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Spinach Beef Macaroni Bake (24)

Source of Recipe

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Spinach Beef Macaroni Bake (24)

Tasteofhome.com – e-mail
Taste of Home June/July 2003,
12 reviews rate this recipe 4.5 of 5 stars.
Prep: 55 min. Bake: 25 min.
Yield: 2 casseroles (12 servings each).

This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. -Lois Lauppe, Lahoma, Oklahoma

Ingredients:
• 5-1/4 cups uncooked elbow macaroni
• 2-1/2 pounds ground beef
• 2 large onions, chopped
• 3 large carrots, shredded
• 3 celery ribs, chopped
• 2 cans (28 ounces each) Italian diced tomatoes, undrained
• 3 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese

Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

1 serving (1 each) equals 173 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 536 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.