This shipwreck casserole turns easy ingredients like ground beef, macaroni and cheese, and frozen vegetables into a quick and easy kid-friendly dinner.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
636 Calories
Recipe Instructions
Step 1
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Step 2
Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
Step 3
Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.
Ingredients
1 cup milk
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese, divided
1 cup frozen corn
1 cup frozen peas
1 (7.25 ounce) package macaroni and cheese mix
1 teaspoon seasoned salt (such as LAWRY'S®), or to taste
