Ingredients
1 package (7-1/4 ounces) macaroni and cheese dinner mix1 pound ground beef1 cup chopped green pepper1/2 cup chopped onion1 can (14-1/2 ounces) Italian diced tomatoes, drained2 cups shredded cheddar cheese, divided1 cup French-fried onions
Preparation
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.
Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture.
Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions. Bake, uncovered, at 350° for 30 minutes or until heated through.
To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
