INGREDIENTS
1 lb. lean ground beef
1 small onion, chopped
1 can cream of mushroom soup (10.5 oz)
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 can (4 oz) mushrooms, drained
2 cups macaroni, uncooked
2 cups sharp cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F and grease a 2-quart casserole dish with butter or non-stick spray. Set aside.
Cook macaroni 1 to 2 minutes less than package directions, drain and set aside.
In a large skillet, season beef with garlic powder, thyme, salt and pepper and sauté with onions until cooked through and onions are tender.
Stir in soup, milk and mushrooms and season to taste.
Place half of the meat mixture in the bottom of the baking dish. Top with half the macaroni and half the cheese. Top again with remaining meat and remaining macaroni.
Bake uncovered for 20 minutes. Top with remaining cheese and bake until cheese is bubbly and golden, about 10 minutes more.
Recipe adapted from The Southern Lady Cooks.
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