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.
Meaty Macaroni Bake
Meaty Macaroni Bake
Prep Time
30 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 1-1/2 pounds ground beef
- 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 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 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.
Nutrition Facts
1 each: 441 calories, 21g fat (7g saturated fat), 106mg cholesterol, 810mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 28g protein.
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