CRUNCHY CHEESE-A-RONI
Steps:
- Cook noodles and drain. Brown burger and drain. Add soups, green pepper, and cooked noodles to the burger.
- Put 1/2 the mixture in a greased 2 quart casserole. Sprinkle with 1/2 of the cheese and onions. Top with remaining mixture and cheese.
- Bake at 350°F for 25 minutes. Sprinkle remaining onions and bake 5 more minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRUNCHY CHEESERONI
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
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
CRUNCHIE CHEESE-A-RONI
This is a family favorite. My sister in Denver always requests to have this for dinner when she comes home to visit! Hope you enjoy it as much as we do!
Provided by Erin Krueck @erinkrueck
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Cook macaroni as recomended on box, drain. Brown ground beef, drain, and add to macaroni. Mix in soups and green olives in large bowl.
- Put into large casserole dish until half full. Sprinkle half bag of cheese, and half of fried onions. Add rest of mixture. Cover and bake 35-45 minutes
- Sprinkle remaining cheese and onions on top and cook uncovered 2-5 minutes or until onions are golden brown.
BEEFARONI
This was one of my favorite dishes growing up and now it is my children's. Ground beef, cheese and tomato sauce are baked into a simply delicious casserole.
Provided by IRISHEYES0814
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
- While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
- Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 47.8 g, Cholesterol 71.8 mg, Fat 19.9 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 10.6 g, Sodium 782.2 mg, Sugar 5.8 g
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
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