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Hearty Macaroni Casserole

Give Jack Frost the cold shoulder by setting a comforting hot dish on the table, Joy Harris Sauers of Sioux Falls, South Dakota offers this hearty meal-in-one that satitsfies the biggest of appetites. Enjoy one casserole and freeze the other, or serve them both when entertaining.

8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1 pound ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 can (14-1/2 ounces) Italian diced tomatoes, drained
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup French-fried onions

Directions

Prepare macaroni and cheese according to package directions.
Meanwhile, in a large skillet, cook the beef, green pepper and onion
over medium heat until meat is no longer pink; drain. Add to
prepared macaroni. Stir in tomatoes.
Divide half of mixture between two greased 1-1/2-qt. baking dishes;
sprinkle each with 1/2 cup cheese. Top with remaining mixture.
Sprinkle remaining cheese over one casserole. Cover and freeze for up
to 3 months. Sprinkle the second casserole with French-fried onions.
Bake, uncovered, at 350° for 30 minutes or until heated through.
To use frozen casserole: Completely thaw in the refrigerator. Remove
from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (4 servings each).

2 of 2

Hearty Macaroni Casserole (continued)

Nutrition Facts: Cheese-topped casserole: 1 cup equals 445 calories, 27 g fat (16 g saturated fat), 107 mg cholesterol, 753 mg sodium, 25 g carbohydrate, 1 g fiber, 26 g protein. Onion-topped casserole: 1 cup equals 410 calories, 24 g fat (11 g saturated fat), 70 mg cholesterol, 660 mg sodium, 30 g carbohydrate, 1 g fiber, 19 g protein.