Meat & Macaroni Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, elbow macaroni
|
|
| 3 |
green bell peppers
medium size |
|
|
| 3 |
onions
medium size |
|
|
| ½ | pound |
mushrooms
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
ground beef
pork or veal |
|
| 28 | ounces |
tomatoes
|
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | ounces |
mozzarella cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, elbow macaroni
|
|
| 3 | each |
green bell peppers
medium size |
|
| 3 | each |
onions
medium size |
|
| 226.8 | g |
mushrooms
|
|
| 45 | ml |
vegetable oil
|
|
| 680.4 | g |
ground beef
pork or veal |
|
| 809.2 | ml/g |
tomatoes
|
|
| 1.3 | ml |
black pepper
|
|
| 231.2 | ml/g |
mozzarella cheese
|
|
Directions
Prepare macaroni according to package directions, drain.
Spoon into 13 x 9 baking dish .
Meanwhile cut grren peppers into strips.
Thinly slice mushrooms.
Heat salad oil in a 12 inch skillet over medium heat, sauté peppers, onions, mushrooms and salt, until vegetables are tender.
Stir occasionally.
Spoon vegetable mixture into baking dish with macroni.
Preheat oven to 350℉ (180℃).
In drippings remaining from skillet, cook meat and garlic, until all pan juices evaporate, and meat is browned.
Stir in tomatoes and thier liquid, pepper, half the grated cheese and salt.
Spoon mixture into baking dish with macaroni and vegetables and toss gently to mix.
Sprinkle with remaining cheese.
Bake 20 minutes or until cheese is melted and mixture is hot.
