This recipe makes for a relatively ‘economical meal’ and it goes a long way. AND, …this ‘quickie’ doesn’t call for any creamy soups or sauces to hold it together. I’ve already used canned whole tomatoes in this recipe and that works, too. I just break them up a bit before I put them in.
Sometimes, I add a 15 oz. size can of corn (drained) to this casserole– as you can see in the picture above, the corn is in because… it adds color.
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lb. lean ground beef, browned and drained
- 2 of 15-16 oz. cans diced or stewed tomatoes (If you like a little ‘kick’, use tomatoes to which green chilies have been added– or, just one of the cans with chilies.)
- 1 of 16 oz. can of water
- 1/2 lb. elbow macaroni, uncooked (this is about 2 cups with a little heap)
- 1 of 15-ounce can of corn (optional for adding another color)
- Cheddar cheese (optional, and added when casserole is totally done)
1. Saute onions in olive oil until they start turning translucent. Just before done, add the garlic (garlic turns bitter if burned). Set aside.
2. In a skillet, brown the ground beef and drain off excess grease.
3. Combine the onion/garlic mixture, browned hamburger, undrained tomatoes, water, UNcooked macaroni, corn (optional), salt and pepper in a heavy dutch panggangan or casserole dish that has been prepared by lightly greasing, or spraying with non-stick oil.
4. Cover tightly and put into 350-degree panggangan for 30-40 minutes, or until uncooked macaroni is tender. To avoid having ‘overcooked macaroni’, check after 30 minutes to see how this is doing with your oven.
5. If desired, top with cheddar cheese after you remove it from the oven. Use grated cheese, or pieces of cheese to go with each serving, like this…
To add a bit more interest and ‘color’, I can see adding a 15 oz. can of little black beans to this recipe.
Source Recipe: http://milkmaidrecipebox.blogspot.com