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Beef & Tomato Mack 8 ounces dry elbow macaroni, about 2-cups (not heaping) 1 pound regular ground beef, drained and rinsed 1 large onion, chopped, about 3/4 cup 10-ounce can condensed tomato soup 15-ounce can no-added-salt tomatoes 6-ounce can no added salt tomato paste 1/2 teaspoon each salt and black pepper 1-1/2 cups reduced fat shredded cheddar cheese First prepare the macaroni according to package directions. Don't add any salt. If necessary you may add a mist of nonstick spray to keep it from boiling over as it cooks. When tender drain well. Cook the meat in a large skillet. Break it up into small bits as it cooks. When it's well browned drain off the fat, dump the beef into a colander and then rinse it in hot water. Rinse the skillet too. Transfer the meat back to the skillet. Add the onions. Continue cooking the meat and onions until the onions are tender. When the macaroni is tender drain it well and then pour it back into the cooking pot. Add the tomato soup, tomatoes, tomato paste, salt and pepper. Use a large spoon to stir it all together. Add the beef and onions. Mix well. Transfer the beef, tomato and macaroni to a 9 by 13-inch pan that has been oiled lightly or misted with nonstick vegetable oil spray. Scatter the cheese evenly over all. Bake at 400° for 20 to 25 minutes. The cheese should be melted and the casserole should be bubbly. This casserole is a great one to prepare ahead and store in the fridge until you're ready for dinner. You can make it Saturday afternoon and chill it until Sunday after church. Then put it in to bake at 350° for about 35 minutes and you've got Sunday dinner on the table before you know it. If you have a small family, then divide the mixture between two 8-inch square pans. Freeze one for later and eat the other one for dinner tonight. To cook a frozen casserole make sure it's coverd with foil and then bake at 350° for about an hour. If you need a popular but healthy and easy dish for a potluck this one is a real winner. For large gatherings it's easy to double. Because of all the tomatoes in this casserole, it's chock full of yummy antioxidants. For a complete meal serve this casserole with steamed broccoli, cucumber slices and sliced pineapple. Pure comfort food! Makes 8 servings. Per Serving: 310 Calories; 10g Fat (29.3% calories from fat); 21g Protein; 34g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 493mg Sodium.  Exchanges: 1-1/2 Grain(Starch); 2 Lean Meat; 1-1/2 Vegetable; 1 Fat.

Home   |  Gluten Free  | Cost-Cutter  |  Dolls  |  Frugal Fat Loss  |  Blog  |  Contact  |  Links (NEW!) Doll Blog   |  Old Fashioned Education  |  Prairie Homemaker  |  Veiled Glory GFCF means Gluten Free and Casein Free © 2007-2012 Frugal Abundance The Christian Counter Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.