| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground pork |
| 1/2 | c | Onion, chopped |
| 1/2 | Garlic, minced | |
| 2 | T | Oil |
| 1 | Tomato sauce 8 oz. | |
| 1 | Tomato paste 6 oz. | |
| 1 | Mushrooms with juice 3 oz. | |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1 | Elbow macaroni 7 oz. cooked | |
| 2 | c | Sharp cheese, grated |
INSTRUCTIONS
Cook pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms and seasonings and simmer 15 minutes. Alternate layers of macaroni, cheese and meat in greased 2 quart casserole. Sprinkle top with cheese and bake in a 350 degree oven for 45 minutes. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 477
Total Fat: 53g
Cholesterol: 79.7mg
Sodium: 1869mg
Potassium: 621.7mg
Carbohydrates: 11.8g
Fiber: 2.9g
Sugar: 6.2g
Protein: 17.6g