Ingredients for Beef Elbow Macaroni Casserole With Sour Cream
- 1 lb ground beef
- 1 medium onion, diced
- Tomato Sauce
- 1 cup sour cream
- Velveeta Cheese
- 1 lb elbow macaroni
- 1/2 tsp garlic salt
- 1 tsp salt and 1/2 tsp black pepper
- 4 slices cheddar cheese
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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.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
30g
Fat
87g
Carbs
3g