Beefy Cheesy Mac

Sheila D

By
@ditzybug59

Everyone in the family seems to like this casserole. I like that I can make it 2 to 3 days ahead of time and leave it in the frig until cooking in the oven. I have diced up pepperoni and put it in here with mushrooms for a change and the kids call it pizzaroni. lol


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Rating:

Serves:

Serves 4-6

Cook:

30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
2
Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
3
Fry hamburger with onion and garlic until no longer pink, drain any fat through colander, add drained mixture to casserole.
4
Add cheese soup, no water, and tomatoes with juice to casserole.
5
Add salt and pepper to taste. Mix thoroughly to evenly distribute ingredients through out casserole.
6
Spread grated or sliced cheddar evenly over top of casserole.
7
Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
8
If 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.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy