My husband's Grandma Curten used to make this meal for him when he was a little boy. It's a regular around our house, which is fine with me, because it's easy to fix and so good. The veggies add a nice crunch.—Rose Curten, Modoc, Illinois
- 1 pound ground beef
- 1 bottle (28 ounces) barbecue sauce
- 8 ounces elbow macaroni, cooked and drained
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 celery ribs, chopped
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the barbecue sauce, macaroni, onion, green pepper and celery. Cook, uncovered, until heated through. Yield: 4 servings.
Originally published as Barbecue Macaroni Beef in Casserole Cookbook 2001, p138
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