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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Elbow Macaroni; Uncooked

  2. 1 1/2 lb Lean Ground Beef

  3. 1/2 c Onion; Chopped,

  4. 1 Md

  5. 1 1/2 t Salt

  6. 1 t Italian Seasoning

  7. 1/4 t Pepper

  8. 1 ea Eggplant; Sm,

  9. 1 c Dairy Sour Cream

  10. 1/4 c Pimento; Chopped, **

  11. 2 c Cheddar Cheese; Shredded,

  12. 1/2-inch cubes. There should be about ** You can use

  13. 1/2 cup of sliced pimento stuffed olives in place of the

  14. 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered

  15. 45 to 50 minutes. Serve hot.

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