Grandmother's Macaroni Casserole
Prep: 5 min.
Cook: 45 min.
Serves 6
Cost per serving: $1.45
1 Tbsp. olive oil
1/2 small onion, chopped
1/2 small green bell pepper, seeded and chopped
1 lb. lean ground beef
Salt and pepper
1 cup uncooked elbow macaroni
1 (14 1/2-oz.) can tomato soup
3/4 cup shredded sharp Cheddar
1. Preheat oven to 350 degrees F. Mist a 2-quart baking dish with cooking spray.
2. Warm olive oil in a large skillet over medium-high heat. Add onion and green pepper and cook, stirring, until softened, about 5 minutes. Add beef and cook, stirring and breaking up beef with a spatula, until cooked through and meat is lightly browned, about 8 to 10 minutes. Season with salt and pepper.
3. Meanwhile, cook macaroni in a pot of salted water until al dente, as package label directs. Drain macaroni and add to skillet with meat mixture. Pour in soup and stir well. (If mixture seems dry, add water 1 Tbsp. at a time until moistened.)
4. Transfer beef mixture to baking dish and sprinkle with shredded Cheddar. Bake for 15 to 20 minutes, until mixture bubbles and cheese has melted.
PER SERVING: 304 Cal., 15g Fat (7g Sat), 64mg Chol., 1g Fiber, 22g Pro., 19g Carb., 722mg Sod.
(Recipe from Sherrie Holloway, 47, Grottoes, Va. -- her grandmother's name was Edith Ritchie)
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