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Crunchy Cheesy Casserole
Crunchy Cheesy Casserole

Crunchy Cheesy Casserole

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pound pasta twists or elbows
pounds 1 to 1.5 lean ground beef
1 teaspoon each (salt, pepper, garlic powder)...use more or less to your taste
1 can (6 oz.) tomato paste
1 can mushroom soup
1 can (14 to 15 oz.) stewed tomatoes (do not drain liquid)
2 cups Kraft Shredded Mozzarella or Cheddar
1 can dried fried onions
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Let's Make It
Preheat oven to 375°F. Boil the pasta as per the directions on the package (al dente). While the water for the pasta is heating, in a skillet, brown the hamburger meat, salt, pepper, and garlic powder.
In a 2 qt. oven-safe casserole dish (while meat is browning), combine the tomato paste, mushroom soup, stewed tomatoes and shredded cheese and mix well. Set aside until meat is browned.
After meat browns, drain off fat and add meat to ingredients already in the casserole dish. Mix well. After pasta is cooked, drain pasta well, and add it to the other ingredients in the casserole dish. Mix well until all pasta is coated.
Place uncovered casserole dish in oven and bake for approx 35 minutes (or until the middle is hot and bubbly).
Pour the can of dried fried onions on top of casserole and spread out evenly over top. Bake another 5 minutes until onions are browned. Remove from oven and mix well before serving.
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