A family-style casserole of ground beef, elbow macaroni, cream of mushroom soup, ketchup, cheddar and green pepper, topped with crushed potato chips. Serves 4 to 6.
This is a classic weeknight casserole that kids and adults both tend to like. Browned ground beef and cooked macaroni are stirred together with cream of mushroom soup, milk, ketchup, cheddar cheese, green pepper and onion.
It bakes covered until hot and bubbling, then gets a crunchy layer of crushed potato chips for the last few minutes. Everything can be mixed right in the baking dish.
Ingredients
1 pound ground beef
4 ounces uncooked elbow macaroni (about 1 cup)
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/4 cup milk
2/3 cup ketchup
1/2 cup shredded cheddar cheese (about 2 ounces)
1/4 cup chopped green pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt
1 cup crushed potato chips
To make it vegetarian
For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Instructions
Heat the oven. Preheat the oven to 350°F (175°C).
Brown the beef. Cook and stir the ground beef in a skillet until browned, with no pink remaining. Drain off the fat.
Cook the macaroni. Cook the macaroni as directed on the package and drain.
Mix. In an ungreased 2-quart casserole, mix the beef, macaroni, soup, milk, ketchup, cheese, green pepper, onion and salt. Leave out the potato chips.
Bake covered. Cover and bake for 40 minutes, until hot and bubbling.
Add the topping. Uncover, sprinkle with the crushed potato chips and bake 5 minutes longer.
Serve. Let stand a few minutes before serving.
Nutrition per serving (estimated)
530Calories
41 gCarbohydrates
2 gFiber
38 gNet carbs
24 gProtein
31 gFat
Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Undercook the macaroni by a minute or two. It keeps softening in the oven.
Crushed crackers or buttered bread crumbs can replace the potato chips.
Add a pinch of chili powder or a dash of hot sauce if you want more zip.
Questions about this recipe
Can I make this casserole ahead?
Mix it, cover and refrigerate for up to a day. Add the potato chips just before the final 5 minutes. Add about 10 minutes to the covered baking time if it goes in cold.
Can I use ground turkey?
Yes. Ground turkey works well. Cook it until it reaches 165°F.
Can I freeze beef and macaroni casserole?
Yes, without the chip topping. Freeze for up to 3 months, thaw overnight in the refrigerator, then bake and top as directed.
