Recipe By JoAnna Ellingsen
Rating
Published Jun 8th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 699.6

This recipe came about because I wanted to use up green peppers from the garden. It’s quick, easy and even my picky friends have asked for the recipe.

Recipe Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 green bell pepper, seeded and chopped
  • salt and pepper to taste
  • 1 (8 ounce) package processed cheese food, cubed
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ¼ cup milk, or as needed

Cooking Directions

  1. 1 Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
  2. 2 Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
  3. 3 Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!

Nutrition Facts

  • Calories 699.6
  • Carbohydrate 54.8 g
  • Cholesterol 114.7 mg
  • Fat 35.4 g
  • Fiber 3.2 g
  • Protein 39.5 g
  • Saturated Fat 15.9 g
  • Sodium 1275.4 mg
  • Sugar 10 g

Reviews

  1. I used yellow peppers for this and Healthy Request Cream of Mushroom. Nice flavors really cheesy. A good from scratch way to copycat Hamburger Helper. Thanks for the recipe.
  2. One of my hubby's favorites. I use ground turkey and Healthy Request Cream of Mushroom instead of regular. The first time I made it with just the regular Cream of Mushroom it was very salty. I have also used whole wheat pasta as a way to make it a little healthier.
  3. This is good! I made it as the recipe listed with no changes. It's a quick & easy recipe that uses common ingredients. A keeper!
  4. I read the reviews and made it a little bit different too. I made a bit of a cheese sauce. 2 tablespoons of butter, 2 tablespoons of flour and a 1/4 cup of milk then I put in the can of mushroom soup, and about 2 tablespoons of sour cream. Then I add shredded cheese, - Read more ...
  5. First I didn't measure my macaroni - I used 1 pound which I believe is very close to 2 cups. As is it wasn't cheese enough for me so I added a cup of mozz./prov. blend shredded. That really helped out. It is still a little bland for me so next time I will add - Read more ...
  6. Wasn't bad... was pretty comparible to a name brand boxed dinner where you add meat though. My husband called this a chuckwagon dinner and gave it 3.5 stars. My 4 yr old and 2 yr old ate it like there was no tomorrow... that's good enough for me to make it again! I didn't have - Read more ...
  7. This was quick cheap and easy. Gourmet it is not but is anything with processed cheese food expected to be gourmet? I would make it again.
  8. I made this for my 80 year old dad and hes not shy about telling me if he likes something or not. He liked it. I used a box of velveeta mac and cheese for the macaroni and the cheese then I added two handfulls of Mozzarella cheese..and a clove of minced garlic. It was - Read more ...
  9. This was ok...honestly it tasted a lot like the Hamburger Helper box stuff. I don't like using my "good ingredients" and getting that end result. Very cheesy as another reviewer said...and didn't taste a whole lot like philly cheesesteak to us. Thanks anyway for the post.
RedCipes