Ingredients for Beef Macaroni Casserole
- 1 lb ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 (15 ounce) can tomato sauce
- Not used in recipe; recipe calls for 1 (10 3/4 ounce) can condensed cream of mushroom soup instead.
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 8 ounces elbow macaroni, cooked and drained
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon ground black pepper
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
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How to Make Beef Macaroni Casserole
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package directions. Drain and set aside.
- Brown ground beef in a large skillet over medium-high heat; drain off excess fat.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk until smooth and thickened. Stir in cream of mushroom soup, salt, and pepper.
- Stir in the cooked macaroni and ground beef mixture.
- Pour into a greased 9x13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
37g
Fat
49g
Carbs
19g
