My mother has been making this casserole for years and it meets several key criteria for most busy families on a budget. It's easy to make, you usually have all of the ingredients on hand, it's economical and kids love it...actually most everbody loves. It takes a pound of ground beef and a box of macaroni and cheese and feeds a family. This is the one time I don't complain about using the 'blue box' of mac and cheese...lol. If you haven't read my post on my mission to bring back real southern macaroni and cheese, you don't get why I am saying this, so you might want to check it out here: Traditional Southern Macaroni and Cheese! This is all you will need for this dish!
1 lb. ground chuck
1 medium onion diced
1 box macaroni and cheese mix (Kraft is good for this)
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 can cream of mushroom or cream of chicken soup
1/2 can water
1 cup shredded cheddar cheese
2 cups crushed cornflake crumbs
1/2 stick butter, melted
Brown the ground chuck and the diced onion. Drain the excess grease off. Season with seasoned salt and black pepper. Prepare the macaroni and cheese mix as directed on the package. Add the soup and milk to the ground beef/onion mixture. Stir in the mac and cheese.
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Pour into a 2 quart casserole dish that has been sprayed with nonstick spray. Sprinkle the top with the shredded cheddar cheese. Mix the melted butter with the crushed cornflake crumbs and then sprinkle over the top of the casserole. Place in a preheated 350 degree oven for 30-35 minutes or until hot and bubbly and slightly browned on top.
Pour into a 2 quart casserole dish that has been sprayed with nonstick spray. Sprinkle the top with the shredded cheddar cheese. Mix the melted butter with the crushed cornflake crumbs and then sprinkle over the top of the casserole. Place in a preheated 350 degree oven for 30-35 minutes or until hot and bubbly and slightly browned on top. 
Add a salad or green vegetable and bread and you have dinner!
