Shipwreck Casserole

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound lean ground beef

1 (7.25 ounce) package macaroni and cheese mix

1 (14.5 ounce) can diced tomatoes

1 cup milk

1 cup frozen peas

1 cup frozen corn

1 teaspoon seasoned salt or to taste

1 cup shredded Cheddar cheese, divided

Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

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.

Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.

Nutrition

• Calories: 636 kcal
• Total Fat: 27 g
• Saturated Fat: 13 g
• Unsaturated Fat: 0 g
• Cholesterol: 116 mg
• Sodium: 1108 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 43 g