My mom often made this casserole when I was growing up, and it was one of my favorite meals. It tastes terrific with a salad and rolls.

This is an easy macaroni and ground beef casserole recipe, and it makes a great-tasting dinner for any night of the week. Add a tossed salad and warm rolls or crusty bread for a perfect meal. We used our favorite arrabbiata sauce in this recipe, but any good marinara or tomato sauce will work.


3 cups elbow macaroni, uncooked
1 tablespoon butter
1/4 teaspoon salt
1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 (10 3/4 ounce) can Healthy Request condensed tomato soup
1 (10 3/4 ounce) can cheddar cheese soup
1/2 cup skim milk
1/4 teaspoon pepper
1/2 teaspoon basil
1 1/2 cups shredded sharp cheddar cheese


Preheat oven to 350. Lightly grease a 13 x 9 casserole dish.

Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt. Place in bottom of 13 x 9 dish; set aside.

Meanwhile, cook and crumble ground beef with the onion until no longer pink. Drain off fat.

Return cooke, drained beef/onions to skillet.

Stir in both cans of soup, milk, pepper and basil. Stir well.

Pour evenly over the cooked macaroni in the casserole dish.

Sprinkle with the shredded cheese.

Bake at 350 for 15 – 20 minutes

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