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Meaty Macaroni Bake Recipe

Photo by: Taste of Home

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We go to lots of rodeos. This is an ideal casserole to make in the morning and pop into the oven when we get home.

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6-8 Servings
Prep: 30 min. Bake: 30 min. + standing

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
1/4 cup vegetable oil
1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 441 calories, 21 g fat (7 g saturated fat), 106 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 28 g protein.

Meaty Macaroni Bake published in Country Extra March 2002, p51

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