Recipe: Crunchy Cheeseroni
- 2 cups uncooked macaroni
- 1 1/2 pounds lean ground beef
- 10 1/2 oz can tomato soup, undiluted
- 10 1/2 oz can mushroom or celery soup, undiluted
- 1 red pepper, chopped
- 1/4 cup chopped pimiento
- 2 cups Colby cheese, cubed
- 6 oz can french-fried onions
Preheat oven to 350° F. Cook macaroni according to package directions; drain. Brown ground beef; drain. Mix the macaroni, ground beef, soups, red pepper, and pimiento together. Place half of the mixture in a greased 2 quart casserole dish. Sprinkle with half of the cheese and half of the french-fried onions. Top with remaining macaroni mixture, then with the rest of the cheese. Bake at 350° F for 25 minutes. Remove from oven and top with the remaining onions; bake 5 minute longer. Freezes well.
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