Set a medium pot of water to boil for the noodles, and cook them al dente – 8-10 minutes.
Measure out the peas and corn, and mix them together with the diced tomatoes in a large bowl.
Fork together the salt, pepper and cheese mix and add to the bowl.
Brown the ground beef. Drain and add this to the bowl.
Stir all the ingredients together, adding water as needed. 1 cup is usually very close, but thickness is decided here.
Water is absorbed as it is cooked, so the end result is a matter of feel. The mixture will have a distinct sound to it as it is mixed. A few tries will bear that out.
Pour into a large casserole dish, level it out, and cover with bread crumbs. Be sure to get right to the edges so the macaroni doesn’t dry out.
Bake, covered, in a 325 degree oven for 45 minutes, and serve immediately in a large bowl.
Recipe Notes
This is simply another recipe staple that gets served often around here. Leftovers keep for days, but rarely last that long, and while it takes a while in the oven, preparation can be done in the time it takes for the noodles to cook.