I used Spring Break to be semi-productive and try out several new recipes. I ended up finding a couple of winners to add to the list of regulars and today I thought I'd share a simple and hearty beef and macaroni casserole.
This one was extra appealing to me because everything in it are items that I typically have in my pantry/fridge on a regular basis.
Here's what you'll need...
- 1 lb ground beef
- 1 can tomato soup
- 1 can cream of mushroom soup
- 1 can whole kernel corn; drained
- 2 teaspoons chili powder
- 1 onion; chopped
- about 1 cup of shredded cheddar
- 1 1/2 cups dry macaroni; cooked and drained
Chop up the onion and throw it and the chili powder in with the ground beef while you brown it.
While the meat is browning, cook the macaroni noodles.
After the meat is browned and drained, mix in the soups and corn.
Stir it all together and warm through.
Once the noodles are cooked, mix those in with the meat/soup/corn mixture until combined.
I also threw in a handful of cheddar. Because when is extra cheese ever a bad decision ;)
Bake the mixture uncovered at 350 for about 20 minutes. Pull it out and top it with shredded cheddar and then bake it again for another 15 minutes or until the cheese is melted.
I'm not going to lie - when i pulled it out of the oven I was a little bit skeptical. But y'all... it was so good!!! All of my kids ate it and not a one of them picked out a single onion or kernel of corn. #smallvictories
It was pretty mild, so if you want to up the spice level you may want to throw in a few more spices and/or a can of rotel. Since I was hoping my little ones would eat it I kept it fairly tame.