I’m thankful to my neighbor from Germany for sharing this meal—my husband enjoyed it from the very first bite!

2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10.75 ounces) condensed tomato soup
2 cups shredded cheddar cheese
2 cups elbow macaroni, uncooked
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Directions
In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.
Transfer the beef mixture to a slow cooker.
Stir in the diced tomatoes, tomato soup, 1 cup of the cheddar cheese, elbow macaroni, oregano, basil, salt, and pepper.
Cover and cook on low for 4-5 hours, or until the macaroni is tender.
Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Serve hot, and enjoy!
Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture. You can also substitute ground turkey or chicken for the beef if you prefer a lighter version. For a veggie-packed casserole, consider adding chopped bell peppers or mushrooms to the slow cooker along with the other ingredients. If you like a crispy topping, transfer the casserole to a baking dish after cooking, sprinkle with breadcrumbs, and broil for a few minutes until golden brown.