Crunchy Cheesaroni Recipes

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CRUNCHY CHEESARONI



Crunchy Cheesaroni image

this is a perfect comfort food casserole that melts in your mouth. Im telling you, you'll be begging for seconds

Provided by irish mommy 724

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
2 cups small shell pasta (cooked, measurment is prior to cooking)
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can tomato soup
1 large tomatoes, in chuncks
1 small onion
1 1/2 cups colby-monterey jack cheese (shredded, any cheese will do)
1 1/2 cups French-fried onions (durkees) (optional)

Steps:

  • In a large skillet fry up the hamburg.
  • combine the hamburg, macaroni, both cans of soup (DO NOT DILLUTE) in a large bowl
  • in the same skillet saute the onions and tomatoes, then combine with the macaroni mixture.
  • pour half the mixture in a casserole dish. spread 1 cup of the cheese over the top, then spread 1 cup of the french fried onions over the top.
  • pour the remaing macaroni mixture over the top, and cover with the remaining cheese. cover with tinfoil and bake at 350 for 35 minutes
  • remove tinfoil and spread the remaing french fried onions over the top. bake for 5 more minutes.

CRUNCHY CHEESERONI



Crunchy Cheeseroni image

Make and share this Crunchy Cheeseroni recipe from Food.com.

Provided by pines506

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups elbow macaroni (uncooked)
1 lb lean ground beef
1 (10 3/4 ounce) can tomato soup
1 (10 3/4 ounce) can cream of mushroom soup
1 medium green pepper, diced
1/4 cup chopped pimiento, optional
2 cups colby cheese, cubed
1 (3 ounce) can French-fried onions

Steps:

  • Cook macaroni according to package directions, drain.
  • Brown ground beef; drain.
  • Then add to beef soups, green pepper, pimento and cooked macaroni.
  • Place half the mixture in a greased 2 quart casserole.
  • Sprinkle with half the cheese and onions.
  • Top with remaining macaroni mixture and cheese.
  • Bake at 350 for 25 minutes.
  • Sprinkle with remaining onions and bake 5 minutes longer.

Nutrition Facts : Calories 490, Fat 23.5, SaturatedFat 11.6, Cholesterol 84.9, Sodium 967.6, Carbohydrate 38.5, Fiber 2.1, Sugar 6.2, Protein 30.5

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