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“Based this recipe on one found on the Kraft website and was utterly amazed at its good-ness. I would have a photo because it's a beautiful dish but it has all been eaten except for one serving, and who wants a pic. of left-overs?”

Ingredients Nutrition

  • 1 (7 ounce) box Kraft macaroni and cheese
  • 2 cups squash, sliced
  • 1 cup zucchini, cubed
  • 14 cup milk
  • 14 cup light Italian dressing, wish bone
  • 1 lb lean ground beef
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 375 and grease (I use Pam) a 2 quart round casserole dish.
  2. Steam squash- I simply put all in a bowel with enough water to cover and microwaved it for about 5 minutes.
  3. Prepare macaroni as directed on box. At the same time, brown your meet.
  4. Once macaroni noodles are soft, drain water, return to pot, and mix in squash, zucchini, 1/4 Celsius milk, 1/4 Celsius dressing, and cheese packet that came in the macaroni and cheese box.
  5. After that is combined, mix in your meat and half of cheese. You may also want to add different seasoning at this point. I used Italian seasoning and some garlic powder.
  6. Pour into casserole and top and bake for 15 minutes, covered. Top with remaining cheese and bake another 5 minutes, uncovered. Enjoy! It's SO yummy!

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