Creole Macaroni

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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

Note:

May 2000
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