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Hearty Macaroni Casserole

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 2 casseroles (4 servings each).
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

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 shredded cheddar cheese, divided
  • 1 cup French-fried onions

Directions

  • 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.

Nutrition Facts

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

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