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Potluck Surprise

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Submitted by Jammbar

YIELD

6 servings

PREP

25 min

COOK

50 min

READY

75 min

Ingredients

1 ½ 355
CUPS ML PASTA
elbow macaroni, uncooked *
1 ½ 680.4
POUNDS G GROUND BEEF
½ 118
CUP ML ONIONS
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML ITALIAN SEASONING *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH EGGPLANT *
1 237
CUP ML SOUR CREAM
¼ 59
CUP ML PIMENTOS
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 573 61% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 940mg 39%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 80g
Vitamin A 17% Vitamin C 14%
Calcium 35% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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