Ingredients for Beef Elbow Macaroni Casserole With Sour Cream
- 1 lb ground beef
- Onion
- 1 (24 ounce) can tomato sauce (or 2 cups)
- 1 cup sour cream
- Velveeta Cheese
- Macaroni Noodles
- 1/2 teaspoon garlic salt
- Salt And Pepper
How to Make Beef Elbow Macaroni Casserole With Sour Cream
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb ground beef with 1 medium onion (diced), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic salt. Drain any excess grease.
- Cook 1 lb elbow macaroni according to package directions until al dente. Drain well.
- In a large bowl, gently combine the cooked macaroni with 1 cup sour cream until evenly coated.
- In a 8x10 inch baking dish, layer half of the beef mixture, followed by half of the macaroni and sour cream mixture. Top with 2 slices of cheddar cheese.
- Repeat layers: remaining beef mixture, remaining macaroni and sour cream mixture, and the remaining 2 slices of cheddar cheese.
- Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
30g
Fat
87g
Carbs
3g