Tuesday, April 7, 2009

Hamburger and Cheesy Shells Casserole

I found a Publix recipe that souped up a box of Velveeta Shells and Cheese. Since we are trying to avoid a grocery run before leaving on vacation, I decided to soup this up and make it into a complete dinner casserole, instead of a side dish.

1 box Velveeta Shells and Cheese (will work with the family size box as well)
1 can Italian style tomatoes w/ peppers and onions
4 leftover hamburgers (or 1/2 lb of browned hamburger meat)
1-2 cups of corn
1/2 cup seasoned bread crumbs
1/2 cup cheddar cheese
olive oil

  1. Preheat oven to 400 degrees.
  2. Cook the shells and cheese according to the box directions. Do not overcook or the noodles will get mushy.
  3. While working on the pasta, place the can of italian tomatoes in a small skillet with some olive oil. Cook on medium low heat and stir when needed.
  4. Cut up the hamburger patties into small pieces. Add in with tomatoes when pasta is halfway done.
  5. Add 1-2 cups of corn to tomato mixture.
  6. When pasta is completed, add 1 cup of water from the pasta pot to the tomato mixture. Keep cooking the tomatoes.
  7. Drain pasta and add cheese.
  8. Add tomato mixture to the pasta. Taste and add salt and pepper if needed.
  9. Pour tomato mixture into a casserole dish.
  10. Mix bread crumbs and cheddar cheese together. Apply to the top of the casserole.
  11. Spray the top of the casserole with Pam (or any other kind of cooking spray).
  12. Place on a sheet pan and then into oven.
  13. Cook until the casserole is bubbling and the top begins to brown.

This was a huge hit the other night. Even the baby, who is very picky about meat, loved this. It also tastes great the next day!

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