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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Working full-time and attending school part-time leaves me little time for fancy meals. My family enjoys hearty helpings of this casserole, alongside a salad, bread and dessert.Dawn Farris, Pekin, Illinois Ingredients:
8 ounces uncooked elbow macaroni |
1 pound ground turkey or beef |
12 ounces process cheese (velveeta), cubed |
1-1/2 cups milk |
1 cup sliced fresh mushrooms |
1 cup diced seeded tomatoes |
1/3 cup sliced green onions |
1/8 teaspoon cayenne pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, combine cheese and milk. Cook and stir over medium-low heat until cheese is melted and mixture is smooth. Stir in the beef, mushrooms, tomatoes, onions and cayenne; remove from the heat.
2. Drain macaroni and stir into beef mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover and stir mixture; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Yield: 6-8 servings.
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