Potluck Surprise
Yield
6 servingsPrep
25 minCook
50 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pasta
elbow macaroni, uncooked |
*
|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
onions
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
eggplant
|
*
|
| 1 | cup |
sour cream
|
|
| ¼ | cup |
pimentos
|
|
| 2 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pasta
elbow macaroni, uncooked |
*
|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
onions
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
eggplant
|
*
|
| 237 | ml |
sour cream
|
|
| 59 | ml |
pimentos
|
|
| 473 | ml |
cheddar cheese
shredded |
|
Directions
Peel and cut the eggplant into ½-inch cubes.
Heat the oven to 350℉ (180℃).
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.
