Ingredients
* 1.5 pounds ground beef
* 1 medium yellow onion, chopped
* 2 garlic cloves, minced
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of cheddar soup
* 1 cup sour cream
* 1 packet dry ranch dressing mix
* 1/2 cup beef broth
* 1 (6 ounce) box macaroni and cheese (dry pasta only – discard cheese packet)
* 3 cups shredded cheddar cheese, divided
* 1 (10.75 ounce) box cheesy crackers, coarsely crushed
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. (5 minutes)
2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. (10-15 minutes)
3. Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened and translucent, about 5 minutes. (5 minutes)
4. In a large bowl, combine the cream of mushroom soup, cream of cheddar soup, sour cream, ranch dressing mix, and beef broth. Mix well until smooth and creamy. (3 minutes)
5. Stir in the cooked beef and onion mixture into the soup mixture. Add the dry macaroni and cheese pasta and 2 cups of the shredded cheddar cheese. Combine everything thoroughly. (5 minutes)
6. Pour the mixture into the prepared baking dish, spreading it out evenly. (2 minutes)
7. Sprinkle the crushed cheesy crackers evenly over the top of the pan. (2 minutes)
8. Top with the remaining 1 cup of shredded cheddar cheese. (1 minute)
9. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. (20-25 minutes)
10. Let stand for 5-10 minutes before serving. (5-10 minutes)
Pro tip
To prevent the cracker topping from burning, cover the dish loosely with aluminum foil for the first 15 minutes of baking.
Prep Time | 25 minutes
Cooking Time | 45 minutes
Total Time | 70 minutes
Calories | Approximately 450 per serving
Servings | 8-10