Description
A creamy and cheesy casserole combining tender macaroni noodles with a savory beef mixture, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 onion, chopped
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: more cheese for topping and breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- Boil the elbow macaroni in salted water until just shy of al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add chopped onions and cook until tender, about 5-7 minutes.
- Stir in diced tomatoes, beef broth, and Italian seasoning until well combined.
- Fold in the drained macaroni and half of the cheddar cheese.
- Transfer mixture to a greased baking dish, top with remaining cheese and breadcrumbs if desired.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. This casserole can be frozen before baking for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg