This oven-baked 3-ingredient Beef Clayton is the kind of thrifty, dependable casserole that earned its place in community cookbooks and weeknight rotations decades ago. With just ground beef, tomato soup, and macaroni and cheese, it turns pantry staples into a bubbling, filling dinner that tastes far greater than the sum of its parts. Recipes like this became popular in the late 1960s because they were economical, easy to assemble, and built to feed a family well, and that same practical charm still makes it worth keeping around today.
Serve this hearty bake with something crisp and fresh to balance its rich, savory character. A simple green salad with a tart vinaigrette, steamed green beans, or buttered peas all work nicely, and if you want to lean into the comfort-food appeal, warm dinner rolls or a piece of garlic toast make excellent companions. For drinks, iced tea or a light red wine pair well with the beef and tomato flavors.
Oven Baked 3-Ingredient Beef Clayton
Servings: 6
Ingredients
1 pound ground beef
1 box prepared macaroni and cheese dinner, about 7 to 8 ounces
1 can condensed tomato soup, 10 3/4 ounces
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a medium baking dish. Prepare the macaroni and cheese according to the package directions.
2. While the macaroni cooks, brown the ground beef in a skillet over medium heat, breaking it up with a spoon, until fully cooked. Drain off any excess fat.
3. Stir the condensed tomato soup into the cooked ground beef, then fold in the prepared macaroni and cheese until everything is evenly combined.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer.
5. Bake for 20 to 25 minutes, until hot and bubbling around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add a topping: If you do not mind stepping beyond the classic three-ingredient formula, a light sprinkle of shredded cheddar or buttered bread crumbs over the top before baking adds extra color and a pleasant crust.
Choose the right beef: An 85/15 or 90/10 ground beef works especially well here. It provides good flavor without leaving the casserole greasy, and draining the skillet well keeps the final bake from becoming too heavy.
Make it stretch: This recipe can easily feed more people if served with generous sides. You can also spoon it into smaller portions and pair it with salad, cooked vegetables, or fruit for a balanced supper.
Prep ahead: Assemble the casserole earlier in the day, cover, and refrigerate it until you are ready to bake. If baking straight from the refrigerator, add a few extra minutes so the center heats through evenly.