Comments 2

Casserole Time!

FullSizeRenderI 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!



  1. Thanks, Susan! I think I’m going to try this tonight. Just don’t tell my husband it has Velveeta in it. LOL

    • It’s a casserole, Kimmie. The best ones have a little Velveeta in them. Makes the best cheesy sauce. But, I’ll never tell. 🙂

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