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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound ground round |
1 cup chopped onion (about 1 medium) |
1 cup sliced mushrooms |
1 cup cooked medium elbow macaroni |
1 tablespoon sugar |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon garlic salt |
1/4 teaspoon black pepper |
1 (14.5-ounce) can stewed tomatoes, undrained |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted |
cooking spray |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided |
Directions:
1. Preheat oven to 350°.
2. Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.
3. Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.
4. Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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