Jump to Sidebar navigation

Divine Casserole

From: Linda Shadix - Taste of Home 1991
Yield: 12 servings

Ingredients

  • two thirds of a cup onion (chopped)
  • 2 pounds ground beef
  • ¼ teaspooon dried basil leaves
  • ½ teaspooon dried oregano leaves
  • ½ teaspooon dried thyme leaves
  • ½ teaspooon salt
  • ¼ teaspooon ground black pepper
  • 1 fifteen-ounce can diced tomatoes
  • 1 can (10¾ oz) tomato soup
  • 8 oz dry elbow macaroni
  • 6 cups water, boiling
  • 1 ¼ cups (5 oz) cheddar cheese, shredded
  • 1 can (10¾ oz) cream of mushroom soup
  • 8 oz cream cheese
  • 8 oz sour cream

Cook onion and ground beef in skillet until done; drain. Add basil, oregano, thyme, salt, pepper, tomatoes, and tomato soup. Simmer 35-40 minutes. Cook macaroni in boiling water until al dente; drain. Shred cheddar cheese. Blend together cream of mushroom soup, cream cheese and sour cream. Into a buttered 9 x13-inch baking dish, layer cooked macaroni, followed by beef mixture, then shredded cheddar cheese and finally the soup mixture. Bake at 300 degrees for 15-20 minutes until heated through.