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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We go to lots of rodeos. This is an ideal casserole to make in the morning and pop into the oven when we get home. Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 jar (14 ounces) spaghetti sauce |
1 cup water |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 eggs, lightly beaten |
1/4 cup canola oil |
1 package (7 ounces) elbow macaroni, cooked and drained |
2 cans (4 ounces each) mushroom stems and pieces, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1 cup soft bread crumbs |
additional mozzarella cheese, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.
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