Beef and Macaroni Casserole

h
Dish type
Dinner
Serves
6
Ready in
1 hour*

Ingredients

  • 2 cups dry elbow macaroni
  • 1 lb. lean ground beef
  • 1 (10.75-oz.) can cream of mushroom soup
  • 1 (10.75-oz.) can tomato soup
  • 1 medium green bell pepper, chopped
  • 1/4 cup chopped pimiento
  • 2 cups shredded sharp Cheddar (8 oz.)
  • 1 (2.8-oz.) can french-fried onions

Directions

Prep Time
15 minutes
Cook Time
45 minutes*
Ready in
1 hour*
  1. Preheat oven to 350°F. Lightly coat a 2-quart casserole with nonstick cooking spray; set aside. In a large skillet cook ground beef over medium-high heat until brown. Drain fat. Keep covered; set aside.
  2. Meanwhile, in a large saucepan cook macaroni al dente according to package directions. Drain; return to saucepan. Add cooked beef. Stir in mushroom soup, tomato soup and bell pepper. If desired, add pimiento. Season with salt and pepper to taste. Carefully toss mixture until combined.
  3. Place half of the beef mixture in prepared dish. Sprinkle with half of the cheese and half of the onions. Repeat layers with remaining beef mixture and cheese. Bake, uncovered, about 25 minutes. Sprinkle with remaining onions; bake 5 minutes more or until bubbly. Let stand 5 minutes before serving.
<

Nutritional Information

Serving Size
1
Per Serving
Calories 573, Calories Fat 254, Total Fat 28g, Saturated Fat 13g, Cholesterol 86mg, Sodium 931mg, Carbohydrate 45g, Protein 31g
Serving Size1
Calories573
Calories Fat254
Calories (fat) extra44
Total Fat28g
Total Fat (extra)44
Saturated Fat13g
Saturated Fat (extra)66
Trans Fat0g
Cholesterol86mg
Cholesterol (extra)29
Sodium931mg
Sodium (extra)39
Potassium665mg
Carbohydrate45g
Carbohydrate (extra)15
Fiber2g
Fiber (extra)11
Sugars6g
Protein31g
Omega30g
Vitamin A647IU
Vitamin A (extra)13
Vitamin C18mg
Vitamin C (extra)31
Iron3mg
Iron (extra)19