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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a casserole that my mom used to make, and I started making it in Jr. High. I don't remember which of her cookbooks it came from - maybe a Southern Living cookbook. This is one of those great standbys that everyone loves, and you probably have the ingredients on hand most of the time. Ingredients:
1 box elbow macaroni (shells, or rotini) |
olive oil |
kosher salt |
pad of butter |
1.5 - 2 lbs 93% lean ground beef |
1 med. white onion, chopped |
1 t. chopped garlic |
2 t worcestershire sauce |
italian seasoning |
seasoned salt |
garlic pepper |
1 tub fresh mushrooms, sliced (or one large jar, drained) |
1 large can diced tomatoes |
1 can cream of mushroom soup |
1 package shredded cheese (i use classic melts), halved |
Directions:
1. Bring large pot of water to boil
2. Add olive oil, butter, macaroni, and slight palmful kosher salt
3. Cook according to package directions
4. In the meantime, preheat oven to 350
5. In large skillet, brown meat, onion, mushrooms with worcestershire, italian seasoning, seasoned salt, and garlic pepper
6. Once all pink color disappears, tramsfer to large mixing bowl (unless skillet is large enough to accomodate mixing)
7. Add cooked pasta, tomatoes, soup, and half the cheese
8. Stir together well
9. Spread in casserole dish
10. Cover with remaing cheese
11. Bake about 25 minutes, until cheese is melted and bubbly
12. Serve with salad and garlic bread
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