Spinach Beef Macaroni Bake |
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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 24 |
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This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. -Lois Lauppe, Lahoma, Oklahoma Ingredients:
5-1/4 cups uncooked elbow macaroni |
2-1/2 pounds ground beef |
2 large onions, chopped |
3 large carrots, shredded |
3 celery ribs, chopped |
2 cans (28 ounces each) italian diced tomatoes, undrained |
4 teaspoons salt |
1 teaspoon garlic powder |
1 teaspoon pepper |
1/2 teaspoon dried oregano |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 cup grated parmesan cheese |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 casseroles (12 servings each).
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