Email to Genny Rose      

Beef & Macaroni Casserole

Source of Recipe


Unknown






List of Ingredients



• 1 (6 oz). Hunts tomato paste
  
• 2 cans tomato soup
  
• 2 tsp. Italian seasonings
  
• 1 - 2 tsp. pepper
  
• 1 - 2 tsp. seasoning salt
  
• 12 oz. elbow macaroni
  
• 1 large green pepper, finely chopped
  
• 1 medium onions, finely chopped
  
• 2 lbs. ground beef
  
• 2 large cloves garlic, minced
  
• 2 - 28 oz. cans whole tomatoes (drained, but keep juice because you will add some at the end), cut into pieces
  
• 1/2 cup ketchup
  
• 24 oz. shredded cheddar or mozzarella cheese
  






Instructions



1. Boil macaroni until just done. Drain. Brown the beef and drain off fat and liquid. Add the onions, green pepper, and garlic and cook until tender.
   
   
2. In a large pot, put together the meat mixture, the macaroni, and everything else except the cheese. If the mixture seems too dry, add some of the juice from the tomatoes. Pour into baking dishes (you'll need at least two), and top with the cheese.
   
   
3. Bake at 375 degrees until cheese has melted and is slightly crispy.