|
Easy Mac and Beef Casserole |
|
|
|
2 lbs. ground beef
2 green peppers, diced
2 onions, diced
3 tsp. salt
½ tsp. pepper
16 oz. elbow macaroni
2 16 oz. cans tomatoes (I like to whirl in the blender)
2 cans 10¾ oz. condensed zesty tomato soup (if not available, try Italian or add Italian spices)
2 c. water
1 tsp. sugar Heat oven to 350°F. In large skillet over high heat, cook first 5 ingredients until meat is browned, about 10 minutes. Remove skillet from heat; spoon mixture into 4-quart casserole or disposable pan. Add uncooked macaroni, tomatoes with liquid and remaining ingredients to casserole. Stir to break up tomatoes (if not whirled in blender). Cover and bake 35 minutes or until mixture is hot and macaroni is tender, stirring occasionally. Good Housekeeping, Feb. 1980 Recipe has been doubled for Soup Kitchen purposes. Original recipe makes 6 servings. To prepare in microwave, cover and cook for 5 minutes, stir, do this twice. Let stand to finish the noodles (test to see if more time is needed).
|
