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Cheeseburger Macaroni

 Cheeseburger Macaroni
Our family of four loves this creamy and cheesy casserole so much that we have few leftovers. It's a delicious quick meal for those busy days on the farm.—Carol Buckman, Colony, Kansas
8 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 2 cups elbow macaroni, cooked and drained
  • 1 cup (4 ounces) shredded process cheese (Velveeta)
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • In a skillet, cook beef, onion and garlic over medium heat until meat
  • is no longer pink; drain. In a bowl, combine soups, milk, basil and
  • pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese.
  • Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs
  • and butter; sprinkle over the top. Bake, uncovered, at 375° for
  • 45 minutes or until heated through. Yield: 8 servings.
Vary Cheeseburger Macaroni by using cream of onion sou-p for the cream of mushroom, small pasta shells for the elbow macaroni or

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Cheeseburger Macaroni (continued)

Editor's Note: Swiss cheese for the American cheese.
Nutritional Facts: 1 serving (1 each) equals 291 calories, 15 g fat (7 g saturated fat), 49 mg cholesterol, 846 mg sodium, 23 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.