Spinach Beef Macaroni Bake
TOTAL TIME: Prep: 55 min. Bake: 25 min.
YIELD: 2 casseroles (12 servings each).
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
Ingredients
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5-1/4 cups uncooked elbow macaroni
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2-1/2 pounds ground beef
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2 large onions, chopped
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3 large carrots, shredded
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3 celery ribs, chopped
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2 cans (28 ounces each) Italian diced tomatoes, undrained
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4 teaspoons salt
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1 teaspoon garlic powder
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1 teaspoon pepper
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1/2 teaspoon dried oregano
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2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
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1 cup grated Parmesan cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 173 calories, 6g fat (3g saturated fat), 26mg cholesterol, 632mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 13g protein.
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