Macaroni & Beef Casserole

I am not quite sure of the origins of this recipe, but my mother has been making this casserole for years.  I used to not eat it because the ingredients just don't seem to sound like they should go together.  But if you give this casserole a try, I think you will actually like it.

1 lb. ground beef
2 boxes instant macaroni and cheese
1 can of corn
1 can of cream of mushroom soup

Preheat oven to 350 degrees. Season and brown one pound of ground beef in a skillet.

While the meat is browning, in a separate pot, start cooking two boxes of macaroni and cheese. I like to use the spirals, I feel like it makes my casserole fancy.  You can use whatever kind of macaroni and cheese you desire, it matters not for this recipe. Follow the directions on the box, usually you start by boiling the water, add the pasta and continuing to boil for seven minutes or so.

While the meat and macaroni are going on the stove, you can start to prepare the rest of the casserole ingredients in a dish.   Dump in the can of corn.

Once the ground meat has browned, drain any excess grease (if there is any) and add it to the dish. 

Mix ingredients to incorporate all.

Add in the can of cream of mushroom soup and mix it into the beef and corn. 

Once the macaroni noodles have been boiled, drain out the water. Do not rinse the noodles. Add in the cheese sauce, butter, milk and stir.

Then, add the macaroni and cheese to the casserole.

Mix all ingredients together.

Put the casserole in the oven and bake for 25 minutes.


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