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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of my adopted recipes. I have not made it yet, so I have not made any revisions. Ingredients:
1 1/2 cups elbow macaroni, uncooked |
1 1/2 lbs lean ground beef |
1/2 cup onion, chopped, 1 md |
1 1/2 teaspoons salt |
1 teaspoon italian seasoning |
1/4 teaspoon pepper |
1 small eggplant, peeled and cut into 1/2-inch cubes |
1 cup sour cream |
1/4 cup pimiento, chopped |
2 cups cheddar cheese, shredded,8oz |
Directions:
1. Heat the oven to 350 degrees F.
2. Cook the macaroni as directed on the package and drain.
3. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown.
4. Drain off the excess fat.
5. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese.
6. Turn into an ungreased 3-quart casserole.
7. Sprinkle with the remaining cheese.
8. Bake uncovered until the eggplant is tender, about 45 to 50 minutes.
9. Serve hot.
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