I finally got a picture to go with this recipe, but it’s just of the ingredients. I didn’t get a chance to take a picture of it finished. Seriously, Hubs is literally leaning over the oven with a spoon when I pull this out. This is one of his favorite recipes!
Now, I know you can make a homemade beefaroni casserole. Brown your own meat, cook the noodles, blah, blah, blah. But I prefer a more “semi-homemade” approach to cooking. Here’s how I make a beefaroni casserole:
- 2 can Chef Boyardee Beefaroni
- 1 can diced tomatoes, strained
- half an onion (more or less depending on how much you like onion)
- 2+ cups shredded mozzarella cheese
- 3-4 slices deli mozarella cheese
Optional ingredients:
- can of sliced mushrooms
- 3-4 slices of deli mozarella cheese
Add beefaroni, tomatoes, and onion (and mushrooms if using) in a casserole dish and stir. Add shredded cheese and stir. Bake 350 degrees for 20 minutes (or until heated through). Add slices of cheese (or just top with more shredded) and bake another 5 minutes or until cheese is melted.
Serve. Enjoy.
If you have a large family, this recipe can easily be doubled!
How is this a “money-saving recipe”? Well, all the canned items came from my stockpile. Anytime you cook from your stockpile, you are saving money! The fresh items were bought on sale. Making this an inexpensive dinner!
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