| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 | md | Onion; chopped |
| 1 | cn | (17-oz) creamed corn |
| 1 | cn | (17-oz) English peas |
| 1 | cn | (8-oz) tomato sauce |
| 1 | cn | (10-oz) rotel |
| 1/2 | lb | Cheese; grated |
| 1 | pk | (10-oz) elbow macaroni |
INSTRUCTIONS
Cook macaroni as directed. Drain. Brown meat and onions in a large pot. Add corn, peas, sauce and Rotel. Cool slowly for 30 minutes. Add cheese and macaroni. Put in casserole and bake at 400 for 20 minutes. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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