Recipe: Jon Ben Getti (and 5 more casseroles with macaroni, ground beef, and peas)

JON BEN GETTI

1 can condensed cream of tomato or cream of mushroom soup
7 oz. (small box) spaghetti, cooked
1 1/2 lb. ground beef
1/4 green pepper, finely chopped
1/4 onion, finely chopped
1 can green peas, drained
Velvetta Cheese, grated

Mix soup with spaghetti. Stir in ground beef, onion, green pepper. Mix thoroughly. Fold in peas. Pour into large Pyrex dish. Sprinkle with grated Velvetta Cheese.

Bake 25 minutes at 320 degrees.

Note: I would brown the ground beef with the green pepper and onion before adding to the recipe.

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JOHNNY M CASSEROLE

1 lb. ground chuck
1 (1 1/2 oz.) pkg. sloppy Joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 cups water
2 cups elbow macaroni
1 small can peas, drained
1 small can corn, drained
2 cups grated sharp cheddar cheese, divided use

Cook beef until it loses red color. Stir in seasoning mix, tomato paste and water. Bring to boil, reduce heat, simmer 10 minutes, stirring occasionally.

Cook macaroni in boiling salty water until tender. Drain. Stir in meat mixture, corn, peas and 1 cup grated cheese. Turn into 2 quart buttered casserole dish. Sprinkle with one cup cheese.

Bake at 350 degrees for 45 minutes.

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HAMBURGER CASSEROLE

1 lb. ground beef
1/2 small onion, chopped
2 cups elbow macaroni
1 can condensed cream of mushroom soup
1 can corn or peas, drained
3/4 cup Velveeta, cubed
1/2 cup milk
24 Ritz crackers, crumbled, divided use

Brown hamburger in skillet with chopped onion. Drain and set aside.

Boil macaroni; drain.

Mix together beef, macaroni, and remaining ingredients, except a few crackers.

Grease casserole dish and pour in, sprinkle the remaining cracker crumbs on top.

Bake at 350 degrees for 20 minutes.

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COUNTRY FAIR CASSEROLE

8 oz. elbow macaroni
1 lb. ground beef
1 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed cream of celery soup
1 (8 oz.) container sour cream
1 (17 oz.) can peas, drained

Cook macaroni. Drain and set aside.

Combine beef, onion, seasoning in skillet; saute until brown; drain.

Stir soup into beef mixture and simmer 10 minutes. Stir the cooked macaroni and remaining ingredients.

Bake in 2 1/2 quart casserole at 350 degrees for 35 minutes.

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SIMPLE SUPPER

1 lb. ground beef
1 (10 3/4 oz.) can condensed tomato soup
1 cup water
1/2 tsp. chili powder or cayenne pepper
6 oz. uncooked elbow macaroni
1 (16 oz.) can peas with carrots drained
6 slices American cheese

Brown ground beef; drain.

Stir in tomato soup, water and chili powder or cayenne pepper. Bring to a boil. Reduce heat and simmer 10 minutes.

Meanwhile, cook macaroni according to package directions.

In 2 quart casserole dish place 1/2 meat sauce, 1/2 macaroni, 1/2 peas and carrots. Cover with 3 slices of American cheese. Repeat, with remaining ingredients.

Cover and bake at 375 degrees for 25 minutes. Let stand 5 minutes before serving.

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MORE!

1 lb. elbow macaroni, cooked and drained
1 (28 oz) can whole tomatoes, cut up with juice
1 medium jar pimentos, drained
1 (16 oz.) can peas, drained
1 lb. sharp Cheddar cheese, cut into cubes
2 lbs. ground beef
1/2 medium onion, chopped
Chili powder to taste

Brown meat and onion in Dutch oven. Drain off fat and leave large chunks of meat.

Add all ingredients to cooked and drained macaroni. Stir over low heat on top of the stove until cheese begins to melt.

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Welcome Back Grannieq!

It's so nice to 'see' you again. I hope one of these casseroles will be a good fill in until the exact recipe you're looking for turns up.

Warmest regards,

Betsy