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Creole Macaroni

Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 1 pound ground round
  • 1 cup chopped onion (about 1 medium)
  • 1 cup sliced mushrooms
  • 1 cup cooked medium elbow macaroni
  • 1 tablespoon sugar
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided

Nutrition Information

  • calories 388
  • caloriesfromfat 30 %
  • fat 12.9 g
  • satfat 5.3 g
  • monofat 4.6 g
  • polyfat 0.8 g
  • protein 35.2 g
  • carbohydrate 33.4 g
  • fiber 3 g
  • cholesterol 83 mg
  • iron 4.2 mg
  • sodium 800 mg
  • calcium 230 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.

  3. Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.

  4. Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.