In the Summer I am all about quick no-oven type dinners. However in the Fall, I like more warm, filling, comfort foods like casseroles. This has been a family go-to recipe for awhile–in fact we’ve eaten this twice this week! With just a few ingredients you get plenty of flavor in this creamy casserole. And I am usually a fan of anything that has some crunchy crackers on top.
2 cups Honeyville Elbow Macaroni Noodles
1 and 1/4 cups Honeyville Freeze Dried Ground Beef
1/4 cup Honeyville Dehydrated Onions
1/3 cup Honeyville Cheese Powder
1 (10.75 oz) can Cream of Mushroom Soup
8-10 Saltine Crackers, roughly crushed
Salt and Pepper to taste
1-2 Tbs Milk (if needed)
In a large pot of boiling, salted water add noodles.
Boil for 5 minutes, stirring occasionally. Add ground beef and onions and continue cooking for 3 to 5 additional minutes until noodles are done. Drain.
Meanwhile, in a large bowl add the cheese powder and soup.
Once the noodles have been cooked and drained add them to the bowl. Toss to evenly coat everything. Add a splash or two of milk if the mixture seems too thick. Season with salt and pepper to taste. Spread mixture in an 8×8 pan.
Top with crushed crackers. I just crush them with my hands as I am putting them on top. Nothing super fancy or difficult.
Bake in a 350 degree preheated oven for 20-25 minutes until everything is warmed through.
As I was eating it this last time I realized some freeze dried peas would be a yummy addition (just add them in with the onions and beef). I like to serve this casserole with another vegetable and a fruit.
If this tells you anything about how good it is I made this for a bunch of kids (5 years and younger) and all of them cleaned their plates–so did the adults! I don’t know about your experience but mine has proven that young kids can be pretty honest food critics. I’d say this one was a big winner!