- 1 (7.25 ounce) package macaroni and cheese dinner mix
- 1 pound ground beef
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1 (14.5 ounce) can Italian diced tomatoes, drained
- 2 cups shredded Cheddar cheese
- 1 cup French-fried onions
- 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.
- Spoon a quarter of the mixture into each of two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining macaroni 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 degrees F for 40 minutes or until heated through.