A comforting and hearty casserole featuring ground beef, creamy mushroom soup, tomatoes, and gooey cheddar cheese, all baked together with tender elbow macaroni.
Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can condensed cream of mushroom soup. 1 can diced tomatoes, drained. 1 cup shredded cheddar cheese. 1 cup uncooked elbow macaroni. Salt and pepper to taste.
Instructions: Warm the oven up to 175F 350C. Add onion and ground beef to a skillet. Cook over medium heat until the onion is soft and the beef is browned. Get rid of extra fat. Put the cooked beef mixture, cream of mushroom soup, diced tomatoes, shredded cheddar cheese, and elbow macaroni that hasn't been cooked into a large bowl. Add pepper and salt to taste. Combine well. Move the mixture to a casserole dish that has been greased. Put foil over it and bake for 30 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the cheese melts and the sauce bubbles. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 45 minutes
Ann Levesque














