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Spinach Beef Macaroni Bake

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

24 ServingsPrep: 55 min. Bake: 25 min.

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

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.
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).

2 of 2

Spinach Beef Macaroni Bake (continued)

Nutrition Facts: 1 serving (1 each) equals 173 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 632 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.

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