I saw that I friend of mine was asking for a ground beef casserole recipe this morning on Facebook, so I thought that we all might need one of those right about now (except the non-meat eaters) since it’s casserole season. This is a tried and true family favorite, and you can use lower fat cheese and ground beef to decrease the calorie and fat content should you desire.
1 pkg. Egg noodles or other pasta
1lb. to 1 1/2 lbs.. lean ground beef.
Small block Velveeta or Mexican Velveeta
1 can Rotel
1 Tbsp. flour
1-2 cubes chicken or beef bullion
Tony Chachere’s seasoning to taste (or use onion powder, garlic powder, salt, black pepper and dash red pepper.
1/2-1 tsp. Garlic (fresh, minced or powdered)
2 cups sharp cheddar
1 large yellow onion
Boil pasta according to package instructions, drain and and set aside.
Brown the meat, add onion, bullion, seasonings, and garlic. Cook until onions are wilted.
Add Ro-tel and Velveeta in small cubes.
Cook on low heat until cheese is melted.
Spray a deep casserole dish with non-stick spray and layer noodles, meat mixture and shredded cheddar until gone. Top with any remaining cheddar.
Baked in 375 degree oven for 15-20 minutes.
Enjoy casserole season!