Macaroni and Hamburger Casserole
This flavorful dinner comes together in minutes and has a delicious crunchy topping.
- 1 pound ground beef, browned, crumbled, and drained
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 can condensed tomato soup (10.5 oz)
- 1 green bell pepper, diced fine
- 1/4 cup chopped pimento pepper
- 2 cups macaroni elbows or shells, cooked according to package directions (about 4 cups cooked
- 1 can french fried onions (about 2 cups)
- 4 ounces cheddar, Colby, or Colby-Jack cheese, cubed
Preheat oven to 350 degrees. Cook pasta according to package directions, and drain. Brown and crumble ground beef and drain. In a bowl, combine both soups, noodles, beef, and peppers. Stir until well mixed.
Grease a casserole dish and layer in half of pasta mixture. Top with half of fried onions and half of cheese. Cover with the rest of the pasta mixture and half of the cheese, but save the onions. Bake for 20-30 minutes in a 305 degree oven. Remove from oven and sprinkle top of casserole with remaining french fried onions. Return dish to oven for 5 minutes to brown and crisp onions. Makes many servings. Enjoy!