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Shipwreck Dinner Beef and Macaroni Casserole
Summer Rose

Shipwreck Dinner Casserole

Learn how to bake raw ground beef and macaroni to perfection
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 (7.25) ounce box macaroni and cheese dinner
  • 1 cup whole milk
  • 1 (14.5) ounce can diced tomatoes, undrained
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup shredded sharp cheddar cheese divided
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • Chopped parsley optional

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Cheese grater
  • Lid for skillet

Method
 

  1. Brown ground beef and drain excess fat.
  2. Stir in uncooked macaroni, milk, and undrained tomatoes.
  3. Add frozen peas and corn.
  4. Cover and simmer 10–12 minutes, stirring occasionally.
  5. Stir in cheese packet and half of the cheddar.
  6. Season with salt and pepper.
  7. Top with remaining cheddar.
  8. Cover, remove from heat, and let stand 5 minutes before serving.

Notes

  • Prepare the casserole a day ahead and reheat with a splash of milk.
  • Ground turkey or chicken works as a 1:1 substitute for beef.
  • Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
  • If the sauce becomes too thick, stir in warm milk before serving.