| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables, Eggs |
Dutch |
Cheese, Hamburger, Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow Macaroni; Uncooked |
| 1 1/2 |
lb |
Lean Ground Beef |
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Italian Seasoning |
| 1/4 |
ts |
Pepper |
| 1 |
|
Eggplant; Sm, * |
| 1 |
c |
Dairy Sour Cream |
| 1/4 |
c |
Pimento; Chopped, ** |
| 2 |
c |
Cheddar Cheese; Shredded,8oz |
INSTRUCTIONS
* Peel and cut the eggplant into 1/2-inch cubes. There should be about
** You can use 1/2 cup of sliced pimento stuffed olives in place of the
Heat the oven to 350 degrees F. Cook the macaroni as directed on the
package and drain. While the macaroni is cooking, cook and stir the meat
and onion in a Dutch oven until the meat is brown. Drain off the excess
fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant,
sour cream, pimento and 1 cup of the cheese. Turn into an ungreased
3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered
until the eggplant is tender, about 45 to 50 minutes. Serve hot.
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