Beefy Cheesy Mac

Sheila D


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

pinch tips: How to Use a Meat Thermometer



Serves 4-6


30 Min




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

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.
Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
Fry hamburger with onion and garlic until no longer pink, drain any fat through colander, add drained mixture to casserole.
Add cheese soup, no water, and tomatoes with juice to casserole.
Add salt and pepper to taste. Mix thoroughly to evenly distribute ingredients through out casserole.
Spread grated or sliced cheddar evenly over top of casserole.
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.
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