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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made with whole wheat elbows, original recipe calls for plain elbow mac. Ingredients:
1 lb. lean ground beef |
1/2 cup onion, chopped, 1 md |
8 ounces canned corn |
1/4 cup sliced black olives, pitted, halved |
4 ounces elbow macaroni, whole wheat, uncooked, about 2 cups |
2 cups water |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup cheddar cheese, shredded |
Directions:
1. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
2. TO COOK IN A SKILLET:
3. Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot.
4. TO COOK IN THE OVEN:
5. Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
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