| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Beef, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
|
Cloves Garlic; pressed |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Worcestershire Sauce |
| 1/2 |
c |
Sour Cream |
| 8 |
oz |
Macaroni; corkscrew,cooked |
| 1/2 |
c |
Chopped Onion |
| 1 |
lb |
Ground beef |
| 1/8 |
ts |
Pepper |
| 1 |
cn |
Garden Tomato Soup |
| 2 |
c |
Cheddar cheese, shredded |
| 1 |
|
Stalk celery; chopped\ |
| 1/2 |
c |
Green pepper; chopped |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
Preheat oven to 350 degrees. In heavy skillet, heat oil over medium heat.
Add onion and garlic, green peppe, garlic and celery and saute until
translucent. Add beef, salt, pepper and Worcestershire sauce. Cook until
browned, stirring to break into small pieces. Stir in soup, sour cream,
1-1/2 cups cheese and cooked macaroni. Mix just until combined. Pour into
2-1/2 qt casserole. Sprinkle with remaining cheese. Bake 30 minutes.
Source: Ladies Home Journal 3/84
Posted to MC-Recipe Digest V1 #275
Date: Sat, 2 Nov 1996 21:15:03 -0700
From: "Reeda@interealm.com" <Reeda@h2net.net>
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