beefy cheesy mac
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
yield
serving(s)
cook time
30 Min
method
Bake
Ingredients For beefy cheesy mac
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1 lbelbow macaroni
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1/2 to 1 lblean hamburger
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1 mdspanish onion, chopped medium (optional)
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2 to 3 clovecrushed garlic
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1 can1 (28 ounce) can stewed tomatoes with juice
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1 can1 (10 3/4 ounce) can campbell's cheddar cheese soup
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2 to 4 cgrated cheddar cheese, or slices to cover top of casserole
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salt and pepper to taste
How To Make beefy cheesy mac
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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.
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2Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
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3Fry hamburger with onion and garlic until no longer pink, drain any fat through colander, add drained mixture to casserole.
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4Add cheese soup, no water, and tomatoes with juice to casserole.
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5Add salt and pepper to taste. Mix thoroughly to evenly distribute ingredients through out casserole.
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6Spread grated or sliced cheddar evenly over top of casserole.
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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.
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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.
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Categories & Tags for Beefy Cheesy Mac:
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