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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This was very goo, the kids liked it, a great weekend meal. Ingredients:
2 cups uncooked corkscrew macaroni |
3 beaten eggs |
1/2 cup milk |
1/2 cup shredded cheddar cheese (2 ounces) |
1/4 cup finely chopped onion |
1 lb lean ground beef |
1 (15 ounce) can tomato sauce |
1 teaspoon dried basil, crushed |
1 teaspoon dried oregano, crushed |
1/2 teaspoon garlic salt |
1 medium tomato, thinly sliced |
1 green pepper, sliced into rings |
1 1/2 cups shredded mozzarella cheese (6 ounces) |
Directions:
1. Cook macaroni according to package directions; drain well.
2. Combine eggs and milk; stir into cooked macaroni.
3. Stir in cheddar cheese and onion; mix well.
4. Spread macaroni mixture evenly over a well-buttered 14-inch pizza pan.
5. Bake in a 350 degree oven for 25 minutes.
6. Meanwhile, in large skillet cook ground beef till brown; drain off fat.
7. Stir in tomato sauce, basil, oregano, and garlic slat.
8. Spoon meat mixture over baked macaroni crust.
9. Arrange tomato slices and pepper rings over mixture.
10. Sprinkle with the mozzarella cheese.
11. Bake about 15 minutes more or till cheese is bubbly.
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