"Forget the box stuff when scratch made is healthier and tastes so much better."
lean ground beef
one 8 ounce box elbow macaroni
1 1/2 cups
1 (15 ounce) cans
chopped bell pepper
minced garlic cloves
Prepare elbow macaroni according to box instructions. Drain.
Heat oven to 425 degrees. Heat oil in nonstick skillet on medium heat. Cook celery, onions, garlic, and peppers until translucent. Add ground beef, and cook until brown. Drain excess fat. Add tomato sauce, tomato paste, and spices. Reduce heat and simmer for 20 minutes. Add macaroni and stir in one cup of cheddar cheese. Pour mixture into lightly greased 9 by 11 inch pan. Top with remaining cheese. Bake for 15 minutes.
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Week Night Hamburger Casserole (cont.)