beefy cheesy mac

a recipe by
Sheila D
Grand Junction, CO

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

serves Serves 4-6
cook time 30 Min
method Bake

Ingredients For beefy cheesy mac

  • 1 lb
    elbow macaroni
  • 1/2 to 1 lb
    lean hamburger
  • 1 md
    spanish onion, chopped medium (optional)
  • 2 to 3 clove
    crushed garlic
  • 1 can
    1 (28 ounce) can stewed tomatoes with juice
  • 1 can
    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

How To Make beefy cheesy mac

  • 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.
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