Difference between revisions of "Beefaroni"
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* 6 oz (1½ cups) shredded [[American cheese]] | * 6 oz (1½ cups) shredded [[American cheese]] | ||
| − | == | + | == Procedures == |
# Cook macaroni in boiling water. Drain and set aside. | # Cook macaroni in boiling water. Drain and set aside. | ||
# While macaroni is cooking, brown ground beef, chopped onions, chopped celery, and chopped green peppers until mixture falls apart. Drain off fat and discard. | # While macaroni is cooking, brown ground beef, chopped onions, chopped celery, and chopped green peppers until mixture falls apart. Drain off fat and discard. | ||
Latest revision as of 06:49, 14 July 2012
Ingredients
- 9 oz (2¼ cups) uncooked macaroni
- 2 pounds ground beef
- ½ cup onions, chopped
- ½ cup celery, chopped
- 1/3 cup green peppers, chopped
- 2 cups spaghetti sauce
- 6 oz (1½ cups) shredded American cheese
Procedures
- Cook macaroni in boiling water. Drain and set aside.
- While macaroni is cooking, brown ground beef, chopped onions, chopped celery, and chopped green peppers until mixture falls apart. Drain off fat and discard.
- Mix in canned spaghetti sauce and cooked, drained macaroni.
- Pour total mixture into a baking pan or casserole. Top with shredded cheese.
- Bake at 400 °F for 15 minutes until heated through and cheese is lightly browned and mixture is bubbling.
Makes 7 (1 cup) servings.
Source
- Spaghetti Sauce (Meatless) by the US Department of Agriculture, public domain government resource—original source of recipe
