Hearty Macaroni Casserole Recipe

4.5 7 10
Hearty Macaroni Casserole Recipe
Hearty Macaroni Casserole Recipe photo by Taste of Home
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Hearty Macaroni Casserole Recipe

Read Reviews
4.5 7 10
Publisher Photo
Give Jack Frost the cold shoulder by setting a comforting hot dish on the table. This hearty meal-in-one will satisfy even the biggest of appetites. Enjoy one casserole and freeze the other, or serve them both when entertaining. —Joy Sauers, Sioux Falls, South Dakota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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).
Originally published as Hearty Macaroni Casserole in Quick Cooking November/December 2004, p65

Nutritional Facts

1 cup: 470 calories, 29g fat (18g saturated fat), 115mg cholesterol, 795mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 28g protein.

  • 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
  1. 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.
  2. Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture.
  3. 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.
  4. 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).
Originally published as Hearty Macaroni Casserole in Quick Cooking November/December 2004, p65

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Reviews forHearty Macaroni Casserole

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MY REVIEW
luigimon User ID: 1692040 95041
Reviewed May. 28, 2014

"easy and a good comfort food. I will make this again.....when the husband is out of town. He wasn't a fan!"

MY REVIEW
bjsilve0 User ID: 172187 129343
Reviewed Mar. 26, 2014

"It was easy and okay but nothing great."

MY REVIEW
jtermont User ID: 1863534 144805
Reviewed Sep. 21, 2013

"I don't normally eat boxed mac and cheese, but I find recipes interesting when they incorporate items like this. My husband and I really liked this recipe, and I liked the ease of making it. I tried it with edamame instead of green pepper, still yummy! I will definitely make this again."

MY REVIEW
lurky27 User ID: 1251896 57423
Reviewed Jan. 18, 2012

"Delicious and easy!

~ Theresa"

MY REVIEW
LaFrenierM User ID: 5629873 148757
Reviewed Feb. 5, 2011

"I have used both ground beef & Italian sausage. <3 Absolutely a family favorite in our house!"

MY REVIEW
c4pepper User ID: 4657627 148734
Reviewed Dec. 2, 2010

"I have made this before but instead of adding green pepper, I substituted a can of Rotel's for the Italian Tomatoes and it came out great. Very easy and tasty."

MY REVIEW
shelbyhart User ID: 1225882 143623
Reviewed Sep. 29, 2010

"Very good. A hit."

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