tomatoes with juice
- 1 can(s)
- 1 (10 3/4 ounce) can campbell's cheddar cheese soup
- 2 to 4 c
- grated cheddar cheese, or slices to cover top of casserole
- salt and pepper to taste
1This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
2Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
3Fry hamburger with onion and garlic until no longer pink, drain any fat through colander, add drained mixture to casserole.
4Add cheese soup, no water, and tomatoes with juice to casserole.
5Add salt and pepper to taste. Mix thoroughly to evenly distribute ingredients through out casserole.
6Spread grated or sliced cheddar evenly over top of casserole.
7Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
8If making ahead of time, add 5 to 10 minutes to cooking time to heat refrigerated casserole completely through. Watch that cheese does not over brown. I leave foil on for the first 20 minutes of cooking time if I have made this a day or two before cooking. Then I remove foil for the last 20 minutes.