 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law. Ingredients:
1 cup uncooked elbow macaroni |
1 pound ground beef |
1 (10.75 ounce) can condensed cream of mushroom soup |
3/4 cup milk |
2/3 cup ketchup |
1/2 cup shredded cheddar cheese |
1/4 cup chopped green bell pepper |
1 cup dried minced onion |
1 teaspoon salt, or to taste |
1 cup crushed potato chips |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
3. Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
|
|