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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
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With Johnsonville Italian Sausage.
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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

2 of 2

Meaty Macaroni Bake (continued)

Directions (continued)

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.