We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
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