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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Our family of four loves this creamy and cheesy casserole so much that we have few leftovers. It's a delicious quick meal for those busy days on the farm.Carol Buckman, Colony, Kansas Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1/2 teaspoon dried basil |
1/8 teaspoon pepper |
2 cups elbow macaroni, cooked and drained |
1 cup (4 ounces) shredded process cheese (velveeta) |
1/2 cup dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a bowl, combine soups, milk, basil and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese.
2. Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 45 minutes or until heated through. Yield: 8 servings.
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