Ingredients
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1 (16 ounce) box dreamfield's elbow macaroni (or Elbow Macaroni of Your Choice)
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2 lbs hamburger, Browned
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1/4 cup red onion, Chopped
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2 tablespoons minced garlic
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2 (14 ounce) cans diced tomatoes with basil oregano and garlic (Do not Drain)
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1 (10 3/4 ounce) can cream of mushroom soup (No Water , other Cream of Soup can be substituted)
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0.5 (1 1/2 ounce) envelope mild taco seasoning (or make your own)
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1 cup shredded cheese
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2 -4 cups shredded cheddar cheese (or enough to cover casserole top)
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salt and pepper (we prefer Kosher)
Instructions
- Preheat oven to 350 degrees.
- Cook elbow macaroni "Al dente" approx 10 minutes.
- Brown hamburger with red onion and garlic.
- Drain fat.
- In a large mixing bowl.
- Add drained Hamburger.
- Add drained Macaroni.
- Add soup ( no water ).
- Add tomatoes with liquid.
- Add 1 Cup of Shredded Cheese.
- Add 1/2 Packet Mild Taco Seasoning.
- Add salt and pepper to taste.
- In mixing bowl throughly combine ingredients.
- Placed combined mixture into a 9 x 13 casserole dish.
- Sprinkle the 2-4 cups ( Use more or less to your liking ) of shredded cheese over top of the casserole.
- bake uncovered for 30 minutes or until bubbling around edges and cheese is melted and lightly browned.
- Serve with Green Salad or Cucumber / Tomato slices on the side.