Hey friends!
This recipe is a classic in my husband's family. I need to thank them profusely for introducing me to this wonderful casserole!
My husband loves a good casserole, and this one has it all. It has some sweet and some savory, and I usually have all the ingredients on hand. I passed this one on to my own Mother, who, instead of using ketchup, adds in Rotel for a little kick. :)
Any way you cook it, this casserole is easy, fun, pleasing, and only gets better the next day. Enjoy!
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| Cook ground beef and drain. Add to 2 quart casserole. |
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| Add chopped green pepper. |
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| Add cream of mushroom soup, milk, ketchup, and minced onion. |
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| Add shredded Cheddar cheese. |
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| Add cooked and drained macaroni. |
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| Mix it all together! |
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| Bake at 350 degrees F for 40 minutes. Yum! (This picture seriously does not do it justice. Don't judge the dish by my horrible photography skills!) |
Ingredients:
1 pound ground beef
4 ounces uncooked elbow macaroni (I use whole wheat)
1 can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt
Directions:
Heat oven to 350 degrees F. Cook and stir meat until brown. Drain off fat. Cook macaroni according to package directions; drain. In 2 quart casserole, mix all ingredients.
Cover and bake for 40 minutes.
Serves 4 to 6 :)
1 pound ground beef
4 ounces uncooked elbow macaroni (I use whole wheat)
1 can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt
Directions:
Heat oven to 350 degrees F. Cook and stir meat until brown. Drain off fat. Cook macaroni according to package directions; drain. In 2 quart casserole, mix all ingredients.
Cover and bake for 40 minutes.
Serves 4 to 6 :)
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