Description
A hearty and comforting casserole made with ground beef, elbow macaroni, and cheddar cheese, effortlessly cooked in a slow cooker.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, undrained
- 1 can condensed tomato soup
- 2 cups shredded cheddar cheese
- 2 cups elbow macaroni, uncooked
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Brown the ground beef in a skillet over medium heat. Add the chopped onion and minced garlic, stirring until fully cooked. Drain any excess fat.
- Transfer the cooked beef mixture to the slow cooker.
- Stir in the diced tomatoes, condensed tomato soup, uncooked macaroni, oregano, basil, salt, pepper, and 1 cup of shredded cheddar cheese.
- Cover the slow cooker and cook on low for 4 to 5 hours, until the macaroni is tender and the sauce thickens.
- Add the remaining cheddar cheese over the top of the casserole. Cover again and cook for an additional 15 to 20 minutes, until the cheese is fully melted.
- Let the casserole rest for 5 minutes before serving. Scoop out servings and enjoy.
Notes
For best results, ensure to brown the beef properly and cook on low heat to maintain pasta texture.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg