This shipwreck casserole might not be pretty, but it is a tasty, busy-night, kid-friendly meal. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal!
Ingredients
- lean ground beef: 1 pound
- macaroni and cheese mix: 1 pack (7.25 ounce pack)
- tomatoes: 1 can (14.5 ounce can, diced)
- milk: 1 cup
- frozen peas: 1 cup
- frozen corn: 1 cup
- seasoned salt: 1 tsp (to taste)
- cheddar cheese: 1 cup (divided, shredded)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
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Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
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Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese. fabeveryday
