Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) package elbow macaroni, cooked according to package directions
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain excess grease and add chopped onion; cook until softened, about 5 minutes. Season with salt and pepper.
- Stir in the cream of mushroom soup and diced tomatoes into the beef mixture. Mix well, then add the cooked macaroni and 1 cup of shredded cheese, stirring to combine.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle remaining shredded cheese on top and bake at 350°F (175°C) for 20-25 minutes until cheese is melted and bubbly.
Notes
- Use High-Quality Ground Beef: The better the beef, the better the flavor.
- Don’t Overcook the Pasta: Slightly undercook it as it will continue to cook in the oven.
- Customize Your Cheese: Experiment with different cheese blends for unique flavors.
- Add Veggies: Mix in peas, carrots, or bell peppers for added nutrients.
- Spice It Up: Add a dash of hot sauce or red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg