Description
This hearty Shipwreck Casserole combines seasoned ground beef, tender macaroni, and vegetables in a creamy cheese sauce for an easy, one-pot weeknight dinner.
Ingredients
- 1 lb lean ground beef
- 1 (7.25 oz) package macaroni and cheese mix
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup milk
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tsp seasoned salt
- 1 cup shredded Cheddar cheese, divided
Instructions
- Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until it is browned and crumbly, about 5 to 7 minutes.
- Stir the dry pasta and cheese powder from the macaroni and cheese package into the browned beef until well coated.
- Add the undrained tomatoes, milk, frozen peas, and frozen corn to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer until the noodles are tender, roughly 12 minutes.
- Remove the lid and season the mixture with seasoned salt. Stir in half of the shredded Cheddar cheese until melted.
- Top the casserole with the remaining Cheddar cheese and let it melt before serving.
Notes
For a lighter version, ground turkey works well in place of beef.
- Prep Time: 15 min
- Resting Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 14g
- Sodium: 1110mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 116mg
Keywords: Shipwreck Casserole, easy dinner, ground beef recipe, one pot meal, macaroni and cheese casserole