Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 0 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
Ingredients
- 1 16 ounce box dreamfield's elbow macaroni or
- Elbow Macaroni of Your Choice
- 2 lbs hamburger Browned
- 1/4 cup red onions Chopped
- 2 Tbs minced garlic
- 2 14 ounce cans diced tomatoes with basil oregano
- Do not Drain
- 1 10 3/4 ounce can cream of mushroom soup No
- Water other Cream of Soup can be substituted
- 1/2 1 1/2 ounce envelope mild taco seasoning or
- make your own
- 1 cup shredded cheese
- 2 cups shredded cheddar cheese or enough to cover
- casserole top
- 2 salt and pepper
Preparation
1. Preheat oven to 350 degrees.
2. Cook elbow macaroni "Al dente" approx 10 minutes.
3. Brown hamburger with red onion and garlic.
4. Drain fat.
5. In a large mixing bowl.
6. Add drained Hamburger.
7. Add drained Macaroni.
8. Add soup ( no water ).
9. Add tomatoes with liquid.
10. Add 1 Cup of Shredded Cheese.
11. Add 1/2 Packet Mild Taco Seasoning.
12. Add salt and pepper to taste.
13. In mixing bowl throughly combine ingredients.
14. Placed combined mixture into a 9 x 13 casserole dish.
15. Sprinkle the 2-4 cups ( Use more or less to your liking ) of shreddedcheese over top of the casserole.
16. bake uncovered for 30 minutes or until bubbling around edges andcheese is melted and lightly browned.
17. Serve with Green Salad or Cucumber / Tomato slices on the side.
Comments: This recipe was inspired by Derf's Belly Buster Recipe. It hasbeen heavily modified in ingredients and procedure. I feel the recipe nowqualifies as a new recipe. Thank you to Derf for the inspiration :D Thisversion of the recipe is being named for my son Kristopher ( 13 at the timeof writing ) who helped me tonight in making all the revisions. Thank youHoney!:D
