Shipwreck Casserole

Ingredients 1 pound lean ground beef 1 (7.25 ounce) package macaroni and cheese mix 1 (14.5 ounce) can diced tomatoes 1 cup milk

1 cup frozen peas 1 cup frozen corn 1 teaspoon seasoned salt or to taste 1 cup shredded Cheddar cheese, divided

Directions Heat a big skillet on medium-high. Cook and stir meat in heated skillet for 5–7 minutes until browned and crumbly.  

Mix macaroni and cheese with meat. Add tomatoes, milk, peas, and corn; boil, lower heat to medium-low, cover, and simmer 12 minutes until noodles are cooked.  

Salt seasoning. Mix 1/2 Cheddar cheese into dish to melt. Top with remaining cheese.  

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