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Seashell Casserole


  • 6 pounds medium shell macaroni
  • 14 pounds lean ground beef
  • 6 (50 ounce) cans condensed tomato soup


  1. Cook macaroni; rinse and drain.
  2. In large saucepot cook beef. Cook until internal temperature is 160 degrees F or higher for 15 seconds and beef is browned, stirring to separate meat. Drain fat.
  3. Add macaroni and soup. Heat until internal temperature is 140 degrees F or higher for 15 seconds, stirring often.
  4. Hold at 140 degrees F or higher.
  5. Portion using a 3 3/4 cup scoop.

Serves 100.

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