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Hamburger Macaroni Casserole

Total Time

Prep: 15 min. Bake: 25 min.

Makes

6-8 servings

Working full-time and attending school part-time leaves me little time for fancy meals. My family enjoys hearty helpings of this casserole, alongside a salad, bread and dessert.—Dawn Farris, Pekin, Illinois

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 1 pound ground beef
  • 12 ounces process cheese (Velveeta), cubed
  • 1-1/2 cups milk
  • 1 cup sliced fresh mushrooms
  • 1 cup diced seeded tomatoes
  • 1/3 cup sliced green onions
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, combine cheese and milk. Cook and stir over medium-low heat until cheese is melted and mixture is smooth. Stir in the beef, mushrooms, tomatoes, onions and cayenne; remove from the heat.
  2. Drain macaroni and stir into beef mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover and stir mixture; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly.

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