By: Brandi from Aunt Bee’s Recipes

Making dinner becomes a cinch with this Preacher’s Macaroni Casserole. It combines ground beef with your favorite mac and cheese recipes. You won’t believe how many flavors go into this easy-to-make casserole. It starts with ground beef, macaroni noodles, and shredded cheese. If you add canned tomato soup and cream of mushroom soup, you’ll get a delectable flavor combination that’s easy and affordable. It’s an altogether satisfying and savory meal that you can make ahead of time and freeze for later.


 1 pound ground beef
 2 celery stalks, finely diced
 2 large onions, finely diced
 1 can cream of mushroom soup
 1 can tomato soup
 1 ¼ cup water
 1 teaspoon chili powder
 ½ teaspoon Lawry’s seasoning salt
 ½ teaspoon garlic powder
 8 ounces macaroni noodles, cooked until al dente and drained
 Shredded cheese (Cheddar and/or mozzarella)


1. Brown the ground beef with the finely diced onions and celery; drain. Add the cream of mushroom soup, tomato soup, water, chili powder, seasoning salt, and garlic powder. Cook over low heat for 20 minutes, stirring occasionally.
2. While the sauce is simmering, boil the noodles, until 2 minutes less than the lowest cook time on the box; the noodles will continue to cook as the casserole bakes.
3. After the sauce has cooked for 20 minutes and you have drained the noodles, combine everything in a sprayed 9 x 13 inch pan and bake for 10 minutes at 350 degrees F. Remove from oven and stir, sprinkle with cheese, and put back in the oven for 10 more minutes, or until cheese is melting and casserole is bubbly.

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