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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I ran out of ideas one night and got tired of hearing I don't know when I asked my family what they wanted for dinner. So when I told them I was making this, I got funny looks. Let's just say there was very little left for leftovers that night. :) The only suggestion I got was my son wanted to try this with broccoli next time. Sure helps stretch the budget. If you plan it right(with supermarket sales), this meal would cost you roughly $5. to make. Ingredients:
1 lb elbow macaroni |
1 lb bacon |
8 ounces frozen green beans, 10 oz. if you got it |
approx. 1/2 stick butter (use less if fat conscious, it just needs to coat the mixture without it drying out during baking) |
bacon fat (don't drain the pan after cooking the bacon) |
parmesan cheese |
mozzarella cheese |
salt and pepper |
Directions:
1. Set oven to 350 deg. Set up a pot to boil the elbow macaroni and green beans. Boil the elbows to al-dente state and the green beans to par boil. You can do this by throwing in the green beans two minutes before you drain the elbows. Drain the elbows and green beans and put into a flat cassserole dish. Fry up the bacon to almost crispy. Remove from pan when done and chop up. Add to the casserole dish. Take the bacon drippings and add the butter to it. Stir until melted. Pour this over the mixture in the casserole dish. Sprinkle on top or mix in mozzerella and parmesan. Salt and pepper to taste. Bake until top in golden brown.
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