 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This hearty casserole with beans, beef and macaroni is a meal in itself, relates Sally Norcutt of Chatham, Virginia. Since my husband, son and brother enjoy hunting, our freezer is stocked with venison, which I sometimes use in place of the ground beef. Ingredients:
1 pound ground beef |
1 package (7 ounces) elbow macaroni, cooked and drained |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes |
1 medium green pepper, diced |
1 medium onion, finely chopped |
1/4 teaspoon garlic powder |
crushed red pepper flakes and pepper to taste |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper.
2. Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through. Yield: 10 servings.
|
|