| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Casseroles, Vegetables, Hamburger |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni |
| 1 |
tb |
Butter or oil |
| 1 |
|
Onion; chopped fine |
| 1/2 |
|
Green bell pepper; Chopped fine |
| 1 |
lb |
Ground beef |
| 1 |
ts |
Salt |
| 1 |
cn |
Tomatoes/# 2 can |
| 8 |
oz |
Tomato sauce |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Oregano; (1/2 to 1) |
| 1 |
c |
Grated cheddar cheese |
| 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
In large skillet or Dutch oven, saute onion and green pepper in butter
until soft. (Green pepper is optional, also.) Add beef, salt and brown
lightly. Stir in tomatoes, tomato sauce, garlic powder, and oregano. Let
simmer. Meanwhile cook macaroni per package directions and place in 3 quart
baking dish. Add sauce and 1 cup of cheese. (If using a Dutch oven, add
macaroni and cheese to sauce in the dutch oven.) Cover top with the 1/2 c.
cheese and bake at 375 for 25 minutes. Also good when reheated next day!
PRISCILLA PRICE (ZKWY41B) Priscilla 8/5/96 12:29PM ET
Posted to Bakery-Shoppe Digest V1 #234 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 13, 1997
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