|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This family favorite casserole recipe is a nicely seasoned combination of macaroni pasta, ground beef, and tomatoes. The layers of Cheddar cheese make it hearty and flavorful.
8 ounces elbow macaroni, uncooked
1/4 teaspoon kosher salt, plus more to taste
1/4 cup chopped onion
1 green pepper, chopped
1 clove garlic, minced
1/4 cup butter
1/2 teaspoon freshly ground black pepper
1 pound ground beef
1 bay leaf
1 (14.5-ounce) can stewed tomatoes
2 cups shredded cheddar cheese, divided
Gather the ingredients.
Cook macaroni in boiling salted water and then drain following package directions.
Preheat oven to 350 F. Butter a 2-quart baking dish or casserole.
In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, pepper, and ground beef. Cook, stirring frequently, until beef is browned. Add bay leaf and tomatoes and simmer over low heat for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese.
Spoon about half of the cooked and drained macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni. Sprinkle with the reserved 1/2 cup of shredded cheese.
Bake the casserole, uncovered, for 30 minutes.