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!

Happy Eating!