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Beef and Bean Macaroni Recipe

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"This hearty casserole with beans, beef and macaroni is a meal in itself," relates Sally Norcutt of Chatham, Virginia. "Since my husband, son and brother enjoy hunting, our freezer is stocked with venison, which I sometimes use in place of the ground beef."

This recipe is:

Diabetic Friendly

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Beef and Bean Macaroni Recipe

Prep: 20 min. Bake: 30 min.

Yield: 10 Servings

20 30 50

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 package (7 ounces) elbow macaroni, cooked and drained
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 teaspoon garlic powder
Crushed red pepper flakes and pepper to taste
2 tablespoons grated Parmesan cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the macaroni, 1-1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in the beef, garlic powder, pepper flakes and pepper.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375° for 30 minutes or until heated through. Yield: 10 servings.

Nutritional Analysis: One serving (1 cup) equals 289 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 289 mg sodium, 33 g carbohydrate, 6 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 meat, 1 vegetable.

Originally published as Beef and Bean Macaroni in Quick Cooking March/April 2001, p55

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