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Two-Meat Macaroni Recipe

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Although I don't know the origin of this recipe, I do know my mother has pleased family and friends with it for many years. It's a great dish to pass. - Terri Linn Griffin, Eugene, Oregon

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Two-Meat Macaroni Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 8 Servings

15 90 105

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 pound ground pork
2 cans (14-1/2 ounces each) diced tomatoes
2 cups (8 ounces) shredded cheddar cheese
2 cups uncooked elbow macaroni
1 medium onion, finely chopped
1 cup frozen peas, thawed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon celery salt

Directions

In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Add the remaining ingredients.
Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until the macaroni is tender, stirring every 30 minutes. Yield: 8 servings.

If you're unable to find fresh ground pork for Two-Meat Macaroni, use 1/2 pound bulk pork sausage.

Nutritional Facts 1 serving (1 each) equals 315 calories, 16 g fat (9 g saturated fat), 63 mg cholesterol, 710 mg sodium, 22 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Two-Meat Macaroni in Taste of Home Ground Beef Cookbook , p164

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