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Meaty Macaroni Bake

Meaty Macaroni Bake
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.
6-8 ServingsPrep: 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, lightly beaten
  • 1/4 cup canola 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 beef and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer. 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 large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses
  • and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat
© Taste of Home 2013

2 of 2

Meaty Macaroni Bake (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013