Macroni & Beef Casserole
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| ½ | pound |
pork sausage meat
casings removed |
* |
| 1 | medium |
onions
chopped |
|
| 6 | ounces |
tomato paste
|
|
| 1 | cup |
water
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
pasta
elbow macaroni, cooked |
*
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 226.8 | g |
pork sausage meat
casings removed |
* |
| 1 | medium |
onions
chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 237 | ml |
water
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
pasta
elbow macaroni, cooked |
*
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
In a 10-inch skillet, brown beef, sausage and onion; drain fat.
Add tomato paste, water, oregano and salt; simmer 5 minutes.
In a 2½ quart casserole layer half the macaroni, half the meat sauce and half the cheese.
Repeat layers using remaining macaroni, meat sauce and cheese.
Bake at 375℉ (190℃) 20 to 25 minutes.
